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)

Wunye 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-ekpofu 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 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 nke Mixue. Gwakọta mmanya na-aba n'anya, (6) 250g nke ice, (7) Tinye 50ml nke ofe jasmine, (8) Tinye mmiri dị ọcha n'ọ̀tụ̀tụ̀ zuru ezu, tinye n'ime ihe na-ama jijiji (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)