"Ma Ren Tea Crispy" is a dish with local characteristics among Anhui cuisine. It is made from green tea from Huangshan Mountain and belongs to a seasonal dish in summer.
"Tea Crispy" can be made either sweet or salty. The sweeter thing is the use of sesame seeds and white sugar. It tastes crispy and crispy. After the aftertaste, it has a light aroma of tea coupled with the aroma of sesame seeds, which is very delicious. The salty ones can be made into "Salt and Pepper Tea Crispy", and it is also great to use as a wine dish!
This dish should be made with green tea before the rain or before the dawn. Only by using the tender buds of tea to make it will taste better. Generally, it is better to use "sparrow tongue" or "green hair tip".
I use the "sparrow tongue" today. I brew the tea half an hour in advance when making it. When using it, I just decanted the tea and grabbed the water out of the tea leaves. The tea can still be drunk. Don't waste it, haha! The specific practices are as follows;
Maren tea cake
By ElveraBins
Recipe Recommendations
- white sugar 20 grams
- egg white appropriate amount
- dry starch 20 grams
- cooking oil appropriate amount
- qingsi appropriate amount
- red silk appropriate amount
- sweetening
- fried
- ten minutes
- simple
Steps for Maren tea cake
1
Dry the soaked sparrow tongue green tea, add about 20 grams of white sugar into it and mix well.
2
Pour in the right amount of egg white, not too much egg white, as long as you can mix the tea leaves well.
3
Grasp the tea leaves evenly with your hands, and then add appropriate amount of dry starch.
4
Grasp the starch with your hands and shake it well, then spread it evenly on the plate.
5
Heat the oil at 50% heat, add the mixed tea leaves, fry until the tea leaves float, and then slightly increase the oil temperature.
6
Fry the tea leaves until the skin is dry and then remove them.
7
Pour the fried tea leaves into a plate, sprinkle them with sesame white sugar while they are hot, and mix well.
8
Finally, sprinkle with a little green and red silk to decorate it and serve on the table.Maren tea cake Make Tips
Characteristics of this dish: the tea leaves are dry, light tea aroma, crispy on the entrance, sweet and delicious. Warm tips: 1. Tea must be of good quality, and the ones with tender leaves and complete leaves are the best. It is recommended that the sparrow tongue is the best, and the price is not expensive. 2. Don't have too much egg white, it will become sticky. After adding the dry starch, mix well and shake it to make the roots dry. 3. The oil temperature should be well controlled when frying. The oil temperature should not be too high at the beginning. Wait until it floats and then increase the oil temperature. After frying it crispy and dry, you can fish it out. The special dish of this Anhui dish,"Ma Ren Tea Crispy", is ready. It tastes crispy and fragrant very good, and can also be made into salt and pepper flavors for friends 'reference!