| Carrageenan | 8g |
| Water | 400g |
| Milk | 100g |
| Sugar | 30g |
| Uji Matcha green tea powder | 7g |
| Homemade sugar snap peas | 50g |
- Prepare material
P.s. beans based on other people’s prescriptions did super good soft did not break the skin but I won’t post the link @_@ so let me briefly describe
Red bean pick out bad black rinse it again and then join bubble for a night
(Out of ground bubble of water) by adding boiling water and cook until boiling, turn heat to simmer for five minutes and then turn off the lid stew pot temperature to lukewarm
Again boil to boil, turn heat to simmer for 5 minutes and then turn off the lid temperature to lukewarm stew pot probably repeat this step again 3-4 red beans are very soft and full do not break the skin
The extra juice filtered out (cream soups don’t waste you can add some brown sugar, drink great) a little bit sauce
Brown sugar (powder is easier and safer to melt me with blocks so I used Edison peeler slabbing) adzuki beans gently mixLight boil mix brown sugar has completely melted and sauce
Cover cover, simmer the more tasty
And then do a
- Boil carrageenan is mixed with water and often mix (faster melting) cook until carrageenan completely melted remove from heat
- Sugar green tea milk powder added to the cooked and Kala glue mixing and also opened fire in the material fully mixed evenly and turn off the heat
- Use nets to scoop floating foam fish out add honey red beans cool in the fridge for about 3 hours after solidification can eat (I do in the winter night directly in the restaurant completely solidified the next day)
