Sichuan style tea and rice(chuan wei cha pao fan )

Sichuan style tea and rice

Introduction:

"There is a saying in Sichuan that" it's better to eat tea than rice ". In Sichuan, where there are so many delicious foods, tea and rice still have such a high status, which shows its wonderful place. Sichuan's tea kimchi has always been casual, with leftovers of rice, or bath kimchi and small dishes. The most traditional tea soup is tiger tea and black and white tea. Now, according to people's preferences, jasmine tea, Zhuyeqing and other good teas in Sichuan often become the protagonists. Of course, there are many good teas that are also very suitable. Today, I use bamboo leaf green tea. The color of the tea soup is lighter, but the seemingly indistinct aroma of tea makes people feel particularly amazing. I prefer to keep the tender buds of bamboo leaf green. In the process of making rice with tea, it's time to chew a few teas when I'm full of tea. "

Production steps:

Materials required:

Leftover rice: half a bowl

Tea: 1 cup

Small dish: moderate amount

Sesame: right amount

Bean sprouts: right amount

matters needing attention:

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chuan Wei Cha Pao Fan