Guilin oil tea and making method thereof

Abstract

The Guilin oil tea is prepared from the following components in parts by weight: 4-5 parts of peanut oil, 2-5 parts of lard oil, 3-4 parts of mung beans, 3-5 parts of peanuts, 6-7 parts of ginger, 2-3 parts of garlic, 2-3 parts of coriander, 2-3 parts of green onions, 6-8 parts of tea leaves, 2-3 parts of fructus momordicae, 2-3 parts of radix puerariae powder, 2-3 parts of haws, 2-3 parts of chrysanthemums, 1-2 parts of table salt and 65-70 parts of boiled water. Compared with the prior art, the taste of the Guilin camellia oleifera can be improved, the astringent taste of the Guilin camellia oleifera is reduced, and the Guilin camellia oleifera is more sweet; and the health-care effect on drinkers can also be achieved.

Description

Technical Field

[0001] The invention relates to the technical field of oil tea, and in particular to a Guilin oil tea and a preparation method thereof. Background Art

[0002] Guilin oil tea is a special snack in Guilin, Guangxi. It is mainly made of old black tea leaves, fried with oil until slightly burnt and fragrant, then boiled with salt and water, and often with ginger. The taste is strong and astringent, with a hint of spiciness. In Gongcheng, ground peanut powder is also added to make the taste more mellow and less astringent.

[0003] Many tourists will drink Guilin oil tea during their travels in Guilin, but Guilin oil tea has a strong and astringent taste, with a hint of spiciness. People who have just come into contact with Guilin oil tea find it difficult to accept the taste and generally feel that the oil tea has a bitter taste, which seriously affects the promotion of Guilin oil tea. Therefore, it is necessary to solve these problems. Summary of the invention

[0004] The present invention aims to solve at least one of the above-mentioned technical problems in the prior art to a certain extent. To this end, one object of the present invention is to provide a Guilin oil tea and a preparation method thereof which can not only improve the taste of Guilin oil tea, reduce the astringency in the oil tea, make the oil tea sweeter, but also play a health-care role for drinkers.

[0005] The technical solution of the present invention to solve the above technical problems is as follows: a Guilin oil tea, composed of the following ingredients by weight: 4-5 parts of peanut oil, 2-5 parts of lard, 3-4 parts of mung beans, 3-5 parts of peanuts, 6-7 parts of ginger, 2-3 parts of garlic, 2-3 parts of coriander, 2-3 parts of green onions, 6-8 parts of tea leaves, 2-3 parts of monk fruit, 2-3 parts of kudzu root powder, 2-3 parts of hawthorn, 2-3 parts of chrysanthemum, 1-2 parts of salt and 65-70 parts of boiling water.

[0006] Furthermore, the invention is composed of the following ingredients by weight: 4 parts of peanut oil, 2 parts of lard, 3 parts of mung beans, 3 parts of peanuts, 6 parts of ginger, 2 parts of garlic, 2 parts of coriander, 2 parts of green onions, 6 parts of tea leaves, 2 parts of monk fruit, 2 parts of kudzu root powder, 2 parts of hawthorn, 2 parts of chrysanthemum, 2 parts of salt and 70 parts of boiling water.

[0007] Furthermore, the invention is composed of the following ingredients by weight: 5 parts of peanut oil, 5 parts of lard, 4 parts of mung beans, 5 parts of peanuts, 7 parts of ginger, 3 parts of garlic, 3 parts of coriander, 3 parts of onions, 8 parts of tea leaves, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 1 part of salt and 65 parts of boiling water.

[0008] The beneficial effects of the present invention are as follows: by adding monk fruit, kudzu root powder, hawthorn and chrysanthemum to Guilin oil tea, the taste of Guilin oil tea can be improved, the astringency in Guilin oil tea can be reduced, and the Guilin oil tea can be made sweeter; and the present invention can also play a health-care role for drinkers.

