[warm milk tea] improved version recipe-Chinese Food-best chinese food recipes-cooking food

[warm milk tea] improved version

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I made a warm milk tea before. I learned it from Xiaomei at that time. I also groped for it when I made it. How many materials are placed at will. The randomness is great. It will be more difficult for others to refer to it. So when I do it again today, I specially accurate the dosage. Moreover, some materials are also replaced by things commonly used at home. The operation method is also slightly changed. However, the effect is better after the modification. Today's milk tea is mostly in the little guy's stomach. My husband also said it's very good to drink. It's very popular. Materials: Milk 200ml, water 400ml, black tea bag 2 bags, ginger 15g, dates 25g, cinnamon 1g, brown sugar 15g

Cooking ingredients

Cooking Steps

Step1:Ginger slices for later us

Step2:Wash jujube, remove core and cut into strips. Spar

Step3:A small piece of cinnamon. Spar

Step4:Pour 400ml water into the pot. Boi

Step5:Add dates, ginger and cinnamon. Cook for about 3 minute

Step6:Pour the water and jujube into the pot together. Soak in the black tea ba

Step7:Take out the tea bag after soaking for about 3 minute

Step8:Measure 200ml mil

Step9:Pour into a small pot and bring to a boi

Step10:Pour the milk into the po

Step11:Add brown suga

Step12:Mix well to dissolve the suga

Step13:Finished product drawin

Step14:Finished product drawin

Step15:Finished product drawin

Cooking tips:1. When I first came into contact with this milk tea, I used cinnamon powder. But maybe many people don't have this material. So this time I tried to use cinnamon to cook it. The effect is the same good ~ 2. The weight of red dates in the material is the weight containing core. But in fact, it doesn't matter if it's a little more or less... 3. Although the red dates have been cooked, they taste good after absorbing the taste of milk tea.