Lorraine Luo went back and continued to fry things again. When all the food was fried, she set up another pot and put tea and sugar in the pot and fry them together.
The ratio of tea to sugar must be mastered, and heat and time are also important.
If it is not right, sometimes the taste will be particularly bitter, or the color will not look good.
Lorraine Luo has been frying for ten times at home before he grasps the best taste.
After it’s fried, put milk in it, boil it, and filter out the tea leaves.
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