aw material npaj:
Txoj kev brewing dub tshuaj yej: qhov piv ntawm tshuaj yej rau dej yog 1:40. Soak 20g tshuaj yej, ntxiv 800ml ntawm boiling dej (nrog ib tug dej kub ntawm 93 ℃ los yog saum toj no), cia nws tsau rau 8-9 feeb, do me ntsis nyob rau hauv nruab nrab, lim cov tshuaj yej, npog nws ib nrab, thiab tsa cov tshuaj yej. rau 5 feeb, ces muab tso tseg.
TSWV YIM: Nws raug nquahu kom siv nws li ntawm 4 teev (ceeb toom: qhov sib piv me me ntawm cov tshuaj yej rau dej, qhov tsawg dua cov tshuaj yej kua zaub siv)
Boiling me mov dumpling:
Qhov sib piv ntawm cov nplej me me rau cov dej yog 1: 6-8 (cov dej tau hloov kho raws li qhov tseeb). Tom qab cov dej boiled, mov dumpling yog poured rau hauv nws. Nws yog boiled tshaj 3500w hluav taws kub. Tom qab cov mov nplej me me ntab tuaj (ib qho me me ntawm cov dej haus ncaj qha tuaj yeem nchuav rau hauv nws kom nws cov tawv nqaij), nws yog boiled rau lwm ob feeb, ces drained thiab ntxuav kom txias, drained thiab soaked nrog qab zib (pom zoo. yuav siv li ntawm plaub teev)
3,
(1) Ntxiv 500ml ntawm Mixue resin nyob rau hauv ib tug shaker;
(2) Sib tov muaj 50ml;
(3) Dub tshuaj yej kua zaub 200ml;
(4) 170 g ice cubes;
(5) 15ml ntawm Mixue sucrose;
(6) Ntxiv 50g ntawm fermented caw nyob rau hauv ib ntus, ntxiv dej khov thiab dej rau ib ncig ntawm 400, co zoo thiab tso tseg.
4, Accessories: ntxiv ob diav ntawm glutinous mov liab thiab ob spoonfuls ntawm mov dumpling rau hauv cov tshuaj yej puag.
Lus Cim: Cov kaus poom liab glutinous yog me ntsis qab zib, thiab nws pom zoo kom ntxiv 5ml tsawg sucrose.
Post lub sij hawm: May-08-2023
