Mongolian tea: a simple recipe
Before cooking original, hearty drink prepare the basis – a couple of glasses of milk. If you have a choice, it can be not only a cow but also goat, Mare, sheep, camel. For filling souta Cai you will need kunduchi fat, although it can be replaced with any interior, and melted butter.
Measure 2 cups of water and boil it in an enamelled saucepan, then add milk. Again, bring the contents of the bowl to the boil and put in hot based one teaspoon of tea. Boil the drink on medium heat with constant stirring for 5 min.
Salt tea is a good choice. In Mongolia it is customary to use for this drink other seasonings, except salt, and the modern Mongols sometimes not even salted suutei Cai. However, if you wish, you can put in the brew, sweet peas or (as in Kalmyk kitchen), nutmeg, Bay leaf, cloves. Fill the drink with fat (oil) fried with a handful of flour, and strain the tea before drinking.
It is believed that the Mongolian milk tea has a positive effect on the body. So drink it strengthens the capillaries and helps the absorption of ascorbic acid. In the heat it cools, and cold – warm.
The variation of cooking Mongolian tea
In the Mongolian cuisine in the tea is often added to cereals and even dumplings - bansh. This allows you to create full meals, it is able to satisfy and thirst, and hunger. To prepare a tea with the rice, pour a couple of tablespoons of the tea powder or leaves in cold water (1 l) and put on fire. While the contents of the cookware boil fry in the fat, a little flour and 0.5 cups of rice. In boiling water pour 0.5 liters of milk, add the roast and cook Mongolian tea until cooked cereals. Before use, place the table salt to your taste.
One of the unusual dishes of Mongolian cuisine – "Basti Cai" - in fact don't drink and hearty soup. For him it is recommended to make homemade dumplings from lamb meat. Knead elastic (unsalted!) the dough into a glass of water and three cups of flour. Let it soak while preparing the meat.
According to experienced cooks, for a classic Mongolian drink, you must use brick grades of product from tea shoots and lower leaves. In an extreme case, for example tile or leaf green tea.
For the filling, finely slice the lamb (350-400 g), a few bulbs and 1-2 garlic cloves. Mince a good stir, seasoning to taste with salt and cumin. Kneaded the dough roll it into a sausage and cut into small equal circles and roll them out into tortillas. Put on each preset filling and good fix the edges of each product.
Fry in fat, a little flour and rice, pour in the ready strained Mongolian tea (suutei Cai) and boil for 10 minutes, Add all of bansh in the right amount and cook until fully cooked (about 15 min). This dish goes well with crackers and fresh tortillas.