Tea soup first. Tea soup has a long history. There is a poem in "Hundred Odes of Food in the Old Capital" as proof: "The big copper pot burns firewood, and the white water and clear soup roll. A bowl can be full when it is flushed, and it is best to fill the baby when it is sweet. " And the note said, "The only sign of vendors and porters with tea soup is the big copper pot." This thing is still sweet, but it is rare for people who eat salty food, and children prefer it. "Tea soup is a traditional snack and a dessert. The finished product is similar to lotus root starch. Tea soup originated in Ming Dynasty and prevailed in Beijing in Ming and Qing Dynasties. Belonging to the royal refreshments, there was tea soup in the royal restaurant of Guanglu Temple in Qing Dynasty. Later, it was introduced to Tianjin and became popular in Beijing and Tianjin. The varieties and methods are basically the same. The TV series "Longzui Copper Pot" is about the tea soup in Tianjin, which is very impressive. With the popularity of TV series, many people meet to eat tea soup, and often say that they want to eat a big copper pot with a long mouth.
Tea soup has two characteristics: first, the brewing method is special, and tea soup is brewed with boiling water; Second, the utensils are special, so there is a big copper pot with a dragon mouth. It weighs 9-9.5 kilograms and can hold 40 kilograms of water. When the charcoal fire in the pot boils the water to 100 degrees, you can cook tea soup. There was a small whistle of "whoops" next to the copper pot cover. The master who makes tea soup has a bowl in one hand and a copper pot in the other. The spout tilted downward and a stream of boiling water rushed into the bowl. In an instant, the tea soup was full of water. Because hot water is used to make food, such as tea, it is named tea soup.
In the past, old Beijing paid attention to drinking tea soup from Juyuanzhai and Tianqiao outside the front door. Li's tea soup is sweet and mellow, with apricot color and delicate taste. Tea soup is prepared by cleaning millet flour, soaking in cold water for two hours, draining, grinding into flour, and filtering with a fine basket to obtain millet flour; Fill the tea soup pot with cold water, boil it, take a bowl, pour boiling water and appropriate amount of cold water, stir, add one tenth of millet flour to make batter, and then rinse the batter with boiling water; Sprinkle brown sugar, white sugar and sweet-scented osmanthus on the tea soup to eat. The so-called' eight treasures' of eight-treasure tea soup refers to some fruit materials such as hawthorn strips, green red silk, raisins, walnuts and melon seeds added to the tea soup.
The Li family has a big golden copper pot. There is some coal in the belly cavity of the big copper pot, and water is filled along the belly cavity. The water is steaming when it is boiled. The pot body is cast in Youlong, and the spout is faucet-shaped. Two velvet balls are tied to the faucet to show its quaint appearance. Tea soup is directly poured into a bowl filled with tea soup raw materials with boiling water. Li's tea soup has unique skills. When making tea soup, turn the bowl over, but the tea soup doesn't spill, so it's called "buckle the tea soup bowl" Because the ingredients of tea soup are all cooked at home, there is another two-part allegorical saying in Beijing called Tianqiao tea soup, and the second part is "stirring at home, stirring outside", which is a metaphor for people who are always fighting in their nests.
It takes skill to make tea soup, and the raw materials of tea soup are also very particular. It should be put in a bowl with millet flour, mixed well with hot water, then washed into the bowl with boiling water in a copper pot, sprinkled with a layer of brown sugar and put a pinch of white sugar in the middle. Tea soup can't meet this standard because there is no or no real millet. Millet is a Gramineae plant, belonging to millet. Millet is one of the oldest cereals in China, also known as millet, millet and millet. "The End of Lu Chunqiu" contains: "The beauty of rice ... the beauty of Yangshan is the beauty of the South China Sea." Li Si's "Qin Cang Xie" said: "Well, millet is big, and it seems that millet noodles are not sticky, and Kansai is called rice." Millet-shaped, yellowish in color, can be ground into cakes. Traditional Chinese medicine believes that it is sweet and slightly cold, and can stop diarrhea, quench thirst, remove heat, treat cough and reverse qi. Millet, that is, millet, has little market supply because of its low yield and less planting.
In "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning, before eating tea and noodles". Well, tea soup and noodle tea take a long time. After we finish the tea soup, we will talk about noodle tea again. Noodles tea is one of the thirteen special snacks in old Beijing, and it is the simplest snack in Beijing and requires the least raw materials. If you can cook porridge, you can cook tea. In the past, noodles were usually sold and eaten in the afternoon, as evidenced by a poem: "When you wake up in the afternoon, you always have to add dried ginger and sesame sauce." Now, you don't have to be limited by time. You can eat in a hot bowl at any time. Millet flour or millet flour is used as raw material, ground into pulp with big petals and big salt, then boiled with strong fire, added with alkaline flour and ginger juice for a while, and poured a layer of sesame paste on the bowl surface. It is necessary to lift the sesame paste, pull it into a line, pour it round and round on the surface tea, sprinkle with sesame salt, and make it alive.
