Camellia oleifera(mian xiang you cha )

Camellia oleifera

Introduction:

"Since childhood, I like to drink Camellia oleifera. When I think of it, I will go to the supermarket to buy some. The taste is always so bad, and I don't like to eat the green rose in it. I think it's just like this. I'll do it by myself. I'll put what I want. It's healthy and safe."

Production steps:

Step 1: black sesame, walnut kernel, melon seed kernel, put them into the oven, bake them at 150 ℃ for 20 minutes, and air them for use.

Step 2: put the flour into the pot and stir fry the noodles with medium heat. Turn it every 2-3 minutes. After about 20 minutes, turn it every 30 seconds. Reduce the heat appropriately.

Step 3: stir fry until yellowish, pour into the basin and let it cool.

Step 4: sift the dried flour.

Step 5: put the oil in the pan and heat it to 50%.

Step 6: put the dried fruit into the pot and stir fry it.

Step 7: add flour to stir fry, keep turning, medium heat control.

Step 8: stir fry a few times, almost to see the appearance of the finished product, ha ha.

Step 9: pour in the sugar and turn down the heat, otherwise it will paste.

Step 10: I prefer black sesame, so in the last step, I add black sesame chips. This is for everyone's taste, and raisins can also be added.

Step 11: pour the fried oil tea into the basin and let it cool!

Step 12: finally, boil a pot of boiling water, put two teaspoons of Camellia oleifera, and make it open. Ha ha, it's the taste I want. It's continuous and fragrant~~~~

Materials required:

Flour: 500g

Black Sesame: right amount

Walnut: right amount

Melon seed kernel: right amount

Sugar: 200g

Oil: 80g

Note: the heat of fried Camellia oleifera is the most important. If you're afraid of bad frying, you can try to make a little oil first, and you don't need to put too much oil, it's just an introduction. If you are afraid of the taste of paste pot, keep turning.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Mian Xiang You Cha