Wine osikapa dumpling Peach

Nkwadebe akụrụngwa:NgwakọtaUsoro nkwadebe tii Jasmine Fragrant:

Oke tii na mmiri bụ 1:30, na mgbe ehichapụchara tii, oke ice na tii bụ 1:10 (tii: ice=1:10)

Wụsa akwụkwọ tii 20g, tinye 600ml nke mmiri ọkụ (na 75 ℃), wee simmer maka nkeji 8. Kwuo ntakịrị n'oge usoro nkwado

Mgbe ị kpochara akwụkwọ tii, tinye 200g nke ice cubes na ofe tii wee kpalite ntakịrị ka ewepụta ya.

Obụpde obere osikapa osikapa: oke nke obere osikapa na-ekpofu na mmiri bụ 1: 6-8 (a na-edozi oke mmiri dịka ọnọdụ dị adị). Mgbe esichara mmiri ahụ, wụsa ntụ ọka osikapa n'ime ya. Sichaa ya n'ọkụ dị elu nke 3500w. Mgbe obere osikapa na-ekpo ọkụ na-ese n'elu (obere ntakịrị mmiri ọṅụṅụ kpọmkwem nwere ike ịwụnye n'ime ya ka ọ dịkwuo ike), sie ya maka nkeji abụọ ọzọ, gbanye mmiri ahụ ma saa oyi. Wụsa mmiri ahụ ka ị nweta oke sucrose kwesịrị ekwesị (a tụrụ aro iji ya n'ime awa anọ)

Nzọụkwụ: (1) Ghichaa 30g nke mkpụrụ osisi ọhụrụ, (2) Tinye 1 spoonful (40g) nke Mixue mmanụ aṅụ peach puree, (3) 5ml nke Mixue sucrose sirop, (4) 5ml nke Mixue oyi kpọnwụrụ lemon ihe ọṅụṅụ, (5) 40g Gwakọta mmanya vine, (6) 250g ice, (7) Tinye 50ml nke ofe jasmine, (8) Tinye mmiri dị ọcha n'uju. ọnụ ọgụgụ, ma tinye na shaker (ma jijiji nke ọma)

Tinye 0.7 tablespoon kristal bọọlụ (40g) n'ime iko mmepụta, na 1 tablespoon osikapa dumpling (55g) n'ime iko (jiri mkpụrụ osisi ọhụrụ na piich chọọ ya mma)