蒙古羊奶茶
- 2005-09-20
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最新文章 :
公告欄
《葉怡蘭的生活美學課》
此部線上課程是我於創作之路上的嶄新嘗試,也是多年來在飲食裡生活裡長年涉獵體驗修習的最終集大成;更大有別於此刻市場主流的語言、商業、廚藝教學等明確實用性質,以生活美學為綱,並橫跨食、飲、居家等多重領域……
此部線上課程是我於創作之路上的嶄新嘗試,也是多年來在飲食裡生活裡長年涉獵體驗修習的最終集大成;更大有別於此刻市場主流的語言、商業、廚藝教學等明確實用性質,以生活美學為綱,並橫跨食、飲、居家等多重領域……
文章評論
個人認爲還是牛奶的味道更好!而且茶葉一定要用老青茶,我家是用老青茶做成的磚茶煮的,可以加奶豆腐、炒米或者黃油。
Tea
There are three ways to make tea: simple tea, milk tea and butter tea. The most common tea leaves are produced in the Han Land, as Fu Tea from Hunan, Tou Tea from Yunnnan and Ta Tea from Szechuan. Tibetan tea-drinking forms a special "tea culture".
Simple tea is boiled tea without any additive.
Milk tea is also called sweet tea. It is an imitation of English tea and Indian tea. However, tea, milk and sugar are boiled simultaneously, which gives it a distinct flavor.To make butter tea, a Tibetan specialty, you put hot boiled tea and a dash of salt into a tall and slender churn, add a pat of butter, stir the mixture heavily until the tea and butter are well blended and ready to serve. Many non-natives find the taste of this tea a bit rank, but supposedly, once hooked, to go without it causes backaches.
Ann