Fresh Taro Roasted Grass
1.
Soak the red beans for 4 hours, put them in a pressure cooker, add water to submerge the beans, add brown sugar, rock sugar, press the porridge stop, and turn off the heat immediately after the pressure valve is lifted. Repeat several times to dry the soup.
2.
Put the honeyed beans in the fresh-keeping box and put them in the refrigerator for later use.
3.
Put 12 grams of immortal grass powder into a basin, add two tablespoons of cold water to make a thin paste, add 400 grams to 500 grams of boiling water, continue to boil on a medium-low heat until it boils, and turn off the heat immediately.
4.
Put it into the fresh-keeping box and wait for it to cool naturally, put it in the refrigerator, and take out the cut pieces when eating.
5.
Add water to the boiling pot and put the black tea into it. When the tea is thick, remove the tea leaves with a colander, then add an appropriate amount of fresh milk and soft white sugar and boil it again to become a rich and fragrant milk tea.
6.
Clean the sweet potatoes, purple potatoes, and taro, put them in a pressure cooker and steam them.
7.
Peel the taro and press it into a puree, add tapioca flour and noodles (the taro puree is more viscous)
8.
The sweet potato is peeled and pressed into a puree with tapioca flour. (Sweet potato mash, the most water)
9.
The purple sweet potato is peeled and pressed into a puree with tapioca flour. (Purple potato mash is relatively dry)
10.
Knead the three kinds of dough separately.
11.
Knead the kneaded dough into strips and cut them into small pieces with a knife.
12.
Put the cut taro balls in boiling water and cook them over a medium heat. When the taro balls rise to the surface, cook for another minute, then pick them up and soak them in ice water. (Purple sweet potato balls faded, and finally boiled)
13.
Put the frozen celestial grass into the bowl and put the taro balls.
14.
Add the honeyed red beans, cut the steamed taro into pieces, add the boiled milk tea and add 2 tablespoons of condensed milk.
Tips:
1. You can add mung beans, barley, and fruits to make your favorite burning grass.
2. When boiling the grass, first use cold water to dissolve the grass, and then add boiled water. If the time is shorter, the grass jelly will be very tender, and if the time is longer, the grass jelly will be a little better.
3. When making taro balls, tapioca flour should be added according to the ingredients, sweet potatoes with more moisture should add more tapioca flour, and dried purple sweet potatoes should be added less.
4. Tapioca flour and Xiancao flour are available online.
5. After the taro balls are cooked, they must be soaked in ice water, so that the taste will be crisp.
6. Put it in the refrigerator in summer, it tastes refreshing.
