Mianmian ice is mainly "ice" and its taste has been adjusted. Taiwan's night market has a simple way, that is, clean the ice cubes and cut them into fine ice, add the essence to be made, and then stir them with an electric blender, which tastes almost the same.

I know, continuous ice powder is just seasoning powder with a little emulsifier, and it can be made without adding it.

Suppose you want to make strawberry flavor, you use ice powder to freeze the block, and then go down to plane when you are done. If you don't use flour, scrape it with fine ice, add appropriate strawberry jam and condensed milk, and then stir it with an electric blender, just like sponge ice.

I come from Taiwan Province province. Why haven't I eaten? I often eat in Beitou Xinfeng. I bought it at other night markets. I told you the way to set up a stall. I think it's okay when I eat it. Since you think you must use ice powder, use ice powder. If you can't buy it, you can buy it on Taobao. There are many on it.

And I'm telling you, you have to make that taste not only powder but also machine. The principle of sponge ice is that it needs to be stirred all the time during freezing and solidification, which determines whether the taste of sponge ice is delicate or rough.