入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Suutei Tsai
Green tea boiled with milk, a spoon of millet and salt instead of sugar, ladled from the pot back into itself to aerate — poured for every guest who comes through the door, all day.
来源
食谱提供 Mongolian ger kitchens · 🏺 传统 · Cooking in a round felt tent with one stove in the middle — mutton, flour, and the white foods made from milk, with almost nothing that has to be bought.
Mongolian · salty milk tea — An ownerless traditional drink, so no cook is credited. The cited article confirms the four components — tea, milk, millet and salt — and the Mongolian origin. Quantities and the twenty-pour instruction are this book's own.
Watch it being made · 3 videos
⏱ 25 分钟🍽 6 人份🔥 90 大卡🇲🇳 蒙古
清真素食无坚果
步骤
Bring the water to the boil, add the tea and the millet and simmer 5 minutes.
Pour in the milk and bring it back to a bare simmer. Do not let it boil over.
Ladle the tea up high and pour it back into the pot. Do this 20 times.
💡 The ladling is not for show. It aerates the tea and stops a skin forming, and Mongolian cooks count the pours.
Add the salt and the butter and stir until the butter melts.
Strain into a thermos or a pot and keep it hot. Serve in small bowls, held in both hands.
Offer it to every visitor. Refusing the first bowl is not done.
💡 小贴士
- It is salty, not sweet, and that surprises most first-time drinkers. It is closer to a thin broth than to tea as most of the world drinks it.
- The pot is refilled and reheated all day in a ger. It is not made per cup.
- Millet is optional in cities but standard in the countryside — it thickens the tea slightly and makes it more filling.
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