Hong Kong-style milk tea drinks positive snacks training training top

Hong Kong-style milk tea drink is unique to Hong Kong, heavy partial bitter flavor, smooth texture and rich mellow characterized. Tea production method is more complex continent, after hit tea (teh tarik) processes to ensure the retention of tea strong tea. Later it was known as "Hong Kong Street" tea. Production Method 1. :( Boils water to boiling teapot short spell with a good mouth plus 120g tea powder, such as: tea 120g corresponds to the amount of water is:.. 2600ml water to drain from top to bottom three holes of the second row; 2 boiling water until after the tea powder into the tea bag, the red once, followed by the second gear (in the fire) and cook 3-5 minutes, depending on the length of time the actual situation does not appear to flavor the "old" principle, appropriate time management; 3. washed three to four times; off a small fire to a file (small fire) Board 3-5 minutes to Cha flavor is not strong (depending on the length of time to grasp the actual situation) 4. Finally, once the hedge, and tensile and compressive squeeze tea bag tea to Hong Kong-style milk tea: black and white evaporated milk, tea is generally the proportion of 1: 3 (depending on taste can adjust the ratio) For example: 50ml milk + tea 150ml + (about 10g) sugar (usually add about 200ml of milk 10g sugar) in Hong Kong style tea, tea to be concentrated enough milk should be concentrated enough to determine the thickness of the milk, evaporated milk and the main shades of tea by milk fat evaporated milk must contain concentrated enough milk to form a layer on the surface of the milk brown milk, clothing, became a cup of tea and hang hanging considered qualified only half cup, creamy flavor must not hide, but the entrance is not astringent, considered the perfect cup of Hong Kong-style milk tea cup hanging Changsha top regular training programs: The top positive local characteristics Class: Tara buns, Beijing roast duck, fruits, Shi Sanxiang lobster, Wanzhou grilled fish, smoke-free barbecue, Mala Tang, spicy pot Griddle Sichuan, Chongqing Cock pot, clay pot, iron fried rice noodles, rice noodles Changsha, duck vermicelli soup, beef vermicelli soup, Lu Cai, hot pot, Sichuan dish Lucai must taste duck neck, Chongqing chicken company, pickled fish, boiled fish, boiled beef Xuewang, noodle casserole, casserole Mala Tang, Chongqing crazy potatoes, rice rolls , cold dishes, specialty Liuyang steamed dishes, claypot rice covered code, cold string of incenses, Bobo chicken, beauty soup, rice barrel, cross the bridge noodle, tofu, fish food top class front: Tara buns, fried package, Nanxiang, Yangzhou soup dumplings, fried dumplings pot, dumplings, beef Jianbao, Tujia sauce cake, eggs, pie filling, pie in the imperial emperor, Shandong pancake, pastry, hemp balls, dumplings, fritters, Features noodles, silver roll, horseshoe roll, pumpkin pie, beef noodles, ravioli, aunt dumplings, cake, pastry, steamed dough, hand-mixed sauce all things, oil cracker, the top being casual snacks categories: happy sixtieth Turkish kebab Hamburger, bombing giant squid, sweet plum sweet potatoes, Taiwan grasping cake, Oden, small octopus balls, hamburger fries fried chicken wings, ho much chicken, potato division Korea magic potato chips, spicy Korean rice cakes, casseroles and health porridge, porridge ice, crazy fries, lattice Q snacks such as hundreds of technology!