Shuixin Xuanbing
1.
Take out a few salted cherry blossoms and put them in a bowl.
2.
Pour in warm water and soak for two hours, changing the water 3 to 5 times in between.
3.
Take a small pot and pour the white jelly.
4.
Pour the sugar into the pot too.
5.
Pour boiling water in and turn on the fire at the same time.
6.
Heat to a boil, stir while boiling, and stir until the sugar is completely melted.
7.
Pour the boiled white jelly water into a cup with a spout, which is convenient for inverting the mold.
8.
Place the cleaned and dried mold on a horizontal table, pour the white jelly water into the mold, and turn it upside down at about 90%.
9.
Clamp the soaked cherry blossoms into the mold and use chopsticks to loosen them slightly.
10.
Close the lid, make sure that the upper and lower molds are tightly closed, and then use the funnel to help fill all the balls (the white jelly water poured in the back should be heated with a small fire to prevent solidification).
11.
After filling it up, let it stand for 1 hour to form (also put in the refrigerator fresh-keeping layer, it will taste more icy).
12.
If you like to eat sweet, you can dip it in red syrup and soybean flour, which is also great.
Tips:
The proportions should be right, and the time should not be too long, otherwise it will collapse. You can add less sugar when cooking the white jelly, because there are red syrup and soybean powder dipped in the back. If you don't like it too sweet, you can skip the red syrup and soybean powder. Just add enough sugar when you cook the white jelly. The upper and lower covers must be closed tightly, otherwise there will be a little more in the middle.
