1

Take a bowl and put some salted cherry blossoms in it.

2

Pour warm boiled water into a bowl and soak the cherry blossoms, changing the water 3-5 times in the process.

three

Pour the white bean jelly into the boiling pot.

four

Then pour the sugar into the pot, too.

five

Pour boiled water into the boiling pot and turn on the fire.

six

Boil the water in the pot and stir until the sugar is completely melted.

seven

Then pour the white bean jelly water into a cup with a spout and let it stand for 3 minutes.

eight

Place the cleaned and dried mold on a horizontal table, and pour the white jelly water to 90% position.

nine

Put the cherry blossoms in the mold, open the flowers slightly with chopsticks, and put 1-2 in a ball.

10

Close the lid tightly, or there will be a gap in the middle, and fill up each ball. When closing the lid, heat the white bean jelly with a small fire to prevent solidification.

1 1

After filling, put it at room temperature 1 clock, or put it in the refrigerator for refrigeration, which makes it more refreshing.

12

It's time to open the lid and not leave it for too long.

13

Pour the soybean powder and red syrup into a small bowl, and you can dip them in it when you eat it, or you can pour them both on the Xuan cake. It tastes great.