Suutei tsai
Mongolian salted milk tea with butter, boiled rather than brewed.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Break up the brick tea and cover it with a litre of cold water in a pot.
Bring it to the boil and cook five minutes, until the liquor darkens.
Pour in the milk and bring it back to the boil, watching that it does not run over.
Salt it and cook five minutes more over a low heat.
Ladle the tea up and pour it back from a height a dozen times.
Add the butter and stir until it disappears.
Strain it into bowls and serve it hot, with toasted flour if you like.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Popolon · CC BY-SA 4.0