Chinese Food
Hand made milk tea
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Cooking ingredients
Cooking Steps
Step1:Put sugar in a pan without water and heat to ambe
Step2:Pour milk into the pot and tea into the milk. Caramel will suddenly agglomerate, but it will slowly melt
Step3:At first the tea will float on the milk, but as it gets full of water, it will immerse itself in the milk
Step4:Twirling the tea with a stick is to use a pestle and twist the tea with the action of twirling. The purpose is to let the taste of the tea completely come out. If you like the milk flavor, you can cook it less time. If you like the tea flavor, you can twist it more time
Step5:Cook until the color of milk tea no longer changes. Use a spoon to separate the tea leaves from the fire and pour into the cup
Step6:The practice of ice milk tea - pour the cold milk tea into the ice lattice and put it into the freezer. Freeze it into ice and put it into the milk tea. Let the two melt together.
Cooking tips:1. I've tried many kinds of milk tea before. None of them will have this strong flavor. 2-1) we must use Zhengshan seed. This is a kind of local tea in Fujian. It is sold in many places. Jinjunmei, an expensive tea, is one of them. 2) If you want the taste of milk tea to be integrated and extremely rich, you must twist the tea with a wooden stick diligently, so that the taste of tea can be fully emitted. After making it, you will find that the last milk tea will have milk skin. Needless to say, it is a synonym for freshness. 2. Lipton black tea or any other bagged tea can't make the taste of the fresh Zhengshan seed. I've tried many times and used various methods. Even if a small cup of milk is put into two or three tea bags, the taste is also a sense of separation. It's not strong at all. Therefore, it is strongly recommended that you try to cook delicious dishes with skills.
