The rain stopped, the high temperature flash! At that time, in addition to air conditioning, cannot lack most is sweet sweet and cool drink! Calories, loud gurgling, royal tribute tea, fresh taro fairy... In the downtown business prosperous, everywhere the dessert, drinks store shopping center. Drink drink raw material can match to a different taste, often let we choose to supplement different ingredients.

QQ love jade, coconut, taro, sees, bone, every kind of taste is different, but can't say what is the raw material to make, the name seems to be some kind of fruit food made of? In fact, they are all made of natural plant as raw material, through the extraction and fermentation, supplemented by colloid and made a jello.

coconut

Konjac colocasia sees

Natural coconut is composed of coconut virgin pulp through microbial fermentation and form a kind of product. Besides delicious, it is also a kind of very good food reducing weight, because coconut itself mainly of cellulose, it cannot be digestion and absorption by human body, it can enhance gastrointestinal peristalsis, promote digest, a lot of good to the body.

    But the liquor stores on market now most USES is "high-fiber coconut", is added sugar, acid and colloid and become a jelly-like gel products.

    konjac

    Also known as konjac on market, looks like jelly, eat up and resilient. Liquor stores on market using the konjac gum, derived from konjac, direct access plant name.

    Konjac is a kind of growth at an altitude of 250 meters, 2500 meters of araceae plants, used for edible part is the underground tubers. Konjac tuber contains abundant starch polysaccharide and konjac, konjac polysaccharide is to make konjac elastic material. But direct consumption of raw konjac can cause acute poisoning, serious can be deadly, therefore, it must go through grinding, steaming, washing processing methods, such as processed konjac powder, then add lime can be solidified into a jelly-like appearance. In addition, it is the same as the source of the konjac filament, so also can burn or stew, do dishes.

    colocasia

    Don't think that is our common taro at ordinary times, it is to belong to yam (yu) dioscorea plant, Chinese name is called (sh ē n) potato refs. General white potato, in southern China are often treated as "yam medicine"; Taro dessert shop, has a unique vanilla fragrance, is a variation of potato cultivation refs. Is different in different regions of southeast Asia, the name call, for example colocasia English name is Purple, mot or Ube, bohol Philippines province Ubi - Kinampay (can also be referred to as "Kinampay) belongs to the good varieties of colocasia, another kabus - ok, iniling, tamisan, baligonhon, binanag belong to Ube of different species.

    Also some dessert shop not with potato chips, but the purple potato. Because rotary flowers purple potato is purple, texture and is similar to ube, when so many shops in the production of colocasia snack will join purple potato who sucks, the passage of time is often confused.

    sees

    Also called sees is frozen. Also presents the gel, but with coconut and konjac, sees the main raw material comes from the ocean of red alga extract, belongs to a kind of AGAR, can be the cause of the solidification is that it itself is rich in gelatin.

    Love jade

    Love jade is a kind of plants of the genus belonging to the moraceae figs, fresh looks similar to the figs, usually grows in Taiwan. Taiwan that sell on the market is generally dry, love jade hairs turned inside out, with a knife scrape, making ChengAiYu powder. When to eat, with gauze wrapped in love jade powder boiled, until the water become stiff pale yellow, rubbing with love jade powder gauze, the pale yellow liquid of viscous refrigerate, 1 to 2 hours after forming, become pale yellow jelly. Eat at home, according to taste in the honey, lemon water, brown sugar to taste.

    sago

    Has nothing to do with m, but with the west valley coconut (Metroxylon sagu) made from starch. West valley, coconut and coconut belong to palm, native to southeast Asia, appearance looks like coconut and palm. Savings in the west valley coconut stem many starch, the starch "scrape" down, washing, put a put, air drying, when haven't completely dry it ah wave becomes sago, bead will be bigger, after cooked is often used to increase the simple sense of dessert.

    This product

    Also called bone is frozen. This product is a tradition in guangdong area between fujian and Taiwan summer dessert. Raw materials used are labiatae grass jelly (Mesona chinensis), China Taiwan, also called bone Ma Xin region, this product is frozen so the name. Method is very simple, use the bean jelly grass leaf after dry boil water, then add starch, cool after will condense into shape with cold.

    Ice powder

    Brown sugar ice powder is in the southwest of sichuan, yunnan and other provinces of common street cool snacks, skin clear, smooth taste, fresh and delicious.

    Make ice powder can be solidified into a frozen mainly pectin, and provide the pectin is solanaceae false acid pulp (Nicandra physaloides). False acid pulp is one of the common weeds, the biggest characteristic is shallow blue ribbon purple bell-shaped flowers, and expands into small lanterns as sepals. When making ice powder will be false physalis seed soaked with water, take leach liquor as the limewater, quiet place for a while will be set. Brown sugar ice powder, that is, add brown sugar water.