Shirye-shiryen albarkatun kasa:MixeHanyar Shiri Jasmine Fragrant Tea:
Rabon shayi da ruwa shine 1:30, bayan an tace shayin, rabon kankara da shayi shine 1:10 (shayi: ice=1:10).
A jiƙa 20g na ganyen shayi, ƙara 600ml na ruwan zafi (a 75 ℃), sannan a dafa tsawon minti 8.Dama kadan yayin aikin gyaran fuska
Bayan an tace ganyen shayin sai a zuba 200g na kankara a miyar shayin sai a dan motsa a ajiye a gefe.
Tafasa ƙaramar dumpling shinkafa: rabon ƙananan shinkafar da ake zubarwa zuwa ruwa shine 1: 6-8 (ana daidaita yawan ruwa bisa ga ainihin halin da ake ciki).Bayan ruwan ya dahu sai a zuba dumpling shinkafa a ciki.Dafa shi akan wuta mai tsayi 3500w.Bayan ’yar karamar shinkafar ta taso (za a iya zuba ruwan sha kai tsaye a cikinta kadan don kara tauri), sai a tafasa ta na tsawon minti biyu, sai a sauke ruwan a wanke.Matsa ruwan don jiƙa daidai adadin sucrose (an bada shawarar amfani dashi cikin awanni huɗu)
Matakai: (1) A markada 30g na 'ya'yan itace sabo, (2) Ƙara cokali 1 (40g) na Mixe zuma peach puree, (3) 5ml na Mixue sucrose syrup, (4) 5ml na Mixe daskararre ruwan 'ya'yan itace lemun tsami, (5) 40g of Mix ruwan inabi, (6) 250g na ƙanƙara, (7) Ƙara 50ml na miya mai shayi na jasmine, (8) Ƙara ruwa mai tsabta zuwa cikakken ma'auni, kuma sanya a cikin mai girgiza (girgiza daidai)
Ƙara 0.7 cokali crystal ball (40g) a cikin samar da kofin, da kuma 1 tablespoon shinkafa dumpling (55g) a cikin kofin (aka yi ado da sabo ne 'ya'yan itace da peach)
Lokacin aikawa: Juni-01-2023
