Jasmine onye anaghị eri anụ gelatin jelii ntụ ntụ (Aiyu jelii) tii afụ

Nkwadebe Akụrụngwa:Ngwakọta Tii Jasmine na-esi ísì ụtọUsoro ịsa mmiri: Oke tii na mmiri bụ 1:30, ma mgbe ekpochachara tii, oke ice na tii bụ 1:30 (tii: ice=1:10). Wunye 20g tii, tinye 600ml nke mmiri ọkụ (mmiri okpomọkụ 70-75 ℃), wee simmer maka nkeji 8. Cheta ka ị kpalite ma kpochaa akwụkwọ tii ahụ ka ọ gafere ọkara nke usoro nkwado ahụ, wee tinye 200g nke ice cubes na ofe tii. Mee ka ọ dị ntakịrị ma wepụ ya. Atụ aro iji n'ime awa 4 (rịba ama: nha tii na mmiri dị ntakịrị, nke a na-ebelata nke ofe tii eji).

Nkwadebe nke akụrụngwa: obụpdeAnụ jeliintụ ntụ kristal: oke nkeGelatin anaghị eri anụ ntụ ntụ oyi kpọnwụrụna mmiri bụ 1:10. Buru ụzọ gwakọta ntụ ntụ na ntakịrị mmiri, sie mmiri nke ọzọ, wee gbadaa ọkụ. Wunye pasta ahụ n'ime ite ma sie ya maka nkeji abụọ. Mgbe esichara, tinye jasmine kwesịrị ekwesị, tinye ya n'ime akpa ma hapụ ya ka ọ dị jụụ [refrigerate maka ihe dị ka ụbọchị 2]..

Gwakọta otu iko, were 250 mlNgwakọtatii jasmineofe, 30 mlNgwakọta ogologo mmanụ aṅụ, tinye ice na akara ahụ, ọ bụrụ na ezughi oke, tinye mmiri na akara (ma ọ bụ tinye mmiri dị ọcha na 600cc), ma maa jijiji nke ọma..

Wepụ iko mmanya, tinye 90g nkejasmine Gelatin onye anaghị eri anụ jelii, ma wụsa tii a kwadebere.