Milk Tea-xinjiang Taste

Name: Milk Tea-xinjiang Taste
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh milk; Some Fu Brick Tea; Some Naan; Some salt; Some butter

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Milk tea, for Kazakhs and Uyghur compatriots who live on grazing, has become a must-have drink for every household and for many years. They often say, “It’s better to have no food for a day than tea for a day.” For new drinkers, they will feel bitter and unaccustomed to drinking milk tea. However, the ethnic minorities in Xinjiang love to drink milk tea because they live in pastoral areas and high cold. In areas where there is more meat and few vegetables, milk tea is needed for digestion; drinking milk tea in cold winter can quickly drive away the cold, and drinking milk tea in dry and hot summer can quench thirst and quench thirst; milk tea contains both tea and milk, sometimes with some ghee and mutton oil , Horse oil, this milk tea is a delicious and nutritious beverage. Because herders leave early and return late, they often eat only one dinner at home a day. During the day, I only bring simple cooking utensils and drink milk tea to replace rice. I drink milk tea several times a day. Every time they drink milk tea, they pay attention to drinking enough, drink thoroughly, and drink until they sweat. When drinking milk tea, eat some milk skin, milk bumps, naan, meat and other foods.
The raw materials of milk tea are tea and milk or goat's milk. Different ethnic groups and different regions have different tea leaves and production methods. Kazakhs like to drink rice heart tea, Mongolians like to drink Qingzhuan tea (also known as black brick tea), while Uygur, Xibe, Tatar and other ethnic groups like to drink Fuzhuan tea, and Tajiks like to drink black tea. No matter what kind of tea, after they are paired with milk and burned to make milk tea, it has an attractive aroma and delicious taste. "

Ingredients

Some Fresh Milk
Some Fu Brick Tea
Some Naan
Some Salt
Some Butter

Milk Tea-xinjiang Taste

1. Ingredients: Fuzhuan tea, fresh milk, salted butter (the best milk is fresh, the brewed milk tea tastes good, Fuzhuan tea is also the best one produced by Xinjiang)

2. Ghee and Naan

3. Take Fuzhuan tea, knock out the right amount of tea cubes (because the cake tea is made by pressing, so you need to beat to remove the tea) You can use the microwave oven to heat the brick tea, which is especially good for knocking off

4. Put water in the pot to boil, put the removed tea leaves into the pot and boil,

5. The fire boiled,

6. Switch to a low heat and boil for 5 minutes, then turn off the heat and keep it warm for 4-5 minutes

7. Make the tea darker (10 grams of brick tea, 100 grams of milk, according to the ratio of one person, but ethnic people like to drink tea that is thicker)

8. Pour milk and ghee into a pot and boil on high heat

9. The ghee is boiled

10. The filter mesh of the soymilk machine is very easy to use

11. Add appropriate amount of table salt and mix well, but some do not add salt. If you don't like ghee, you can leave it alone. Just keep the salt around and add salt according to each person's taste. Turn off the fire

12. Filter tea

13. Filtered

14. Breakfast for Uighurs is milk tea and a bowl of hot, fragrant salty milk tea, even if it is cooked. Flavor and refreshing, rich in nutrition.

15. This is the most primitive way of eating, without salt, add it to your own taste when eating

Tips:
Brick tea must be boiled to get the flavor. If you like a thicker one, you can add more brick tea. The milk must be boiled on high heat and then turned off. It should not be boiled for too long, so that the milk will not lose its nutrients. My method is the simplest, and it is commonly used by most people.

Generally, the craftsmanship of Kazakh, Uygur, Hui and other ethnic minorities to make milk tea is relatively simple, and their craftsmanship for making milk tea is mainly embodied in the word "dui".

Kazakh milk tea: Use an aluminum teapot to make strong tea, use a Samawa to boil a pot of boiling water (most urban residents now use electric water heaters), and then put a little salt in the tea bowl according to personal taste, and then add some cooked milk , Pour in strong tea and boiling water separately, and mix a bowl of hot, fragrant milk tea.

Uyghur milk tea: It’s easier to make. Use an aluminum teapot, put brick tea in, add tap water, and boil it on low heat for five or six minutes to make the tea a little stronger. Then, according to personal taste, put a little salt and salt in a large bowl, then put some cooked milk, and pour it into the boiled tea.

Hui milk tea: Some are made according to the Kazakh and some are made according to the craftsmanship of the Uyghur people. The difference is that the Hui people make milk tea and like to put more milk skins.