Mixue Nata de coco Concentrated Strawberry flavor aki oyibo anụ jelii mkpụrụ ihendori jam ihe maka mmiri ara ehi tii milkshake deco

Mkpụrụ vaịn yogọt

Nkwadebe ihe eji eme ihe: yogọt mmepụta bụ nke a: 1. Were 50 grams nke C40 Na-abụghị mmiri ara ehi ude na kpoo gram 50 nke mmiri iji gbasaa.2. Tinye gram 150 nke ice cubes ma tie ya nke ọma na igwe sanding ruo mgbe ọ nweghị ihe ọ bụla.1. Tinye 100 grams nke yogọt ntụ ntụ ma tie ya nke ọma na igwe okpu mmiri ara ehi.2. Jiri ya n'ime ụbọchị 2, tinye ya na friji, mechie ya ma chekwaa ya na akpa ifuru

Usoro 2: Mmiri ara ehi nwere ihe ọṅụṅụ 100g: Ihe ọṅụṅụ acidic na-esi ísì ụtọ 100g=[1:1]=[mmiri ara ehi nwere ụtọ pụrụ iche nwere ihe ọṅụṅụ mgbe emechara refrigeration: Ihe ọṅụṅụ acidic na-esi ísì ụtọ] Tinye ya na blender ma mee ka ọ dị elu maka 30 sekọnd ruo 1 nkeji (elu ruo nkeji 2) [Atụnyere iji n'ime ụbọchị 2, nchekwa refrigerated ma ọ bụ mechiri emechi, nwere ike iji akpa ịchọ mma]

Nkwadebe akụrụngwa: Mixue Jasmine Fragrant Tea Preparation Usoro: Oke tii na mmiri bụ 1:30.Mgbe ị kpochara tii, tinye ice cubes na nha nke akwụkwọ tii bụ 1:10 (tii: ice=1:10)

Wunye akwụkwọ tii 20g, tinye 600ml nke mmiri ọkụ (mmiri okpomọkụ 70-75 ℃), wee simmer maka nkeji 8.Tinye ntakịrị ihe n'oge usoro nkwado ahụ, nyochaa akwụkwọ tii, ma tinye 200g nke ice cubes na ofe tii.Mee ka ọ dị ntakịrị ma wepụ ya

Wepụta iko nke na-eme ice ice, gbakwunye 250g nke ice cubes (3-4 mkpụrụ vaịn ojii, ego kwesịrị ekwesị zuru ezu), 100ml ofe tii jasmine na 70g nke ihe ọṅụṅụ mkpụrụ vaịn, ma jikọta ọnụ na onye na-eme ice ice maka 10-15 sekọnd. (cheta ka ị kpalie nke ọma)

Wepụ iko ngwaahịa ahụ, gbakwunye 40g nke bọọlụ kristal mbụ na 50g nke obere aki oyibo [kpachara anya iji colander, ọ bụghị mmiri shuga]

Tinye 100g nke yogọt na iko wee gbakwunye ice tii mkpụrụ osisi emere na nzọụkwụ mbụ.