Raw khoom npaj:Sib tovJasmine Fragrant Tea Preparation method:
Qhov piv ntawm tshuaj yej rau dej yog 1:30, thiab tom qab lim tawm cov tshuaj yej, qhov piv ntawm dej khov rau tshuaj yej yog 1:10 (tea: dej khov = 1:10)
Soak 20g ntawm tshuaj yej nplooj, ntxiv 600ml dej kub (ntawm 75 ℃), thiab simmer rau 8 feeb. Do me ntsis thaum lub sij hawm braising txheej txheem
Tom qab lim cov tshuaj yej nplooj, ntxiv 200g ntawm cov dej khov nab kuab rau cov tshuaj yej kua zaub thiab do me ntsis kom tso tseg.
Boil me mov dumpling: qhov piv ntawm cov mov me me dumpling rau dej yog 1: 6-8 (cov dej yog hloov raws li qhov tseeb). Tom qab cov dej boiled, ncuav mov dumpling rau hauv nws. Ua nws tshaj qhov hluav taws kub 3500w. Tom qab cov mov nplej me me ntab (ib qho me me ntawm cov dej haus ncaj qha tuaj yeem nchuav rau hauv nws kom muaj zog), boil rau lwm ob feeb, ces ntws dej thiab ntxuav nws txias. Tso dej kom ntub dej kom tsim nyog ntawm sucrose (pom zoo siv nws li plaub teev)
Cov kauj ruam: (1) Crush 30g ntawm txiv hmab txiv ntoo tshiab, (2) Ntxiv 1 tablespoonful (40g) ntawm Mixue zib mu peach puree, (3) 5ml ntawm Mixue sucrose syrup, (4) 5ml ntawm Mixue khov txiv qaub kua txiv, (5) 40g ntawm Sib tov wine brewing, (6) 250g dej khov, (7) Ntxiv 50ml ntawm jasmine tshuaj yej kua zaub, (8) Ntxiv dej ntshiab rau tag nrho cov nplai, thiab tso rau hauv lub shaker (coj tus sib npaug)
Ntxiv 0.7 tablespoon crystal pob (40g) rau hauv lub khob ntau lawm, thiab 1 tablespoon mov dumpling (55g) rau hauv khob (decorated nrog txiv hmab txiv ntoo tshiab thiab txiv duaj)
Post lub sij hawm: Jun-01-2023
