Hamingua Similou

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materials (for six people): 1. frozen melon cortex approximately 1,500 grams 2. simi 45g3. cracked sugar 45 grams (based on melon ' s sweetness) 4. water (cooked sugar) 1/4 to 1/2 cups (depending on the amount of sugar). 5. water (cooked rice) 6 3 sips of light milk 1/4 cups (freezing) 7. fresh coconut juice 1/4 cups (house temperature)

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1. The melon is frozen to freezing in the snowbox. 2. A six-size glass of water shall be rolled up and boiled in the fire of the Simi for 21 minutes until it sees a small white dot in the middle of the Simi, pouring into the water, and waiting for 20 minutes, when the white dot becomes permeable, immersed in ice water and placed in the snow ark. 3. Water and crumbs of ice are added to the small pot, and when the sugar is boiled and melted, the sugar is placed in the ark. 4. Frozen melons are torn away。

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5. Digging a piece of melon with a cuckoo spoon. 6. A knife was used to remove the unearthed melon from the surface and to continue digging the second floor, which required approximately 300 grams. 7. The rest of the melon goes to the thick skin and is cut in one piece. 8. Put about 600 grams of juice in the juicer. 9. Water pouring out of the immersion of Simi, with a deep bowl pouring into Simi, melon juice, full-fat milk, coconut juice, melon balls, blending, taste for sweetness, and sweetness, with appropriate sugar water。

The sago used to be very fine-grained, but now it's much better; there are large-grained sago pearls with a nice texture and they look much prettier. Cooking sago requires a specific technique. Cook over medium-high heat until there is still a little white in the center, then turn off the heat and pour into a colander to wait for about 20 minutes. Only when the white center becomes translucent should you soak it in ice water. Do not underestimate this step; if you turn off the heat only when the sago is completely translucent, it means the sago is overcooked and will be too soft to eat. Using Hami melon instead of regular melon is not only because the former is more abundant and cheaper and tastes fresh and sweet, but the most important thing is that it won't cause your throat to itch or feel prickly like regular melon does afterwards. As for how much syrup to add, it depends on the sweetness of the melon. When buying a Hami melon, use your nose; if there is a fragrance at the base, it indicates perfect ripeness. If there is no fragrance or it is faint, let it sit for two or three more days. Touch the melon with your hand; if it is firm but slightly soft, it is time to eat it. If it is too soft, it is overripe.