Burning medicine is a traditional characteristic drink in southern Fujian and Taiwan Province Province. Among them, the authentic ancient method in China is to cook directly with grass, while others use grass powder and grass liquid. Besides being popular in Taiwan Province Province and Fujian Province, Xiancao is also popular in Japan and Southeast Asia.
The homemade milk tea is cool, smooth and delicious. In summer, a bowl of cool grass can completely remove the sultry qi and blood in the internal organs. It is a sacred product to relieve summer heat, not only in summer but also in winter. It is really a dessert that makes consumers feel warm.
Materials required:
30g bean jelly, appropriate amount of sugar, appropriate amount of sago, appropriate amount of tea, pure milk 1 bottle, peanut raisins.
Steps:
1. Take a bowl of cold water, pour in the prepared bean jelly and stir well.
2. Put three and a half bowls of water into a pot to boil, add sugar (according to your favorite sweetness), and then add the jelly dissolved in water into boiling water.
3. Stir in the middle to prevent the pan from sticking, and wait for the water to open again.
4. Put it in a mold and cool it, and take a spoonful to remove the floating foam on it.
5. When waiting, you can cook sago, put water in the pot and turn off the fire until it is translucent.
6. Cover and stew for half an hour after turning off the fire, and filter the water with a filter. If it feels sticky, you can wash it twice with clean water.
7. Heat the pot, add white sugar tea and stir fry.
8. Stir-fry the sugar until brown, and then add the pure milk.
9. Stir a few times when cooking to make the tea boil more easily, and then turn off the heat and pour it out.
10. Filter the tea leaves with a strainer, and the milk tea is partially finished.
1 1. The bean jelly has also solidified into pieces. Pour the bean jelly into a clean plate and cut it into pieces you like.
12. Cut it and put it in a bowl filled with sago, then add peanuts and dried fruits, and finally add the prepared milk tea.
Here, the grass is finished.
Tips:
1. Blanch sago with boiling water when cooking, and don't wash it.
2. Cooked sago should be taken out of the pot in time, or it will swell too much when it absorbs water.
The best tea is black tea.
4. It is better after cold storage.
The amount of sugar can be increased or decreased according to your taste.