The iced Sydney ostrich

The practice of ice-cream oscillations is not so difficult, it is the bubble problem in the oscillation itself, which directly affects the taste of the oscillation. The blistering time and water temperature of the oscillating nests are subject to appropriate adjustments depending on the age of the oscillation, variety and seasonal cooking methods。

Recipe Recommendations

bird's nest 3-5 grams
rock sugar appropriate amount
Sydney one
red dates the 2
longan 1-2 one
lotus seed 1-2 one
Lily 2-3 grams

fruity
steamed
an hour
ordinary

Steps for The iced Sydney ostrich

They'll be ready to bubble with pure water, and warm water's about 40°C to poach. It's also thicker if your osmosis is larger than eight centimetres. It takes one or two more hours to soak, but it is also contained within 10 hours。

Then it's easy. First, we'll flatten Sydney and make a pear box。

Make a pear box, put out a space in the middle of the pear, and be careful not to dig too thin, and then it'll steam。

Joined in a ready wash of red-tree or something, added to the ice cream, and finally covered in pear. A small amount of pure or mineral water may be added, bearing in mind that not too much water may come out of the pear when it is steamed。

Finally, pear boxes can be boiled or evaporated in a pot, but the pear boxes collapse in the middle of a fire, and swallow nests can't be too hot. It'll be ready in about an hour。