However, a colleague from Inner Mongolia said that besides meat, baked milk skin is also worth mentioning.
At the end of autumn every year, it is the best time to make this delicious food, because the livestock are the fattest and the milk produced is the most oily.
When making, it is necessary to pour the fresh milk of freshly squeezed cows (sheep, horses and camels) into the pot and cook it slowly, and stir it by hand until it bubbles and boils.
Then turn off the fire and let it dry all night. The next day, a layer of cream floated on it, and then the cream was uncovered and dried naturally.
The milk skin made in this way is called "black as wood" in Mongolian, and the materials used are luxurious. Eight kilograms of fresh milk can only make one kilogram of milk skin. Therefore, it is a good product in dairy products, and it is also a food for local people to entertain VIPs.
Milk skin can be eaten directly, soaked in milk tea, and the taste can be crisp or soft. Baked milk skin is rich in milk fragrance, which melts instantly with a bite ~
The traditional milk skin has low yield, which is not convenient for storage and transportation, and it is not easy to eat various flavors.
This "delicious" milk comes from the traditional Inner Mongolia milk skin. Traditional inspiration and modern technology restore the delicious taste of milk skin, and at the same time, it is healthier and easier to absorb.
If you want to describe the taste of baked milk skin? Bian Xiao thinks the description of "biting fresh milk" is the most appropriate. As soon as he opens the rich milk fragrance, he hits the nose directly. A thin piece of baked milk skin, each with a thickness of 1 ~ 3 mm, slightly thicker than potato chips. Bite it down, click it, it's crisp and fragrant, and then it melts in your mouth immediately, which is more enjoyable than drinking fresh milk.
In addition to eating alone, it is also very authentic to make milk tea and milk with baked milk skins. Different from the exquisiteness of Hong Kong-style milk tea, authentic Mongolian milk tea is absolutely domineering. The big bowl of milk tea contains fried rice, yellow oil residue, thin cream, baked milk skin ... only ingredients.
And authentic milk tea must be salty, salty milk tea with crispy baked milk skin, drinking it seems to be on the Mongolian grassland, bold! Therefore, baked milk skin can't be matched without milk tea! This time, I also recommend the roasted milk skin milk tea with exquisite materials.
Milk tea tries to restore the characteristics of Mongolian milk tea, which is different from milk tea powder blended with essence. It contains Indian black tea bag and pure milk powder, which is prepared by hand to restore the original flavor of milk tea.
There are two flavors of "sweet" and "salty". The sweet, mellow, smooth and salty taste is authentic and heroic, and the baked milk skin has a unique flavor.
At home, you can also taste special foods from all over the country.
Select the world's top ingredients to restore the original flavor of the ingredients.
This kind of baked milk skin originated from the traditional ancient method, but it is not constrained by tradition. On the basis of the original Mongolian milk skin, this baked milk skin has carefully selected ingredients from all over the world, and the materials used are extremely particular.
High quality milk source is the soul of baking milk skin and milk tea. Only when the milk source is good can we not add any essence, thus ensuring the fragrance of the milk skin.
For this reason, the milk source of milk skin is located in New Zealand, a world-famous milk source.
Pollution-free pure environment, advanced dairy collection technology. 70% of the world's infant milk powder products use raw materials produced in New Zealand.
Even our common large domestic dairy enterprises such as Mengniu and Yili have set up factories in New Zealand. High-quality milk quality, without any additives such as non-dairy creamer, maltodextrin, white sugar and essence.
▲ The original ingredient list is as simple as only ingredients.
The simpler the ingredient list, the healthier you eat. In addition to the milk source, other ingredients are equally unambiguous.
The valley flavor of Inner Mongolia Plateau.
Oat-flavored oats come from Yinshan Mountain in Inner Mongolia Plateau. Yinshan Mountain is an ancient fault-block mountain, which is a farming-pastoral ecotone. The steep mountain and long sunshine time are most suitable for the growth of oats.
Oats on high mountains are not only rich in grains, but also have high nutritional value. When added to the baked milk skin, the combination of grain and milk skin is more mellow.
Vietnamese coffee: Return to the original taste of coffee.
All the coffee powder used for baking milk skin comes from Vietnam, an excellent coffee producing area in the world.
The hot and humid climate has created high-quality coffee such as Saigon coffee and Highland coffee, so it is different from the monotony and bitterness of ordinary coffee in taste.
Vietnamese coffee is rich in aroma, slightly sour, smooth in taste, mellow and slightly bitter, and the real coffee is original.
Add it to the baked milk skin, not only has the fragrance of milk and coffee, but also has a bite when you work overtime, not to mention how cool it is.
Indian black tea: the aroma of Himalayan rose tea.
Besides milk, tea is also the essence of milk tea. Sweet and salty milk tea is made from Assam black tea at the southern foot of the Himalayas.
The tea soup produced here is dark red, slightly brown, with faint malt and rose fragrance, which is most suitable for making milk tea. Therefore, milk tea will have a special malt fragrance, rose fragrance and exotic milk tea fragrance, and each bite will remain fragrant.
There are five flavors to choose from, and there is always one that you like best.
1, original roasted milk skin: the most authentic flavor
The original taste is the taste of many foodies who love madness. If it's your first time to eat the original flavor, it must be right.
Open the bag, rich milk fragrance mixed with caramel fragrance, sweet and attractive. The fried rice decorated on the surface is crispy and slightly sweet in one bite, and you can chew out real fried rice grains.
When you have bitten enough, it melts in your mouth and turns into a bit of milk, which can be found by both dairy lovers and potato chip parties.
2. Coffee-flavored roasted milk skin
Coffee imported from Vietnam is added, so its color is dark brown. The rich milk aroma collides with the coffee aroma, tastes like a latte, and has a crispy taste. Click click, you can't stop.
If you like coffee, don't miss it. Being a coffee companion is just right. On a hungry and sleepy working day, use it to make coffee, which is full and refreshing, and instantly full of energy.
3. Oat-flavored baked milk skin
The content of protein in oats is very rich (15.6%), which is 1.6-2.3 times that of rice and wheat flour, ranking first among cereals. When it is added to the baked milk skin, it not only increases the grain fragrance of the milk skin, but also has rich nutrition, low sugar content and moderate calories.
Hungry, sleepy and sedentary white-collar workers will not get fat if they eat too much; Old people and children don't have to avoid eating.
4. Baked milk skin with sea salt flavor
Sea salt is a natural crystalline sea salt produced by Zhongyan. Every piece of baked milk skin less than 1mm is crisp, and the sea salt milk is full of flavor. It is like a fresh and harmonious midsummer sea breeze in the mouth, which is most suitable for people who are afraid of sweetness.
5. Baked milk skin with black sesame flavor
You can see black sesame seeds on the surface. Sesame has a rich and mellow aroma, and then it blends with milk fragrance, and the aroma is tangy.
Black sesame is rich in protein, vitamin A, vitamin E, calcium, iron, chromium and other nutrients. Eating snacks in baked milk skin is also healthy. With sweet milk tea, reading and listening to songs in lazy afternoons on weekends will be exquisite. With salty milk tea, you can taste authentic Mongolian flavor. It is also a good choice for your family to taste the unique flavor from Inner Mongolia.