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needed ] instead of milk produces a rich beverage close to the authentic. the amount of salt in the tea is also often varied. another common addition to the suutei tsai is fried millet. [ ] [ ] [ ] the way of preparing the drink can also vary. the traditional way of cooking it includes stirring it by
michael kohn, , page "süü (milk) may be cow, sheep, or goat milk.... mongolian tea (tsai in mongolian; shay in kazakh)" ^ the ethnomusicologists' cookbook:complete meals from around the world, by sean williams, , page ^ the national geographic magazine, volume , issues - , by national geographic society...
https://en.wikipedia.org/wiki/Suutei_tsai
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