Black pearl material: water chestnut 80g, brown sugar 44g, water 50g.

Ingredients of milk tea: 500g of milk, whipped cream 120g, 45g of fine sugar, and 2 packs of black tea.

First, the black pearl production process:

1. Add water to the black sugar cube and cook until the sugar cube is completely melted from the fire. After the black sugar water is cooled, add it into cassava powder and stir well.

2. Until the water chestnut is blended to a state that seems to be flowing rather than flowing, the prepared water chestnut paste is about 1g, kneaded into a circle with the palms of two hands, and then put into the prepared water chestnut (except water chestnut).

3. After all, let the black pearl roll in the water chestnut, cover it with dry powder, and finally screen out the excess dry powder with powder for later use.

4. Take a slightly larger pot to boil water, pour in spare black pearls, then boil water with high fire, and then turn to medium heat to continue burning for 20 minutes. Time's up. Turn off the fire cover for 30 minutes.

5. Pick it up and rinse it in clean water until it is completely cooled and drained for later use.

6. Pour out the water that was boiled before, and add clean water to continue boiling. After the water is boiled, pour the black pearl into the water again and continue to cook for about 20 minutes. Cover and stew for 20 minutes after lighting. Pick it up and rinse it with clear water until it is completely cooled and drained.

Second, the production process of milk tea:

7. Pour all the black tea bags into the pot and cook over medium heat until bubbles form at the edge of the pot.

8. Add the prepared black tea bag and continue to cook until the milk tea boils away from the fire. Cover and stew for more than 30 minutes (or let the milk tea cool). Finally, the black tea bag is filtered, and the finished black pearls are added into milk tea to make bubble tea.