Tacos, pixie grass
By VicentaLakin
THE TACOS ARE TRADITIONAL DESSERTS IN TAIWAN, AND THE Q IS SOFT AND THE ICE IS GOOD. IT'S EXPENSIVE OUT THERE, SO DO IT YOURSELF. PIXIE GRASS USES SPECIAL PIXIE DUST FROM GUANGDONG, AND IT'S THE PUMPKIN SEASON. (PS: IT'S NOT THE TARO SEASON, IT'S NOT THAT GOOD
Recipe Recommendations
- Xiancao powder 50 grams
- pumpkin 200 grams
- cassava flour 80 grams
- white granulated sugar 80 grams
- sweetening
- cook
- ten minutes
- senior
Steps for Tacos, pixie grass
1
50 grams of pixie herb and 250 grams of fresh water
2
(b) 900 grams of water to boil, pouring in the pot the mixed pixie paste, and then boiling again
3
COOKED HERBS INTO A PRESERVATION BOX, COOLED AND COOLED IN THE FRIDGE FOR TWO HOURS; PS: SUGGESTED GLASS OR CERAMIC BOX, NOT PLASTIC BOX
4
Pumpkin evaporates into pumpkin mud for 200 grams, cassava powder 80 grams and white sugar 40 grams
5
(a) Add a proper amount of boiling water in an equal amount, and rub it in a smooth patch
6
- Growing up fine strips
7
SLICING LONG BANDS WITH A KNIFE; PS: IF YOU CUT A STICKY KNIFE, YOU CAN PUT A POWDER ON IT
8
BOILED, BOILED, BOILED; PS: COOKED WILL FLOAT
9
(A) THE EXTRACTION OF TACOS AND OVER-EATING OF ICE WATER; PS: THE PRE-EMPTION OF BOILED WATER INTO FREEZERS INTO ICE WATER
10
Coldly-cooled pixie-crackers, with tacos and white sugar。Tacos, pixie grass Make Tips
1. The ratio of grass jelly powder to water is crucial, as it directly affects the texture.
2. When cooking the grass jelly, stir constantly; once it boils, turn off the heat and remove the pot from the stove.
3. The ratio of pumpkin puree, tapioca flour, water, and sugar is very important for making taro balls.
4. The cooked taro balls should be rinsed in cold water to prevent sticking and ensure a good texture.