2. Method: Cut a little brick tea into pieces and put it in a tea bag. If there is no brick tea at home, you can use black tea instead. You can increase or decrease the amount of tea according to your personal taste.
I believe all the friends who have been to Xilin Gol grassland have tasted Mongolian food, and which of these foods impressed you the most? Let's talk about Mongolian milk tea today!
Milk tea can be seen everywhere, but Mongolian milk tea can only be drunk on the grassland. Why? Because milk tea not only needs water, tea and milk, authentic Mongolian milk tea also needs fried rice, butter, milk skin, butter and other materials. Among them, chewing, milk skin, butter and air-dried meat play a decisive role in flavor.
parched rice
Fried rice is called "Mongolian Lebada" in Mongolian, which means Mongolian rice. It is made of millet through steaming, frying and grinding. Good fried rice is golden in color but not burnt, and the rice grains are crisp but not hard.
If you put fried rice in milk tea, milk tea will become a lot slimy, and you will feel "hanging a cup" when you pick up a tea bowl! And fried rice will naturally settle at the bottom of the bowl. After drinking milk tea, scoop some rice grains with tea fragrance, milk fragrance and grain fragrance ... a bowl of milk tea is twice as satisfying.
Milk skin
Milk skin is called "black as wood" in Mongolian, and the raw material of milk skin is fresh milk. It takes eight catties of fresh milk to make a catty of milk skin. This extravagant way of eating is not always available.
There are many ways to eat milk skin. Can be directly broken into small pieces as snacks, with the strongest taste; You can also put a few pieces of rice porridge when drinking. This kind of rice porridge is full of flavor. Finally, of course, I ate it with milk tea. Take off a few pieces of milk skins and put them in a tea bowl. Watch the milk skins gradually melt in the hot air until they disappear. Stir gently, as if a silk thread disappeared into the rotating tea soup. When I picked up the bowl, I found that the milk was rich in fragrance, and I felt extremely happy just by smelling it.
butter
Butter, called "Xiri Peach Crisp" in Mongolian, has unique and pure flavor and rich nutrition, and is a good product for herders to entertain guests. Butter is extremely rich in nutrition, which is the highest among dairy foods, because only 50-60 kg of yogurt can extract about 2 kg of butter, which shows its preciousness.
A good food is delicious not only, but also. The food is full of color, fragrance, taste, shape and meaning, and the existence of butter adds color and fragrance to Mongolian milk tea. Butter milk tea smells fragrant, and golden oil droplets float on the edge of the bowl, sometimes condensed and sometimes scattered. Make milk tea not only beautiful, but also more fragrant and delicious. However, it is worth noting that because the fat content of butter is high, just a little bit is enough. You can't use more fragrant things!
Dried meat
Air-dried meat is not like fresh meat. It is slightly darker in color, but it exudes a burst of meat fragrance and rich fragrance. Only those who blend in can see its essence.
Eating fragrant air-dried meat and a bowl of steaming milk tea can make your stomach very comfortable. Air-dried meat is completely moisture-free. After losing oil, the meat quality becomes relatively loose, but the flavor is condensed and concentrated, which makes the air-dried meat taste unique and fragrant.
Milk tea is the beginning of Mongolian breakfast.
But also collected almost all dairy products.
3. Melt a small piece of butter in a hot pot (there is no butter at home, you can use butter instead), and add millet or rice to stir fry. Stir-fry the rice until it tastes delicious, stir-fry until it is golden brown and slightly paste.
4. Pour the water into the pan of fried rice and bring it to a boil. After the water boils, put in the tea bag and cook until it is full of color, flavor and flavor. Take out the tea bag.
5. Pour the fresh milk into the pot, add a little salt and boil it for many times, which can reduce the temperature appropriately and prevent the milk from producing unhealthy glycosylation end products due to long-term high temperature.