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1
Prepare the ingredients. -
2
Put 1500 grams of water and 10 grams of white fungus in the pot. -
3
➕50 grams of rock sugar. -
4
Bring to a boil over medium heat, then reduce to medium to low heat and simmer for about 15 minutes until the white fungus soup becomes thick. -
5
Take 1100g of cooked white fungus soup ➕60g of white jelly and mix well. -
6
Bring to a boil again and then turn off the heat. -
7
Pour it into a container and let it solidify. -
8
Cut into small pieces. -
9
Wash and cut the fruits. -
10
Pour the white fungus jelly into the bottle. -
11
Put in fruits separately. -
12
Add purple sweet potato rice balls and ruby water chestnut rice balls, and pour in sugar-free sparkling water. -
13
Picture of the finished product. -
14
Picture of finished product. -
15
Picture of finished product. -
16
Picture of finished product. -
17
Picture of the finished product.
Tips
1. Each brand of white jelly has a different ratio of gouache and white jelly, so the white jelly used will be different. Please put it according to the ratio of the brand you purchased, otherwise it will not solidify.
2. Choose the fruit you like. The drink bottle is 500ml. This recipe can make 5 bottles.