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Inner Mongolian Fried Rice Milk Tea

Name: Inner Mongolian Fried Rice Milk Tea
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: brick tea; water; Fresh milk; Salt; butter; fried broomcorn millet; diced beef jerky; jiao-ke (Mongolian sour butter); milk skin; milk tofu (curd cheese); milk skin yogurt; honey; boiled hand-held mutton

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 35 minsscheduleTotal: 45 minsoutdoor_grillBoiled

Allergens:warningDairywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Active Cooking

00:00:51

Place 50g broken black brick tea into a tea pouch bag and soak briefly in cold water
Add 2000ml water into a pot, put in the tea pouch, and bring to boil over medium heat
Turn heat down to low, simmer gently for 30 minutes until tea soup becomes translucent amber

local_fire_departmentMedium heat to boil, then low heat simmer for approx 30 minutes

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Watch out

Do not boil heavily over high heat, otherwise the tea broth will become cloudy rather than translucent amber.

Ingredients:brick tea (50 g)water (2000 ml)

Tools:saucepan

Active Cooking

00:01:33

Pour 1000ml fresh milk into the brewed amber tea soup
Add 3g salt to enhance umami, stir thoroughly, and heat until it comes to a boil. Pour into a heated kettle for standby

local_fire_departmentMedium heat until it boils again

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Watch out

Add salt very sparingly

it should bring out richness without making the milk tea taste salty

Ingredients:Fresh milk (1000 ml)Salt (3 g)

Tools:ladle

Active Cooking

00:01:54

warningStay safe

Brass pots heat up very quickly; use oven mitts when touching or moving the pot to avoid severe burns.

Add 30g butter into a brass pot and melt over medium heat
Add 100g fried millet and 50g diced beef jerky, stir-fry continuously over medium-low heat
When millet crackles and turns orange-gold, add 50g jiao-ke (sour butter)
Continue stir-frying until all ingredients blend together and emit a rich toasted grain aroma

local_fire_departmentMedium-low heat stir-fry for 3-5 minutes

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Watch out

Listen for popping sounds and look for an orange-golden hue on the millet before adding sour butter, avoiding high heat burning.

Ingredients:butter (30 g)fried broomcorn millet (100 g)diced beef jerky (50 g)jiao-ke (Mongolian sour butter) (50 g)

Tools:wooden spatulabrass pot

Active Cooking

00:03:15

Ladle the brewed milk tea from step 2 into the brass pot with fried ingredients
Add 50g milk skin and 50g milk tofu strips
Bring to a rolling boil over high heat until rich golden butter oil droplets float on top

local_fire_departmentHigh heat to boil

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Watch out

Ladle hot milk tea gently into the hot pot to prevent liquid splatter.

Ingredients:milk skin (50 g)milk tofu (curd cheese) (50 g)

Tools:ladle

Active Cooking

00:03:54

warningStay safe

Pouring boiling liquid from height carries severe scalding risk; maintain a stable posture and safe distance.

Keep the brass pot boiling continuously
Use a wooden ladle to lift milk tea 50-60 cm high above eye level and pour it back into the pot
Repeat this high pouring motion 100 times to thoroughly emulsify the butter fat with the tea water

local_fire_departmentMaintain high boiling heat, continuously scoop and pour 100 times

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Watch out

Keep the wooden ladle steady during high pouring to avoid hot milk tea splashing onto skin.

Tools:long-handled wooden ladle

Active Cooking

00:04:36

Add 30g fried millet into a small bowl
Add 100g milk skin yogurt and 30g jiao-ke (sour butter)
Drizzle 15ml honey over the top
Mix thoroughly with chopsticks until well combined into creamy crunchy Wurimo

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Watch out

Serve immediately after mixing so the fried millet retains its crisp texture.

Ingredients:fried broomcorn millet (30 g)milk skin yogurt (100 g)jiao-ke (Mongolian sour butter) (30 g)honey (15 ml)

Tools:small bowlchopsticks

Active Cooking

00:07:05

Keep the prepared pot milk tea gently simmering warm on table
Serve alongside prepared Wurimo, fried sanzi, hada pancakes, cheese curd balls, and 200g sliced boiled hand-held mutton
Dip mutton or pastries into the warm milk tea or soak them directly in the tea pot before eating

local_fire_departmentLow warming flame under pot

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Watch out

The milk tea is extremely hot

let it cool slightly in the bowl before drinking to avoid scalding

Ingredients:boiled hand-held mutton (200 g)

Tools:serving bowl