What is regional rice tea?
Rice tea is named after "eating has appetite, drinking has thirst", and the specific origin is not recorded in detail. According to legend, Zhu Youyuan, the fourth son of Zhu Jianshen, the founding emperor of the Ming Dynasty (that is, the biological father of Emperor Jiajing), was canonized as Wang Xing and the food city Huguang Anluzhou (now Zhongxiang). His concubine, the mother of Emperor Jiajing, Jiang Huai was pregnant, but she didn't expect it. It's disgusting to see delicious food. Wang Xing invited many chefs to serve all kinds of dishes, which was not to Chiang Kai-shek's taste. Wang Xing was very angry, and a chef was very anxious. When Jiang brought out the rice tea at home for everyone to eat, his appetite increased greatly. Wang Yan was so happy that rice tea entered the court from the folk.
How to make regional rice tea?
Rice tea is a traditional snack in Jingmen, Hubei Province. Its soup is yellowish in color, rich in aroma, slightly sweet but not light in taste, slightly astringent but not bitter, which can not only replace rice, but also have the function of drinking tea to quench thirst. How the rice is fried is directly related to the quality of the finished product, so the process of frying rice is very important. You should heat the pot to 80% heat and then add brown rice (commonly known as yellow rice, which is generally cheaper in the market, and you can also fry some other polished rice, but the rice tea made of yellow rice is not as delicious as the rice tea made of yellow rice. Stir-fry with a spatula until brown rice is golden or brown. Note here: 1. The temperature in the pot should not be too high and the frying time should not be too long, otherwise it is easy to fry brown rice; Of course, the temperature should not be too low and the time should not be too short, otherwise the brown rice will not be cooked easily and the cooked brown rice tea flavor will not be strong. Generally, stir-fry 15 ~ 20 minutes (the time depends on the quantity and heat of brown rice). 2. You can't add oil and any seasoning when frying.
Making wheat, rice and tea is also very particular, and the following points should be noted: 1. Just fried wheat and rice can't be boiled in water immediately; When cooking with cooling, you can't use cold water or warm water. You must add boiling water, otherwise the rice grains will be cooked into "paste soup". Pay attention to the amount of water when cooking wheat, rice and tea. As a dry wheat-rice tea, the ratio of wheat to rice to water is1:1; As a beverage, the ratio of wheat to water is 1: 1.5. 3. Master the cooking temperature and cease fire when the rice is rotten. 4. You don't need to add any seasoning to cook the wheat and rice tea. Usually, when you drink it, you only taste it according to your own taste. In addition, losing weight is a very good diet. Its weight loss principle: in the process of fried rice, all the starch contained in the rice is destroyed and decomposed (of course, other nutrients have also been greatly destroyed, so it is said to be a thing without nutrition), and it becomes activated carbon, which can suck the fat attached to the stomach and excrete it. Therefore, it is specially used for "scraping intestines and scraping oil", relieving summer heat and quenching thirst, and protecting the stomach.
The efficacy of local rice tea
Seasoning increases food. According to scientific verification, 100g rice can produce 1 16kcal total energy, which contains 2.6g of protein, 0.3g of fat and 25.9g of carbohydrate. Processed fried rice has become people's staple food, which has not changed its essence and reduced its nutrition, but reconciled people's favorite tastes and mouthfeel. Of course, it is natural to increase appetite. Cooked rice tea is a combination of rice fragrance and tea fragrance, which has both the characteristics of rice and the richness of tea. This is really great. This kind of cooking and eating with distinctive local characteristics is the embodiment of Zhongxiang's profound food culture.
Weight loss and sugar. Rice tea can not only be full, but also has no extra nutrition, which can not only lose weight but also avoid starvation. Therefore, it becomes the best food for people who lose weight and keep fit. It is not unreasonable for Zhongxiang people to say that eating cucumber rice tea-losing weight. It is also the first choice food for diabetics. After making rice tea, the sugar in rice is greatly reduced, and patients can eat it all the year round without worrying about the increase of blood sugar.
Thirst cools down. Rice tea can not only replace rice skillfully, but also has the function of quenching thirst by drinking tea, which is a good product for heatstroke prevention and cooling in summer. The hotter the climate, the better the food. People usually fry it the night before, put it in a clay pot and eat it the next day. Overnight rice tea, such as drinking sour plum soup, is sour but not sour, sweet but not sweet, and has a unique flavor. After cold storage, rice tea has become a special drink, which is delicious and refreshing.