Mongolian milk tea
Ingredients: 10 grams of butter Seasoning: Salt Method: 1, the tightly pressed tea broken in a pot, rushed into the boiled water, the water into a brownish-red color, grates to remove the dregs of the tea, standby; 2, the milk put in the butter, boiled; 3, the tea broth will continue to simmer after the filtering, with a big Spoon will be added to the milk spoon by spoon, while adding a spoon will be added to the milk of the tea broth to raise the boil, when all the milk are added to it, and then cooked to boiling, add salt to taste and then turn off the fire; 4, on the table with fried rice and a variety of cheeses purchased from the supermarket, dried milk, you can, but also with their favorite other snacks. Tips: 1, to boil a pot of mellow refreshing milk tea, in addition to the quality of the tea itself, the proportion of tea and milk is also very important (the general ratio is?). The ratio of tea to milk is also very important (the general ratio is ?). Delicious milk tea is not the more milk the better, to proportionally equivalent, both the fragrance of tea, but also the milk of the sweet pastry, which partial more or less flavor is not good. 2, add milk when the raised boil, can be appropriate to reduce the temperature, to prevent the milk due to a long period of time at too high a temperature and the generation of unhealthy glycosylated end products.