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  • Salted teas and coffee

    To us, the Europeans, for some reason it never occurs that tea can be salted. Well, it's not our custom! We poured tea, except, once or twice in childhood - to play a trick on a friend in the school cafeteria. Glutting the tea, sprinkled with salt, the friend, of course, frowned and refused to "treat" refreshment - it was tasteless. But, it turns out, the tasteless salty tea does not seem to everyone. For example, in Tibet green tea is always drunk with salt - this drink perfectly quenches thirst. It is customary to salt tea among the Kirghiz, and among the Mongols, and among the Kalmyks.

    Maybe we should try these amazing drinks - salty teas? Suddenly like it? But since we decided to change the usual salt to our sea dishes in our dishes, then in tea recipes we will use sea salt: from this our teas will become even more useful.

    And since sea salt enhances the taste of any product, the taste of salted teas will be more pronounced and rich.

    Tibetan tea

    To prepare the tea in Tibetan, pour 4 teaspoons of black tea with a liter of cold water, bring to a boil and simmer for 20 minutes. Then add a pinch of shallow sea salt, a teaspoon of soda, 20 grams of butter and stir the tea well.

    Tea in Kyrgyz

    Take 50 grams of green tea in briquettes, 50 grams of cream, 2 grams of shallow sea salt. Pour a liter of warm water broken into small pieces of tea briquette and bring it to a boil. When the tea boils, add sea salt. Hold the tea on fire for 10-15 minutes, stirring constantly, and then filter through a strainer.

    First, the cream is poured into the cup, and then they are diluted with salty tea.

    Tea in Kalmyksy

    To make Kalmyksky tea, put 5 grams of green tea in a briquette in a glass of boiling water and boil it on low heat for 5 minutes. Then add a glass of hot boiled milk, a carnation bud, cinnamon on the tip of the knife, 3 grams of fine sea salt and boil for another 10 minutes. The resulting drink is filtered, add 25 grams of butter and again bring to a boil.

    Mongolian tea

    For Mongolian tea, you will need: green tea in briquette, milk, butter,

    flour and salt. The tea is pre-ground into powder and 3 tablespoons of this powder are poured with a liter of cold water. As soon as the water boils, add half a liter of cow or sheep's milk, a tablespoon of melted butter, and 50-100 grams of toasted butter. The mixture is brought back to the boil and added sea salt to taste. This tea has a strong tonic effect and perfectly restores the strength even after the most difficult day, so it is not recommended to drink it at night.

    Chaisuma

    Chaisuma is one of the traditional tea drinks in Tibet and Afghanistan. For the preparation of tea bags, mix 50-75 grams of green tea in briquettes with a liter of cold water in a teapot and heat on low heat, then add 3 grams of sea salt.

    Hursi-tsja

    To prepare this Kalmyk tea drink, 2 teaspoons of green tea with tea, pour 2 cups of cold water and bring to a boil, then add 2 tablespoons of milk and bring to a boil again. Before serving, strain the beverage and add sea salt to taste.

    Coffee on the sea

    To prepare a drink in a Turkish you need to pour 5-10 grams of fine coffee, pour in fresh cold water and bring to a boil. Before the end of cooking in coffee, add a pinch of sea salt.

    salt will emphasize the taste and aroma of coffee. Drink coffee on the sea recommended cold water. Sip of coffee - a sip of water;sensations are amazing!

    It is useful to remember that the fine sea salt contains:

    in a teaspoonful - 5 grams;

    in a dessert spoon - 10 grams;

    in a tablespoon - 15 grams;

    in a tablespoon with a slide - 20 grams.

    A typical glass can hold about 200 ml of water.