milk tea
By VicentaLakin
Recipe Recommendations
- fresh milk appropriate amount
- fuzhuan tea appropriate amount
- nang appropriate amount
- salt appropriate amount
- ghee appropriate amount
- milk fragrance
- mix
- half an hour
- simple
Steps for milk tea
1
Ingredients: Fuzhuan tea, fresh milk, salt and butter (it is best to use fresh milk, and the milk tea brewed tastes good. Fuzhuan tea is also the best one produced by Xinjiang)
2
butter and naan
3
Take Fu brick tea and knock out appropriate amount of tea cubes (because cake tea is made of pressing, you need to beat to remove the tea leaves). You can heat the brick tea in a microwave oven, which is very easy to knock off
4
Add water to the pot to boil, put the removed tea leaves into the pot to boil,
5
The fire boiled,
6
Switch to low heat and boil for 5 minutes, then turn off the heat and keep warm for 4-5 minutes
7
Make the brown color stronger (10 grams of brick tea, 100 grams of milk, based on 1 person, but ethnic people like to drink tea stronger)
8
Pour the milk and butter into the pan and bring to boil over high heat
9
The butter melted
10
The filter brought by the soybean milk machine is very easy to use
11
Add the right amount of salt and stir evenly. However, there are also those that do not add salt. Those who don't like ghee can not add it. Just put the salt next to you and add salt according to everyone's taste. turn off the heat
12
Filter tea
13
Filter it out.
14
The breakfast of Uyghur compatriots is milk tea and naan. A bowl of hot and fragrant salty milk tea is considered ready. It tastes fragrant and refreshing and is rich in nutrients.
15
This is the most primitive way to eat. Add salt to your own taste when eating.milk tea Make Tips
Brick tea must be boiled to give a taste. If you prefer stronger ones, you can add more brick tea. After the milk must be boiled on high heat, turn off the heat and not cook for too long, so that the nutrition of the milk will not be lost. My method is the simplest and it is commonly used by most people.
Generally speaking, the process of making milk tea by Kazakh, Uyghur, Hui and other ethnic minorities is relatively simple, and their process of making milk tea is mainly reflected in the word "dui".
Kazakh milk tea: Use an aluminum teapot to make strong tea, use Samawa to boil a pot of boiling water (most urban residents now use electric water heaters), and then, according to personal taste, put a little salty salt in the tea bowl, and then add some cooked milk, pour in the strong tea and boiling water respectively, and mix a bowl of hot and fragrant milk tea.
Uyghur milk tea: It is easier to make. Use an aluminum teapot, add brick tea, add tap water, bring to a boil, and simmer for five or six minutes to make the brown color slightly thicker. Then, according to your taste, put a little salty salt in a large bowl, add some cooked milk, and add in the brewed tea. It's OK.
Hui milk tea: Some follow the craftsmanship of Kazakh and Uyghur people in making milk tea. The difference is that Hui people make milk tea and like to put more milk skins in them.
Generally speaking, the process of making milk tea by Kazakh, Uyghur, Hui and other ethnic minorities is relatively simple, and their process of making milk tea is mainly reflected in the word "dui".
Kazakh milk tea: Use an aluminum teapot to make strong tea, use Samawa to boil a pot of boiling water (most urban residents now use electric water heaters), and then, according to personal taste, put a little salty salt in the tea bowl, and then add some cooked milk, pour in the strong tea and boiling water respectively, and mix a bowl of hot and fragrant milk tea.
Uyghur milk tea: It is easier to make. Use an aluminum teapot, add brick tea, add tap water, bring to a boil, and simmer for five or six minutes to make the brown color slightly thicker. Then, according to your taste, put a little salty salt in a large bowl, add some cooked milk, and add in the brewed tea. It's OK.
Hui milk tea: Some follow the craftsmanship of Kazakh and Uyghur people in making milk tea. The difference is that Hui people make milk tea and like to put more milk skins in them.