Hui cuisine "Maren tea crisp"(hui cai ma ren cha su )

Hui cuisine "Maren tea crisp"

Introduction:

"Maren tea crisp" is a dish with local characteristics in Anhui cuisine. It is made of green tea from Huangshan and belongs to a seasonal dish in summer. "Tea crisp" can be sweet or salty, sweet is the use of sesame and sugar, eat crisp, aftertaste up, light with tea, coupled with sesame aroma, very delicious. And salty, can be made into "salt and pepper tea crisp", with it as the next food is also very good! This dish, to choose before the rain or Ming green tea to make, only the use of tea buds to make taste is good. Generally, it is better to use "sparrow tongue" or "green hair tip". What I use today is "sparrow tongue". When I make tea, I brew it half an hour in advance. When I use it, I decant the tea and dry it. The tea can still be drunk. Don't waste it, ha ha! The specific measures are as follows; "

Production steps:

Step 1: dry the brewed green tea, put about 20g sugar in it and mix well.

Step 2: pour in the right amount of egg white, egg white is not much, as long as you can mix the tea.

Step 3: grasp the tea evenly by hand, and then put in an appropriate amount of dry starch.

Step 4: grasp the starch by hand and shake it, then spread it on the plate.

Step 5: heat 50% of the oil, add the mixed tea, deep fry until the tea is floating, and then slightly increase the oil temperature.

Step 6: deep fry the tea until the skin is dry.

Step 7: pour the fried tea into the plate, sprinkle sesame sugar on it while it is hot, and mix well.

Step 8: sprinkle a little green and red silk on the table.

Materials required:

Soaked tongue: 50g

Sugar: 20g

Egg white: right amount

Dry starch: 20g

Sesame white: 20g

Cooking oil: proper amount

Green silk: right amount

Red silk: right amount

Note: this dish features: dry tea, light tea, crisp in the mouth, sweet and delicious. Warm tips: 1, tea must choose good quality, tender leaves and complete leaf surface for the best. It's suggested that the best choice is sparrow tongue, and the price is not expensive. 2. Don't have too much egg white, it will be sticky. After putting in the dry starch, mix well and shake to make it dry. 3. When frying, the oil temperature should be controlled well. At the beginning, the oil temperature should not be too high. When it floats up, the oil temperature should be raised. When frying is crisp and dry, it can be fished out. The special dish "Maren tea crisp" is ready. It tastes crisp and fragrant. It can also be made into salt and pepper flavor for your reference!

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hui Cai Ma Ren Cha Su