Yogurt grapes

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 lub tshuab mis nyuj. 2. Siv nws li 2 hnub, tso rau hauv tub yees, kaw nws, thiab muab tso rau hauv ib lub hnab paj

Txoj Kev 2: Mis uas muaj dej haus 100g: Flavored acidic dej haus 100g = [1:1] = [Tshwj xeeb tsw qab mis uas muaj dej haus tom qab txias: Flavored acidic dej haus] Muab tso rau hauv ib tug blender thiab do ntawm kev kub ceev rau 30 vib nas this mus rau 1 feeb (nce mus rau 2 feeb) [Cov lus pom zoo siv tsis pub dhau 2 hnub, tso rau hauv tub yees lossis kaw cia, tuaj yeem siv kho kom zoo nkauj hnab]

Kev npaj cov khoom raw: Mixue Jasmine Fragrant Tea Preparation method: 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 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

Tshem tawm lub khob dej khov nab kuab, ntxiv 250g ntawm cov dej khov nab kuab (3-4 txiv hmab txiv ntoo dub, qhov tsim nyog yog txaus), 100ml ntawm jasmine tshuaj yej kua zaub thiab 70g ntawm txiv hmab txiv ntoo, thiab do ua ke nyob rau hauv cov xuab zeb ice txiag rau 10-15 vib nas this. (nco ntsoov ua kom sib npaug)

Tshem tawm cov khoom khob, ntxiv 40g ntawm lub pob siv lead ua qub thiab 50g ntawm cov txiv maj phaub me me [nco ntsoov siv lub colander, tsis yog dej qab zib]

Ntxiv 100g ntawm yogurt rau lub khob thiab tom qab ntawd ntxiv cov txiv hmab txiv ntoo tshuaj yej ice ua nyob rau hauv kauj ruam ib.