gruel of millet flour and sugar(cha tang )

Tea soup method:

Raw materials for making tea soup:

500 grams of sorghum, 300 grams of brown sugar, a little osmanthus sauce.

Steps of making tea soup:

1. Wash the sorghum, grind it into a wet powder, put it into a bowl, and mix it into a paste with a small amount of warm water.

2. Lift the special large copper shell with a long mouth filled with boiling water (steel precision pot or iron pot can be used for families) and pour boiling water into the bowl to make the rice paste hot, then sprinkle brown sugar and sweet scented osmanthus sauce.

Tea characteristics:

The quality of the delicate, sweet runkou.

gruel of millet flour and sugar

Tea soup is a traditional snack in Beijing. It is said that tea soup originated in the Ming Dynasty. It is called tea soup because it is made of hot water. Tea soup mainly includes Shandong tea soup and Beijing tea soup. Because the tea soup is made in a large bronze teapot with dragon mouth, after the water is boiled, the small whistle beside the cover of the copper teapot is blaring. The master of tea soup holds the bowl with one hand and lifts the copper teapot with the other hand. The spout of the teapot is tilted downward, and a stream of boiling water rushes directly into the bowl. The water is full of tea soup. The main ingredients of tea soup are sorghum rice noodles (sorghum rice noodles) and millet noodles. The seasonings include brown sugar, white sugar, green silk, red silk, sesame, walnut kernel, preserved fruit, raisin, Jinggao strip and pine nut kernel. Use boiling water to make sorghum flour into a thin paste, add various seasonings, and you can eat it. It tastes sweet, smooth and delicious.

brief introduction

Tea soup is a kind of sweet food, similar to lotus root powder. The raw materials are sorghum rice noodles (sorghum rice noodles) and millet noodles, which are washed with boiling water. However, it has a set of punching skills, which must be familiar with. First, put the raw materials of tea soup in the bowl, put sugar and sweet scented osmanthus bittern, and then fill the tall and heavy copper pot with boiling water. The seller holds the bowl in one hand and the handle in the other. He must put his feet away from the squatting position to stand steadily. The bowl of the left hand is just waiting at the mouth of the pot. As soon as the water rushes out, the bowl should change its distance at any time to control its thickness by mastering the right amount of boiling water, so as not to make the boiling water overflow and stimulate syrup. This is one of the skills. The right hand should have enough control power. As soon as the boiling water comes out of the pot, it just pours into the bowl. Only when it is finished at one time can the tea soup be cooked. Otherwise, the tea soup will be raw and can't be eaten, and it will lose money. At the same time, we should also pay attention to the water out of the fierce, will pour on their hands, scald themselves, but also broke the bowl, it is more uneconomic, this is the second skill. Therefore, it is impossible to sell tea without this skill. For those old hands, the distance between the boiling water outlet, bowl mouth and pot mouth is sometimes one or two feet. All the boiling water is put into the bowl. Every drop doesn't overflow. It's easy to say. Once it's cooked, the thickness meets the requirements. I've never seen people add water to make it again, or change a bowl after it's broken. The taste of tea soup is not only sweet, but also simple, giving people a sense of intimacy.

Recipe features

Features: the quality of the fine, sweet taste, the Department of Beijing snacks, Hui flavor. Because the bowl is turned over and the tea soup is not spilled, it is called "cup tea soup".

There are two characteristics of tea soup: one is the special method of making tea soup by boiling water; the other is the special utensils, which makes it a big pot of longzui copper. It weighs 9-9.5 kg and can hold 40 kg of water. When the charcoal fire in the center of the pot boils the water to 100 degrees, the tea can be cooked. The small whistle beside the lid of the copper pot was blaring. The master of tea soup held the bowl with one hand and lifted the copper pot with the other. The spout of the pot tilted downward, and a stream of boiling water rushed into the bowl. In an instant, the water was full and the tea soup was cooked.

Efficacy of dietotherapy

It is suitable for those with poor appetite caused by deficiency of middle Qi and easy to distend after eating; it is suitable for those with frequent defecation caused by loss of spleen and stomach; it is suitable for those with hemoptysis caused by heat, bloody stool and bleeding caused by metrorrhagia.

1. Xiaoshi: it is conducive to the secretion of gastric acid and digestion of food, and is suitable for the treatment of food retention syndrome.

2. Hemostasis and cooling blood: suitable for patients with hemorrhagic diseases. Suitable for women with menorrhagia and HAEMORRHEA

raw material

Raw materials: 500 grams of millet, 200 grams of brown sugar, 100 grams of white sugar, 10 grams of sweet scented osmanthus, Jin Gao Ding and Qing Mei Ding.

Production method

1. First, wash the millet, soak it in cold water for 2-3 hours, grind it into flour, and then turn it into millet flour.

2. Bring the water in the teapot to a boil.

3. Take a small bowl, first pour 50 grams of boiling water and 10 grams of cold water to mix, and then add 1 / 10 of millet flour to make batter. Then hold the batter bowl with your left hand close to the spout of the teapot, hold the handle with your right hand to tilt the teapot, so that the boiling water in the teapot will rush into the bowl along the spout. At this speed, the distance between the bowl and the spout is widened from near to far, so as to increase the impulse of the water, so as to make the batter even. Then, from far to near, the batter is made into apricot yellow tea soup.

