In one domestic television series, Suu Tei Tsai is mentioned. The doctor brought from Mongolia, where he lived and worked, the habit of drinking a drink unusual for our country. In Mongolia, suu tei tsai is traditional and not a single feast can do without it.
Pick your recipe
You will need
- tea leaves - 1 tbsp.
- water - 0.25 l
- milk - 0.25 l
- salt to taste
- flour - 25 g
- butter - 2 tsp
Instruction manual
1
Literally from the Mongolian language, Suu Tei Tsai is translated as "tea with milk." The drink is traditional and often serves as a full-fledged hot dish.
The basis of Suu Tei Tsai is, in fact, milk and tea. Tea bushes, as you know, do not grow in Mongolia, so tea is used imported, usually Chinese. The most commonly used pressed green tea in briquettes. You can use the usual tea you are used to, green or black. Suu tei tsai and Chinese puer, which has become familiar, are also suitable for cooking.
2
Pour hot water into a saucepan and put dry tea leaves. Bring to a boil over medium heat and remove from heat.
3
Melt the butter in a frying pan and fry the flour in it, stirring constantly, until a beige color is obtained. Remove from heat and cool completely.
4
Pour in the cold toasted flour and butter gradually, stirring, the cold milk.
5
Strain tea and combine with flour and milk. Then strain again. Put the salt and put the saucepan on medium heat. Bring to a boil with constant stirring.
Suu tei tsai is stirred in a peculiar way, picking up from the bottom with a small scoop and lifting it higher, pour the mass back into the saucepan and so on until the mass boils.
6
Suu tei tsai is also prepared with the addition of cereals, pieces of fatty meat and even dumplings.
Suu tei tsai should only be consumed hot.