Mongolian Milk Tea
By VicentaLakin
I've been drinking milk tea since I was a kid in Inner Mongolia, especially the local Mongolian milk tea, which tastes a little bit salty, not tired, but smells more and more. The most memorable thing is to go to herders' homes, and all that's missing is grunts of hot, milky tea with thin and soft Mongol pies, which, when you think about it, will be spitting. The pure Mongolian milk tea is made of brick tea, which I can't buy on my side, which used to be replaced with Pumma tea, which is more health-careful and tasteful, and which is usually made of small pots of tea. It's so convenient to use milk tea in soy milk machines。
Recipe Recommendations
- pure milk 150 grams
- PU 'er tea 2 grams
- qingshui 700 ml
- salt 4 grams
Steps for Mongolian Milk Tea
1
Get your food ready
2
Milk in the soy machine
3
Into the water
4
Put your tea in the tea basket, cover your tea basket, and avoid the kettles hanging inside the soy machine. Move
5
Combine the lid, choose the milk tea program
6
15 minutes or so, and the tea is ready
7
Add salt
8
It's a strong milk fragrance with Pu-Ma's tea, a little salty, and a taste bud
9
It's finished
10
It's finishedMongolian Milk Tea Make Tips
Not too much tea, not too much salt