Hakka Ground Tea

客家擂茶

IMG_9462_2a

 

Ingredients:

  • 100g dry shrimps
  • 2 pieces firm bean curd (tau kwa)
  • 300g chinese broccoli (kailan)
  • 300g french bean
  • 300g chinese leeks
  • 300g chives
  • 300g sweet leaf bush (ma li chye)
  • 100g preserved radish (chai po)
  • 100g roast-fried peanuts
  • Minced garlic
  • Salt
  • 4 bowl rice

Soup Ingredients:

  • 200g basil leaves
  • 200g sweet leaf brush (ma li chye)
  • 5g mugwort leaves (ai cao ye)
  • 200g mint leaves
  • 50g coriander leaves
  • 200g roast-fried peanuts
  • 100g fried sesame seeds
  • 1 tbsp peppercorns
  • 1 tbsp Montéa green tea leaves
  • Salt
  • Water

Dishes Cooking Method:

1. Soak dried shrimps in water till soft then chop till fine. Cut beancurd into small cubes. Fry till fragrant. Cut chinese broccoli (kailan), french bean, chinese leeks, chives and sweet leaf brush (ma li chye) till small.

2. Heat up oil and fry chinese broccoli (kailan), french bean, chinese leeks, chives and sweet leaf brush (ma li chye) separately till cooked. Season with some salt. Remove and set aside.

3. Heat up oil and fry dried shrips till fragrant before putting in the chinese leeks. Season with some salt and stir. Remove and set aside.

4. Heat up oil again, fry beancurd till light brown. Remove and set aside.

5. Heat up oil again, fry preserved radish (chai po) till fragrant. Remove and set aside.

Soup Preparig Method:

1. Grind roast-fried peanuts, fried sesame seeds till fine. Set aside.

2. Heat up oil, fry basil leaves, sweet leaf brush (ma li chye), mugwort leaves (ai cao ye), mint leaves and coriander leaves separately. Remove and set aside.

3. a) Traditional Grind Method:- Put soup ingredients into the “lei cha bowl” ad grind slowly with a guava tree branch till fine. Boil a pot of hot water and pour into the “lei cha bowl”. Stir well and season wit some salt.

    b) Blend Method:- Put some ingredients into the blender, blend till fine. Add grinded roast-fried peanuts and sesame.

4. Scoop a bowl of rice, serves dishes in the same bowl. Dress with Hakka Ground Tea Soup (lei cha soup) and serve.

 

 

材料:

  • 100克 虾米
  • 2块 豆干
  • 300克 芥兰菜
  • 300克 四季豆
  • 300克 韭菜花
  • 300克 中国大蒜
  • 300克 树仔菜 （马里菜）
  • 100克 甜/咸菜脯碎
  • 100克 炒香花生
  • 适量 蒜茸
  • 适量 盐
  • 4碗 白饭

擂茶汤料:

  • 200克 九层塔
  • 200克 树仔菜 （马里菜）
  • 5克 艾草叶
  • 200克 薄荷叶
  • 50克 芫荽叶
  • 200克 炒香花生
  • 100克 炒香芝麻
  • 1 大匙 胡椒粒
  • 1 茶匙 萌帝牌绿茶叶
  • 适量 盐
  • 适量 水

配料做法:

1. 虾米以清水浸软；豆干切粒，炸香；芥兰菜，四季豆，中国大蒜， 韭菜花均切粒；树仔菜取叶。

2. 锅中烧热油，分别把芥兰菜，四季豆，韭菜花及树仔菜炒熟，加入少许盐调味，取出备用。

3. 接着烧热油，加入虾米炒香，放入中国大蒜炒匀，加入少许盐调味，取出备用。

4. 锅中烧热油，炒香切粒豆干，取出备用。

5. 锅中再烧热油，炒香甜/咸菜脯碎，取出备用。

汤料做法:

1. 把炒香的花生及芝麻分别用搅拌机磨幼，备用。

2. 分别把九层塔，树仔菜（马里菜），薄荷叶及芫荽叶清炒一遍，备用。

3. a) 传统做法:- 将汤料倒入擂茶钵，用番石榴树干将汤料慢慢磨幼。煮一锅清水，水滚后冲入钵里办匀，加入少许盐调味成擂茶汤。

    b) 磨幼新做法:- 准备搅拌机，加上水，胡椒粒，萌帝牌绿茶叶，九层塔，树仔菜（马里菜），薄荷叶及芫荽叶搅拌至幼滑，最后酌量加入磨碎的花生及芝麻末继续搅拌均匀，备用。煮一锅烧水，把搅拌好的擂茶末倒入锅内，加入少许盐调味变成擂茶汤。

4. 取一个碗，加入白米饭，再加入擂茶菜配料，泡上擂茶汤即可。