peach blossom, pure milk, pure lotus root starch and rock sugar

practice

1. As long as the petals are harvested, the amount I use is also the amount of pure petals;

2. Soak the petals in light salt water for 1 minutes, clean them and take them out;

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

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

5. It must be pure lotus root starch. You can't use the instant formula lotus root starch, otherwise it won't solidify.

6. Rock sugar is pulverized by a cooking machine, which is healthier. If it is not available, it can be replaced by the same amount of sugar.

7. Add the required amount of rock sugar powder into the peach milk;

8. Stir thoroughly and evenly, so that lotus root starch and milk can be fully blended;

9. Then cook it with low fire until it is thick, and stir it quickly and continuously during the cooking process to prevent the pan from burning, and be sure to use low fire all the time to prevent the pan from burning until it is thick and smooth;

1. Pour the cooked peach cake into a container, cool it and it will solidify, or it can be frozen in the refrigerator to solidify it;

11. I refrigerated it for 2 hours, then poured it out and cut it into pieces to enjoy;

12. It will be more beautiful to paste some peach blossoms after cutting into pieces.