The delicious ingredients in dessert drinks are natural plant extracts

As soon as the rain stopped, the high temperature came! At this time, in addition to air conditioning, the most indispensable is sweet sweets and cool drinks! Da Kasi, Gulu Gulu, yukegong tea, fresh taro These desserts and drinks can be found everywhere in the downtown commercial areas and shopping centers The raw materials can be matched If we want to drink different tastes, we will often choose to match different ingredients QQ coconut, Aiyu, taro round, cold sky, fairy grass, each taste is different, but can't say what is the raw material, it seems that the name is a kind of food made of fruit? In fact, they are made of natural plants as raw materials, extracted or fermented, supplemented by colloid and made of a gel Konjaku konjac is a kind of natural coconut which is produced by the fermentation of coconut original pulp In addition to delicious, it is also a good diet food, because the main component of coconut itself is cellulose, which can not be digested and absorbed by the human body, but can enhance gastrointestinal peristalsis, promote digestion, and have many benefits for the body But most of the drinks shops on the market now use "high fiber coconut", a gelatinous product similar to jelly, which is composed of sugar, acid and colloid Konjaku is also called konjac in the market It looks like jelly and tastes tough Konjac gum is used in the drink shop on the market, which is extracted from konjac, so the plant name is directly used Konjac is a kind of Araceae plant that grows at an altitude of 250m-2500m Its edible part is the underground tuber Konjac tuber is rich in starch and konjac polysaccharide, konjac polysaccharide is the elastic material of konjac However, direct consumption of raw konjac can cause acute poisoning, which can cause serious death Therefore, it must be processed by grinding, cooking, washing and other processing methods The processed konjac powder can be solidified into a jelly like appearance after adding lime In addition, it comes from the same source as konjac silk, so it can be cooked or stewed to make dishes Don't think taro is the common taro in our daily life In fact, it belongs to the genus Dioscorea in the yam family Its Chinese name is "Shenn" potato The common white sweet potato is often used as "Huai yam" in South China; the sweet potato in the dessert shop, with unique vanilla flavor, is a variety of sweet potato cultivation In different areas of Southeast Asia, the name of taro is different For example, the English name of taro is purple yam or Ube UBI kinampay (also referred to as kinampay) in Bohe province of the Philippines is a good variety of taro In addition, kabus OK, iniling, tamisan, baligonhon, binang, etc are all different varieties of taro There are also dessert shops that use purple potatoes instead of ginseng potatoes Because the purple potato in the family Convolvulaceae is also purple, and its texture is similar to that of taro, so many shops will add purple potato to make taro snacks, which is often confused over time Cold weather is also called cold weather It is also gelatinous, but unlike coconut and jelly, the main raw material comes from the red algae extract from the ocean It is a kind of agar, which can solidify because it is rich in colloid Aiyu Aiyu is a plant belonging to the genus Ficus in mulberry family When it is fresh, it looks like a fig, and generally grows in Taiwan Generally, the products sold on the Taiwan market are dried Turn out the fluff inside the jade and scrape it off with a knife to make the jade powder To eat, use gauze wrapped with Aiyu powder to cook until the boiling water thickens and yellowish Knead the gauze with Aiyu powder, put the thick yellowish liquid in the refrigerator and refrigerate it It will take shape after 1 to 2 hours and turn into a yellowish jelly When eating at home, you can add honey, lemonade and brown sugar to taste according to your own taste Sago has nothing to do with rice It's made from starch produced by metroxylon sagu Xigu coconuts and coconuts belong to the palm family They are native to Southeast Asia and look like both coconuts and palms There is a lot of starch in the stems of Xigu coconuts People scrape the starch down, wash it, put it in the air, and then shake it and shake it until it is completely dry When it is cooked, it will become bigger It is often used to increase the texture of sweets Xiancao is also called Xiancao freeze Burning fairy grass is a traditional dessert in summer in Fujian, Taiwan and Guangdong The raw material used is Mesona chinensis of Labiatae, which is also called Xiancao in Taiwan and Maxin of China Therefore, Xiancao jelly is named The production method is very simple Boil the water after drying the stems and leaves of Liangfen grass, add starch, and it will freeze after cooling Ice powder, brown sugar and ice powder are common cool snacks on the streets of southwest provinces such as Sichuan and Yunnan They are crystal clear, tender, fresh and delicious It is mainly pectin that makes ice powder freeze, and the one that provides these pectins is Nicandra physalides of Solanaceae Pseudoacid syrup is a very common kind of weeds Its main characteristics are bell shaped flowers with purple spots in light blue and sepals like small lanterns When making ice powder, soak the seeds of the fake acid pulp in water, take the leaching solution and add lime water, etc., which will solidify after standing for a while Brown sugar ice powder is to add brown sugar water.