Zhongxiang Rice Tea [Hubei Zhongxiang Specialty]

What is Zhongxiang Rice Tea? Authentic Hubei Zhongxiang Specialty: Zhongxiang Rice Tea

Summary:Do you want to know what Zhongxiang Rice Tea is? This article is a detailed introduction to the local specialty of Zhongxiang, Hubei Province - Zhongxiang Rice Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Zhongxiang Rice Tea. The full text takes about 9 minutes to read, mainly including the basic introduction of Zhongxiang Rice Tea and its nutritional value? What are the product characteristics of Zhongxiang rice tea? The production method of Zhongxiang rice tea, etc

Introduction to Zhongxiang Rice Tea

Rice tea is a local snack in Jingmen area, Hubei Province.

. According to legend, Zhu Youyuan, the fourth son of Emperor Xianzong of the Ming Dynasty, who was the biological father of Emperor Jiajing, was conferred the title of Prince Xing and resided in Huzhou, Guang'an, and Luzhou (now Zhongxiang, Jingmen). Jiang Shi, the mother of Emperor Jiajing, was overjoyed when she was in her sixties. She didn't think much of tea and rice, and felt nauseous when she saw the delicacies of the mountains and seas. Xingwang summoned multiple chefs to prepare various flavors of rice dishes, none of which were suitable for Jiang's taste. King Xing was furious, and a chef was impatient and brought rice and tea for the common people to eat from home. Jiang's appetite was indeed greatly stimulated. Wang Yan was overjoyed, and rice tea entered the palace from the folk. Later, Jiang followed Emperor Jiajing into the Forbidden City and ordered the imperial kitchen to make rice tea every summer. However, the rice tea made by stir frying fine tribute rice in the palace was far less fragrant and refreshing than that made from brown rice. Zhongxiang brown rice once became a tribute

One is to season and increase food intake. According to scientific verification, 100 grams of rice can produce a total energy of 116 kilocalories, containing 2.6 grams of protein, 0.3 grams of fat, and 25.9 grams of carbohydrates. Processed and stir fried rice has become a staple food for people, without changing its essence or reducing its nutrition, but blending the taste and flavor that people love very much. Of course, increasing appetite is also natural. The rice tea brewed is a fusion of rice flavor and tea aroma, with the characteristics of rice and the richness of tea. It is truly a masterpiece. This distinctive local cooking method is a reflection of Zhongxiang's profound culinary culture

The third is weight loss and sugar reduction. Rice tea can satisfy hunger without excessive nutrients, which can help with weight loss and prevent hunger. Therefore, it has become the best food for people who want to lose weight and maintain a healthy body. Zhong Xiang's saying of eating rice, tea, and cucumber to lose weight is not unreasonable. At the same time, it is also the preferred food for diabetes patients. The processed rice tea significantly reduces the sugar content in the rice, allowing patients to consume it year-round without worrying about high blood sugar

Rice tea is named after "satisfying the stomach with food and quenching thirst with drink", and its production is also very simple. Restricted to summer consumption, commonly known as "Qu Mi Cha" or "Chao Mi Cha". The method is to first put the rice in a pot and stir fry it over low heat. When the rice turns yellow and burnt, remove it from the pot, wash it with water, filter out the water, and then add water to the pot and boil it over high heat until the rice blooms. After removing from the pot, cool it naturally and it can be eaten. Its soup has a light yellow color, a rich aroma, a slightly sweet but not light taste, and a slightly astringent but not bitter taste. It can replace rice and also has the function of drinking tea to quench thirst. It is a good product for summer heatstroke prevention and cooling, and the hotter the weather, the more refreshing it is. If you eat overnight rice tea, the taste is slightly sweet and sour. Drinking sour plum soup, with a hint of sourness or sweetness, can also enhance appetite, quench thirst, and have a unique flavor

The production method of Zhongxiang rice tea

1. Stir fry

The quality of the finished product is directly related to how the rice is stir fried, so the process of stir frying rice is very important. It is recommended to first heat the pot over low heat until it is 80% hot, then add brown rice (commonly known as Ya Huang rice, which is generally cheaper on the market. Although other polished rice can also be stir fried, the resulting rice tea is not as delicious as the rice tea made from Ya Huang rice) and stir fry continuously with a spatula until the brown rice turns golden or brownish yellow before it can be taken out of the pot. Attention should be paid 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 stir fry the brown rice; Of course, the temperature should not be too low and the time should not be too short, otherwise the brown rice is not easy to stir fry and the tea aroma of the cooked brown rice is not strong. In general, stir fry for 15-20 minutes (the time should be determined according to the quantity of brown rice and the heat)

2. No oil or any seasoning should be added during frying

2. Cooking

There are also some rules for cooking rice tea, and a few points to note:

1. Freshly fried brown rice should not be immediately mixed with water for cooking; When cooling and cooking, cold or warm water should not be used, but boiling water must be added, otherwise the rough rice grains will boil into a "paste soup"

2. When cooking rice tea, attention should be paid to the amount of water added. As a dry rice tea, the ratio of brown rice to water is 1:1; As a beverage, rice tea has a ratio of 1:1.5 between rice and water

3. Here are several ways to cook rice and tea: When using a rural wood stove, boil the water (i.e. boiling), wash the rice, tea, and rice in the appropriate proportion, then add them to the pot, immediately stop cooking and cover the pot, until the rice, tea, and rice bloom in the pot; When using an electric rice cooker, boil 5/6 pots of water until boiling, then add washed rice, tea, and rice. Cover the pot and immediately stop cooking until the rice, tea, and rice bloom in the pot; When using the commonly used soup pot, boil hot water with a kettle, then add water to the pot until it reaches 5/6, continue to heat the hot water with the pot until it boils, add washed rice, tea, and rice, continue boiling until the rice, tea, and rice bloom, then turn off the power and start the pot

4. When cooking rice tea, no seasoning is needed. Usually, it is only seasoned according to one's own taste when drinking