Hakka Thunder Tea 客家擂茶

做法：

- 豆干切成小丁後過油

- 包菜切絲，長豆切小段，樹菜切小葉後過油炒香

- 花生以干鍋小火炒至芳香

- 甜及咸菜蒲過水2次後，加入油鍋中小火慢炒至芳香

- 將以上煮好的材料擺在白飯上

- 加入2湯匙的興隆擂茶醬在碗中，後加入沸騰的開水

注：擂茶要好吃，除了擂茶湯關鍵就是菜蒲和花生要炒香哦！

- 擂茶醬冷藏時出現的白色塊狀物為食油凝結物

就是這麼簡單！

How to:

- Dried tofu is cut into small pieces and then oiled

- Shred cabbage, cut long beans into small pieces, and cut cabbage into small leaves and fry them in oil until fragrant

- Fry the peanuts in a dry pot over low heat until fragrant

- After the sweet and pickled vegetables have passed the water twice, add them to the frying pan and fry slowly until fragrant

- Put the above cooked ingredients on the rice

- Add 2 tablespoons of Xinglong Lei Cha Sauce to the bowl, then add the boiling water

Note: Lei Cha should be delicious, in addition to Lei Cha soup, the key is to stir-fry vegetables and peanuts!

- The white lumps that appear when Lei Cha Sauce is refrigerated are cooking oil condensation

It's that simple!