How to make ghee tea tutorial

How to make ghee tea tutorial, Tibetan Hebi there after ordering authentic ghee tea can not be forgotten for a long time, a lot of people want to do their own hands to make ghee tea to drink, but also do not know how to make a good ghee tea, the following share ghee tea tutorial.

ghee tea how to do

1, usually ghee tea need to prepare three grams of ghee, salt 0.5 grams, in addition to the preparation of Yunnan brick tea 5 grams, 400 grams of water. Yunnan brick tea are solid in the presence of tea, want to take a bit of tea, you must use a hard knife to pry it down, take down the Yunnan brick tea in the pot to add prepared, and then cook for 3 to 5 minutes, cook to the tea becomes black after turning off the fire to take out and filter.

2, that took out the tea broth into the ready salt, and then into the ready ghee, and then put it into the cooking machine and stir, and then again into the pot to heat, this time do not boil it, about 90 degrees or so, take out the filtering, directly into the tea cups, it is creamy and rich in ghee tea.

Ghee tea practice tutorial

1, ghee tea in the preparation of black tea and ghee, in addition to the preparation of the right amount of edible salt, the ghee here broadcast the best is the unique yak butter produced in Tibet, which makes the ghee tea, the flavor will be particularly authentic. In doing so, we should put the prepared tea in the pot with the right amount of water, heat and boil, and then simmer for a while.

2, after the simmering of the tea soup out, only tea to pour it into the bamboo tube, and then add the ready ghee, into the after slowly playing, and then in the process of playing but also add the ready salt, and so on the inside of the ghee after all the melting, can be taken out of the tea cups loaded directly to drink, in the drink of this ghee tea, you can put some Tibetan specialties of patties, so that ghee tea will make you drink up! It will make the ghee tea taste more flavorful.

2, the milk will be a little solidified after fermentation, you need to squeeze up and down 300 times in the wooden barrel, fully broken; broken and then left to stand for 10 minutes.

3, add a spoonful of warm water, hit nine stop; add another spoonful of warm water, hit nine stop, so repeat 10 times, so that the milk water, oil separation.

4, and then continue to play 100, after which it will stand for 10 minutes. At this point, small granular milk particles will appear on the wooden stick, ghee is almost out.

5. Pour a little cold water into the barrel with the ghee, then scoop in the ghee, squeeze it with a spoon and pour out the water. Once again, scoop in the cold water, squeeze the ghee and pour out the water.

6. Then shake the barrel and by centrifugal force, make the ghee ball into a cylindrical shape. Then add cold water and after soaking for about half an hour, the ghee can be taken out. Boil the brick tea and pour it into the tea-beating barrel. Add some ghee and a pinch of salt paste.

7, up and down squeeze a dozen Pour into the teapot, so the ghee tea is ready. Ghee tea is usually accompanied by dry milk residue, barley fried noodles together.