Preparation method of Tu Fuling paste

Poria paste is made by boiling coix seeds and mixing them with milk, then simmering them over low heat to make a paste. It was a health food used in the ancient palace. Poria paste can nourish the stomach and intestines.

How to make Tu Fuling paste

Wash all the Poria cocos, Imperata cylindrica, Phragmites australis, and dried sea coconut flakes. Put it into the pressure cooker, pour in 2000ml of water, and pressurize for 30 minutes!

Sieve the Poria water twice, and let about 150ml of the Poria water cool down.

After it cools down, pour it into the white jelly and mix until no dry powder can be seen in the white jelly.

Then pour the remaining Poria water and the sufficiently mixed white jelly into the large iron pot, turn on the fire and continue to boil. During the period, keep stirring clockwise to prevent it from sticking to the pot! After boiling, cook for another one to three minutes to allow the cold skin water to be completely mixed.

Sift the powder once to filter out the bubbles, pour it into a sealed jar, let it set into Poria paste, spread it to cool, and then put it in the refrigerator to chill. A bowl of delicious and tasty Tu Fuling paste is ready!

Add salad dressing and sugar in a pot, slowly heat until the sugar dissolves, stirring constantly! , turn off the heat after it boils slightly, let it cool and pour ice on it to enjoy the Chinese yam paste, it has a unique flavor!

Tips

1. The Fuling water must be sieved into powder.

2. If you don’t buy reed root and imperata root, you can ignore it.

3. In step 4, the water for making Fuling Liangpi must be boiled and stirred constantly to prevent it from sticking to the pan!

4. Pure honey or condensed milk can also replace salad dressing and red bean syrup.

5. Sieve the cooked Fuling Liangpi water to remove some foam, and the finished product will be smoother and have no pores.