How to make dew and dew, cool and cool, cool down

Mist, dew, and ginseng are 3 popular refreshments in many regions in Vietnam and today anyone can enjoy this dish at home with convenient ready-to-drink powder packs. Join lassho.edu.vn to find out information and how to make 3 cool mists and flutes.

How is the difference between the dew and the dew?

Dew mist flute dew ginseng mist

Dew sa, flute dew, ginseng dew are all 3 types of jelly with cool properties, often used as cooling dishes and have many good uses for health.

However, in addition to having different names, these 3 types of jelly have very different colors, textures, materials, uses, …

• Mist Sa is a white jelly, made from seaweed and is quite hard compared to the other two types. And is often added to teas, or even milk teas.
• Dew flute is a type of jelly with a pure black color, made from the mistletoe tree. Usually eaten with sugar, coconut milk or added to tea and milk tea.
• Ginseng mist is a natural green jelly, which is frozen from the juice of ginseng leaves. This dish is usually eaten with sugar and banana oil, or coconut milk.

How to make dew

Prepare
25 minutes Implementation
30 Minutes For
2 – 3 people

Mist ingredients

• 1 pack of dew powder 25g
• 1 liter of water

Note: You can increase or decrease the amount of water from 1-2 liters of water depending on whether you want to eat hard or soft dew. If the amount of water increases, the dew will be softer.

Mist ingredients

How to make dew

Step 1Mix powdered mist

Mix powdered mist

First, you slowly put the sachet powder in 1 liter of water, just pour it in and stir it with your hands. Then let it rest for about 20 minutes for the dough to rise.

Step 2Cooking dew

Cooking dew

You put the pot of mist sa mixed on the stove and start stirring the mixture even when the water is not boiling.

When the water starts to heat and boil, stir well with your hands and turn the heat to medium to avoid burning at the bottom of the pot. You boil the mixture until you see foam, thicken and thicken, then turn down the heat to the lowest and stir over low heat.

Note: If you like to eat sweet, you can add 50g sugar or 1 small rock sugar.

Finally, you take out all the foam in the pot and pour it into a mold or glass container. When you put it out of the mold, you will see foam floating again, use a patch to gently remove all the foam.

You leave the mixture outside for about 1-1.5 hours to let the mixture cool completely and then put it in the refrigerator for 1 hour to cool and freeze the frost. If you leave it outside, you can wait 1.5-2 hours to enjoy it.

Step 3Finished product

Mist after cooking

When eating dew sa, you just need to cut it into squares and add sugar, shaved ice or coconut milk. In addition, you can enjoy with é seeds, ginseng dew, flute dew or process into tea dishes such as tea dew sa with pomegranate seeds.

How to make flute mist

To make flute mist from flute powder, first mix 1 bag of flute powder with 100g of sugar and mix well. Then you boil 800ml of water, when the water boils, turn down the heat and add the mixed mist powder.

Then you stir continuously until you see the mixture begin to thicken, just stir for another 3-4 minutes and then turn off the heat. Finally, you choose a bowl, glass box or mold to quickly pour out the frosting, cover the food and put it in the refrigerator for 2 hours to be used.

Mist after cooking

When eating dew, you can eat with sugar, shaved ice or coconut milk. And note that you don’t need to add banana oil because the powder already has enough flavoring.

How to make ginseng mist

The way to make ginseng mist is also quite simple and the ingredients are also easy to find. You need to prepare 500g of hairy ginseng dew leaves and 4 liters of cold water. First you need to use scissors to cut ginseng leaves and put them in 4 liters of water, crush them with your hands.

The crushing of ginseng leaves is completed when the leaves are no longer or paler than the original green color, and the dark green mixture is foamy and viscous. The last step is to pour the mixture through a sieve or mesh bag to filter the ginseng residue and remove the floating foam. Let the mixture rest for 2 hours at room temperature or in the refrigerator.

Mist after cooking

When eating, you add 5g of sugar, ice or coconut milk to enjoy. In addition, you can also add ginseng dew to the tea, which is also very interesting.

Above is how to distinguish and how to make 3 types of jelly, dew, and dew that you can make at home. What are you waiting for without making this refreshing dish for the whole family.

lassho.edu.vn