Thai Red Agate(tai shi hong ma nao )

Thai Red Agate

Introduction:

"Because I'm making water in a Thai restaurant, I'd like to tell you a beautiful and delicious Thai red agate."

Production steps:

Step 1: peel the horse's hoof and cut it into about one centimeter pieces

Step 2: put in Thai brown sugar water that can soak all the horseshoe granules, and wait for three minutes for the color to enter the horseshoe

Step 3: find a fresh-keeping bag, add three spoonfuls of cassava powder into the fresh-keeping bag, drain out the excess brown sugar water from the horseshoe, and then pour it into the fresh-keeping bag. Then start to hold the mouth of the fresh-keeping bag and shake it until the horseshoe grains are clear (if it sticks together, separate it by hand), and let it stand for three minutes

Step 4: add proper amount of water in the pot and boil it. Pour the horseshoe with powder into the boiling water. After boiling for two minutes, take out a piece of cold water to see if the horseshoe is transparent. If there is any white powder, continue to cook for half a minute and pour it into the filter to wash the cold water (the horseshoe in the pot does not look transparent. Once boiled, the cold water will be transparent)

Step 5: This is a good horseshoe. When you eat it, you can add some sugar water, coconut juice, guiling paste and red beans. Just like it. This is a Thai sweet Thai red agate

Materials required:

Horseshoe: right amount

Cassava powder: right amount

Thai brown sugar water or rose syrup: moderate amount

Fresh keeping bag: 1

Note: make sure to use cassava powder and boil it in boiling water

Production difficulty: unknown

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Tai Shi Hong Ma Nao