Pearl milk tea raw materials: pearl balls (pills), black, red, orange and other kinds of pearl milk tea powder, more than 10 flavors including taro, orange, lychee, passion fruit, coconut, etc., milk essence, tea (

Bagged black tea and green tea are best).

Tools: cooking utensils, stainless steel pots, basins, spoons (plastic ones are also acceptable), strainers, sealing machines, pearl milk tea cups, special straws for pearl milk.

1. Black pearl cooking method: Take one kilogram of pearl balls of any color.

Add 10 kilograms of water and cook in a pot (boil the water first and then add the pearl balls and powder balls. Be sure to wait until the hot water boils before adding them, otherwise they will melt into powder immediately. Use a strainer to keep the water boiling over medium heat.

Stir. Cook for 15-20 minutes (you can increase or decrease the time according to your preference. The longer it cooks, the softer it will be). When the time is up, cover the pot and simmer for another 15-20 minutes (the longer it simmers, the more elastic it will be).

Or cook until all the rice balls are transparent. After the time is up, remove the pearls and rinse them with cold water. Put the rice balls in a large bowl and add white sugar until the pearls are soaked. Stir evenly and boil in 500g of water for about 30 minutes.

Add 750g of sugar and stir while adding to get 22oz (638ml) of syrup (can also be directly replaced with honey). 2. Put 60g of tea leaves (no need to pack tea if you use bags).

Kilograms of water, boil in a stainless steel pot or an ordinary pot (boil the water above 90 degrees before adding the tea leaves) and soak for about 10 minutes - take out the tea bags after 20 minutes. The brewed tea leaves will have a slightly bitter taste.

If it is too bitter, add boiling water. You can decide the brewing time according to your requirements for tea concentration. It is generally not recommended to brew for too long, because this will cause the tea to be too strong and affect the taste of cold pearl milk tea.

Good tea juice. 3. Cold pearl milk tea! Put 30g of creamer (two tablespoons), 2 tablespoons of fruit powder, and one tablespoon of syrup in a shaker cup. Add 40g of hot water and mix thoroughly. Use a stir stick to mix thoroughly and add 300ml of black tea~

400m, add 3~4 more ice cubes, and fill the cup with about 2/3 volume. Shake the cup quickly 20 times. Shake until all the ice cubes in the cup melt and let it bubble. Finally, add an appropriate amount of pearls.

20g can be mixed into a cup of perfect cold pearl milk tea! Take a 360ml pearl milk tea cup, pour the shake into the cup, insert the straw and hand it to the customer. If needed, put the milk tea on the sealing machine.

, cover with sealing film, and heat-press seal. Note: The ratio of milk tea and pearl milk tea fruit powder directly affects the taste and quality of pearl milk tea. If you put more creamer and milk tea powder, the taste of pearl milk tea will be better, and the cost will be lower.

If you want to reduce the cost, you can add sugar or other flavors and milk powder. An appropriate amount of milk powder can add a finishing touch to the milk tea, but once the milk powder is excessive, the taste of the milk tea will become a little greasy.

Therefore, when adding milk powder, be sure to pay attention to the dosage. The stronger the milk flavor, the better the taste. Origin: Taiwan Specifications: 500g/pack, shelf life: 12 months Price: RMB 79/pack Features: Made from natural plants -

--Xiancao. Xiancao drink has a soft, cool, sweet and fresh taste. Because Xiancao can relieve heat and thirst, reduce fire and protect liver, cool and detoxify, and can beautify and nourish the skin, it has the reputation of "natural jelly".

A green drink suitable for all ages. Instructions: 1. Materials: grass jelly powder, water. 2. Preparation method: A. Prepare 1 part of grass jelly powder to 12 parts of water. B. Wait for water.

After boiling, turn down the heat to low, pour in the grass jelly powder and stir until the grass jelly powder is completely melted (about 2 minutes) C. Cool the cooked grass jelly juice, pour it into a container and put it in the refrigerator (about 2 minutes)

30 minutes) until it clumps and you have a delicious "iced grass jelly", and you're done. Before eating, you can add appropriate sugar water, honey, lemon juice and other seasonings. In addition: Shao Xiancao is one of Taiwan's famous snacks

One of them is also popular in Guangdong, Hong Kong and Macao, but it is called jelly in these areas, but the method and materials are different.

It is said that the dried grass jelly from Jiuhua Mountain in Miaoli County, Taiwan is the most famous.

Decades ago, people ate grass jelly mainly by cutting it into small cubes and simply adding sugar water and crushed ice.

Although there are also hot drinks, it is better to eat them cold.

Served with lentils soaked in sugar water and elastic black pearls, it is refreshing and calming.

However, pregnant women should not eat this food.

In the summer, a bowl of ice-cold grass jelly can really clear away the sultry blood in the internal organs. Of course, it will also make the face radiant and full of natural beauty. It is a holy product to relieve the heat.

In winter, the hot Shao Xiancao is a comforting dessert. When eating, add pre-fried or cooked peeled peanuts, fine powder balls, pinto beans, mung beans, red beans and other ingredients, add sugar and stir

Just eat.

The real burnt jelly is made from jelly grass. When making it, the jelly grass needs to be dried, washed by hand, then boiled in a large pot, and refined for eight hours before the gum contained in the jelly grass is slowly boiled.

When it comes out, the consistency should be properly controlled. Add a little sugar and starch powder to the filtered original juice, boil it and keep it warm.