Crystal soup

1

Make a plume first. Black sesame is dryed, mixed with white sugar, and mixed into black sesame powder

2

Prepare black sesame powder and peanut butter. Here I replaced the fat with homemade peanut butter, which is both sweetening and healthier

3

(b) To balance the two into groups

4

(b) split black sesame peanut butter into small pieces, about 10 g each, rounded and put in the freezer

5

Make tunics below. Simi, Thailand, used a wall breaker to make powder

6

(b) Slowly add warm water and mix it with chopsticks

7

As far as the millet is concerned, there is almost no dry powder. At this point, warm water should not be exhausted

8

Started rubbing the face, shifting the remaining warm water into the rice powder, and finally rubbed it into a smooth, un sticky face. Convey the face of the dough for 15-30 minutes

9

take a small group of noodles, i take around 12 g, round and flatten. (b) the cold material is removed from the refrigerator and a small mass of the material is placed in the middle of the tunic cortex; the rest of the latte continues to be wrapped in protective film to prevent drying

10

(b) Use the force of the tiger mouth to wrap the whole tusk around the material and be careful not to wrap the air in

11

Squeeze your mouth and roll a little. One ton is ready

12

Finish all the leftovers in turn

13

And a pot of fresh water, and when the fire boils, then into a round of soup, and when it boils again, a little cold water, then it continues to boil

14

Repeat this process 2-3 times, to the point of transparency. Sugar water can be boiled with water + white sugar, milk, etc., as you like。

1. IF THE EFFECT OF THE SAND IS TO BE FLUID, PIG OIL OR BUTTER SHALL BE ADDED TO THE PIE. THIS IS HOMEMADE PEANUT BUTTER. WHEN YOU MAKE THE SAUCE, YOU DON'T HAVE GAS. IT'S PEANUT OIL. IF MARKETED PEANUT BUTTER IS USED, IT MAY BE NECESSARY TO ADJUST THE AMOUNT; 2. A PERSON FEELS THAT SMALL SIMI CAN BE REPLACED WITH CASSAVA POWDER. I HAD TO DO THIS BECAUSE I DIDN'T HAVE ANY CASSAVA. IN ADDITION, THE FINER THE MEAL, THE BETTER IT IS; 3. WHEN RUBBING THE NOODLES, YOU NEED WARM WATER, ABOUT 40 DEGREES. THEN YOU HAVE TO TAKE IT SLOWLY, AND YOU DON'T POUR IT ALL AT ONCE UNTIL YOU'RE ALMOST OUT OF DRY POWDER. IT'S VERY Q-BOMBING. IN ADDITION, THE NOODLES ARE AS SOFT AS POSSIBLE AND THE AMOUNT OF WATER USED IS ADJUSTED TO THE ACTUAL SITUATION; 4. WHEN THE COATINGS ARE MADE, THE REST OF THE NOODLES ARE WRAPPED IN WET TOWELS OR PROTECTIVE MEMBRANES, OR THEY ARE DRY, CAUSING A BREAK TO BE BROKEN. IN ADDITION, THE SKIN IS THINNER, THEN THE MOUTH MUST BE SQUEEZED. THIS WILL BE BETTER PREPARED AND LESS VISIBLE; 5. THE WAY TO COOK SOUP IS COMBINED WITH THE STEPS OF COOKING DUMPLINGS AND RICE. BY THE TIME THE SOUP FLOATS, IF IT IS NOT YET TRANSPARENT, YOU CAN COOK IT FOR A WHILE AND THEN TURN OFF THE FIRE AND NOT LIFT IT. I'M SURE WE'LL HAVE TO MAKE IT TRANSPARENT。