The practice is as follows:

Required raw materials:

1. Material: 250g of pure milk, 45g of lotus root starch and 6g of peach petals.

2. Accessories: rock sugar powder 15g.

Step 1: Prepare the peach petals, as long as they are pure.

Step 2: Soak the petals in light salt water for 10 minute, and take them out after cleaning.

Step 3: Put the peach petals and pure milk into a cooking machine and beat them into peach milk.

Step 4: Pour the beaten peach milk into the milk pot and add pure lotus root starch.

Step 5: Grind the rock sugar into powder with a cooking machine. It is healthier to use rock sugar, or you can use the same amount of sugar instead.

Step 6: Add the required amount of rock sugar powder into the peach milk.

Step 7: stir thoroughly and evenly, so that lotus root starch and milk can be fully blended.

Step 8: Then cook it with low fire until it becomes thick. In the cooking process, stir quickly and continuously to prevent the pot from burning, and always cook with low fire.

Step 9: Pour the cooked peach crisp into a container, cool and solidify, or put it in the refrigerator for freezing.

Step 10: pour out, solidify and cut into pieces.

Step 12: Cut into pieces and paste some peach blossoms to make it more beautiful.