There are several kinds of Camellia oleifera. I don't know which one you want. One kind is Camellia oleifera (called Camellia oleifera face by southerners), which is actually what Beijingers call fried noodles. Mainly made of rice, soybeans, sesame seeds, walnuts, peanuts, etc., of course, you can decide whether to add soybeans, sesame seeds and so on according to your own preferences. Stir-fry flour, clear oil, sugar (put it last, do you want to paste the pot), and you can also put some walnuts and peanuts together. The fried oil will completely eat the noodles, and it will be almost the same. This kind of food, as long as you add some boiling water and mix it, is hungry and delicious. Of course, it can also be eaten dry (haha, be careful). People in pastoral areas usually have this kind of food in cloth bags around their waists. It's too far away from the counting house to go back. Drink some spring water when you are thirsty, and eat some camellia oleifera when you are hungry. People in the city, if you want to taste this kind of food, it is not difficult to make it. Just go back and make it yourself. Of course, there are many camellia shops in Beijing, and you can also eat directly. Another kind of camellia oleifera is butter tea that Tibetans love. Practice: First, boil the tea with tea leaves, only take the tea, pour it into a bamboo tube, and add ghee. The ghee is yak oil in a lump. After putting it in, slowly beat it with the tea, adding salt while beating, and then you can drink it when it is dissolved. Butter is a kind of food with strong national color. Generally speaking, it is boiled with milk skin. Just think about how much milk it takes to burn a pot of milk and boil it into one or two kilograms of ghee. But Xingyu can swear that if you are used to it (because many of my friends are not used to it), it is really delicious. Buttered tea is a large amount of butter added to the above milk tea (some are cooked together, which varies from Tibet). Of course, in Tibet, the milk used is generally milk-consuming, and its taste is similar to that of milk. It tastes good. I don't know if everyone is used to it. I think it's quite delicious. Sitting at Xiao Mu's table, it smells like milk, butter and tea. If another Tibetan grandmother tells you stories while rocking a spinning wheel, it will really be in the mood of poetry. There is also a main way for many ethnic groups in Lijiang to drink tea, and it is also a necessary food for them to start the day. The locals also call it butter tea. Buttered tea is also divided into sweet and salty flavors. Butter, eggs, salt, hemp seeds, peanuts, walnuts, etc. are added with boiled tea water, which is placed in a slender wooden barrel and stirred repeatedly with a wooden stick. The last one is the raw material formula I read online: rice 400g red pepper noodles 1 0g glutinous rice100g ginger 25g standard powder 250g chopped green onion 25g vegetable oil150g baking soda powder 3g sesame150g dry starch 25g pickled kohlrabi 50g eggs/kloc-. Production method of 5g of pepper: 1. Put 3kg of clean water in the pot, add10g of ginger and a raw onion (knotted) after boiling, skim the floating bubbles with water, remove the onion and ginger, then leave the pot end away from the fire for10min, and then stir in the ground rice and glutinous rice flour. Bring the pot to a boil on a high fire, and simmer it on a low fire until it is cooked into camellia paste. 2. 500 grams of standard powder, add 5 grams of salt, 3 grams of soda, and 200 grams of clear water, mix well and knead well, let stand 1 hour, then knead into strips, brush with vegetable oil, and wire rod to make juice. When the vegetable oil is put in the pot and heated to 70% oil temperature, the sweaty noodles are torn into 50 grams of knots, drawn into lines as thin as hemp rope, curled into the oil pan and fried into oil tea dumplings. 3. After the vegetable oil is cooked in the pot, it is scooped into pepper granules and pepper noodles respectively to make pepper oil and red oil. Stir-fry sesame seeds and roll them into fine flour, chop kohlrabi into fine grains, and chop ginger15g into powder. 4. When eating, first beat the eggs into a bowl and stir them up (each bowl 1 egg), then scoop the camellia paste into the bowl and mix it evenly with the egg liquid, add salt, sesame flour, pepper oil, red oil, sesame oil, Jiang Mo, kohlrabi granules and chopped green onion, and put crushed prickly ash on the lake surface of rape. Product features: salty and spicy, suitable for breakfast and supper, especially in winter. For people who drink butter sticks for the first time, the buttered tea that Tibetans like and the buttered tea that is made in Lijiang will have a strange smell at the first bite, but if you insist on taking another bite, then you will appreciate the mellow taste. Of course, you will take the initiative to take another bite without being invited by others. The sweet smell is heavy, and it is best for beginners to start with salty buttered tea.