4 tea dishes born for the winter of Hanoi

If on hot summer days enjoying a cool cup of tea to drive away the hot sun, winter’s teas will bring a warm feeling when each cold wind is inviting each other to come and take attendance. teas only available in winter.

1. Cassava tea

Not at all fancy, the name of cassava tea speaks of the main ingredients of this rustic tea. Made from cassava root (or in the south often called cassava), ginger and sugar water, cassava tea brings a feeling of closeness and familiarity.

@bachuaviahe

Cassava roots are peeled, washed, steamed or boiled, then cut into squares, then cooked with apricot blossom sugar and crushed ginger root. To make the ginger sugar water shiny and comparable, she often goes down to add a little flour or tapioca. Depending on the taste of each shop, the bowl of tea will be reduced with more coconut milk, grated coconut or foot Chau.

2. Drift cake

Originating from China, but long ago, driftwood cake has become a familiar dish every winter. Dumplings are basically the same as regular cakes, each bowl will have 2 to 3 large floating cakes with sugar water and grated fresh coconut or coconut milk.

@wholeworldinabowl

The difference of Dumpling cake is that sugar water is cooked with ginger and ferment to bring up the aroma of ginger in winter weather; In addition, the filling of the cake can be green beans mixed with crushed peanuts or black sesame. In the chilly weather, holding a bowl of drifting boat in hand, anyone’s sense of smell is hard to resist the warm smell of ginger mixed with the aroma of sesame, peanuts and coconut milk.

3. Luc ships – Chi that suits

Also a dish originating from neighboring China, the name Luc Tau Xa may still be quite strange; but if you order green bean tea with mini chau, many people will say that they have tasted it a couple of times. In Cantonese, Luc Tau Xa (also known as Luc Do Sa) means crushed green beans.

@_troosismeee

This tea looks simple, but the fire soup to cook smooth green beans without burning the bottom of the pot is an art of the chef. Cooking a pot of green tea requires a lot of patience and attention, because the fire on the stove should not be too big, stir the tea regularly and evenly until the beans, sugar and water blend into a mixture that is neither too thick nor too thick. too thin, then quickly add a small vanilla bean tube and pre-boiled mini peas and stir a few more times before removing from the stove.

@tungboo0107

The companion with the green train dish is the lice that is suitable. The name is unpredictable and curious to many people. Chi that edema is actually black sesame tea. Just like the way of green rice, black sesame is pureed and cooked with sugar, when eaten, a little fatty coconut milk will be added on top.

4. Hot black bean tea

Unlike the cool cup of black bean tea in the summer, the winter black bean tea will be scooped out into small bowls and eaten hotter and thicker than usual. The beans are simmered, add a little flour to increase the consistency, and when eaten, the restaurant will add a little greasy coconut milk to make the bowl of tea more attractive.

@foodbycuu

Đăng bởi: Trịnh Thảo Linh