Practice and formula of Xiancao

1. First pour 35g of bean jelly into a large basin, add 30g of sugar and mix well, then add 100g of cold water. When adding, stir with eggs until there are no particles.

2. Pour 800g water into the pot. After the water is boiled, pour in the prepared Cao Xian sauce and mix well with the eggs. It will be gelatinous at first, and it will become very bright after mixing evenly. After stirring, pour all the Cao Xian liquid into the pot, and stir in one direction while burning to prevent caking. After boiling, pour the Cao Xian liquid into the basin for later use.

3. Next, adjust the soup base and add 200 grams of coconut milk, 200 grams of milk, 80 grams of yogurt, 60 grams of whipped cream and 50 grams of sugar to the basin. Stir well and put it in the refrigerator for refrigeration.

4. In the process of burning grass to cool down, you can cook some sago and taro. Boil sago first, add some water to the pot and bring to a boil. Add sago when boiling and cook for about 15 minutes. Cook sago until the color becomes transparent and there is a little white core inside. Turn off the heat and stew for another 20 minutes. Stuffy until the color is completely transparent, take out the cold water and the sago is cooked. Then cook some taro balls.

After cooling, the burnt grass will solidify. Cover the basin with a chopping board, buckle the solidified charred grass upside down outside the basin, then cut it into small pieces with a knife and put it in a bowl to eat directly. The grass burned by the finished product is bright, tender and smooth, which melts in the mouth, very elastic and not fragile.

6. Next, make a Cao Xian fruit bowl, prepare Cao Xian, sago, taro and fresh fruit, put some Cao Xian at the bottom of the bowl, and put some sago, taro and some fruits. Take watermelon, mango and red dragon fruit as fruits, and put some honey red beans on them. Finally, pour it into the soup base that has been refrigerated in the refrigerator.