[0009] Another technical solution of the present invention to solve the above technical problem is as follows: a method for making Guilin oil-tea, characterized in that it comprises the following steps:

[0010] Weigh by weight: 4-5 parts of peanut oil, 2-5 parts of lard, 3-4 parts of mung beans, 3-5 parts of peanuts, 6-7 parts of ginger, 2-3 parts of garlic, 2-3 parts of coriander, 2-3 parts of green onions, 6-8 parts of tea leaves, 2-3 parts of monk fruit, 2-3 parts of kudzu root powder, 2-3 parts of hawthorn, 2-3 parts of chrysanthemum, 1-2 parts of salt and 65-70 parts of boiling water;

[0011] Boil the weighed mung beans and peanuts in boiling water, and soak the weighed tea leaves in boiling water for 5 to 10 minutes; wash, smash and cut the weighed ginger, garlic, coriander and green onion;

[0012] Put the weighed peanut oil and lard into the tea pot and heat it, then put in the washed, smashed and cut ginger, garlic, coriander and green onion, fry the ginger, garlic, coriander and green onion with hot oil until fragrant, then put the soaked tea leaves into the tea pot and stir-fry together, then put the cooked mung beans and peanuts into the tea pot and stir-fry together, during the stir-frying process, also put the weighed monk fruit, kudzu root powder, hawthorn and chrysanthemum into the tea pot and stir-fry together, and also use a wooden hammer to beat the ingredients in the tea pot until the ingredients in the tea pot are pounded; add the weighed boiling water into the tea pot, steam the ingredients in the tea pot, and after boiling, filter the ingredients in the tea pot to obtain oil tea and tea residues.

[0013] Further, weigh by weight: 5 parts of peanut oil, 5 parts of lard, 4 parts of mung beans, 5 parts of peanuts, 7 parts of ginger, 3 parts of garlic, 3 parts of coriander, 3 parts of green onions, 8 parts of tea, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 1 part of salt and 65 parts of boiling water.

[0014] Further, weigh by weight: 5 parts of peanut oil, 5 parts of lard, 4 parts of mung beans, 5 parts of peanuts, 7 parts of ginger, 3 parts of garlic, 3 parts of coriander, 3 parts of green onions, 8 parts of tea, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 1 part of salt and 65 parts of boiling water.

[0015] The beneficial effects of the present invention are as follows: by adding monk fruit, kudzu root powder, hawthorn and chrysanthemum to Guilin oil tea, the taste of Guilin oil tea can be improved, the astringency in Guilin oil tea can be reduced, and the Guilin oil tea can be made sweeter; and the present invention can also play a health-care role for drinkers. DETAILED DESCRIPTION

[0016] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0017] Embodiment 1:

[0018] A Guilin oil tea consists of the following ingredients by weight: 4 parts of peanut oil, 2 parts of lard, 3 parts of mung beans, 3 parts of peanuts, 6 parts of ginger, 2 parts of garlic, 2 parts of coriander, 2 parts of green onions, 6 parts of tea leaves, 2 parts of monk fruit, 2 parts of kudzu root powder, 2 parts of hawthorn, 2 parts of chrysanthemum, 2 parts of salt and 70 parts of boiled water.

[0019] A method for making Guilin oil-tea, comprising the following steps:

[0020] Weigh by weight: 4 parts of peanut oil, 2 parts of lard, 3 parts of mung beans, 3 parts of peanuts, 6 parts of ginger, 2 parts of garlic, 2 parts of coriander, 2 parts of green onions, 6 parts of tea leaves, 2 parts of monk fruit, 2 parts of kudzu root powder, 2 parts of hawthorn, 2 parts of chrysanthemum, 2 parts of salt and 70 parts of boiling water;

[0021] Boil the weighed mung beans and peanuts in boiling water, and soak the weighed tea leaves in boiling water for 5 to 10 minutes; wash, smash and cut the weighed ginger, garlic, coriander and green onion;

[0022] Put the weighed peanut oil and lard into the tea pot and heat it, then put in the washed, smashed and cut ginger, garlic, coriander and green onion, fry the ginger, garlic, coriander and green onion with hot oil until fragrant, then put the soaked tea leaves into the tea pot and stir-fry together, then put the cooked mung beans and peanuts into the tea pot and stir-fry together, during the stir-frying process, also put the weighed monk fruit, kudzu root powder, hawthorn and chrysanthemum into the tea pot and stir-fry together, and also use a wooden hammer to beat the ingredients in the tea pot until the ingredients in the tea pot are pounded; add the weighed boiling water into the tea pot, steam the ingredients in the tea pot, and after boiling, filter the ingredients in the tea pot to obtain oil tea and tea residues.

