Mianmian ice must be made by hand to be delicious. Now it is rare. I call it "fried ice". When making, stir-fry the sugar water in the cooling bucket with a spatula until the sugar water slowly condenses into a continuous shape. Finally, take out the sponge ice and put it into a heat preservation ice cylinder. Mianmian ice tastes a bit like a smoothie, not as hard and thick as a file ice. Mianmian ice also has quite a lot of flavors-red beans, mung beans, pineapples, watermelons, passion fruit and so on, as long as you want to add anything.

Specific formula; 400g of white sugar+appropriate amount of protein sugar (enough sweetness)+50g of bubble tea creamer+boiled milk100g+boiled water 10kg, and about two teaspoons of thickener (i.e. 80# xanthan gum), stir well, pour the feed liquid into an ice frying pan, stir-fry until it looks like ice cream, and add raisins, peanuts, black sesame seeds, etc.

The ice is fried in a special frying pan, that is, a rapid freezing pan. This special wok can reduce the temperature to -40℃ in half a minute. The raw material of fried ice is not ice, but freshly squeezed fruit juice.

The following practices;

1. Add water to the fruit juice or fruit powder cream, stir it in an ice frying machine, stir it slowly, stir it into small ice cubes, put it on a vessel, and then add coconut or jam.

2. Just add water and fruit and stir-fry in the refrigerator.

3. Add condensed milk, sugar and water to fresh fruit, then put ice on it and break it with a crusher to make a very thick and pure smoothie.

4. Mango papaya with condensed milk and more ice.

5. Stir-fried ice is usually made with all kinds of seasonal fruits and flavors.