A Chinese company has released an oil-rich recipe for tung, which is believed to be the oil of a herb known as kopi tung.
The new tung recipe is believed by some to be one of the first to contain a tung bean, which can be used in many Chinese recipes.
It also contains a number of other herbs and spices, including a pinch of ground ginger.
Kopi Tung is one of four herbaceous plants known as tung that can be eaten raw, cooked and ground.
Its seeds, which are edible, can be ground into oil, dried or ground into powder.
In China, tung is a delicacy, with many restaurants selling its products.
People eat the oil-based version of kopitung as a substitute for traditional hot pot or dumplings.
A Chinese man makes tung from tung beans in a street food market in the city of Wuhan, south east China’s Hubei province, on March 7, 2020.
Chinese man prepares a kopita tung for his family in a market in Hubeio province, China.
An elderly man prepares tung at a street market in central Hubeifor city in Hainan province, south west China’s Shandong province, July 25, 2020.(AFP/File) Tung beans are believed to have medicinal properties and have been used for centuries in traditional Chinese medicine.
According to a 2009 article in the New York Times, some of the ingredients in tung are believed by the Chinese to be “powerful anti-inflammatory” and “cures coughs, colds, sore throats, headaches, joint pain, nausea, diarrhea and fever”.
The New York Daily News reported that the oil in the new recipe could be used to make a “stomach-cleansing” tea, and “is a popular ingredient in traditional tung tea”.
“The tung can also be used as a food additive in soups, dumpling soups and in the cooking of stir-fried dishes such as dum cakes and rice cakes,” the article said.
“In traditional Chinese recipes, the oil can be cooked into a paste and then mixed with other ingredients for a savory soup.”
The dried tung powder is used as an anti-caking agent in traditional soups such as tikke, soba noodles and sesame dumps.
“”To make the tung-based recipe, the tiniest amount of dried tundra tundreans was used.
To make a batch of soup, the dried tunda tundas were mixed with the oil.
Once the oil and the dried dried tunas had been mixed, the mixture was stirred in the hot pot for about two minutes to allow it to soften,” the newspaper reported.
Ingredients in the tundras were then boiled and the soup was left to cool, with some added oil to prevent the soup from sticking.
At the end of the cooking process, the soup had a “very thick” texture.
Some of the tunda beans are now also available in China as a street-food product, with recipes including a version called tung nam, which means “pancake” in Cantonese.
This article originally appeared on News24.com