Jiexi Leicha
Overview
As the saying goes: Different styles vary within ten miles, and customs vary within a hundred miles. In Jiexi, east of Guangdong, every family knows how to make Leicha. Leicha is delicious and fragrant, rich in nutrients, refreshing and appetizing, cool and refreshing. It is a quite authentic green snack. Leicha is a special Hakka drink with unique production and flavor. During the migration process, the Hakka ancestors worked hard, and when they returned from their work, they enjoyed a bowl of Leicha, and the sweet and clear water refreshed their hearts and minds. Very strong country flavor. Jiexi people are warm and hospitable. A spoonful of rice and a handful of fried beans are stirred into the tea, and a fragrant fragrance is felt, which is particularly refreshing. This is the taste of home. While beating, keep adding some sesame seeds, peanut kernels, rice bones, etc. into the bowl. When the contents in the bowl are pounded into a paste, the tea is ready. Then, use a ladle to sift the beaten tea, put it into a copper pot, add water and boil it, and the whole hall will be filled with fragrance. Tasting Leicha, its flavor is particularly rich and long...
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Ingredients
Steps
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The tea stick and tea bowl are far from beautiful, and there are no other styles to choose from, but they are almost essential utensils in He Po's house, just for making tea, these two items are necessary. "Clamp the bowl firmly with your feet, fix the stick with one hand, and beat it with the other hand."
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The right hand keeps moving in circles, occasionally stopping, grabbing a handful of tea ingredients with the left hand and throwing them into the bowl.
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The style of Leicha ingredients is not complicated: fried tea, Didou (peanut), Baiyouma (sesame) and Bichi (mint). Some families will also pick some coriander and coriander, put them into the bowl and crush them together. The raw materials are divided into two categories, one has herbal aroma, such as tea and mint; the other has oil aroma, such as peanut and sesame. After grinding it into a paste, you can pour a full pot of freshly boiled hot water into it. Stir it evenly to create "pure tea".
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In addition to pure tea, a complete meal of Lei Cha should also include side dishes and rice.
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On the seventh day of the lunar month, eat seven kinds of vegetable tea, and on the fifteenth day, eat fifteen kinds of vegetable tea. What changes is the style of side dishes. Some families who are more strict carefully choose seven or fifteen vegetables or beans, such as cabbage, leeks, cabbage, and rice beans; others include shrimps, preserved vegetables, and peanuts in the seven dishes, and are not limited to "vegetable" tea. When a family eats Lei Cha, a table is often filled with dishes and several spoons are attached; each person holds a large bowl, and the style and weight of the bowl are all based on personal preference. Therefore, there is a joke that Leicha is the originator of the buffet. Adding pure tea to vegetables is vegetable tea; and changes in rice can give rise to "rice tea", "rice bone tea" and "pumi tea"
