Tibetan Style Milk Tea
1.
First brew tea, it is best to use Pu'er, Pu'er to warm the stomach and scrape the oil, there are many benefits, boil the tea leaves in cold water, and boil it until the brown color comes out.
Pu'er is the best choice for authentic Pu'er from Taobao 9.9. (There is no need to buy high-priced things like Pu'er, or high-priced tea, which is not very safe)
I think Pu'er has a heavy taste, so I used the black Earl Grey tea that I love to drink on weekdays.
Pu'er has a more mellow and rich taste. The taste of Earl Grey black tea should be lighter and more fruity. Don't use green tea.
2.
I made the tea with spices here. The pepper powder was brought from Guizhou. I used up star anise, cumin, bay leaves, and cinnamon, so I used cinnamon powder, which is commonly used in western food.
If you find it bothersome, you can go to the condiment section of the supermarket and directly buy the spiced tea eggs or braised spice set for only seven or eight yuan!
(￣▽￣)"
3.
After the tea is boiled, add milk and cream, two bags of milk, about one-third of a large box of cream (milk is made of Dutch cows, and cream is generally used by Oudpak and BCB). This is a comprehensive use by a friend who made catering before. I recommend a few safer types. I also like them very much. The milk tastes very well. I remember just adding a pinch of salt to the milk.
4.
Add the spices, the next bit of Tibetan ghee (if you don’t have it, you don’t need to add ghee). Stir and stir. Remember to use a low heat throughout the process, so that you can cook on a low heat. Time is the best seasoning for most Chinese food. In this aspect of cooking, the Chinese have fully demonstrated the virtues of China for thousands of years. This is something that the short-lived western food can’t learn or understand. Cooking is more like being a human being. What ingredients are used, a bit of effort, and one eating. Going down, the taste is second, and tasting more has a more profound meaning. Chinese people will also show off the various cooking techniques of Hualihuqiao, but they never forget that the essence of the ingredients is to eat them to bring people health and happiness. I don’t reject Western food either. On the contrary, when making Chinese food, I quote many practical and simple cooking tips from Western food. Just cook, it’s delicious and healthy. There is no need to reject other countries’ food for boring reasons. But one must not forget one's roots. In ancient times, a hundred schools of thought contended, and now the Chinese and the West are connected, this is the Chinese way of food.
5.
Qiangqiang, I personally put a little wolfberry to taste with rock sugar. It is suitable for breakfast or afternoon tea on a low fire for half an hour. It’s okay to have a cup, it’s delicious~
Breakfast with homemade fruit pancakes
Tips:
Sugar···Please be sure to put less, if you accidentally put too much, it’s okay, just add some milk to dilute and dilute_(:з)∠)_
The most important ingredient is the raw material. The selection of raw materials is much more complicated than your cooking. Here are some of the safest commonly used raw materials. The spices added here are the daily seasonings for warming the spleen. They are used as spices for food. It can be used as a medicinal material, the medicine and food are of the same origin!
The method is very simple. The price is patience. Be careful not to paste the milk tea after a little cooling. There will be a layer of milk skin. You don’t need to throw it away. It is also very nutritious when you eat. This method is not pure Tibetan milk tea, but the taste and flavor are closer. Everyone has enough food and clothing. If you have any questions during the production process, you can leave a message. See you in the next issue ヾ(•ω•`)o
