How to make poisoned milk tea and detoxified milk tea?

Ingredients: a little sago, 3 tea leaves, a little glutinous rice flour, matcha powder, cocoa powder, black tea 1 bag, bayberry 1 piece, mint leaves 1 piece.

Exercise:

1, first rub a few "Shi Yuhua" balls with a small amount of glutinous rice flour and cook them in a pot for later use. The green one smells like matcha and the brown one smells like chocolate.

2. Cook sago until there is a small white spot in the center, and then remove the cold water. Boil the water and then cool it. Cook it for later use.

3. Boil milk tea: After the milk is hot, put in a bag of black tea. After the taste and color of black tea are boiled in medium heat, turn to high heat, turn off the heat after boiling, and add a little rose tea to soak. Pay attention to the heat, or the milk will burn easily. If you like milk, you can add scented tea first and then condensed milk.

4. Add the pre-cooked dumplings.

5. Add the cooked sago.

Milk tea was originally a daily drink of nomadic people in northern China, with a history of at least thousands of years. Since the Yuan Dynasty, it has spread all over the world. At present, different kinds of milk tea are popular in Greater China, Central Asian countries, India, Arabia, Britain, Malaysia, Singapore and other regions.

Milk tea in Mongolian Plateau and Central Asia has never changed for thousands of years, and it is still a necessary drink for daily drinking and hospitality. There are different flavors of milk tea in other regions, such as Indian milk tea, which is famous for adding special spices from Ma Sala; Silk stockings milk tea originated in Hongkong and bubble tea originated in Taiwan Province Province also have their own characteristics. Milk tea has the dual nutrition of milk and tea, and is one of the home-cooked dishes, which is popular all over the world. The varieties of milk tea are milk tea powder. Iced milk tea, hot milk tea, etc.