2. Method: Cut a little brick tea into pieces and put it into a tea bag. If there is no brick tea at home, you can use black tea instead. You can increase or decrease the amount of tea according to your personal taste.
I believe all the friends who have been to Xilin Gol grassland have tasted Mongolian food, and which one impressed you the most? Let's talk about Mongolian milk tea today!
milk tea is everywhere, but Mongolian milk tea can only be drunk on the grassland. Why? Because milk tea does not only need water, tea and milk, authentic Mongolian milk tea also needs fried rice, butter, milk skin, butter and other materials. Among them, chewing, milk skin, butter and air-dried meat play a decisive role in fragrance.
Fried rice
Fried rice is called "Mongolian Lebada" in Mongolian, which means Mongolian rice. It is made of millet through steaming, frying, grinding and other processes. Good fried rice, the color is golden but not burnt, and the rice grains are crisp but not hard.
If you put fried rice in the milk tea, the milk tea will become much more sticky, and you will feel like "hanging a cup" when you hold the tea bowl! And fried rice will naturally settle at the bottom of the bowl. After drinking milk tea, scoop some rice grains with tea fragrance, milk fragrance and cereal fragrance ... a bowl of milk tea, which is doubly satisfying.
milk skin
milk skin is called "black as wood" in Mongolian, and the raw material of milk skin is fresh milk. To make a catty of milk skin, it takes eight catties of fresh milk. This extravagant way of eating is not always available.
There are many ways to eat milk peels. It can be directly broken into small pieces as snacks, and the taste is the most rich; You can also put a few pieces of rice porridge when you drink it. This kind of rice porridge is full of flavor. Finally, of course, it is eaten with milk tea. Break off a few pieces of milk skins and put them in a tea bowl, and watch the milk skins gradually melt in the hot air until they disappear. Stir gently, as if a wisp of silk thread disappeared into the rotating tea soup. When I picked up the bowl, I found that the milk was rich in fragrance, and I felt great happiness just by smelling it.
butter
butter, called "Xiritaosu" in Mongolian, has a unique and pure flavor and is rich in nutrients, which is a good product for herders to entertain guests. Butter is extremely rich in nutrition and is the highest in milk food, because only 5-6 Jin of yogurt can extract about 2 Jin of butter, which shows its preciousness.
a good food is not just delicious. The food is full of color, fragrance, taste, shape and meaning, and the existence of butter is to add color and fragrance to the Mongolian milk tea. Buttered milk tea is fragrant, and golden oil droplets float on the edge of the bowl, sometimes condensed and sometimes scattered. Let milk tea not only look good, but also smell better and taste better. However, it is worth noting that because butter has a high fat content, only a little is enough. No matter how fragrant things are, you can't use them too much!
Air-dried meat
Air-dried meat, unlike fresh meat, is slightly dark in color, but it exudes a burst of meat fragrance, rich and fragrant, and only those who blend in can see its essence.
eating fragrant air-dried meat and a bowl of steaming milk tea can make your stomach very comfortable. Air-dried meat is completely moisture-free. After losing oil, the meat quality becomes relatively loose, but the flavor is condensed and concentrated, which makes the air-dried meat taste unique and fragrant.
milk tea is the beginning of breakfast in Mongolia
and it also brings together almost all milk foods
3. Melt a small piece of butter (butter can be used instead of butter at home) in a hot pot, add millet or rice and stir fry. Stir fry rice until it tastes delicious, and stir fry until it is slightly golden yellow.
4. Pour clear water into the pot where the rice is fried and bring it to a boil. When the water boils, put in the tea bag and cook until it is colored and tasty. Take out the tea bag.
5. Pour the fresh milk into the pot, add a little salt and boil for many times, which can reduce the temperature appropriately and prevent the milk from generating unhealthy glycosylation end products due to long-term high temperature.