Chinese Food
Mongolian milk tea
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I've loved milk tea since I was a child from Inner Mongolia, especially the local Mongolian milk tea. It's slightly salty and not greasy, but the more aftertaste, the more fragrant it is. The most unforgettable thing is to go to the herdsman's house. What is not lacking is the milk tea with the hot air and milk fragrance. It's accompanied with the thin and soft Mongolian pie. That taste. It will drool when you think of it. Pure Mongolian milk tea uses brick tea. It's not easy for me to buy. I tried to replace it with Pu'er tea before. It has more health care function and tastes very good. Usually, milk tea is made in a small pot. This time, I used milk tea function in Jiuyang soybean milk machine. I can drink hot milk tea in about 15 minutes. It's very convenient. Later, my family even has milk tea fragrance. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Milk in the soymilk machin
Step3:Pour in wate
Step4:Put Pu'er tea in the basket. Cover the basket. Avoid the spout and hang it on the inner wall of the soymilk machine
Step5:Make up the lid. Choose the milk tea progra
Step6:About 15 minutes, the drip sounds. The production of milk tea is complete
Step7:Add salt. When the salt melts, you can drink i
Step8:Thick milk fragrance with tea fragrance of Pu'er..
Step9:It's just salty. Pick up the taste buds immediately. It's very delicious.
Cooking tips:1. The quantity of Pu'er tea should not be too much. 2. The quantity of salt should not be too much. If it's salty, it's not good to drink and cook.
