Raw material preparation: Mixue Jasmine Fragrant Tea Preparation method:
The ratio of tea to water is 1:30, and after filtering out the tea, the ratio of ice to tea is 1:10 (tea: ice=1:10)
Soak 20g of tea leaves, add 600ml of hot water (at 75 ℃), and simmer for 8 minutes. Stir slightly during the braising process
After filtering the tea leaves, add 200g of ice cubes to the tea soup and stir slightly to set aside
Boil small rice dumpling: the ratio of small rice dumpling to water is 1:6-8 (the amount of water is adjusted according to the actual situation). After the water is boiled, pour rice dumpling into it. Cook it over a 3500w high fire. After the small rice dumpling floats (a small amount of direct drinking water can be poured into it to increase toughness), boil it for another two minutes, then drain the water and wash it cold. Drain the water to soak an appropriate amount of sucrose (recommended to use it within four hours)
Steps: (1) Crush 30g of fresh fruit, (2) Add 1 spoonful (40g) of Mixue honey peach puree, (3) 5ml of Mixue sucrose syrup, (4) 5ml of Mixue frozen lemon juice, (5) 40g of Mixue wine brewing, (6) 250g of ice, (7) Add 50ml of jasmine tea soup, (8) Add pure water to full scale, and place in a shaker (shake evenly)
Add 0.7 tablespoon crystal ball (40g) into the production cup, and 1 tablespoon rice dumpling (55g) into the cup (decorated with fresh fruit and peach)
Post time: Jun-01-2023
