As we all know, milk is rich in protein and minerals. After it is made into milk tea, it has health care functions such as dissolving fat, promoting food digestion and regulating human metabolism. My mother-in-law is Mongolian. She grew up in a pastoral area and drank Mongolian milk tea. She likes milk tea very much. Since I got married, she gradually liked drinking milk tea and learned to cook milk tea herself like her mother-in-law. The smell of tea often wafts through the room with the smell of milk.
Pure Mongolian milk tea, the tea used must be boiled with brick tea to taste good. The so-called brick tea is made by steaming tea leaves and tea stems. Brick tea can be divided into green tea and black tea because of different varieties of tea. Boiling milk tea is very simple. You can cook pure Mongolian milk tea with half a catty of milk, a handful of tea leaves and a bucket of pure water. If you want to drink Mongolian milk tea, drink Mongolian milk tea, and zero addition is more nutritious.
Ingredients for Mongolian milk tea: brick tea10g, fresh milk 250ml, purified water1000ml, edible salt 3g (or sugar).
Production process:
1. First, pry off a few pieces of hard brick tea with a Mongolian knife, then break it, about 10g, roughly a handful, put it in a sieve or gauze bag, and seal it (you can also put more tea leaves in it for reuse).
2. Fill the pot with pure water (or high-quality mineral water). The amount of water needs to be determined according to your own consumption. Put the tea bag in it. In fact, it is better to use gauze bags, which can prevent small particles of tea from penetrating the filter screen, but it doesn't matter, it will precipitate below when drinking.
2. Ignition and heating. Observe the color of water after boiling. After about three minutes of boiling, the color of the water is already deep. If you want to drink more tea, you can continue to cook for a few minutes. The concentration of tea is up to you.
3. Don't turn off the fire. Pour 250 ml of pure fresh milk and stir while pouring. As the milk is slowly poured in, the milk and tea gradually merge, and the water in the pot gradually changes from amber to soft white brown.
4. After boiling for two minutes again, take out the tea bag, add salt (if you like sweet milk tea, add sugar at this time), stir well, continue to boil for two minutes, then turn off the heat, so that a pot of fragrant milk tea is cooked and put in a bowl.
Mongolians like to drink hot tea. They think that the taste of milk tea is determined by the temperature. It only smells good when it is hot, and it only smells good when it is not hot. In fact, it is not unreasonable, so it is not unreasonable to pour the remaining milk tea into a thermos cup or a small fire to keep it warm so that it can be taken at any time. How's it going? Have you learned? You can try.
Tips:
Brick tea must be used to cook milk tea, and it is best to use freshly squeezed milk. The boiled milk tea is pure. Tea bags can be large or small, and the big ones should be used next time. If you want to drink strong tea, you need to cook for a while. I think the ratio of tea to milk is four to one. The saltiness of milk tea can also be mastered by yourself. Today's food experience is shared here. Thank you for reading. If you think it's good, please like it, share it and forward it to friends around you. If you have different opinions, please leave a message in the comment area for discussion. I also wish my friends all the best and good health in the new year. Thank you again for reading. Thank you!