Coconut mango cape
By VicentaLakin
TODAY'S CUP OF COCONUT MANGO MANGO IS FULL OF SWEET, JUICY MANGO. GOLD, Q-FROZEN BITE, FULL OF RED TEA AND A SPOONFUL OF ICED COCONUT JUICE. TO LEARN MORE ABOUT THE GRAPH-BASED FOOD PRODUCTION PROCESS, WE CAN ADD A MICRO-INTELLIGENCE PUBLIC-NAMED "FAVORITE." A NEW MENU IS PUBLISHED EVERY WEEK
Recipe Recommendations
- white jelly 10 grams
- Datainong Mango of 2
- black tea ye appropriate amount
- fine sugar appropriate amount
- pure water 300 grams
- coconut juice appropriate amount
Steps for Coconut mango cape
1
The raw materials for making red tea freeze are white powder, which is sold on the web。
2
Take 10 grams of white powder and pour it in the stainless steel basin。
3
Add a proper amount of fine sugar to the individual's taste。
4
Take the right amount of tea and tea。
5
and pour into 100 degrees of boiling water。
6
When fully immersed, the tea is filtered out, leaving only tea and soup。
7
Prepare mangoes while waiting for the tea soup to dry. I'm using mangoes。
8
Take the mango-ding method by using the slash。
9
Put the cut mangotin in the bowl。
10
The cold tea soup is poured into the stainless steel basin, which is filled with cool powder and fine sugar, and the stainless steel basin is heated on the electromagnetic furnace。
11
With spoons to help mix, the fire can be shut down until the powder and fine sugar melt completely。
12
Alternatively, a rectangular conjecture or other shaped packaging containing a cape can also pour hot tea soup。
13
The freezing of the fruits by cooling the tea soup and putting it in the freezer room accelerates the rate of condensation。
14
Crucify the red tea freeze with a knife before eating。
15
Pour out the right amount of red tea for the spare。
16
Prepare coconut juice。
17
Put an appropriate amount of red tea in the cup。
18
Pour a proper amount of coconut juice。
19
Finally, an appropriate amount of mangotin was added。
20
If shared with friends, one-time yogurt boxes could be used to pack, and the taste of the refrigerator would be better if frozen。