Bubble tea's approach:

Raw materials: cassava flour150g, glutinous rice flour 20g, sweet potato starch 30g, and appropriate amount of brown sugar; High-quality red tea, moderate amount and pure milk

Seasoning: coffee partner, sugar, a little salt.

1, put some brown sugar in clear water and boil it with high fire until the brown sugar melts; Put cassava flour, glutinous rice flour and sweet potato starch into a basin and mix well.

2. Pour the boiled brown sugar water into the mixed powder, stir it with chopsticks while pouring it, and pour about150g of water. Finally, knead it into a dough with moderate hardness by hand.

3. Take a small piece from the dough, knead it into a circle by hand, and put it on the chopping board, which is the pearl embryo.

4. Boil the water in the pot, add the prepared raw pearl embryo, and after the water is boiled again, switch to medium and small fire, and cook until the pearl can float, and it will be cooked. Take the pearl into the mineral water for later use.

5. Wash the black tea with boiling water first; Put water in the milk pot, boil it, add the washed black tea, boil it again, turn off the fire, stew for three minutes, take out the tea leaves and leave the tea soup.

6. Put the coffee partner, sugar and salt in the tea soup, pour in the milk, turn on a small fire and cook until it is slightly open. Turn off the fire and the milk tea will be ready.

7. Put the prepared pearls into the cup and pour in the boiled milk tea.