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Method for making Liuzhou Camellia oleifera
1. First, stir-fry the glutinous rice, pour a little tea oil into a hot pot to boil, pour the glutinous rice into the pot, crackle, and in a blink of an eye, stir-fry it into yellow and white rice flowers, then pick it up and put it in a bowl or plate.

2, followed by fried rice cakes, fried peanuts, soybeans, cooked pork liver sausages, big bowls of shrimp and fish. Then bring the tea to a boil, pour the tea oil into a hot pot, add a handful of glutinous rice (or turbid rice), stir-fry until the smell of smoke is burnt, stir-fry the tea and burnt rice together, and when the smoke rises in the pot, pour water, sprinkle a little salt and boil.

3. Boil more or less tea per bowl, depending on the number of people who drink camellia oleifera, with half a bowl per person as the standard. Drinking camellia oleifera is generally "three salty and one sweet" for each meal (three bowls of tea with salt and one bowl of tea with sugar water). When drinking tea, housewives divide it into fried rice, fried peanuts, fried rice cakes, pork liver, fish fry and so on. Into a bowl, pour the boiling tea into the bowl with a spoon, and the fragrant camellia will be "beaten".