4. After making a bowl, sprinkle 20 grams of brown sugar, 10 grams of white sugar and 1 gram of sweet scented osmanthus on the tea soup. You can also sprinkle some golden cake, green plum and other food. The dosage of this ingredient can make 10 bowls.

Food culture

Tea culture

Those who have seen the TV series "four generations in the same room" will remember the scene when Mr. Qi went to the stall to buy Mr. rabbit. One of the scenes was that the tea vendor was yelling. A big teapot is steaming. The big copper pot is golden and shiny. The body of the pot is cast with Youlong. The mouth of the teapot is shaped like a faucet. Two velvet flower balls are tied on the faucet to show its elegance. Coal is put in the belly of a large copper pot, and water is filled along the belly. The tea soup is directly poured into the bowl containing the raw materials of tea soup with boiling water. The big copper pot that holds water weighs 40 kg. The craftsmen who make tea soup should not only be energetic, but also have skilled skills. Otherwise, if the tea soup is not made well, they will be scalded. Generally, they can't master it well, so they need to work hard. Tea soup is listed in the imperial dining room of Guanglu temple in Qing Dynasty. The technology of making tea soup is very important, and the raw materials of tea soup are also very particular. It should be put into a bowl with minced noodles, mixed well with hot water, then washed into a bowl with boiling water from a copper pot, sprinkled with brown sugar, and put a pinch of white sugar in the middle. Its quality requirement is that the bowl of the tea soup should be turned upside down, immediately dropped, hung on the edge of the bowl, flapped with hands, soft and shaking, and should not fall from the bowl. It seems that the supply of tea soup is not up to this standard. The reason is that there is no or no real millet. Millet is a kind of gramineous plant, belonging to millet type. Millet is one of the oldest grains in China. It is also called Nao, naozi and Chishu. It is recorded in the book of Lu's spring and Autumn Annals: the beauty of rice The ridge of Yangshan and the MI of the South China Sea. " "Cangjie chapter" written by Li Si of the Qin Dynasty said: "Bo, big millet also, like millet surface is not sticky, guanxi is called MI." Mi shape such as millet, light yellow color, flour can be used for cake. Traditional Chinese medicine believes that its taste is sweet and slightly cold, which can stop diarrhea, promote thirst, remove heat, treat cough and reverse Qi. Because of the low yield and few planting, the market supply of millet is very small.

In addition to millet, white sticky sorghum flour can be used as raw material for tea soup, but the quality is not as good as millet. Children like tea soup. There is a poem in "a hundred chants of food in the old capital" as evidence: "the big copper pot is full of burning coal and firewood, and the white water and clear soup roll away. A bowl of water can satisfy the baby. It's sweet and it's best to satisfy the baby. " And notes said: "tea stalls, there is a burden, the only sign, then the big copper pot is also.". It's still sweet. It's rare to see salty food. Children like to eat it. " Tea soup tastes sweet and delicious. But I don't know if I can still taste the tea soup with the real new millet flour as the raw material!

Beijing Liji tea soup

Beijing Tianqiao tea soup has a long history and is a traditional snack in Beijing. Tea soup is sweet and mellow, apricot yellow in color, delicate in taste and durable. There is a saying in Du men Zhu Zhi Ci in the Jiaqing period of Qing Dynasty that "a bowl of sweet paste porridge in the morning before eating tea soup and noodle tea". Old Beijing is particular about drinking the juyuanzhai outside the front gate and the tea soup of Tianqiao. Liji tea soup, located in Tianqiao, Beijing, is soft and delicate, and its aroma is impressive. There are more than ten varieties of their tea soup. In December 1997, the tea soup made by Li Restaurant of Tianqiao tea soup in Beijing was awarded the title of the first national famous snack by China Cuisine Association. Tea soup making is to wash the millet flour, soak it in cold water for two hours, drain the water, grind it into flour, and then pass it into a small basket to make the millet flour. The teapot is filled with cold water, boil it, take a bowl, pour in boiling water and appropriate amount of cold water, mix it, add one tenth of the millet flour to make a batter, and then rinse the batter with boiling water. Sprinkle brown sugar, white sugar and sweet scented osmanthus on the tea soup to eat . Tea soup plum combines traditional technology with modern science, and develops fresh water chestnut tea, pearl milk tea, milkshake, sundae, etc.; especially fresh water chestnut tea also has health care effects such as detoxification, diuresis, and detoxification.

Tea soup Li has opened many branches all over the country. Beijing Tianqiao tea soup Li branch of Baihua fast food has a history of seven years. The raw materials of tea soup are supplied by Beijing Tianqiao tea soup Li head office, which is the original Beijing Tianqiao tea soup.

Most of them also deal in lotus root flour.

In old Beijing, there are three kinds of tea soup and Camellia oleifera

The first is to carry the burden through the streets, peddling along the streets at 3-4 o'clock in the afternoon in spring and autumn. In advance, it was a big copper tea soup pot with two layers. The outer layer was filled with water, and the inner layer was burned. The base of the pot stored charcoal and a pair of fire chopsticks. Behind it was a big wooden bucket with a water scoop. On the bucket was a long wooden strip shaped like the top of the hut. Inside it were bowls, spoons, millet noodles, fried noodles (Camellia oleifera), flour and a can of brown sugar. When there is a buyer, it will be sold in a small porcelain bowl

Use a little boiling water to mix the millet noodles or oil fried noodles, then lift the copper pot to the front, lift it high, and stir it with a small copper spoon until it becomes a paste

Chinese PinYin : Cha Tang