Ingredients

Black bean jelly

50g

clean water

1200g

ingredients

brown sugar

of appropriate amount

Sweet osmanthus

of appropriate amount

yogurt

of appropriate amount

step

1. Weigh out1200g of clean water for later use.

2. Prepare 50g of black bean jelly.

3. Pour in about 300g of water, melt the bean jelly, and stir it into a seedless and delicate paste.

4. Pour the remaining water into the small milk pot.

Step 5 add brown sugar

6. After the boiled brown sugar is completely melted, pour in the black bean jelly paste and stir while pouring.

7. Keep the heat slightly boiling, constantly stir the bean jelly paste, and cook for about 1-2 minutes.

8. Pour the cooked bean jelly into a porcelain bowl while it is hot (as long as it is a high-temperature resistant container).

9. After the bean jelly is completely cooled, it can be refrigerated in the refrigerator.

Tips

1, according to the ratio of powder to clear water1:25, if you want a more Q-bomb taste, you should reduce the amount of water;

2. When the bean jelly paste is poured into the boiling water pot, it should be stirred while pouring to prevent the bottom of the pot from being burnt, and the cooking process should not be ... (Unfold)