The main raw material of ice powder is produced from "ice powder tree", whose scientific name is fake acid pulp, also known as pearl lotus and ice powder tree. Originated in Peru, it is mainly distributed in Yunnan, Guangxi and other places in China, and also cultivated in Guizhou, Hunan and Sichuan. This delicious snack of ice powder also originated here. In the process of making, in addition to adding water to ice powder, many auxiliary materials are also added.
Sichuan ice powder is one of the local specialty snacks in Sichuan, which has the traditional Bashu flavor, and is favored by people because of its smoothness, transparency, cool taste and low price. Sichuan ice powder is also a traditional cold drink of Sichuan people in the old days. The ice powder is slightly sweet in the mouth, cool and smooth in taste, and disappears as soon as it is sucked. It is shaped like ice and has the feeling of konjac.
Matters needing attention in rubbing ice powder
1, pulp, whether you rub it or beat it, our purpose is to produce pulp, so how to do it conveniently, as long as it can squeeze out the pulp.
2. One of the characteristics of hand-rubbing ice powder is bubbles. Everyone should know what bubbles are. Children know that bubbles are not air, so when rubbing, you must take the ice seeds out of the water slurry from time to time to breathe fresh air. Otherwise, if you have been rubbing in the water, how can there be so much air? Besides, after rubbing the slurry, you can rub it for two more minutes, so there will be more bubbles.
3. It's best to mix lime water in advance. We usually mix it directly into a bucket, put it there and slowly precipitate it. Pour some out when it is used for the second time, and filter it with gauze, which is clearer than clear water. Don't mix it before using it. It's very muddy. There is not much water and lime in the bucket. Just add it according to the approximate amount. If there is less water, add lime.