Sharing by 小红书博主：甜甜圈
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肉骨茶牛奶火锅
Milky Klang Herbal Hotpot
不吃辣也能吃火锅？这锅有“环球旅行感”的肉骨茶火锅你一定要试试！
这道由博主甜甜圈分享的火锅灵感，采用肉骨茶酱为底，再加入牛奶调和出奶香风味，让原本温补的草本香气更加浓郁柔和。方便、快速又带有异国风味，是冬日暖锅、聚会餐桌的完美选择！
Shared by influencer Donut, this creative hotpot uses Klang Herbal Sauce as the base, enhanced with a touch of milk for a creamy twist. The result is a comforting, herbal broth that’s rich, warm, and full of character – ideal for cozy nights and gatherings.
材料 Ingredients：
-
清水 500ml
500ml water -
肉骨茶酱 100g
100g Klang Herbal Sauce -
牛奶 20ml（可选）
20ml milk (optional) -
羊肉片 适量
Sliced lamb, to taste -
火锅配料：豆卜、香菇、金针菇、豆枝、海鲜豆腐、龙虾球等
Hotpot items: tofu puffs, shiitake, enoki, tofu skin, seafood tofu, lobster balls, etc. -
包菜丝（装饰用）
Shredded cabbage (for garnish) -
盐（依个人口味添加）
Salt, to taste
做法 Instructions：
1. 准备汤底 Prepare the Broth
将500ml水与100g肉骨茶酱搅拌均匀，倒入锅中加热。
Mix 500ml water with 100g Klang Herbal Sauce and heat over medium flame.
2. 加入火锅料 Add Ingredients
放入各类火锅配料：豆卜、香菇、豆枝、金针菇等。
Add tofu puffs, mushrooms, and other hotpot ingredients.
3. 奶香升级 Optional: Add Milk
喜欢奶香风味者可加入20ml牛奶，提升汤底层次。
For extra creaminess, stir in 20ml milk.
4. 涮肉煮熟 Add Meat
汤滚后加入羊肉片，煮约1分钟至熟透。
Add lamb slices to boiling soup, cook for 1 minute.
5. 盛盘装饰 Serve & Garnish
转入桌面火锅锅具，撒上包菜丝，两侧可插上豆卜点缀。
Transfer to a tabletop hotpot, top with shredded cabbage, and garnish with tofu puffs.
🍴 风味小结 Tasting Notes：
-
草本汤底 x 奶香融合，温润浓郁
Creamy yet herbal, mild yet rich. -
不辣也有味，一锅就能满足全桌口味
Perfect for those who avoid spicy food but still crave depth.
💡 小贴士 Tips:
-
食材选择自由，喜欢海鲜、蔬菜或素食都可搭配
Fully customizable with seafood, vegetables, or even vegetarian options. -
肉骨茶酱为浓缩款，建议先试原味再调整咸淡
The Klang Herbal Sauce is concentrated – taste first before adding salt.
📍Klang Herbal Sauce
地道巴生风味｜无需冷藏｜火锅、汤品、炖煮皆适用
Authentic herbal base from Klang｜No refrigeration｜Ideal for hotpot, soups & braises