Tools/Materials: 200g of ice powder seeds, 5L of clear water, 25g of hydrated lime, 600g of clear water, proper amount of pitaya, proper amount of watermelon, cucumber, mango, brown sugar and taro.

1, I prepared watermelon, cucumber, mango and pitaya.

2, first to juice, watermelon with a small amount of water into juice, when pouring out, filter the dregs, except pitaya does not juice, other fruits are the same, cucumber and mango are squeezed into juice respectively, filtered, and then put aside.

3. Then let's soak in lime water, 25 grams of lime and 600 grams of clear water, stir them evenly and let them stand for clarification.

4, 200 grams of ice powder seeds wrapped in gauze, and then add 5 liters of water to soak for 3 minutes.

After 5 or 3 minutes, start rubbing ice powder and keep rubbing until white bubbles are washed out.

6. At this time, we began to color, add cucumber juice to the bowl, then pour in1000g of kneaded powder slurry, and add 3 spoonfuls of limewater. The limewater only needs clear water on the top, and no sediment on the bottom. Then quickly stir in one direction with your hands, and the slurry in the bowl will slowly solidify, and you will feel a little resistance when you stir with your hands until it looks like jelly, and then pour it out and put it in a box.

7, watermelon and mango are the same operation, pitaya directly add pulp, slightly crushed, and then the same steps, after mixing, it is very beautiful, but also with ice powder with pulp particles, this one is drop-dead gorgeous.

8. Refrigerate everything for about 2 hours. During the refrigeration time, let's boil brown sugar water. After boiling brown sugar with water, turn to low heat and cook for 5 minutes. After cooling, put it in the refrigerator for refrigeration. The brown sugar water is thicker and more delicious after refrigeration.

9. Then let's cook taro balls, bring the pot to boil water, put the small taro balls into the pot after the water boils, cover the pot and cook for 5 minutes. After the taro balls float, turn off the heat and simmer for 5 minutes. After picking it up, put it in ice water to cool down, so that taro balls taste more q-elastic.

10, ice powder and brown sugar water are all taken out after cold storage. Let's take a look at the degree of solidification first. It's really a super Q bomb. Each one is like jelly, completely undivided, and the color is very beautiful.