You don't think it's easy to make instant tea, but it's not that easy to drink it well. The friend said, "Just drink a bowl of tea." If you don't sound like a Beijinger, you are a foreigner. Old Beijingers have their own rules about eating and drinking, and drinking noodles is no exception. The way to eat noodles is also particular. Old Beijingers pay attention to eating noodles without chopsticks or spoons. Instead, they hold the bowl with one hand, and then close their mouths and stick to the bowl, using heat energy to suck around the bowl (because of the heat, the tea and sesame paste in the bowl flow to the bowl and then into their mouths. There is sesame paste and flour tea in every bite. This is the feeling of old Beijing, the taste of old Beijing. Because of the cold shoulder, old Beijing also left a punch line. Silly boys are confused about drinking face tea. As a traditional way of eating, snuff is not only reflected in drinking noodles tea, but also in drinking fried liver and bean juice. It seems indecent, but it contains profound Beijing food culture.
Whether the noodle tea is good or not depends on the ingredients. Of course, the production of sesame paste and sesame salt is also very particular. Sesame paste should be diluted with small ground sesame oil and must not be prepared with water. Before making sesame salt, sesame seeds should be scalded thoroughly with boiling water, peeled into sesame seeds and then fried. When sesame is almost ripe, add refined salt, stir-fry until the fragrance has not overflowed, and then roll it to the bottom to make sesame salt. This kind of sesame salt overflowed with the help of hot tea. Sesame salt is not fragrant, but you can feel sesame fragrance when you hold a tea bowl close to your mouth. The consistency of the noodle tea should be thicker, so that it can flow through the bowl without leakage.
Similar to tea soup, there is also a kind of camellia oleifera, which is to fry flour with sesame oil or beef bone oil, and then add boiling water to eat. Beijing people call fried noodles fried noodles, which are seasonal snacks in Beijing in spring, autumn and winter, and are deeply loved by the elderly and children. The fried noodles use flour instead of millet flour or millet flour with butter, and are also mixed with peanuts, sesame seeds, walnuts and the like, which has a unique fragrance. The best camellia oleifera is Wuzhi camellia oleifera in Jiaozuo, Henan, which has a long history. In the Qin dynasty, it was called dry seedling cream soup, and in Chinese it was called cream soup and shell tea. Wuzhi Camellia oleifera became famous at the end of Qin Dynasty more than two thousand years ago. According to historical records, in 206 BC, Liu Bang was injured in Wude County during the Chu-Han dispute and lived in a family named Lu. Lu used cream soup to accumulate shell tea, and Liu Bang recovered after three months. Liu Bangyou said in a poem: "A good meal makes a great virtue, and a good soup makes a great feast." After Liu Bang ascended the throne, he thought that he could not eat cream soup in Chang 'an, that is, he called Lu Mou into the palace, making him a master of five-grade camellia oleifera and making camellia oleifera an imperial meal. Wuzhi Camellia oleifera is called tea, but it is actually porridge. Before making porridge, the refined wheat flour should be fried in oil, so people call this porridge camellia oleifera. The raw materials of Wuzhi Camellia oleifera include refined wheat flour, pearl starch, peanuts, sesame seeds, waste oil and yam. In addition, 24 kinds of spices, such as fennel, pepper, cinnamon, clove, Amomum villosum and bitter fruit, are added, which are not only rich in flavor and nutrition, but also have the function of invigorating stomach and refreshing.
The noodles in the Suiyuan menu are different from all the others. It is full of noodles and tea, which reproduces the elegance of that year. When marching in the camp, the tea juice was boiled and fried in oil. When adding milk, add cheese or milk skin and season with sesame salt. Warm and refreshing, no waiting for a long time. Soldiers like this kind of noodle tea. Yuan Mei made friends with government officials and nobles, as well as many generals on the battlefield. Of course it will. Let's make Suiyuan noodle tea, stir-fry millet noodles or millet noodles in a pot for later use. Boil the tea in water, there is no good tea, but it tastes strong. Boil it into tea juice, filter the residue and serve. Stir-fried noodles are mixed with tea juice and boiled into a thin paste, which is noodle tea. Stir-fry salt, stir-fry sesame seeds, and roll a little. Sesame will be very fragrant when it is broken, and it will become sesame salt when mixed together. Crush the fried pepper with a rolling pin, then add a little salt and mix it into salt and pepper, and add it to sesame sauce to taste. Pour sesame oil into sesame sauce and simmer. Sesame paste will be more fragrant when diluted with sesame oil. Put the prepared noodle tea into a bowl, pour in sesame sauce and sprinkle with sesame salt. Pay special attention to adding milk, not milk, cheese or milk skin.