Mongolian tsai
Composition / ingredients
20
servings:
Cooking method
Have you tried Mongolian tsai. No, do not think that I do not know how to spell this word correctly or I made a mistake with a letter. That's just the name of this culinary recipe. This is not just a drink, but a kind of masterpiece and you also need to be able to cook it. In Mongolia, it is considered one of the main dishes, because they drink it several times a day every day. Well, now we turn from theory to practice. We take green tea in tiles. It needs to be thoroughly pounded, filled with cold water and put on fire. After it boils, reduce the heat and cook for fifteen minutes.All the twigs that pop up need to be removed. We warm up the cream and pour it in here.Let it stand on the fire for another twenty minutes and then add butter, salt and pepper. Switch off. Let it stand in a closed container for a while. After ten minutes, you can already drink.
There is also a second way of making Mongolian tea. All the ingredients are the same, just add flour and bay leaf. Pre-fry it in butter.
There is also a second way of making Mongolian tea. All the ingredients are the same, just add flour and bay leaf. Pre-fry it in butter.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Green Tea - 0 kcal/100g
