Chongqing Oil Tea

Chongqing Oil Tea

　　Among Chongqing’s snacks—including spicy and sour noodles, tofu pudding, spicy dan dan noodles, hot pot, and Chongqing locals’ favorite breakfast—oil tea—Chongqing oil tea is distinct from that found in Beijing, Tibet, and certain ethnic minority areas. It is prepared using hot rice porridge soaked with deep-fried noodles, and seasoned with lard, salt, MSG, ground Sichuan peppercorns, ground pepper, chili oil, chopped scallions, fried soybeans, and cilantro. All ingredients are stirred together while hot and served warm. The fragrance of the rice and the crunchiness of the noodles make every bite delightfully aromatic.

　　[Ingredients]

　　Rice, noodles, soybeans

　　Lard, salt, MSG, ground Sichuan peppercorns, ground pepper, chili oil, chopped scallions, cilantro

　　[Directions]

　　1. Soak the rice for 2 hours; soak the soybeans overnight and drain.

　　2. Bring water to a boil in a pot, add the noodles, and cook until done.

　　3. Remove the noodles and drain them well (they must be very dry to prevent them from becoming soggy when fried).

　　4. Heat oil in a pan—enough to submerge the noodles. Once the oil is hot, add the drained noodles and fry until golden brown. Remove and set aside. These are what we call “crispy noodles.”

　　5. In the remaining oil, fry the soybeans until golden brown, then remove and set aside.

　　6. Blend the soaked rice into a paste using a blender, then pour it into a pot and cook until it becomes a thin porridge (remember to stir constantly to avoid burning the bottom).

　　7. In a bowl, mix the seasonings: lard, salt, MSG, ground Sichuan peppercorns, ground pepper, chopped scallions, chili oil, cilantro, and fried soybeans.

　　8. Pour the rice porridge into the bowl, top with the crispy noodles, and serve. Stir everything together with a spoon before eating.