[0023] The Guilin oil tea of ​​this embodiment is added with Momordica grosvenori, which is cool in nature, sweet in taste, and belongs to the lung and large intestine meridians. It has the effects of clearing the lungs and relieving throat, resolving phlegm and relieving cough, and moistening the intestines and relieving constipation. It is mainly used to treat cough, asthma, sore throat, constipation and other diseases; Momordica grosvenori contains a large amount of dietary fiber and glycosides, which has the effect of lowering blood sugar and is an ideal food for diabetic patients. By adding Momordica grosvenori, glycosides can be added to the Guilin oil tea, thereby making the Guilin oil tea sweeter, improving the taste of the Guilin oil tea, and reducing the bitter taste of the Guilin oil tea;

[0024] Pueraria root is cool in nature and sweet in taste. It can relieve muscle and fever, clear rash, promote the production of body fluid and quench thirst, raise yang and stop diarrhea, promote blood circulation and activate collaterals, and detoxify alcohol. Pueraria root combined with monk fruit can make Guilin oil tea sweeter and further enhance the refreshing taste, thus improving the taste of Guilin oil tea.

[0025] Hawthorn tastes sour, which helps in digestion and improves the taste of Guilin oil tea.

[0026] The main effects of chrysanthemum are to dispel wind-heat, calm liver yang, clear the liver and improve eyesight, and clear away heat and detoxify; chrysanthemum combined with Pueraria root can reduce fever and promote salivation, raise yang and stop diarrhea, clear away heat and improve eyesight, dispel wind and detoxify, and has a very good modulating effect on the liver meridian and other organs. It can not only enhance the taste of Guilin oil tea, but also add health care functions to tourists who drink Guilin oil tea.

[0027] This embodiment can improve the taste of Guilin oil tea, reduce the astringency of Guilin oil tea, make Guilin oil tea sweeter, and also play a health care role for drinkers by adding monk fruit, kudzu root powder, hawthorn and chrysanthemum to Guilin oil tea.

[0028] Embodiment 2:

[0029] A Guilin oil tea consists of the following ingredients, measured by weight: 5 parts of peanut oil, 5 parts of lard, 4 parts of mung beans, 5 parts of peanuts, 7 parts of ginger, 3 parts of garlic, 3 parts of coriander, 3 parts of green onions, 8 parts of tea leaves, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 1 part of salt and 65 parts of boiled water.

[0030] A method for making Guilin oil-tea comprises the following steps:

[0031] Weigh by weight: 5 parts of peanut oil, 5 parts of lard, 4 parts of mung beans, 5 parts of peanuts, 7 parts of ginger, 3 parts of garlic, 3 parts of coriander, 3 parts of green onions, 8 parts of tea, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 1 part of salt and 65 parts of boiling water;

[0032] Boil the weighed mung beans and peanuts in boiling water, and soak the weighed tea leaves in boiling water for 5 to 10 minutes; wash, smash and cut the weighed ginger, garlic, coriander and green onion;

[0033] Put the weighed peanut oil and lard into the tea pot and heat it, then put in the washed, smashed and cut ginger, garlic, coriander and green onion, fry the ginger, garlic, coriander and green onion with hot oil until fragrant, then put the soaked tea leaves into the tea pot and stir-fry together, then put the cooked mung beans and peanuts into the tea pot and stir-fry together, during the stir-frying process, also put the weighed monk fruit, kudzu root powder, hawthorn and chrysanthemum into the tea pot and stir-fry together, and also use a wooden hammer to beat the ingredients in the tea pot until the ingredients in the tea pot are pounded; add the weighed boiling water into the tea pot, steam the ingredients in the tea pot, and after boiling, filter the ingredients in the tea pot to obtain oil tea and tea residues.

[0034] The Guilin oil tea of ​​this embodiment is added with Momordica grosvenori, which is cool in nature, sweet in taste, and belongs to the lung and large intestine meridians. It has the effects of clearing the lungs and relieving throat, resolving phlegm and relieving cough, and moistening the intestines and relieving constipation. It is mainly used to treat cough, asthma, sore throat, constipation and other diseases; Momordica grosvenori contains a large amount of dietary fiber and glycosides, which has the effect of lowering blood sugar and is an ideal food for diabetic patients. By adding Momordica grosvenori, glycosides can be added to the Guilin oil tea, thereby making the Guilin oil tea sweeter, improving the taste of the Guilin oil tea, and reducing the bitter taste of the Guilin oil tea;

[0035] Pueraria root is cool in nature and sweet in taste. It can relieve muscle and fever, clear rash, promote the production of body fluid and quench thirst, raise yang and stop diarrhea, promote blood circulation and activate collaterals, and detoxify alcohol. Pueraria root combined with monk fruit can make Guilin oil tea sweeter and further enhance the refreshing taste, thus improving the taste of Guilin oil tea.

