How to cook brown sugar pearls until they are elastic and soft?

1, 500g of Zhao Quanhong sugar pearl (No.8)

2, chasing Gansuyuan black syrup 240g

3. Kaohsiung Fengxiang Black Syrup 160g

operation sequence/order

1, put 2000cc of water in the pearl pot.

2. Press the schedule adjustment key, and set the bead boiling time to 30 minutes and the bead stewing time to 30 minutes.

3. Call back the step of boiling water and press the start button.

4. After the water is boiled, put 500g pearls into the pot.

5. Stir until the granules are clear, and cover them.

6. After a period of time, open the lid, stir it a little and put it back. (It is recommended to stir pearls twice on the way to make them taste better. )

7. 30 minutes after cooking, filter the water with a strainer.

8. Pour the pearls directly into the pot, and don't rinse them.

9. Add 240g bamboo stick Suyuan black syrup, 160g Kaohsiung Fengxiang black syrup and 50cc direct drinking water to the pot filled with pearls, and stir for several times.

10, cover and cook for about 5 minutes.

1 1. Open the lid and observe the viscosity of brown sugar. It's better to have gold bubbles.

12, you can see that the brown sugar pearls begin to thicken when stirring.

13, press the button of pearl stew, and stew for 30 minutes before use. Braised pearls should be kept warm until they are used up.

Note: Boiled brown sugar pearls must be kept warm and can be preserved in water to prolong the preservation time.