The days start to fall, when it doesn’t rain, the sun is less harsh and the air is too cool, treating yourself to a bowl of sweet tea on the street corner will stimulate both your taste and your eyes whoever. Here is a very delicious tea with a miraculous processing that not everyone has ever tasted.
1. Bee tea
Maybe many young people have never tried or even heard the name of this sweet, eye-catching and ginger-scented sweet tea, but this is a traditional tea that was once very popular on a cold day. However, bee tea is not sold on a large scale, and few homes cook it regularly; This special tea is often cooked by mothers to offer to the ancestral altar every full moon, first day or Tet holiday.
Called che, but this dish is more like sticky rice because its main ingredient is glutinous rice. To create new tea, bees cannot lack honey and ginger. After soaking the rice, the sticky rice will be soft, and the sticky rice will be cooked with honey and ginger according to taste so that the rice grains are soft but not crushed, turning brown of honey is a success.
Bee tea has a strong sweet taste of honey and a warm spicy ginger smell. On days when the weather is a bit early winter of the monsoon, holding a plate of bee tea in hand, it feels strangely warm. Bee tea can be kept for a long time, when eating, people often cut it into small pieces with a knife and eat it slowly. This dish also goes well with tea.
2. Braised tea
Although tea is usually eaten in a bowl or cup, braised tea is a dish that must be served on a plate. Che Kho is a dish with the traditional Tet flavor of the Northern people, this dish has the main ingredient of green beans, leaving only the yellow bean sprouts. Beans and a lot of sugar are cooked and beaten until combined until it feels heavy and lightly sticks to the chopsticks.
After the tea is cooked, the cook needs to quickly scoop and spread the tea while it is still hot to make it easier to create a mold. Even with that texture, tea can even use a mold to close like a pot. After you’re done, quickly put some white sesame seeds on top because the sesame won’t stick when it’s cooled.
Braised tea is not a “snap” tea. Wanting to have a piece of tea after cutting it very smoothly, all the beans are very loose and mixed with sugar, which is a careful and careful process from the time the kitchen is turned up to the time the tray is arranged. Just being a little inattentive can make you sick and leave the whole pot of tea.
Maybe because it takes long enough time and meticulousness to dissolve the beans and sugar into each other like how to store a pot of delicious fish or braised meat, so the ancients called it braised tea?! Braised tea is sweet but goes well with green tea. Taking a bite of tea, taking a sip of tea, watching the street pass by, how interesting it is.
Tea Sixteen – 16 Ngo Thi Nham
Hang Be Market