Pearl milk tea in the pearl practice:
On the Taiwan characteristics of the "pearl powder round", according to legend, is the Qing Dynasty, Cixi years tribute to the birthday gift, the then Taiwan Province of tapioca as the main raw material instead of glutinous rice made similar to the Lantern Festival "powder round" sweet soup, so that Cixi years of the "powder round" sweet soup. At that time, the Taiwan government used cassava flour as the main ingredient instead of glutinous rice to make a sweet soup similar to the "Fan Yuan" (rice dumplings). Since then, it has become a household name in Taiwan, a delicious snack that has lasted for a long time. Later, after food experts will improve the powder round, so that it is as smooth as a pearl as shiny and attractive, so also known as "pearl powder round".
"Pearl flour dumplings" is a kind of appearance of crystal clear, high nutritional value of the inner leisure food mouth. It is not only easy to cook, easy to transport, long shelf life, and smooth texture, fragrant Q elasticity, and any kind of snack food or beverage with its characteristic beauty and taste.
Ingredients: tapioca starch, water, banana sugar coloring, sodium carboxymethyl cellulose, edible spices.
Storage guidelines: clean, cool, dry and light place, due to changes in steam temperature in the storage and transportation process will be bubbling water droplets and make it white, is not a quality problem, after cooking to black.
Eating method: 5 - 10 times the water boiled and poured into the semolina, gently stirring to cook for 15 - 20 minutes, off the heat and then simmer for 10 minutes (the length of the two periods of time can be adjusted according to personal taste preferences of the degree of softness or hardness), take out of the semolina rinsed with cold water and then add a thick sugar (honey) so that one of the complete immersion, can be eaten. Add 5% to 10% per cup.
Cooking method:
1. There must be enough water, otherwise it is easy to cook.
2. Boil the water first before adding the dumplings, and the same reason for the dumplings.
3. Wait for the dumplings to float up for the first time before turning the heat down to medium-low, maintaining the heat until the dumplings float up to the surface.
4. Don't forget two steps during the cooking process:
1) Stir the dumplings once every three to five minutes to avoid sticking to the bottom of the pot
2) Maintain the thinness of the soup and add more water at any time so that the dumplings don't get overcooked.
5. Cook for about 50 minutes, turn off the heat, and let it simmer for about 10 to 20 minutes. To try to eat up the texture feel "fragrant Q elasticity not pinch raw" that can use the leakage ladle fishing out. Fished out of the flour round with cold water rinse several times: the intention is to wash off the thick soup, not easy to stick together, reduce the temperature, so that the texture is more elastic (the same reason with the production of cold noodles noodles).
6. The small secret of the delicious or not:
Treatment of drained pearls to add syrup honey, this step in the sweetness of the powder itself, so the milk tea do not have to add too much syrup, you can easily feel the sweetness of the pearls when chewing powdered rice balls.
Vermicelli are made of red groundnut flour, the general practice is to red groundnut flour to the bucket, add water and mix well, and then hand rubbing and divided into two buckets, a bucket of rubbing a bucket of kneading and scratching into granular
Finally, then sieve the sieve like a child can be sifted under the pot of boiled, the procedures are complicated and the force needs to be uniform, cooking the powder original also has a small skill, to be in the water rolled down, and cook while stirring in order to be able to cook through, granularity of the powder, the powder is also a small skill. The most important thing to remember is that you should be able to cook the rice balls thoroughly, and the grains are transparent and elastic. It is the big sago ah !!!!!!!!!!!!!!!!