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How do you cook pearls so that they don't stick?

Boil the black sugar cubes in clear water until the sugar completely melts away from the heat. After the black sugar water cools, add in the cassava powder and mix well. Until the diamond powder is reconciled to a flow-like and non-flow state, take about 1 gram of paste and rub it into a circle with the palms of both hands, and then put it into the diamond powder prepared in advance. After all, let the black pearl roll in the diamond powder covered with dry powder, and finally use the powder sieve to remove the excess dry powder and set aside.

Pour the pearls into the pot. Bring it to a boil over high heat, then cook over medium heat for about 15 minutes, stuffy for half an hour. Then take out the boiled pearls. Take it out in ice water for half an hour. Boil 120 grams of brown sugar in 210 grams of hot water to make brown sugar water. Boil it slowly. Boil the soup until the sweat is thick with silk. Pour the previously boiled pearls into the pan. Cook it for another five minutes.

In the process of cooking, stir the pearls every 3 to 5 minutes to avoid uneven cooking range and avoid sticking to the bottom of the pot. After cooking for 20-30 minutes, turn off the heat and stay stuffy for another 20-30 minutes. After boredom, rinse immediately with water at room temperature to a hot temperature, then stir in the sugar until it is completely dissolved into sugar water. In this way, the Q degree of the pearl can be maintained, and the sweetness can also be added to the pearl.

How do you cook pearls?

Method / step 1 step 5 step by step read step by step first boil the boiling water with an induction cooker. The less the water, the more sticky the pearls will be, so there must be more water. Gently put the pearls into the pot evenly. If you pour them together, it is easy to agglomerate. After pouring, the pearls will sink to the bottom and stir gently clockwise. It floats after a few minutes, and then boils for 10-15 minutes, stirring gently in the middle. Be patient.

Put 2000cc water in the pearl pot. Press the progress adjustment button to set the time for boiled pearls for 30 minutes and braised pearls for 30 minutes. After the water boils, add 500g pearls to the pot. Stir until the particles are clear, cover back. After cooking for 30 minutes, use a filter basin to filter out the water. Without rinsing, pour the pearls back into the pot.

Pour the pearls into the pot. Bring it to a boil over high heat, then cook over medium heat for about 15 minutes, stuffy for half an hour. Then take out the boiled pearls. Take it out in ice water for half an hour. Boil 120 grams of brown sugar in 210 grams of hot water to make brown sugar water. Boil it slowly. Boil the soup until the sweat is thick with silk. Pour the previously boiled pearls into the pan. Cook it for another five minutes.

Boil the water in a slightly larger pot, pour in the spare black pearls, boil the water again over high heat, turn it to medium heat for another 20 minutes, turn off the heat and cover and simmer for 30 minutes. Remove and rinse in clean water until completely cooled and drain. Drop the previously boiled water, replace it with fresh water and continue to boil.

Materials: packing the right amount of pearls. First of all, fire the hot pot and add a large amount of water to eight times that of pearls (depending on the number of pearls). The fire boils the water until it boils, and the water here must boil, otherwise the pearls will stick together very disobediently, and the water must boil.

Put 2000cc water 2 in the pearl pot and press the progress adjustment key, set the time to boil the pearl for 30 minutes, braise the pearl for 30 minutes and wait for the water to boil, add 500g pearl 4 to stir until the particles are clear, cover back and boil for 530minutes, use the filter basin to filter out the water 6 without rinsing, straight.

How to cook pearls

Method / step 1 step 5 step by step read step by step first boil the boiling water with an induction cooker. The less the water, the more sticky the pearls will be, so there must be more water. Gently put the pearls into the pot evenly. If you pour them together, it is easy to agglomerate. After pouring, the pearls will sink to the bottom and stir gently clockwise. It floats after a few minutes, and then boils for 10-15 minutes, stirring gently in the middle. Be patient.

Boil the black sugar cubes in clear water until the sugar completely melts away from the heat. After the black sugar water cools, add in the cassava powder and mix well. Until the diamond powder is reconciled to a flow-like and non-flow state, take about 1 gram of paste and rub it into a circle with the palms of both hands, and then put it into the diamond powder prepared in advance. After all, let the black pearl roll in the diamond powder covered with dry powder, and finally use the powder sieve to remove the excess dry powder and set aside.

Put 2000cc water in the pearl pot. Press the progress adjustment button to set the time for boiled pearls for 30 minutes and braised pearls for 30 minutes. After the water boils, add 500g pearls to the pot. Stir until the particles are clear, cover back. After cooking for 30 minutes, use a filter basin to filter out the water. Without rinsing, pour the pearls back into the pot.

Pour the pearls into the pot. Bring it to a boil over high heat, then cook over medium heat for about 15 minutes, stuffy for half an hour. Then take out the boiled pearls. Take it out in ice water for half an hour. Boil 120 grams of brown sugar in 210 grams of hot water to make brown sugar water. Boil it slowly. Boil the soup until the sweat is thick with silk. Pour the previously boiled pearls into the pan. Cook it for another five minutes.

First of all, fire the hot pot and add a large amount of water to eight times that of pearls (depending on the number of pearls). The fire boils the water until it boils, and the water here must boil, otherwise the pearls will stick together very disobediently, and the water must boil.

How to cook pearls

Gently put the pearls evenly into the pot, if poured together, it is easy to agglomerate, pour into the bottom will sink, gently clockwise stirring. It floats after a few minutes, and then boils for 10-15 minutes, stirring gently in the middle. Be patient. After the pearls become bigger, turn off the engine and put the lid on the pearl lid for 8-10 minutes. The pearl will sink and can only see black water.

Put 2000cc water in the pearl pot. Press the progress adjustment button to set the time for boiled pearls for 30 minutes and braised pearls for 30 minutes. After the water boils, add 500g pearls to the pot. Stir until the particles are clear, cover back. After cooking for 30 minutes, use a filter basin to filter out the water. Without rinsing, pour the pearls back into the pot.

Pour the pearls into the pot. Bring it to a boil over high heat, then cook over medium heat for about 15 minutes, stuffy for half an hour. Then take out the boiled pearls. Take it out in ice water for half an hour. Boil 120 grams of brown sugar in 210 grams of hot water to make brown sugar water. Boil it slowly. Boil the soup until the sweat is thick with silk. Pour the previously boiled pearls into the pan. Cook it for another five minutes.

First of all, fire the hot pot and add a large amount of water to eight times that of pearls (depending on the number of pearls). The fire boils the water until it boils, and the water here must boil, otherwise the pearls will stick together very disobediently, and the water must boil.

Boil the black sugar cubes in clear water until the sugar completely melts away from the heat. After the black sugar water cools, add in the cassava powder and mix well. Until the diamond powder is reconciled to a flow-like and non-flow state, take about 1 gram of paste and rub it into a circle with the palms of both hands, and then put it into the diamond powder prepared in advance. After all, let the black pearl roll in the diamond powder covered with dry powder, and finally use the powder sieve to remove the excess dry powder and set aside.