Mango Simirou
By VicentaLakin
THE MOST WIDELY USED FRUIT AMONG THE MANY CLASSIC HONG KONG SWEETS IS UNDOUBTEDLY MANGO, MANGO SIMIR, MANGO BEADS, MANGO SNOW AND BLACK RICE, ETC. NOT ONLY ARE THERE MANY VARIETIES, BUT EVERY ONE OF THEM SELLS QUITE HOT, AND ITS SWEET, COLD TASTES ARE THE BOOKS THAT MANY HEART-TO-HEAR. MANGO SIMIROU IS ALSO A WELL-KNOWN PIECE OF IT, THE FRAGRANCE OF MANGOES, MIXED WITH QQ. SIMILU, THE TASTE OF ICE, THE TASTE OF BOTH, AND THE ABILITY OF SIMI TO DIGEST, A CRYSTALLIZED AND SMOOTH ACCESS, WHICH RESTORES THE SKIN TO ITS NATURAL MOANING. MANGO NUTS ARE THIN, SMELLING UNIQUELY, AND SIMILIATELY SMOOTH AND NUTRITIOUS. WHEN MANGOES ARE COMBINED WITH SIMI, THEY CONTAIN A LARGE AMOUNT OF VITAMIN A, WHICH IS A GASTROINTESTINAL FUNCTION. SIMI ALSO HAS THE FUNCTION OF RESTORING THE SKIN TO ITS NATURAL MOANING。
- sweetening
- other
- ten minutes
- ordinary
Steps for Mango Simirou
1
Prepare Simi and Mango2
When the water boils, it goes down to Simi3
The fire opens, the fire continues, and Simi rolls in boiling water, so it's not easy to make a pot, about 10 minutes4
When there's a level of transparency on the outside, get some water and wash it5
When the boiler boils in the pot, then it's boiled in Simi again, and the fire turns out, and it stirs up, and when Simi has a little bit of the white core left, turn off the fire, and put a cap on it for a while, the white core disappears6
COOKED SIMI TO WASH WITH COLD WATER, WASH A FEW MORE TIMES AND SOAK IN ICE WATER7
Mango cut big, cut the cleaver. It's easy to get fruit8
The fruit is taken and placed in the glass container of the Eastwood Wallbreaker with milk9
Switch to the power and choose the "mix" program to get the mango in the mud10
Cooked Simi into the bowl11
Add mango milk12
Just put on the cut mangoMango Simirou Make Tips
IT'S VERY IMPORTANT FOR SIMI TO WARM THE POT, OR IT'LL BE A POT OF FRESH WATER