[0036] Hawthorn tastes sour, which helps in digestion and improves the taste of Guilin oil tea.

[0037] The main effects of chrysanthemum are to dispel wind-heat, calm liver yang, clear the liver and improve eyesight, and clear away heat and detoxify; chrysanthemum combined with Pueraria root can reduce fever and promote salivation, raise yang and stop diarrhea, clear away heat and improve eyesight, dispel wind and detoxify, and has a very good modulating effect on the liver meridian and other organs. It can not only enhance the taste of Guilin oil tea, but also add health care functions to tourists who drink Guilin oil tea.

[0038] This embodiment can improve the taste of Guilin oil tea, reduce the astringency of Guilin oil tea, make Guilin oil tea sweeter, and also play a health care role for drinkers by adding monk fruit, kudzu root powder, hawthorn and chrysanthemum to Guilin oil tea.

[0039] Embodiment 3:

[0040] A Guilin oil tea consists of the following ingredients, measured by weight: 4 parts of peanut oil, 4 parts of lard, 4 parts of mung beans, 4 parts of peanuts, 7 parts of ginger, 2 parts of garlic, 2 parts of coriander, 2 parts of green onions, 7 parts of tea leaves, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 2 parts of salt and 68 parts of boiled water.

[0041] A method for making Guilin oil-tea, comprising the following steps:

[0042] Weigh by weight: 4 parts of peanut oil, 4 parts of lard, 4 parts of mung beans, 4 parts of peanuts, 7 parts of ginger, 2 parts of garlic, 2 parts of coriander, 2 parts of green onions, 7 parts of tea leaves, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 2 parts of salt and 68 parts of boiling water;

[0043] Boil the weighed mung beans and peanuts in boiling water, and soak the weighed tea leaves in boiling water for 5 to 10 minutes; wash, smash and cut the weighed ginger, garlic, coriander and green onion;

[0044] Put the weighed peanut oil and lard into the tea pot and heat it, then put in the washed, smashed and cut ginger, garlic, coriander and green onion, fry the ginger, garlic, coriander and green onion with hot oil until fragrant, then put the soaked tea leaves into the tea pot and stir-fry together, then put the cooked mung beans and peanuts into the tea pot and stir-fry together, during the stir-frying process, also put the weighed monk fruit, kudzu root powder, hawthorn and chrysanthemum into the tea pot and stir-fry together, and also use a wooden hammer to beat the ingredients in the tea pot until the ingredients in the tea pot are pounded; add the weighed boiling water into the tea pot, steam the ingredients in the tea pot, and after boiling, filter the ingredients in the tea pot to obtain Guilin oil tea and tea residues.

[0045] The Guilin oil tea of ​​this embodiment is added with Momordica grosvenori, which is cool in nature, sweet in taste, and belongs to the lung and large intestine meridians. It has the effects of clearing the lungs and relieving throat, resolving phlegm and relieving cough, and moistening the intestines and relieving constipation. It is mainly used to treat cough, asthma, sore throat, constipation and other diseases; Momordica grosvenori contains a large amount of dietary fiber and glycosides, which has the effect of lowering blood sugar and is an ideal food for diabetic patients. By adding Momordica grosvenori, glycosides can be added to the Guilin oil tea, thereby making the Guilin oil tea sweeter, improving the taste of the Guilin oil tea, and reducing the bitter taste of the Guilin oil tea;

[0046] Pueraria root is cool in nature and sweet in taste. It can relieve muscle and fever, clear rash, promote the production of body fluid and quench thirst, raise yang and stop diarrhea, promote blood circulation and activate collaterals, and detoxify alcohol. Pueraria root combined with monk fruit can make Guilin oil tea sweeter and further enhance the refreshing taste, thus improving the taste of Guilin oil tea.

[0047] Hawthorn tastes sour, which helps in digestion and improves the taste of Guilin oil tea.

[0048] The main effects of chrysanthemum are to dispel wind-heat, calm liver yang, clear the liver and improve eyesight, and clear away heat and detoxify; chrysanthemum combined with Pueraria root can reduce fever and promote salivation, raise yang and stop diarrhea, clear away heat and improve eyesight, dispel wind and detoxify, and has a very good modulating effect on the liver meridian and other organs. It can not only enhance the taste of Guilin oil tea, but also add health care functions to tourists who drink Guilin oil tea.

