[anhui Cuisine]-"maren Tea Crisps"

Name: [anhui Cuisine]-"maren Tea Crisps"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Soaked Bitter Tongue; 20g Sugar; Some Egg white; 20g Dry starch; 20g Sesame White; Some Cooking oil; Some Qingsi; Some Red silk

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

"Maren Tea Crisp" is a dish with local characteristics in Anhui cuisine. It is made with Huangshan green tea and is a seasonal dish in summer.
"Tea Crisp" can be made sweet or salty. The sweetness is made with sesame and white sugar. It tastes crispy and crispy. Aftertaste, it has a slight tea fragrance and the strong fragrance of sesame, which is very delicious. The salty ones can be made into "salt and pepper tea crisps", and it is also great to use it as an appetizer!
For this dish, you should choose green tea from before the rain or before the Ming Dynasty, and only use the sprouts of the tea to make the taste. Generally you can use "bird tongue" or "green hair tip" is better.
Today I used "Bug Tongue". I brewed the tea half an hour before making it. When using it, just decant the tea and squeeze the moisture of the dried tea. The tea can still be drunk, don't waste it, ha ha! The specific method is as follows;"

Ingredients

[anhui Cuisine]-"maren Tea Crisps"

1. Squeeze the soaked Buxue green tea with water, add about 20 grams of sugar in it, and mix well.

[anhui Cuisine]-"maren Tea Crisps" recipe

2. Pour in the right amount of egg white, not too much egg white, as long as you can mix the tea well.

3. Grab the tea leaves with your hands, and then add an appropriate amount of dry starch.

4. Grab the starch with your hands, shake it well, and then spread it flat on the plate.

5. Bring the mixed tea leaves to 50% heat in the oil, deep fry until the tea leaves rise, and then slightly increase the oil temperature.

6. Fry the tea leaves until the skin is dry and you can remove them.

7. Pour the fried tea leaves into a plate, sprinkle with sesame sugar on top while it is hot, and mix well.

8. Finally, sprinkle a little bit of green silk and red silk to embellish it before serving.

Tips:
The characteristics of this dish; the tea is dry, slightly fragrant, crispy in the mouth, sweet and delicious.

Tips;

1. The tea must be of good quality, with tender leaves and intact leaves. It is recommended to use sparrow tongue as the best, and the price is not expensive.

2. Don't have too much egg white, it will be slimy. After adding the dried starch, mix well and shake to make the roots dry.

3. When frying, the oil temperature should be controlled well. At the beginning, the oil temperature should not be too high. When it rises, increase the oil temperature, and the fried coke can be removed if it is crisp and dry.

The “Maren Tea Crisp”, a special dish of Anhui cuisine with a large stir-fry spoon, is ready. It tastes crispy and fragrant, and it can also be made into salt and pepper flavor for friends' reference!

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[anhui Cuisine]-"maren Tea Crisps"

Ingredients

[anhui Cuisine]-"maren Tea Crisps"

Comments

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