Lei tea, also known as Sansheng soup, is a special food in Hunan. Mainly spread in Yiyang Anhua, Taojiang and Changde. It began in the Han Dynasty and flourished in the Ming and Qing Dynasties. Generally, rice, peanuts, sesame seeds, salt, tea and ginger are used as raw materials, which are mashed into paste with a mortar, boiled with water and mixed evenly, and fried rice is fragrant and delicious.

Step 1: 100g rice and 50g raw peanuts are soaked in clear water for two hours in advance. If it is used to make breakfast, you can also make it one night in advance and get up directly the next morning to save time.

Step 2: spread peanuts and walnuts on a baking tray and bake at 120 for about half an hour. Bake until the fragrance is rich and the color is yellowish. Wipe off the red coat of peanuts and mash them with walnuts into granules. If you don't have an oven at home, you can also slowly fry peanuts and walnuts in a small wok, and the effect is the same.

Step 3, put the soaked peanuts and rice into a cooking machine. Add a pinch of Jiang Mo and a pinch of tea.

If it is around Tomb-Sweeping Day, you can add new tea, which tastes better. If there is no new tea this season, you can use dry tea instead. The types of tea are free for everyone. Anhua black tea is used for everything at home. Then add the right amount of water, not peanuts and rice. Start the cooking machine and beat it into rice slurry.

Step 4, add about 1000ml of clean water to the pot and boil it. After the water boils, slowly pour in the rice slurry.

Step 5: After the tea is served in the bowl, add two spoonfuls of chopped flowers and raw walnuts and Hunan fried rice.

It smells of rice and peanuts, as well as ginger and tea. Add crispy fried rice and chopped flowers and raw walnuts, this collocation is absolutely perfect, and every bite is enjoyed!