Raw khoom npaj:Sib tovJasmine Fragrant Tea Preparation method:
Qhov ratio ntawm tshuaj yej rau dej yog 1:30. Tom qab lim cov tshuaj yej nplooj, ntxiv dej khov rau qhov sib piv ntawm cov tshuaj yej nplooj ntawm 1:10 (tea: ice = 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, lim cov tshuaj yej nplooj, thiab ntxiv 200g ntawm ice cubes rau cov tshuaj yej kua zaub. Do me ntsis thiab 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)
Kauj Ruam: (1) Muab 2 lub txiv pos nphuab tshiab (30g) rau hauv lub shaker thiab nias rau hauv av; (2) 2 tablespoons (45g) ntawm Mixue strawberry jam, (3) 10ml ntawm Mixue tshiab txiv hmab txiv ntoo zib mu, (4) 50g ntawm mixue wine brewing, (5) 250g dej khov, (6) 100ml ntawm jasmine flavored tshuaj yej kua zaub, ( 7) ntxiv dej ntshiab rau tag nrho cov cim, thiab cov daus yog sib npaug; Ntxiv 40g ntawm 0.7 tablespoon thawj tsw siv lead ua pob, 55g ntawm 1 tablespoon mov dumpling thiab ncuav lawv mus rau hauv lub khob (pob zeb diamond tuaj yeem tsau rau hauv dej)
Post lub sij hawm: Jun-01-2023
