Chongqing eats tea
By VicentaLakin
The tea is a special breakfast in the province of Kawazu and is no less important in Chongqing than small noodles, stubbles and rice. Chongqing's taste of oily tea is different from that of herds, sauerkraut, Han clans and famously troupe tea, in the formulation of raw materials and in the method of production. It's like rice, thick, delicious, cozy, enjoyable, like tea, color like oil, yellow. The tea comes up to the table, and the shredded tatters are piled up into a golden, brilliant “fake head”, under which the twirl is a mix of fine sauces and lastly yellow paste tea. When a fine piece of china is drawn into the bowl, a corky, fragrance, fragrance and appetite-attributive meal is available。
Recipe Recommendations
- sticky rice flour 100 grams
- sanzi 50 grams
- water appropriate amount
- oil appropriate amount
- pepper noodles appropriate amount
- oil chili appropriate amount
- salt appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- peanuts appropriate amount
- coriander appropriate amount
- MSG appropriate amount
- Fuling pickled mustard powder appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Chongqing eats tea
1
Prepare the material
2
Zips are made. If you pour more oil into the pot, you can touch it
3
We'll put it on a cooler
4
Then we make rice paste, and the rice powder goes down into the pot, and the proper amount of water and fire goes down. Status
5
I put rice in the bowl and added the ingredients
6
It'll be beautiful when you put it in the croquette with a little fragrance
7
Smash the tea and make it nice and delicious。Chongqing eats tea Make Tips
Watch out for the fire when it blows, and it will soon be easy to fry; it must be light when it's made, so that the spoons don't mix。