SICHUAN TEA RECIPES
TEA AGAR JELLY | CHINA SICHUAN FOOD
Super comforting tea agar jelly, this is totally new combination of milk tea.
Provided by Elaine
Yield 4
Number Of Ingredients 6
Steps:
- Soaking agar strips Soak agar strips in cold water for 30 minutes to 1 hour.
- Brewing the tea Add 800ml hot boiling water to brew 4 bags of tea. Rest for 15 minutes.
- Cook agar Add agar strips in hot boiling water, heat for 10 to 15 minutes until agar dissolved. Then place sugar in, heat until dissolved too.
- Mixing Mix agar liquid with tea water. Strain to remove any possible bumps. Rest until firmed.
- Serving ,break the jelly into small pieces and then transfer to serving tools. Pour in milk. Chill for 30 minutes before serving. So the flavors can combine.
Nutrition Facts : Calories 97 kcal, CarbohydrateContent 25 g, SodiumContent 13 mg, SugarContent 25 g, ServingSize 1 serving
ICED PU-ERH TEA | CHINA SICHUAN FOOD
Iced pu-erh tea for hot summer days.
Provided by Elaine
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Number Of Ingredients 4
Steps:
- Boil water in a pot and then add brown sugar. Stir until dissolve.
- If you prefer, you can wash your pu-erh tea leaves quickly with hot water and transfer the leaves to the pot. Continue cook for 1 minute, turn off the fire and rest for 4-6 minutes with lid covered.
- Strain the liquid to remove the tealeaves, cool down in room temperature and then refrigerate.
- Add ice cubes before serving if you prefer.
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SZECHUAN CAMPHOR-WOOD AND TEA SMOKED DUCK
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From bigoven.com
Reviews 0
Total Time 1 hours 30 minutes
Cuisine Chinese
Calories 114 calories per serving
From bigoven.com
Reviews 0
Total Time 1 hours 30 minutes
Cuisine Chinese
Calories 114 calories per serving
- "Shred & chop the ginger. Roast the peppercorns in a dry roasting pan for 10 minutes in a moderate oven; crush and pound them lightly in a mortar. Rub the duck inside and out with half the salt, ginger and pepper. Leave to dry and season overnight. Mix the remaining seasoning with the lard until well-blended. Rub the mixture on the duck inside and out. Place the duck on a wire rack in a preheated moderate oven at about 400 deg (put a drip-pan underneath) and roast for 1 hour. SMOKING: Light the charcoal fire. When the charcoal is glowing red, but not blazing, sprinkle half the tea, sugar and camphor wood (twigs or sawdust) over the fire. Place the duck on a wire rack and suspend it a couple of inches above the fire. Invert the tin or bin over the duck and fire and let smoke for 10 minutes. Turn the duck over for a further 10 minute smoking, sprinkling the rest of the smoking mixture on the fire and poking and stirring it. By now the duck should be sufficiently smoked. Brush it with 2 tb sesame oil and put it in a moderate oven for a further 15 minutes of roasting. Serve by chopping through the bones into 15-20 large bite-size pieces or carve in the western manner. An excellent accompaniment to wine at the start or a multi-course dinner party or banquet. Adapted from a recipe from the Chengtu Dining Rooms, Chengtu. From Chinese Regional Cooking by Kenneth Lo, Pantheon Books, 1979. Posted to CHILE-HEADS DIGEST V3 #, "
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