Boil pearls: boil the water in the pot (you can also boil it with brown sugar and sugar, so that pearls can be hung on the wall). Shake the pearl powder evenly and put it into a dry powder pot (the ratio of water to pearl is 10: 1). After the fire is boiled, turn to medium heat and cook for 15~20 minutes (stir occasionally to prevent the pan from sticking). Boiled pearls are poured into cold water and filtered twice.
Boil taro balls: boil the water in the pot, add taro balls, cook until the balls float (not too strong), and cook for another 3 minutes (or stew for a while). Pour the cooked taro into cold boiled water and filter it twice.
Boil sago: Boil the water in the pot, add sago and stir more. After about 15 minutes, you will see a transparent layer of sago outside. At this time, you can turn off the fire and stew 15 minutes. If the white heart is not completely transparent, continue to cook for 5- 10 minutes, and then stew for 10 minutes, it will become transparent.
Boil sago in water, pour it into cold water, and filter. (You can also cook sago with brown sugar to make brown sugar sago dew look like pearls. How long it takes depends on the size of sago. Generally, cooking twice and stewing twice will be completely transparent. ).
Boil red beans: Wash red beans (2-3 times). Then soak it for 30 minutes, drain the water, put it in a fresh-keeping bag and freeze it in the refrigerator for 4 hours (all frozen hard). Boil the water in the pot, pour in the frozen red beans, and then turn to low heat until the red beans bloom. (Cooking takes about 10 minutes. If you have a pressure cooker, you can wash it directly and cook it for 20 minutes.