There are many kinds of milk tea, including grassland milk tea, Mongolian milk tea, Xinjiang milk tea and bubble tea. Each kind of tea has different flavors and characteristics and is suitable for different people. However, the milk tea made at home is mostly 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, in addition to quenching thirst, is also a major 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 by steaming tea leaves and tea stems. Because of different kinds of tea, brick tea can be divided into green tea and black tea, and milk tea made from different brick teas has different tastes.

In addition, a good cup of milk tea has a very good combination of milk taste and tea taste. Instead of a mouthful of tea or milk, even sweet and greasy, you have 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: 10g brick tea, 250ml fresh milk, 1000ml purified water, 3g edible salt (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 small handful, put it in a sieve or gauze bag, and seal it (you can also put more tea leaves 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 gauze bags, which can prevent small particles of tea from penetrating through the filter screen, but it doesn't matter, they will precipitate below when drinking.

2. Ignition and heating. Observe the color of water when it boils. After boiling for about three minutes, 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 in 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 cooking for another two minutes, take out the tea bag, add salt (if you like sweet milk tea, add sugar at this time), stir well, continue cooking for two minutes, then turn off the heat, and a pot of fragrant milk tea will be 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. Only when it is hot, when it is not hot, the taste is fragrant. In fact, it is not unreasonable, so it is not unreasonable to pour the remaining milk tea into a thermos or a small fire to keep it warm so that it can be used 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 big or small, and the big ones can 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. You can also master the saltiness 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 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!