What is the brewing method of Kazakh style milk tea?

I'm from Xinjiang, but I'm Han Chinese, and they usually use fresh sheep milk when they make milk tea.

And the brick tea brewing method is different for each family, and the taste is also different for you to find one:

Uyghurs. The production material of salty milk tea Uygur salted milk tea: Fu brick tea.

Fresh milk (or goat's milk), salt. The practice of Uygur salty milk tea: Step 1: Knock the tea; Take the brick tea and knock the appropriate amount of cake tea.

Because the cake tea is pressed, it needs to be beaten to remove the tea leaves). Step 2: Boil tea; Put the removed tea leaves into a pot and boil.

Step 3: Add milk; Add milk to the pot where the tea is boiling. Step 4:

add salt; Add an appropriate amount of salt and drink. To boil salted milk tea, you generally need to knock the brick tea into small pieces, then grab a handful and put it in a teapot filled with eight points of water, put it on the fire to boil, boil for 4-5 minutes, you can add fresh milk or a few milk bumps and an appropriate amount of salt, and then boil for about 5 minutes, a pot of hot, fragrant salted milk tea is boiled.

Dear, it's simple. There is no need to doubt identity: even Kazakh.

The most common boiling method is to add cold water and brick tea (depending on whether you drink strong tea or light, add an appropriate amount of brick tea) add salt (salt is not too heavy, appropriate amount) to boil, add sheep milk, and take it off after adding it can be quoted. It should be noted that the goat's milk added is the goat's milk to be cooked, not raw milk.

Ingredients: Dutch cow cheese milk 750g.

Excipients: appropriate amount of salt, 20g of ghee, 300g of water.

1. Take the brick tea, knock out an appropriate amount of tea (because the cake tea is pressed, so you need to beat to remove the tea leaves) You can heat the brick tea in the microwave, which is especially good to knock off.

2. Add water to a pot and bring to a boil, and put the removed tea leaves into the pot to boil.

3. Bring the fire to a boil.

4. Switch to low heat and boil for 5 minutes, then turn off the heat and keep warm for 4-5 minutes.

5. Make the tea stronger (10 grams of brick tea, 100 grams of milk, according to the ratio of 1 person, but ethnic people like to drink stronger tea).

6. Pour the milk and ghee into the pot and cook over high heat.

7. The ghee is boiled.

8. The filter screen with the soymilk machine is very easy to use.

10. Filter the tea leaves.

11. Filtered.

12. A bowl of hot, fragrant salted milk tea is considered to be cooked.

Adding salt, brick tea, and fresh beef tastes good.

Ingredients: 250ml of pure milk.

Excipients: 2 tablespoons of fried noodles with barley, 1 pinch of tea leaves, 1 tablespoon of ghee, 150ml of water, 1 tablespoon of sugar.

Preparation of ghee milk tea.

1. Select ghee refined from the pasture of the Qilian Mountain Plateau in Qinghai, which can be bought online.

2. The special Fu brick tea produced in Yiyang, Hunan Province is selected, which is called "Fu Brick" because of the pressing shape of bricks.

3. Just break a small pinch of "bricks" is enough.

4. The unique aroma of fried barley noodles from the snowy plateau only needs one to two teaspoons.

5. Since there is no fresh milk, replace it with Trensu pure milk.

6. Put 150ml of water in a pot and boil, put in a pinch of Fu brick tea leaves, and boil the tea for 3 5 minutes.

7. Strain the tea residue and pour the tea back into the pot.

8. Pour 250ml of pure milk into the tea, boil together, add a teaspoon of sugar and stir well.

9. Put one to two teaspoons of barley fried noodles in the container, and pour the boiled milk tea into the container.

10. Stir well.

11. Add a teaspoon of ghee and continue to stir well.

12. Sweet and fragrant butter milk tea, rich in nutrition and unique in taste!

The raw materials of milk tea are tea and cow's or goat's milk. The general practice of milk tea is: first mash the brick tea, put it in a copper kettle or water pot to boil, after the tea boils, add fresh milk, and continue to use a spoon to raise the tea when boiling, until the tea milk is fully blended, remove the tea leaves, and add salt.

But there are also those that do not add salt, just keep the salt by the side, and put in the amount of salt according to each person's taste.

Kazakh, Tatar and other ethnic groups are more particular about making milk tea, they boil tea and boiling water separately, each in a teapot, when drinking milk tea, first put fresh milk and milk skin in a bowl, then pour strong tea, and finally dilute with boiling water. Each bowl of milk tea has to go through these three steps, and each time the milk tea is not full, only more than half a bowl, so that the taste is strong and fragrant and cools quickly. In winter, some Kazakh herders put some white pepper noodles in their milk tea.

This milk tea is slightly spicy, and drinking more can increase the calories in the body and improve the cold resistance.