Cup of tea soup(kou wan cha tang )

How to make a cup of tea soup:

Raw materials for making button bowl tea soup:

500 grams of millet, 200 grams of brown sugar, 100 grams of white sugar, 10 grams of sweet scented osmanthus, golden cake Ding, green plum Ding each amount.

Steps for making cup tea soup:

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

2. Boil the water in the teapot.

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 20g brown sugar, 10g white sugar and 1g sweet osmanthus on the tea soup. You can also sprinkle some golden cake, green plum and other food. This ingredient is used for

Characteristics of button bowl tea soup:

The quality of the delicate, sweet taste, the Department of Beijing tea snacks, Hui flavor. Because the bowl is turned over and the tea soup is not spilled, it is called "cup tea soup". Tea soup has two characteristics: one is the special cooking method, using boiling water to make tea soup; the other is the special utensils, so that there is a large copper teapot, 60 cm high, 50 cm in diameter, long and thin spout, water is stored around the pot, the middle is empty as the furnace, the coal is put into the chamber, the water is boiled, it can be used to make tea soup.

Eight treasures tea soup

synonym

Cup tea soup generally refers to eight treasures tea soup

Babao tea soup is a famous traditional specialty in Beijing. The color is apricot yellow, the texture is delicate, sweet and mellow. Stir fry millet flour until done, add orange cake, lotus seed, walnut kernel, red jujube meat, melon stick, sesame, green plum and sugar, and stir in boiling water until mushy. The color is like light tea, and the taste is sweet and smooth.

essential information

Features: stir fried millet flour, add orange cake, lotus seed, walnut kernel, red jujube meat, melon stick, sesame, green plum, sugar, and stir in boiling water until paste. The color is like light tea, and the taste is sweet and smooth.

Region: Beijing snacks

Process: others

Features: apricot yellow color, fine texture, sweet and mellow.

Basic introduction

Tea soup is a kind of sweet food in Beijing and Tianjin. Turn over the bowl containing the cooked tea soup without sprinkling, so it is called "cup tea soup". The so-called "eight treasures tea soup" is to add eight different kinds of fruits. The tea soup is boiled in a big copper pot, which is commonly known as tea soup pot, and is the cover of tea soup industry. The pot is 60 cm high, 50 cm in diameter and has a slender spout. The pot is surrounded by water, and the middle is empty as the furnace, which is used for burning coal to boil water. The top of the pot can be equipped with a copper whistle, which will sound when the water boils. The big polished copper pot and the wonderful sound of the copper flute are quite rustic and appetizing.

Manufacturing materials

Millet flour 500g, hawthorn, green red silk, preserved fruit, raisins each 15g, walnut kernel, melon kernel, sugar osmanthus each 10g, brown sugar 200g, white sugar 100g.

Production method

1. Pour 50g boiling water and 10-15g cold boiled water into the bowl, add 50g millet flour to make a paste. Make 10 bowls respectively.

2. Each bowl of boiling water about 150g is used to wash the batter from near to far, and then from far to near to make it into apricot yellow tea soup.

3. Add fruit, brown sugar, white sugar and sweet scented osmanthus in each bowl.

Production essentials

1. The paste of millet flour should not be too thin;

2. Use boiling water to make paste, and mix well with a spoon in time.

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Chinese PinYin : Kou Wan Cha Tang