Raw khoom npaj: Qhov ratio ntawmSib tov tapiocapearlsdej yog 1:6-10. Tom qab boiling, ntxiv pearl lauj kaub thiab do me ntsis. Teem lub sij hawm boiling ntawm pearl lauj kaub rau 25 feeb, thiab braise lub pearls rau 25 feeb.
Tom qab ntawd ntws dej thiab ntxuav nws txias. Ntws thiab tsau qhov tsim nyog ntawm sucrose hauv dej (pom zoo siv li ntawm plaub teev).
Raw khoom npaj:Sib tov Jasmine tshuaj yejTxoj kev npaj: Qhov ratio ntawm tshuaj yej rau dej yog 1:30. Tom qab lim tawm cov tshuaj yej, ntxiv cov dej khov thiab qhov sib piv ntawm cov tshuaj yej nplooj yog 1:10 (tea: dej khov = 1:10).
Soak 20g ntawm tshuaj yej nplooj, ntxiv 600ml 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.
Noj 500 ml, ntxiv 40 g ntawm mis nyuj rau hauvhakerYog ', 150 mlSib tov jasmine tshuaj yejkua zaub, thiab 15 ml ntawmSib tov sucrose.
Ice : Muab 100g dej khov rau hauv lihaker, thiab shaker yuav tsum tau sib tov sib xyaw (nco ntsoov tias cov dej kub tsis tso cai).
Thaum tshav kub kub: Ua dej kub thiab ntxiv dej kub rau ib ncig ntawm 400cc. Sib tov zoo
Tshem tawm lub khob ntim, ntxiv 80 g ntawm pearls, thiab ncuav mis nyuj tshuaj yej rau hauv nws.
Post lub sij hawm: Aug-19-2023
