Milk tea - Xinjiang flavor(nai cha xin jiang wei dao )

Milk tea - Xinjiang flavor

Introduction:

"Milk tea, for Kazaks and Uygur compatriots who live by grazing, has been a necessary drink for every household for many years. They often say, "it's better to have no food for a day than no tea for a day." Drinking milk tea is bitter and unaccustomed for beginners. However, Xinjiang ethnic minorities love drinking milk tea because they live in pastoral areas and alpine regions with more meat and few vegetables, so they need milk tea to digest. Drinking milk tea in cold winter can quickly dispel cold, and drinking milk tea in dry and hot summer can dispel heat and thirst. Milk tea contains both tea and milk, and sometimes some butter and mutton oil This kind of milk tea is a delicious and nutritious drink. Because herdsmen go out early and return late, they often have only one dinner at home a day. During the day, I only bring simple cooking utensils and drink milk tea instead of rice. I drink milk tea several times a day. Every time they drink milk tea, they pay attention to drinking enough, drinking through, drinking until sweating. Drink milk tea, with some milk skin, milk pimple, Nang and meat and other food. The raw materials of milk tea are tea and milk or goat's milk. Different nationalities, different regions, the choice of tea and production methods are also different. Kazakh like to drink rice heart tea, Mongolian like to drink green brick tea (also known as black brick tea), while Uygur, Xibe, Tatar and other ethnic groups like to drink Fuzhuan brick tea, Tajik like to drink black tea. No matter what kind of tea, after they add milk and make it into milk tea, it has attractive fragrance and delicious taste. "

Production steps:

Step 1: raw materials: Fuzhuan brick tea, fresh milk, salt butter (milk is best to use fresh, boiled milk tea tastes good, Fuzhuan brick tea is also best to use the one supervised by Xinjiang)

Step 2: butter and Nang

Step 3: take Fuzhuan brick tea, knock out the right amount of tea (because cake tea is pressed, so you need to knock out the tea) you can use the microwave oven to heat the brick tea, very good knock out

Step 4: add water to the pot and bring to a boil. Put the tea leaves into the pot and cook them,

Step 5: bring the fire to a boil,

Step 6: use low heat to boil for 5 minutes, then turn off the heat for 4-5 minutes

Step 7: make the tea stronger (brick tea 10 grams, milk 100 grams, according to the proportion of one person, but ethnic people like to drink tea stronger)

Step 8: pour the milk and butter into the pan and bring to a boil

Step 9: the butter is boiled

Step 10: the soybean milk machine with the filter, very easy to use

Step 11: add an appropriate amount of salt, stir well, but some do not add salt, do not like butter can not add, only the salt on the side, according to everyone's taste salt. Turn off the fire

Step 12: filter the tea

Step 13: filter

Step 14: the breakfast of Uygur compatriots is milk tea and Nang. A bowl of hot and fragrant salty milk tea is cooked. It is refreshing and nutritious.

Step 15: This is the most original way to eat, no salt, eat with their own taste

Materials required:

Fresh milk: right amount

Fuzhuan Tea: appropriate amount

Nang: right amount

Salt: right amount

Butter: right amount

Note: brick tea must be boiled to taste. If you like stronger, you can add more brick tea. The milk must be boiled in high fire, and then turn off the fire. It can't be boiled for too long, so that the milk won't lose nutrition. My method is the simplest and most people often use it. Generally speaking, Kazakh, Uygur, Hui and other ethnic minorities have a relatively simple process of making milk tea, and their process of making milk tea is mainly reflected in the word "dou". Kazakh milk tea: use aluminum teapot to make strong tea, use Samawa to boil a pot of boiling water (now most urban residents use electric water heater), then, according to personal taste, put a little salt in the tea bowl, and then put some cooked milk, respectively pour into strong tea and boiling water, and a bowl of hot and fragrant milk tea will be ready. Uyghur milk tea: it's easier to make. Put brick tea in an aluminum teapot, add tap water, boil for five or six minutes, and let the tea color be a little stronger. Then, according to personal taste, put a little salt in a large bowl, and then put some cooked milk, and pour in the boiled tea. Hui milk tea: some are made according to Kazakh and some according to Uygur people. The difference is that Hui people like to put more milk skin when making milk tea.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nai Cha Xin Jiang Wei Dao