Cooking Steps

1. 

   Step1:The raw materials are ice powder seeds, turbid lime slurry (add 300ml of water into quicklime), clarified lime water filtered by a small cloth bag (take 250ml), and brown sugar boiled and filtered by adding a small amount of water.

2. 

   Step2:Put the ice powder seeds into a small cloth bag. Wash them. Put them into the cold boiled water and rub them until the acid pulp is completely rubbed. The water becomes thick.

3. 

   Step3:Take 250ml of clear lime water and pour it into the acid slurry slowly. Pay attention to mixing evenly. Use two containers to pour it in alternately. Add lime water while mixing. Pay attention to the change of the color and shape of the acid slurry at the same time. The proportion of lime water is very important. If it is less, the taste is more sticky. If it is more, the color turns green, and the phenomenon of water evolution appears.

4. 

   Step4:Add brown sugar, rose wine, etc. This ratio is very good after freezing and cold storage.

5. 

   Step5:Thank you for your collection. The proportion of raw materials has been adjusted more accurately. So I edited it again. If you like soft and smooth taste, you can add 50 to 100ml cool boiled water into 250ml clear lime water. If you don't like too many bubbles in it, you can wait for the bubbles to dissipate (for a long time) and then mix with lime water.

6. 

   Step6:After cold storage, the jelly feels instant. The taste has stepped up. I like that it can be made into a square. Hahaha. It can't be broken overnight.