The picture is an online stolen map. In the kitchen, it seems that no one really uses Indian glutinous rice to make Indian/Nepalese milk tea. Everyone uses Chinese soybean meal. It's really different, although he is named after the cardamom (also known as mung bean, green barley, blue sand kernel). But it should belong to the amomum, compared with China, the taste and shape are different. Green Amomum (Mungbean) is one of the soul spices of Indian cuisine. I used to visit spice shops in Nepal. Their spices seem to taste different from those in China. They are especially special! It may be different in variety, planting, climate and freshness to make their spices extraordinarily charming! Just like cumin, fennel , cloves, star anise... Nepalese fennel is sweet, they are used to chew gum directly after meals. Suddenly, not rushing. If you use Chinese spices, you may feel like drinking a brine soup, which is not the same as their sweet smell. It's not that our spices are bad, weird and overbearing, and gentle and warm. Also, the taste of tea is different from that of China. To put it simply, the taste of China is thicker and more resistant to many times. The Indian teas are more fragrant, resistant to cooking and less astringent, but not soaked many times, up to two. So they used to cook milk tea, of course, throw it away once. This milk tea was taught by a Nepalese hotel chef to teach me personally. Without the weight of India, it is gentle but connotative. My heart is doing authentic milk tea, and the material is half authentic. The chef also has his own taste. For this spice configuration, people at the time like it. Mung bean glutinous has bought a few, maybe this is relatively fresh, but this spice is not all other stores to buy: [Spices most imported from India, cardamom, mung bean, green peas, green scallions, 50 grams of flavoring and flavoring] ¥ AAFTubvO¥http://tmqd.me/h.DIyTY?cv=AAFTubvO&sm=a5fa56
This is the green gerbera (mung bean glutinous rice), fresh and green, not dyed.
This is a bit yellow, but it is still possible. When you receive the seller's goods are still yellow, it is not new. It is a lot worse. Do you see the same taste of red and discolored lychee?
Don't let the seller help you to grind! No.... Just like your own ground coffee and commercially available coffee powder. If you want to powder, buy it yourself and use the hammer to hammer it. The same is true for other spices. You can buy fresh, don't buy dry, buy complete, don't buy broken, buy tangible, don't buy powder.
Practice: Show clearly for taking pictures, please change according to your taste. Too much mung bean will be too strong, 2 feet already. Clove, star anise can not be more than two, on the contrary, sorghum ginger, ginger is slightly better.
The spice is hammered with a hammer, two hammers, mung bean and cinnamon, so this part separates the hammer, please don't over-make it too small.
1 Spice (except the green hawthorn and cinnamon) cool the water pot, boil, cook for about a minute.
2 Add tea leaves for 30 seconds to 1 minute (depending on which Nepal/Indian tea you choose, tea and granular tea are not the same time, tea can be a little longer, granular tea is crushed and easily extracted too much). 3 Then add mung bean and cinnamon and cook for 30 seconds.
4 Pour the milk immediately, and feel the fire is about to boil or slightly boil. Do not let the fire roll to the bubbling.
5 Filter the tea residue. 6 add sugar according to personal taste. Serve.
1. Time is just right, too long, the aroma will run away, bitterness will come out. Too short aroma will not be enough. 2. Mung bean boil for 30 seconds or put in water and stir it. The aroma will run away for too long. 3. Tea can't be cooked for too long, otherwise the bitter taste will run out. If you use Chinese tea, please use black tea that is not heavy, but Chinese tea is heavy and can't be cooked for a long time. If you want to cook it, it will be filtered out soon, or it will be very embarrassing. 4. Depending on which Nepalese/Indian tea you choose, tea and granulated tea are not the same time. The tea can be a little longer. The granulated tea is smashed and it is easy to extract too much, not too long. 5. The spices can't be put a lot, they are very small.