Taro Balls with Carrot Juice and Spinach Juice
1.
Squeeze the carrot juice in advance and weigh the tapioca starch
2.
Squeeze the spinach juice in advance and weigh a good proportion of tapioca starch
3.
Spinach juice in a large glass bowl, microwave on high heat and add for 7 minutes
4.
You don't need to bite until the spinach juice is completely boiled, as long as it reaches about 80 degrees, you can pour the tapioca flour and stir to form a dough.
5.
Carrot juice is stirred into a dough in the same way
6.
And good spinach sauce dough
7.
This is original white
8.
Roll the dough directly into strips without using 饧, and then cut into 5 cm wide dices
9.
The same distribution is done well
10.
Carrot
11.
All done
12.
Boil the taro balls in an induction cooker, and cook until the taro balls float up and cook for 3 minutes
13.
I cook it in one color and one color, and cook it well and remove it in cold water to prevent it from sticking together
14.
Soak the cooked spinach and taro balls in water
15.
All three are cooked
16.
You can cook as much as you want, and freeze it in the refrigerator if you can’t finish it. Just take it out and cook it directly when you eat it.
17.
Note in advance that the caramel cream and milk tea are all cooked in advance!
18.
Add a spoonful of milk tea, add a spoonful of caramel cream, an appropriate amount of taro balls,
19.
Ready to eat
Tips:
Cook the taro balls as much as you eat, and cook them well over cold water to prevent them from sticking together. If you don’t eat them, they will go up.
