Introducing the Taiwanese shaved ice recipe

Ingredients:

600 grams of red beans, 300 grams of brown sugar, a little condensed milk, and an appropriate amount of shaved ice.

Method:

1. Wash the red adzuki beans, add 6 cups of water and soak for 2 hours. Move the soaked water to the stove, bring to a boil over high heat first, then reduce to low heat. 1 hour.

2. When you see the red beans split, add sugar to taste. Stir carefully until the sugar dissolves and becomes sticky. Turn off the heat and let cool.

3. When eating, first add shaved ice to the plate, top with red beans, and finally top with condensed milk and serve.

Tips:

1. Red adzuki beans are easier to rot after soaking and then boiling, but don’t use too much water. Be careful to stir them with a spoon in the middle, and don’t use too much force to avoid breaking the beans. .

2. Do not add sugar to the red beans before they are cooked, otherwise they will not be easily cooked.

Fresh mango ice

Ingredients:

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

Method:

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

2. Put the shaved ice on a plate, top with mango and serve.

Tips:

1. Use an iron spoon to scrape out the juice from the mango core after removing the pulp, and mix it into the diced mango, which will not waste but also increase the viscosity of the diced mango. Spend.

2. Some mangoes are sweeter, so you can add less fructose. If the pulp is sour, you can add more. Or you can decide how much fructose to add based on each person's acceptance of sourness.

3. Large mangoes have thicker pulp, but small mangoes are more fragrant, so you need to prepare a few more.

Peanut milk ice

Ingredients:

600 grams of peeled peanut kernels, 2 teaspoons of baking soda, appropriate amount of shaved ice, a little condensed milk, 1 and a half cups of white sugar< /p>

Method:

1. Wash the peanut kernels first, add water to cover the peanuts, add 2 teaspoons of baking soda, soak together for 4 hours, then add a small amount of water to the pot and put Bring to a boil on the stove and discard the water.

2. Add another 7 cups of water, pour in the peanuts, cook until mashed, stir a few times, add white sugar when the peanuts are cooked and soft, mix well, then turn off the heat and let cool.

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

Tips:

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

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

Mung bean barley ice

Ingredients:

150g pearl barley, 600g mung bean, 350g white sugar, a little fructose, appropriate amount of shaved ice

1. Wash the pearl barley, add 2 bowls of water and soak for 2 hours, then transfer to an electric pot and steam until cooked. Add half a cup of white sugar, stir evenly until the sugar dissolves, then take it out. Let cool.

2. Wash the mung beans, add 7 cups of water and soak for 1 hour, then put the soaking water on the stove and bring to a boil. Reduce the heat and cook until cooked, add white sugar to taste, mix well until sugar Dissolve, remove from heat and let cool.

3. Put a little shaved ice on the plate, first pour a little fructose, then pour in barley and mung beans as appropriate.

Tips:

1. Generally, barley is rough, while pearl barley is smoother and tender. The cooked barley will swell.

2. If the barley and mung beans are sweet enough, the fructose in the shaved ice can be omitted.

Sugar taro ice

Ingredients:

1 taro, a little shaved ice, 1 cup of white sugar, a little fructose

Method: < /p>

1. Peel and wash the taro, cut it into thick chunks, spread it flat in a flat-bottomed container, cover it with water, and steam it in an electric pot until it is cooked and soft.

2. Sprinkle the sugar evenly over the taro, steam for another 10 minutes to dissolve the sugar, then move to the fire, cook over low heat until the soup becomes thick and turn off the heat.

3. Let the taro cool completely, then move it to the refrigerator to cool down. When eating, put a little shaved ice on the plate, top with fructose, and then add the taro.

Tips:

1. Taro has an oval shape, white flesh and light texture when cut, it is a good taro.

2. Before the taro is steamed, do not add sugar for seasoning to prevent the taro from hardening and turning brown. Steaming and then boiling is to thicken the soup and make it slightly dry to prevent the soup from being too thin. Affect the taste.

Vermicelli Ice

Ingredients:

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

Instructions L

1. Boil the sugar and water into sugar water, let it cool, and put it in the refrigerator.

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

Tips:

1. Vermicelli can be bought in markets and supermarkets. It is troublesome to make it yourself, just buy the finished product.

2. The vermicelli is made of starch, which is translucent and elastic. You have to buy it and eat it on the same day. It will become hard after being chilled, so don’t buy too much.

3. For the recipe of red bean, please refer to red bean milk ice.

Ice cream coffee

Instructions:

1. Mix coffee, sugar and boiling water thoroughly, then let cool.

2. Pour the coffee ice cream into the cup and let it float in the cup. Stir it evenly before eating, or scoop it up with a spoon when it is in a semi-dissolved state.

Tips:

1. Coffee can be brewed according to everyone's preference, there is no certain limit, but it must be completely cool before adding ice cream, otherwise the ice cream will melt quickly .

2. You can also brew a large pot of coffee first and put it in the refrigerator until it is completely cool. Then the ice cream can be put in for a longer time without melting, and it is convenient to take at any time.

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