Cream tea is not cream + tea, nor milk + tea, but milk + oil tea. Camellia oleifera is a traditional specialty snack in Greater Guilin, which is delicious and delicious, suitable for all ages, and is often eaten as early as rice noodles. Camellia oleifera is salty, supplemented by various condiments, forming different flavors, but "milk + camellia" is a fresh way to eat locally, how does it taste? Listen slowly:
1. The inspiration of butter tea.
Milk tea, in a broad sense, can be called milk tea with milk in tea. Cream + tea cream tea is a product that Europeans and Americans love to eat.
The song in my heart is dedicated to the People's Liberation Army" is a song I often listened to when I was a child, and I still remember it vividly, and the lyrics are: "Don't respect barley wine, don't make butter tea, and don't offer Hada." Sing a song in your heart and dedicate it to your loved ones, Jin Zhuma ......"Barley wine and butter tea have always remained in my childhood memories. Listening to the teacher's explanation of the lyrics, butter tea is made of milk and is a famous specialty, but I don't know what it looks like and what it tastes like. I thought it should be sweet, right? I asked the teacher, but the teacher hadn't eaten it either. With the passage of time, butter tea has long faded in the mind.
It's a shame to say that from childhood to adulthood, from the countryside to the city, from the south to the north, I have walked a lot of places, but I have never been to **, and I have not tasted the taste of butter tea for decades. Fortunately, in October 2012, I had the pleasure of participating in the ** tour organized by the industry. I finally tasted butter tea in ** Folk Village, and was pleasantly surprised to find that butter tea is also salty and not sweet, and can be eaten with tsamba as a meal. I visited the production of butter tea while sighing: butter tea is processed from ghee and strong tea, and the process is to first put an appropriate amount of ghee into a special barrel, accompanied by salt, and then inject the boiled strong tea juice, and repeatedly pound it with a wooden handle to make the ghee and tea juice dissolve into one, and it is made in a milky form. The making of butter tea is also called "beating", but in fact, it is still mainly pounded. Ghee is a dairy product that is a fat extracted from cow's and goat's milk. After seeing the making of butter tea, I thought of the local "oil tea".
Second, the evolution of Camellia oleifera.
It is very common to make oil tea in Guilin, every family does it, everyone loves to eat it, it is common in all seasons, and it has its own characteristics. With the continuous improvement of people's living standards, the practice of Camellia oleifera is also constantly evolving. The original oil tea was just ginger tea and rice flowers, and the soup was just oil, salt, ginger and tea leaves, and the dry ingredients were only a small amount of rice flowers. With the improvement of people's living standards, the raw materials of Camellia oleifera have been continuously renovated. Let's talk about dry ingredients first, in addition to fried rice, fried peanuts, fried corn, crispy glutinous balls and so on have been added; The soup is more abundant, no longer only ginger and tea leaves of the "clear soup with little water", but also added meat and miscellaneous grains: green onions, garlic, wild mushrooms, chili peppers; There are eggs, sausages, fresh meat, and small fish; There are sweet potatoes, taro, glutinous rice cakes, and rice noodles, and you can add whatever you want. A bowl of oil tea is varied, full of color, flavor, and flavor, and has really become a delicacy.
3. The origin of cream tea.
I don't know what year it began, picking up milk has become a common gift for people and visitors. Cartons of milk will expire if they are not drunk on time.
Playing oil tea is generally a woman's business. Early one morning, my wife was making oil tea. I suddenly remembered the making of butter tea, can't I use milk to make tea soup? I said to my wife, "Put less water in the soup today, and add two cartons of milk to it." The wife stopped pounding and asked suspiciously, "Can I eat it with milk?" I said, "Try it, you'll know, it's a big deal to waste a pot of soup." The wife reluctantly agreed. Originally, the tea soup was yellow-brown, but after being boiled with milk, it was beige, and the color was more vivid and mouth-watering. After tasting it, I was full of praise, which not only retained the original taste of Camellia oleifera, but also increased the nutrition and aroma of milk, and solved the problem of milk backlog. My wife said, "Hey, we still have some milk powder, can we also eat it with oil tea?" I said, "Yes, you don't need to cook the milk powder, just put it in a bowl and mix it with rice, peanuts, and green onions." "After trying it, milk powder is better than fresh milk, the milk flavor is stronger, and you can add it at will according to everyone's needs.