Raw materials:

600g adzuki bean, 300g brown sugar, a little condensed milk and shaved ice.

Practice:

1. Wash adzuki beans, add 6 cups of water and soak them for 2 hours, then move them to the furnace together with the soaked water, boil them on high fire first, and then cook them on low fire 1 hour.

2. When the adzuki bean is cracked, add sugar to taste, carefully stir until the sugar melts and turns off when it is sticky, and let it cool.

3. When eating, first add shaved ice to the plate, then pour the red beans, and finally pour the condensed milk.

Tips:

1. Boil adzuki beans after soaking, which is easy to rot, but don't use too much water. Carefully turn them with a spoon in the middle, and don't use too much force to prevent the beans from being smashed.

2. Don't add sugar before the adzuki bean is boiled, otherwise it will not be boiled easily.

Fresh mango ice

Raw materials:

2 mangoes, a bowl of shaved ice, and half a cup of fructose.

Practice:

1. Wash mango, peel it, slice the pulp and dice it, first put it in a deep bowl, and mix with fructose.

2. Put the shaved ice in the plate and put the mango on it.

Tips:

1. After removing the pulp, the mango core can be scraped out with an iron spoon and mixed with the mango diced, which will not waste but increase the consistency of the mango diced.

2. Some mangoes are sweeter, fructose can be added less, and the pulp with acid can be added more, or the amount of fructose can be decided according to the acceptance of sour taste.

3. The big mango is thicker, but the small mango is more fragrant, so it is enough to prepare more.

Peanut milk ice

Raw materials:

600g peeled peanuts, 2 teaspoons baking soda, appropriate shaved ice, a little condensed milk, white sugar 1 cup and a half.

Practice:

1. Wash the peanuts first, add clear water to avoid peanuts, add 2 teaspoons of baking soda, and soak them together for 4 hours. Then add a small amount of water to the pot, boil it on the stove, and then pour out the water.

2. In addition, add 7 cups of water, pour in peanuts, boil them until they are rotten, stir them several times in the middle, add white sugar when the peanuts are ripe and soft, mix well, then turn off the fire and let them cool.

3. Put shaved ice in the dish first, then add a little peanuts and condensed milk.

Tips:

1. Peanuts are not easy to boil. Add a little baking soda and soak them together to make peanuts easy to boil.

2. Do not add sugar before the peanuts are boiled to avoid discoloration.

Mung bean coix seed ice

Raw materials:

Pearl coix seed150g, mung bean 600g, white sugar 350g, a little fructose, shaved ice as appropriate.

Practice:

1. Wash pearl coix seed, soak it in 2 bowls of water for 2 hours, then steam it in an electric cooker until it is cooked, add half a cup of white sugar, stir well until the sugar dissolves, take it out and let it cool.

2. Wash mung beans, add 7 cups of water to soak them 1 hour, then boil them on the stove with the soaked water. When they are cooked on low heat, add white sugar to taste, mix well until the sugar dissolves, turn off the fire and let them cool.

3. Put a little shaved ice in the plate, first pour a little fructose, and then pour in coix seed and mung bean.

Tips:

1. Generally, coix seed is rough, pearl coix seed is smooth and tender, and the cooked coix seed will swell.

2. If the sweetness of coix seed and mung bean is enough, the fructose in shaved ice can be omitted.

Sugar taro ice

Raw materials:

Taro 1 piece, a little shaved ice, white sugar 1 cup, a little fructose.

Practice:

1. Peel taro, wash it, cut it into coarse pieces, spread it flat in a flat-bottomed container, steam it in an electric cooker until it is cooked and soft.

2. Sprinkle the sugar evenly on the taro, steam it for 10 minutes to dissolve the sugar, then move it to the fire, and cook it on low heat until the soup is sticky.

3. Put the taro completely cool, and move it into the refrigerator to be cold. When eating, put a little shaved ice in the plate, pour fructose on it, and then add the taro.

Tips:

1. Taro is oval in shape, white in cut flesh and light in texture, which is a good taro.

2. Before the taro is steamed, do not add sugar for seasoning, so as to avoid the taro from hardening and browning. Steaming and cooking is to make the soup thick and collect it until it is slightly dry, so as to avoid the soup being too thin and affecting the taste.

Vermicelli ice

Raw materials:

A little vermicelli, cooked red beans, shaved ice, 300 grams of brown sugar and 5 cups of water.

Practice l

1. First, boil sugar and water into sugar water, let it cool, and put it in the refrigerator for ice.

2. When eating, put a little shaved ice in the plate first, then add a little vermicelli and red beans as appropriate, pour in sugar water, and mix well before serving.

Tips:

1. vermicelli can be bought in food markets and supermarkets. It is troublesome to make it yourself. Just buy the finished product.

2. The ingredients of vermicelli are starch, which is translucent and elastic. You should eat it on the same day as you buy it. The ice will be too hard, so don't buy too much.

3. Please refer to red bean milk ice for red bean practice.

Ice cream coffee

Practice:

1. Mix the coffee, sugar and boiled water well, and then let it cool.

2. Fill the coffee ice cream, let it float in the cup, mix it evenly when eating, or scoop it with a spoon in a semi-dissolved state.

Tips:

1. Coffee can be brewed according to everyone's preference without certain restrictions, but it must be completely cooled before putting the ice cream, otherwise the ice cream will melt quickly.

2. You can also make a big pot of coffee first and put it in the refrigerator until it is completely cool, so the ice cream can last longer and be easily taken at any time.

3. You can also squeeze in whipped cream or add different ice creams.

At that time, there were many ways to shave ice, and this sticker only chose the one that was often done.

Five steps to taste shaved ice:

1, viewing: after the shaved ice is made, it is best to put it on the table for viewing 1 minute, so as to maximize the flavor of various ingredients and increase the overall flavor; And watch carefully accessories such as snow-like ice crystals and fresh and tender fruits, and the flavor of eating ice comes from all sensory impressions;

2. Stirring: Rapid stirring is also a psychological process of brewing and expectation, and good participation psychology is the best state of tasting food;

3, make good use of your lips and tongues: scoop a spoonful of shaved ice, turn it into your mouth, and touch the middle of your tongue in the front. This is the best way to make the flavor of shaved ice reach the taste buds. After it is full of shaved ice, gently lick your lips and let the multi-level taste spread between the entire lips and teeth;

4, sense of smell: close your mouth, bring the rural flavor of fruit ice to your nose, and feel his smoothness and fragrance with your sense of smell;

5. Aftertaste: After enjoying the beauty of ice's fragrance, sweetness, thinness, coolness and fragrance, let our lovely throat and stomach appreciate its uniqueness.

I run a shaved ice house. Come and have a taste when you are free! ! !