Seasoned millet mush(mian cha )

Method of noodle tea:

Raw materials for making flour tea:

50 grams of millet flour, 150 grams of sesame paste, 50 grams of sesame oil, 25 grams of sesame, 5 grams of alkali noodles, 5 grams of ginger powder, 5 grams of pepper, 20 grams of refined salt.

The processing steps of flour tea are as follows:

1. Remove the impurities from the sesame, stir fry it with low heat until it turns yellow, and grind it on the chopping board. Bake the refined salt and Chinese prickly ash respectively over low heat. Roll the Chinese prickly ash into powder. Mix 12 grams of refined salt with sesame pepper and salt. Set aside.

2. burn sesame oil to 80% heat, pour into sesame sauce and mix thoroughly.

3. Pour 2250g of cold water into the pot, add 8g of alkali noodles and the rest of refined salt, and when it boils to 80% on a high fire, mix the millet noodles with 750g of cold water, pour them into the pot and stir them constantly to prevent paste. When the pot is boiling, turn to low heat immediately, boil for another 15 minutes or so, and turn the millet noodles into yellow thick porridge.

4. When eating, put the porridge into a bowl, pour in sesame pepper, salt and ginger powder, and serve.

Characteristics of flour tea:

The product is bright yellow in color, thick in texture, fragrant and salty.

Seasoned millet mush

Noodle tea is a kind of traditional snack popular in Beijing and Tianjin. Shanxi Jinzhong, Taiyuan and other places, also popular a kind of tea. Flour tea is not tea soup, but a paste made of millet flour or millet flour. The surface is covered with sesame paste. The sesame paste should be lifted and pulled into a silk shape and poured in circles on the flour tea.

Old Beijingers drink noodle tea without spoon or chopsticks. Instead, they need to hold a bowl in one hand, close their mouth to the edge of the bowl and drink it in circles. Face tea is very hot, in fact, it is more appropriate to use suction slip. The flour tea and sesame paste in the bowl flow to the side of the bowl and then enter the mouth. Each mouthful is both sesame paste and flour tea. What we want is this kind of feeling and taste.

brief introduction

In Beijing snacks, noodle tea is usually sold in the morning. There is a poem that says, "when you wake up at the beginning of the afternoon dream, you need to add hot noodle tea, ginger and sesame paste.". It's very particular about how to eat it. Instead of using chopsticks, spoons and other utensils, you can drink it in circles with the bowl in your hand. I'm afraid it's not the way for old Beijing people to eat it. It has something to do with the taste of noodle tea. Here's how to make Beijing noodle tea:

Ingredients: millet or millet flour, sesame paste, sesame oil, sesame, salt.

First of all, we need to do some preparatory work. Crush the pepper with a rolling pin, then add a little salt and mix it into pepper salt. Then pour a little sesame oil into the sesame paste, because the sesame paste is very dry, so after the dilution of sesame oil, the taste will be more fragrant.

Next you can cook. First of all, pour the right amount of millet flour or millet flour into the pot, mix it into batter with a little cold water, wait until the batter is well mixed, and then add water according to the amount you need. Be careful not to be too thin, but be sure to use cold water. Next, you can boil on the fire, keep stirring when boiling, otherwise it's easy to stick to the pot. When the pot is about to boil, change the low heat to boil. It can take a little longer to boil with low heat, but it still needs constant stirring. So how far does the tea need to be boiled? You can hold a spoonful of tea and then pour it into the pot. When the tea is thick and easy to pour out, you can turn off the fire.

Then pour a layer of sesame paste on the small bowl of noodle tea, and sprinkle some sesame salt on the sesame paste, so that a bowl of old Beijing style snack - noodle tea is ready.

Beizhen noodle tea

Beizhen, a long and beautiful town, is famous not only for its three famous mountains in Northeast China, but also for its smoked chicken and pig hoof. Beizhen noodle tea, the old local flavor, is not well-known, but it's also the ancient city of Fengfei. It's worth tasting. If you have drunk it several times, the hot and fragrant taste will make you addicted.

Zhao's noodle tea is said to be authentic. It has been handed down for generations. It sells very fast. It can sell four or five hundred bowls at only two or three points, and the sales are very good. Today, there are several major markets selling tea cars, and separated from the Zhang, Li, Zhu, etc., each with its own name. People in Beizhen love to drink, especially when they are old.

After several times of drinking tea, I suddenly became addicted. Instead of drinking it, I went to drink it every day. It is said that it has a history of hundreds of years. In the past, you didn't need a spoon to drink it. You didn't have to sit and suck it with your lips. The bowl was rotating in your hand. After drinking it, it was as clean as washing. A bowl of noodle tea with two spoonfuls of fruit eggs on it is really unique. No wonder it has been flourishing for many years.

With the deepening of reform, there are more and more people who drink flour tea. When we ask about the reasons, the answer is even more straightforward. One is to invigorate the spleen and stomach, the other is to have an addiction, and the third is to do morning exercises to satisfy hunger.

Qing Dynasty noodle tea

According to the Suiyuan food list of the Qing Dynasty, it can be boiled with tea juice, mixed with fried noodles, added with sesame paste, added with milk, and slightly added with a pinch of salt. If there is no milk, you can add crispy milk and skin milk.

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Chinese PinYin : Mian Cha