Many years ago, a friend from out of town came to Tianjin to visit. When he got off the train that day, it happened to be around 8 o'clock in the morning, so I took him to a famous breakfast shop nearby to eat Lao Tofu. He asked me: "Tianjin Is there a breakfast called tea soup? "I said, "You seem to be confused. Tea soup and noodle tea are two kinds of delicacies." Many local young friends in Tianjin will confuse the two. Some friends even think that noodle tea, oil tea noodles and tea soup are a kind of delicacy, so I decided to write an article to share with you the three. the idea of ??difference.

Let’s look at the differences between these three delicacies from different angles:

The sales channels of the three:

Noodles and tea, sold at breakfast shops.

Ole tea noodles, sold in pastry shops.

Tea soup, sold in snack bars.

The nature of the three:

Noodle tea: breakfast (Tianjin people call breakfast breakfast).

Camellia oleifera noodles: breakfast, snacks.

Tea soup: snack.

Taste of the three:

Noodle tea: salty.

Camellia oleifera noodles: sweet.

Tea soup: sweet.

How to make the three:

Noodle tea: Grind the soaked millet rice into a paste and set aside. Add water to the pot, add salt, and then add aniseed incense. Leaves and other spices, cook over high heat until boiling, take out the spices, pour the millet paste into the pot (pour the paste into the place where the water splashes), stir while pouring, stir and simmer for a while, then turn to low heat and continue Boil until it becomes a batter, and the millet batter is ready. Sesame salt is made by mixing fried white sesame seeds and salt. For sesame sauce, use sesame oil to make the sesame sauce smooth.

When selling, put millet batter in a bowl, sprinkle with a layer of sesame salt, sprinkle with sesame sauce, and a bowl of single-ingredient noodle tea is ready. (Double-ingredient noodle tea, first fill a small bowl of millet batter, pour a layer of sesame salt, sprinkle with sesame sauce, then pour a layer of millet batter, drizzle with a layer of sesame salt, and sprinkle with sesame sauce)

Camellia oleifera noodles: Steam the wheat flour in a steamer for 30 minutes (cover it with plastic wrap), roll it out evenly, sift it, pour it into the pot, stir-fry over low heat until it changes color, take it out, sift it, and pour it into the pot. Put it into the pot, turn off the heat, add an appropriate amount of sesame oil, stir evenly, then add an appropriate amount of white sugar, stir evenly, then add the rolled cooked white sesame seeds and cooked black sesame seeds (you can also add other dried fruits rolled in advance), fully Stir evenly and the oil tea noodles are ready.

When sold in pastry shops, the camellia oleifera noodles are usually packaged in bags and bought home. When eating, put some kuai into a bowl, add an appropriate amount of warm water and mix thoroughly, then add boiling water and mix thoroughly. It can be adjusted according to personal taste. Add dried fruits, candied fruits and other ingredients.

The traditional flavors of tea soup include millet noodles and rice noodles (rice noodles are sorghum noodles). They are made in the same way. I use rice noodles as an example: sift the rice noodles through a sieve, pour it into a pot, and stir-fry over low heat. When it changes color, take it out, sieve it and let it cool.

When selling, put an appropriate amount of rice noodles into the bowl, mix the rice noodles with an appropriate amount of warm water or warm water with some millet noodles added, then hold the bowl with your left hand, and hold the large copper pot with a dragon mouth in your right hand, such as In the posture shown in the picture, pour the boiling water from the large copper kettle with a dragon's mouth into the bowl. Pour the rice flour into a batter, sprinkle with brown sugar, white sugar, green roses, melon seeds, pine nuts, raisins, etc., and a bowl of rice noodle tea soup is ready. alright.

In fact, now tea soup noodles can also be included in tea soup, because now tea soup shops sell many flavors of tea soup, including not only millet noodles and rice noodles, but also lotus root starch, chocolate, almond cream, black Sesame seeds, red dates and lotus seeds, camellia oleifera noodles. Among them, millet noodles and camellia oil noodles are also divided into sweet and salty flavors.