[0049] This embodiment can improve the taste of Guilin oil tea, reduce the astringency of Guilin oil tea, make Guilin oil tea sweeter, and also play a health care role for drinkers by adding monk fruit, kudzu root powder, hawthorn and chrysanthemum to Guilin oil tea.

[0050] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A Guilin oil-tea, characterized in that: The invention is composed of the following ingredients by weight: 4-5 parts of peanut oil, 2-5 parts of lard, 3-4 parts of mung beans, 3-5 parts of peanuts, 6-7 parts of ginger, 2-3 parts of garlic, 2-3 parts of coriander, 2-3 parts of onion, 6-8 parts of tea leaves, 2-3 parts of monk fruit, 2-3 parts of kudzu root powder, 2-3 parts of hawthorn, 2-3 parts of chrysanthemum, 1-2 parts of salt and 65-70 parts of boiling water.

2. The Guilin oil-tea according to claim 1, characterized in that: The dish is composed of the following ingredients by weight: 4 parts of peanut oil, 2 parts of lard, 3 parts of mung beans, 3 parts of peanuts, 6 parts of ginger, 2 parts of garlic, 2 parts of coriander, 2 parts of onions, 6 parts of tea leaves, 2 parts of monk fruit, 2 parts of kudzu root powder, 2 parts of hawthorn, 2 parts of chrysanthemum, 2 parts of salt and 70 parts of boiling water.

3. The Guilin oil-tea of ​​claim 1, characterized in that: The dish is composed of the following ingredients by weight: 5 parts of peanut oil, 5 parts of lard, 4 parts of mung beans, 5 parts of peanuts, 7 parts of ginger, 3 parts of garlic, 3 parts of coriander, 3 parts of onions, 8 parts of tea leaves, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 1 part of salt and 65 parts of boiling water.

4. A method for making Guilin oil-tea, characterized in that: The following steps are involved: Weigh by weight: 4-5 parts of peanut oil, 2-5 parts of lard, 3-4 parts of mung beans, 3-5 parts of peanuts, 6-7 parts of ginger, 2-3 parts of garlic, 2-3 parts of coriander, 2-3 parts of green onions, 6-8 parts of tea leaves, 2-3 parts of monk fruit, 2-3 parts of kudzu root powder, 2-3 parts of hawthorn, 2-3 parts of chrysanthemum, 1-2 parts of salt and 65-70 parts of boiling water; Boil the weighed mung beans and peanuts with boiling water, and soak the weighed tea leaves with boiling water for 5 to 10 minutes; wash, smash and cut the weighed ginger, garlic, coriander and green onion; Put the weighed peanut oil and lard into the tea pot and heat it, then put in the washed, smashed and cut ginger, garlic, coriander and green onion, fry the ginger, garlic, coriander and green onion with hot oil until fragrant, then put the soaked tea leaves into the tea pot and stir-fry together, then put the cooked mung beans and peanuts into the tea pot and stir-fry together, during the stir-frying process, also put the weighed monk fruit, kudzu root powder, hawthorn and chrysanthemum into the tea pot and stir-fry together, and also use a wooden hammer to beat the ingredients in the tea pot until the ingredients in the tea pot are pounded; add the weighed boiling water into the tea pot, steam the ingredients in the tea pot, and after boiling, filter the ingredients in the tea pot to obtain Guilin oil tea and tea residues.

5. The method for making Guilin oil-tea according to claim 4, characterized in that: Weigh by weight: 4 parts of peanut oil, 2 parts of lard, 3 parts of mung beans, 3 parts of peanuts, 6 parts of ginger, 2 parts of garlic, 2 parts of coriander, 2 parts of onions, 6 parts of tea, 2 parts of monk fruit, 2 parts of kudzu root powder, 2 parts of hawthorn, 2 parts of chrysanthemum, 2 parts of salt and 70 parts of boiling water.

6. The method for making Guilin oil-tea according to claim 4, characterized in that: Weigh by weight: 5 parts of peanut oil, 5 parts of lard, 4 parts of mung beans, 5 parts of peanuts, 7 parts of ginger, 3 parts of garlic, 3 parts of coriander, 3 parts of onions, 8 parts of tea, 3 parts of monk fruit, 3 parts of kudzu root powder, 3 parts of hawthorn, 3 parts of chrysanthemum, 1 part of salt and 65 parts of boiling water.