Main Ingredients:
Rice: 1 pound; Suanzi (fermented glutinous rice): a little; Peanuts: 1 tablespoon; Fried green peas: 1 tablespoon; Crispy soybeans: 1 tablespoon; Pickled mustard greens: half.
Seasonings:
Light soy sauce: 1 tablespoon; Chili oil: 1/5 tablespoon.
Taste: Spicy; Cooking Method: Boil; Time: Twenty minutes; Difficulty: Easy.
Detailed Steps for Making Oil Tea
Take fresh rice without washing and put it directly into a food processor. Grind it into powder. It’s better to have a slightly coarse texture for the rice flour. (You can use any white rice, but regular cooking rice works fine.)
Prepare all the ingredients for making oil tea. Mix the ground rice flour, fried peanuts, Suanzi, chopped pickled mustard greens, fried green peas, and soybeans. Adjust according to personal taste preferences, this is the traditional mix I use.
Now comes a crucial step. Cook the rice flour. Since it cooks very quickly and needs constant stirring, I’ll describe it in text. First, add water to a pot and heat over medium-low heat. Once the water is slightly warm, gradually add the rice flour while stirring. Second, after adding the rice flour, stir vigorously to prevent clumping. If it seems too dry, add some warm water as needed. Cook the rice flour until it becomes a thick paste.
While hot, ladle the paste into bowls and add a spoonful of light soy sauce. Since the ingredients already have some saltiness, there’s no need to add salt.
Top with peanuts, pickled mustard greens, green and yellow soybeans, sprinkle with Suanzi, and finish by drizzling chili oil. If you don’t have chili oil, you can use a bit of chili oil from brands like Laoganma or Laogandie. A delicious and flavorful dish is ready.
