1. Wash and chop the leeks.
2. Add a little water to beat the leeks into juice and strain them with gauze.
3. Add water to adjust the leek juice to a suitable color, put it in a 200mL bottle, add 5 grams of wheat starch, 2 grams of xanthan gum, and 4 grams of carrageenan to mix well.
4. Add 10 grams of 1% combustible gel to the boiling pot to make the gel.
5. Then add the juice you just made, 1 g of salt, and 15 g of sugar, and cook.
6. When the temperature is about 80 degrees, turn to the lowest heat, stir while cooking, and cook for about 5 minutes.
7. After cooking, pour it into a mold and smooth it, shake it a few times, cover with a lid or plastic wrap, and put it in the refrigerator.
8. Take out the diced pieces, drizzle with honey or sugar before eating, which is smooth and icy.
