What's the difference between rubbing ice powder by hand and mixing ice powder with powder?

The traditional ice powder is made by rubbing ice powder seeds in water with gauze, which tastes q-elastic, tastes tender and smooth, and smells stronger. The fragrance of the powder is light and the texture is hard. It needs to be opened with a spoon like pudding. The most intuitive way to distinguish is to look at bubbles: there will be small bubbles when you rub ice powder by hand, and the color is yellow.

Expand the data and make handmade ice powder.

The materials are as follows:

80g ice powder seeds, 8g lime powder, cold boiled water 180ml (water for lime), cold boiled water 1L (water for ice powder), 30g brown sugar, raisins, peanuts and black sesame seeds.

Steps:

1, add 150ml of water to lime, stir evenly, let it stand until it is completely precipitated, and take the supernatant for later use.

2. Find a gauze bag, put the ice powder seeds in it, and knead it slowly in cold boiled water for 5- 10 minutes.

The principle is that ice powder seeds ooze gum when they meet water, and more and more hands are rubbed. When rubbing, you can obviously feel that the gauze bag is getting tighter and tighter. The more gum, the denser the ice powder will be.

3. Take out the gauze bag and filter the ice powder slurry. Although it is wrapped in gauze, there are still some impurities in it. You can filter it with gauze again.

4. Slowly add the previously prepared lime water into the filtered ice powder slurry, and stir while adding.

5. Stir well and let it stand for 2-3 hours, and the ice powder will condense into ice. Ice powder will be as elastic as jelly after solidification, and the color of ice powder rubbed by hand will be slightly yellow, which is a normal phenomenon.

6. Add a small amount of boiling water to the brown sugar and stir until it melts. 7. Pour the brown sugar water on the ice powder and sprinkle with raisins, peanuts and sesame seeds. In addition to these ingredients, you can also add Ciba ice powder, or add fruits, tortoise shells, sago and so on.

Tip: 1, be sure to pay attention to the ratio of lime to water.

2. When lime water is poured into slush, pay attention to stirring while pouring.

3. It tastes better in cold storage after it is made.

Maybe you have some concerns when you see limewater, please learn more about it. Don't be afraid. In fact, lime is used in many traditional foods, and its component is calcium hydroxide. Lime water will release some calcium ions. Pectin molecules separated from ice powder seeds can be held together and frozen under the action of calcium ions and alkaline limewater.

Refer to Baidu Encyclopedia-Traditional Ice Powder

Baidu encyclopedia-food grade calcium hydroxide