Each country has its own characteristics in the conduct of a country with a broad territory. Like the herdsmen in Xinjiang and Xinjiang, the Mongolian people enjoy drinking salty milk tea boiled with milk and salt.
The salty milk tea that the Mongolian people drink is mostly black brick tea and black brick tea, and is cooked in an iron pot, which is different from the preparation of butter tea in Tibetan and milk tea in Uyghur. However, when cooking, it is necessary to intervene in milk, and it is used to “boiling tea”, which is not different. This is due to the high elevation of plateau gas, the boiling point of water is within 100℃; Processing brick tea is different from loose tea, the texture is tight, and it is difficult to soak the tea juice out of the reason.
When boiling salted milk tea, the brick tea should be broken first, and the clean iron pot should be placed on the fire, and the water is 2-3 kg. When the water comes to a boil, add about 25g of mashed brick tea. After boiling for 3-5 minutes, add the milk, the amount is about one-fifth of the water; After a while, add appropriate salt as needed. When the tea in the whole pot boils initially, even if the salty milk tea is cooked.
Boiling salty milk tea seems to be simple, the real taste of the quarrel, the number of nutrients, and the pot used in cooking tea, the tea, the water added, the milk mixed, the time of burning, and the order before and after are related. If the tea is put late, or the order of the tea and milk is reversed, the tea flavor will not come out. The cooking time is too long, and will make the smell of salty milk tea escape the Mongolian national feeling, only the organ, tea, milk, salt, temperature five harmony with each other, can cook salty sweet suitable, delicious salty milk tea.
Mainly nomadic Mongolians, only to return from grazing in the evening, to eat a dinner, is their usual daily eating habits, they are accustomed to “three teas and one meal.” In the morning and at noon, only tea (drinking “milk tea” cooked with broken brick tea such as milk), milk and dairy products are called “morning tea” and “afternoon tea”. At the same time, we also eat some fried rice, custard, and steamed meat. Dinner with beef and mutton as the staple food, to assist digestion, to go to bed need to drink milk tea again. As for middle-aged and elderly men, they drink tea more often. Therefore, the average annual tea consumption of Mongolian nationals is as high as 8 kilograms, and more than 15 kilograms.
If a guest comes to a Mongolian home, he will always be treated with milk tea. The host placed several small sheets in front of the guests, several bowls of salt, sugar, fried rice and milk tofu. After the hostess offers a bowl of tea, you can abide by the master’s hobby, add salt or sugar to the tea, stir-fry rice to drink in the milk tea all the way, and milk tofu can be dipped in white sugar to eat (this is a hunger food). Milk tea can not be drunk at one time, but there must be leftovers, which can be added by the host inexhaustible to show etiquette. After drinking the last bowl of milk tea, the guests can see the gift to thank, and the host will pay off, and the gift of “milk tea to guests” is also over.
The Mongolian people drink (tea) and eat (food) so heavily, but they are strong and strong, which of course is related to the weather and working conditions in the local pastoral areas, but also because of the rich nutrition of salty milk tea and the integrity of the ingredients; In addition, Mongolian tea often eat some fried rice, fried fruit and other reasons.