There are many kinds of milk tea, such as grassland milk tea, Mongolian milk tea, Xinjiang milk tea, bubble tea, etc. Each tea has different flavors and characteristics, which are suitable for different people. However, most of the milk tea made at home is Mongolian milk tea. Mongolian plateau is the hometown of nomadic people and the birthplace of milk tea. In pastoral areas, they are used to "three teas and one meal a day". Therefore, drinking salty milk tea, besides quenching thirst, is also a main way to supplement human nutrition. Every morning, the first thing a housewife does is to cook a pot of salty milk tea for the whole family to enjoy all day. Mongolian milk tea is made of milk, brick tea, water, sugar or salt and butter.

Pure Mongolian milk tea, the tea used must be boiled with brick tea to taste good. The so-called brick tea is made of tea leaves and tea stems by steaming. Because of the different varieties of tea, brick tea can be divided into green tea and black tea, and the milk tea made of different brick teas has different tastes.

In addition, a good cup of milk tea has a very good combination of milk flavor and tea flavor. Instead of a mouthful of tea or milk, it is even sweet and greasy, and it feels like a sore throat when drinking or after drinking, but any milk tea with this taste is not an authentic cup of milk tea. Let's share the authentic milk tea practice.

milk tea

Ingredients: brick tea10g, fresh milk 250ml, purified water1000ml, edible salt 3g (or white sugar).

Production process:

1, first pry off a few pieces of hard brick tea with a Mongolian knife, and then break it, about10g, roughly a small handful, put it into a sieve or gauze bag, and seal it (you can also put more tea for reuse).

Pry open brick tea

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 a gauze bag, so as to avoid the small particles of tea from penetrating through the filter screen, but it doesn't matter, it will precipitate below when drinking.

2. Ignition and heating. Observe the color of the water when it is boiled. After about three minutes of boiling, the color of the water is already very deep. If you want to drink a little 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 in 250 ml of pure fresh milk and stir it while pouring. As the milk is slowly poured in, the milk and tea gradually merge, and the water in the pot gradually turns 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 white sugar at this time), stir well, and continue to boil for two minutes before turning off the heat, so that a pot of fragrant milk tea will be cooked and served in a bowl.

4. Mongolians like to drink hot tea. They think that the taste of milk tea is determined by the temperature. Only when it is hot, when it is not hot, it tastes fragrant. In fact, it is not unreasonable, so it is not unreasonable to pour the remaining milk tea into a thermos or keep it warm on a low fire, so that it can be taken at any time. How's it going? Have you learned? You can try it.

Tips:

Boil milk tea must use brick tea, and it is best to use freshly squeezed milk, and the boiled milk tea is pure. Tea bags can be big or small, big ones can be used next time, and you need to cook for a while if you want to drink strong tea. I think the ratio of tea to milk is four to one. You can also master the salty degree of milk tea by yourself. Today's food experience is shared here. Thank you for reading. If you feel good, please like it, share it and forward it to your friends around you. If you have different opinions, please leave a message and discuss it in the comment area. I also wish my friends all the best and good health in the new year. Thank you again for reading. Thank you!