Seasoned Millet Mush 面茶

面茶不是茶汤，是黍子面或小米面煮成的糊状物，表面淋上芝麻酱，芝麻酱要提起来拉成丝状转着圈地浇在面茶上。味道另说，讲究的是喝它的方法。老北京讲究喝面茶不用勺不用筷，而是要一手拿碗，先把嘴巴拢起，贴着碗边，转着圈喝，面茶很烫，其实用吸溜更加恰当。碗里的面茶和麻酱一起流到碗边再入口中，每一口都是既有麻酱又有面茶，要的就是这种感觉，这种味道。这种喝酒绝对是门艺术，非老北京人不可。我去喝过那么多次，没一次见到有这么喝的，全都是人手一勺。看来这门艺术，快要绝迹了。面茶是非常容易做的，而且还可以提前把材料准备好，第二天一早直接煮小米面，一会就能吃上热乎乎的面茶，当作冬日的早餐，舒坦！
Seasoned millet mush, known in Chinese as miancha, is not tea, but the mush made of millet flour with sesame sauce on the top. The sesame sauce should be in a spiral shape on the top. The most important part is not its taste, but the approach of eating the mush. Old Beijingers do not use spoons or chopsticks. They take the bowls with one hand, and drink the mush along the bowl side. Seasoned millet mush is very hot and must be sipped. The millet mush and sesame sauce flow together to the bowl side before you can swallow it down. Thus, every with every sip you can have both sesame sauce and millet mush. Beijingers love this approach and this taste. This approach is an art form and only old Beijingers can do that. I went to eat the mush many times and found no one can drink like that. They all have spoons in the hands. It seems that this form of art is going to die out. Seasoned millet mush is easy to make. You can prepare the materials first and boil the millet flour early the next morning. Soon the hot mush is ready to serve for your breakfast in winter. It is great.
原料：小米面或黍子面100克，麻酱30克，香油适量，熟芝麻10克，花椒10粒，盐适量，姜粉5克。（各种原料的用量和成品的稀稠度都可依个人的口味自行调整）
Materials: 100 grams of millet flour, 30 grams of sesame sauce, some sesame oil, 10 grams of cooked sesame, 10 Chinese prickly ash, salt and 5 grams of ginger flour. (The volume of the materials could be adjusted according to different tastes)
做法：
How to make it:
1．花椒和盐放入锅中，干焙出香味，取出用擀面杖擀碎。
2．熟芝麻用擀面杖擀碎，与花椒盐和姜粉一起混合待用；如果芝麻酱比较稀可直接使用，如果较干，要将适量香油烧热后，倒入芝麻酱搅拌匀。
3．小米面加水，调成稀糊状；锅中倒入水，烧沸后，倒入调好的小米面糊。
4．再次煮沸后，转小火，煮约15分钟，期间需不断搅拌；煮至自己喜欢的稀稠度，关火。
5．盛入碗中，在表面倒上一层芝麻酱，再撒上芝麻椒盐，即可食用。
1. Crush the cooked sesame with the rolling pin and mix it with the Chinese prickly ash and salt; if the sesame sauce is thin, it can be used directly. In case when the sauce is very thick, we need to mix hot sesame oil into it.
2. Put some water into the millet flour and mix them into mush. Boil a pot of water and add the mush.
3. After the mush is boiled, cook it for another 15 minutes with a low flame, stirring constantly until it reaches desirable thickness.
4. Put the mush into a bowl and add the sesame sauce on top; put some crushed Chinese prickly ashes and salt above the sauce and it is ready to serve.