Pingyao Oil Tea [Shanxi Pingyao Specialty]

What is Pingyao Oil Tea? Authentic Shanxi Pingyao Specialty: Pingyao Oil Tea

Summary:Do you want to know what Pingyao Oil Tea is? This article is a detailed introduction to the Pingyao specialty of Shanxi Province - Pingyao Oil Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Pingyao Oil Tea. The full text takes about 3 minutes to read, mainly including the basic introduction of Pingyao Oil Tea and its nutritional value? What are the product characteristics of Pingyao oil tea? How did the history of Pingyao oil tea come about? The production method of Pingyao oil tea, etc

Basic Introduction to Pingyao Oil Tea

Oil tea is made by stir frying flour in a pot until it turns yellow in color, and stir frying sesame seeds until golden brown. In addition, osmanthus and beef bone marrow oil are added, mixed evenly, and then the evenly kneaded tea is placed in a bowl, added with white sugar, and mixed with boiling water to form a paste. Oil tea has a sweet taste and can be served as breakfast or lunch, which is very popular among the people

It is fragrant, smooth, sweet and moist, with a soft, sticky and salty taste on the palate, and a long aftertaste. It is a rare and delicious specialty in the northwest region

How did the history of Pingyao oil tea come about

Method of making Pingyao oil tea

1. Stir fry the noodles in a clear pan, with the key being to always stir fry evenly. Use a noodle spatula to break up the dough balls. Start with a big fire and then a small one

4. Spread the oil tea noodles flat on a clean surface and dilute them as much as possible to dissipate heat. If stacked together, the noodles may become burnt due to residual heat.

5. Stir fry sesame seeds (or other nuts such as peanuts, walnuts, sunflower seeds, etc. can be added) and mix with the fried noodles