Almond Tea

Almond Tea

Introduction:

Production steps:

Step 1: soak sweet almonds in warm water for several hours in advance and glutinous rice for two hours.

Step 2: peel the almond skin, rinse it with water, and pour it into the blender together with the soaked glutinous rice to make the almond rice paste; or add water directly into the blender to make the almond rice paste, and then put the glutinous rice powder into the bowl, pour in some warm water, and stir it to make the glutinous rice water, which will be very even after a while (try to use warm water, too hot and cold water is easy to come out) So the almond paste and glutinous rice water are ready.

Step 3: spread a piece of clean gauze on the big bowl, pour the beaten almond rice paste into the gauze and filter it. After filtering, the extruded almond paste is made. (this step is to make the almond tea taste delicate and smooth, if you don't care about the taste, this step can be omitted. Don't throw away the filtered almond dregs. You can put them in porridge or cook them in rice.

Step 4: pour the almond rice paste into the casserole, then add 2 bowls of water, heat over low heat, stir from time to time in the middle to prevent sticking to the casserole; after boiling, add rock sugar, wait for the rock sugar to melt, and then continue to cook until the soup is a little thick, or the concentration you like.

Materials required:

Almonds: 100g

Glutinous rice: 50g

Water: moderate

Bean paste: right amount

Jujube: right amount

Raisins: moderate

Fresh fruit: right amount

Honey: right amount

Oil: right amount

Note: soak dates and raisins in advance

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: Original