Oil tea is a specialty snack of our Henan province, which can be found everywhere in the breakfast market. Although it is already a very local snack, even in our Henan province, the practice of oil tea is different in different regions.

History of oil tea

Wuzhi oil tea became famous more than 2,000 years ago at the end of the Qin Dynasty. According to history, in 206 B.C., Liu Bang was injured in Wude County during the Chu-Han conflict and stayed at the house of a man named Lu. Lv to cream soup cum shell tea to eat, three Wuzhi oil tea became famous more than two thousand years ago at the end of the Qin Dynasty. According to history, in 206 B.C., Liu Bang was injured in Wude County during the Chu-Han conflict and lived in a house named Lu. Lv was fed with cream soup and tea with shells, and three months later Liu Bang recovered from his injury. After three months, Liu Bang recovered from his injuries. Liu Bang wrote a poem: "A good meal comes out of Wude, and the cream soup is better than the palace feast." Liu Bang after the throne, in Chang'an Si food cream soup is not allowed, that is, called Lv Mou into the palace, sealed as five oil tea masters, sealed oil tea for the imperial food.

Oil tea production method

1. flour, cornstarch on the steam about 40 minutes, spread out to cool, the lumps of the lumps pinch loose sieve; sesame sieve fried into a deep yellow, and then crushed; peanut oil with peanut oil frying caramelized, fished out of the cool peeled, pressed into shape such as soy particles of particles; walnuts will be crushed into shape such as the mung beans of the small grain.

2. Put the pot on the fire, pour the flour with a small fire to stir fry the flavor, and then add sesame oil three times to stir fry color, peanut rice, sesame seeds, walnuts, salt, spice powder together, continue to stir fry for a few minutes out of the pot, that is, to become edible oil tea noodles.

3. Food can be divided into punch food, cooking, punch food, must first oil tea noodles with a small amount of warm water stirred into a paste, and then 100 ℃ of boiling water, stirred in one direction into a thin paste, can be consumed on the hot water. Generally 50 grams of oil tea noodles can be 400 grams of hot water. Cooking, the first oil tea noodles with a small amount of cool water stirred into a paste, and then stir the paste into the appropriate amount of boiling water to cook a roll.