Raw khoom npaj: Yogurt ntau lawm yog raws li nram no: 1. Noj 50 grams C40 Tsis yog mis nyuj creamer thiab kub 50 grams dej kom disperse. 2. Ntxiv 150 grams ntawm cov dej khov nab kuab thiab ntaus sib npaug nrog lub tshuab xuab zeb kom txog thaum tsis muaj cov khoom siv. 1. Ntxiv 100 grams ntawm yogurt hmoov thiab yeej tusyees nrog ib tug mis nyuj hau tshuab. 2. Siv nws li ntawm 2 hnub, tso rau hauv tub yees, kaw nws, thiab muab tso rau hauv ib lub hnab paj
Raw Material Preparation: Mixue Jasmine Tea Preparation Method: Qhov ratio ntawm tshuaj yej rau dej yog 1:30. Tom qab lim cov tshuaj yej nplooj, ntxiv dej khov thiab qhov piv ntawm cov tshuaj yej nplooj yog 1:10 (tea: dej khov = 1:10)
Soak 20g ntawm tshuaj yej nplooj, ntxiv 600ml ntawm dej kub (dej kub 70-75 ℃), thiab simmer rau 8 feeb. Do me ntsis thaum lub sij hawm braising txheej txheem, lim cov tshuaj yej nplooj, thiab ntxiv 200g ntawm ice cubes rau cov tshuaj yej kua zaub. Do me ntsis thiab tso tseg
Cov khoom siv raw: Boil me taro npas: Qhov piv ntawm cov pob me me rau dej yog 1: 8 (cov dej tuaj yeem hloov kho raws li qhov xwm txheej tiag). Boil lub taro npas nyob rau hauv lub lauj kaub nyob rau hauv dej, cia lawv ntab, boil rau ob feeb, ces ntws thiab ntxuav nrog dej. Tshem tawm thiab tsau rau hauv qhov tsim nyog ntawm sucrose (pom zoo siv li ntawm plaub teev)
Kauj Ruam 1: Tshem tawm lub khob dej khov nab kuab, ntxiv 250g ntawm cov dej khov nab kuab (30g ntawm txiv duaj puree, qhov tsim nyog yog txaus), 100ml ntawm jasmine tshuaj yej kua zaub, 70g ntawm txiv duaj puree, thiab do ua ke nyob rau hauv cov xuab zeb ice txiag rau 10-15 vib nas this (nco ntsoov kom sib npaug sib npaug)
Kauj Ruam 2; Tshem tawm lub khob ntim khoom, ntxiv 50g ntawm cov pob me me thiab 50g ntawm cov txiv maj phaub me me [ceeb toom siv lub colander, tsis txhob hnia dej qab zib], ntxiv 100g ntawm yogurt hauv khob, tom qab ntawd ntxiv cov txiv hmab txiv ntoo dej khov uas tau ntaus hauv kauj ruam ib, thiab thaum kawg decorate nrog daj txiv duaj dice.
Post lub sij hawm: Apr-28-2023
