Suu tei tsai is mentioned in one domestic television series. The doctor brought from Mongolia, where he lived and worked, the habit of drinking an unusual drink for our country. In Mongolia, suu tei tsai is traditional and not a single feast is complete without it.
It is necessary
- tea leaves - 1 tablespoon
- water - 0.25 l
- milk - 0.25 l
- salt to taste
- flour - 25 g
- butter - 2 tsp
Instructions
Step 1
Literally from the Mongolian language, suu tei tsai is translated as "tea with milk". The drink is traditional and often serves as a complete hot dish.
Suu tei tsai is based on milk and tea. Tea bushes, as you know, do not grow in Mongolia, therefore imported tea is used, usually Chinese. The most commonly used pressed green tea in briquettes. You can also use ordinary tea, to which you are accustomed, green or black. Suitable for making suu tei tsai and the already familiar Chinese pu-erh.
Step 2
Pour hot water into a saucepan and add dry tea leaves. Bring to a boil over medium heat and remove from heat.
Step 3
Melt the butter in a skillet and fry the flour in it, stirring constantly, until it becomes beige. Remove from heat and cool completely.
Step 4
Pour cold milk into cold toasted flour with butter gradually, stirring occasionally.
Step 5
Strain the tea and combine with flour and milk. Then strain again. Add salt and a saucepan over medium heat. Bring to a boil with constant stirring.
Stir suu tei tsai in a peculiar way, picking up from the bottom with a small scoop and raising it higher, pour the mass back into the saucepan and so on until the mass boils.
Step 6
Suu tei tsai is also prepared with the addition of cereals, pieces of fatty meat and even dumplings.
Suu tei tsai should be consumed only hot.
