Yogurt grapes

Raw material preparation: Yogurt production is as follows: 1. Take 50 grams of C40 Non dairy creamer and heat 50 grams of water to disperse. 2. Add 150 grams of ice cubes and beat evenly with a sanding machine until there are no particles. 1. Add 100 grams of yogurt powder and beat evenly with a milk cap machine. 2. Use it within 2 days, refrigerate it, seal it, and store it in a flower bag

Method 2: Milk containing beverage 100g: Flavored acidic beverage 100g=[1:1]=[Special flavored milk containing beverage after refrigeration: Flavored acidic beverage] Place it in a blender and stir at high speed for 30 seconds to 1 minute (up to 2 minutes) [Suggested use within 2 days, refrigerated or sealed storage, can use decorative bags]

Raw material preparation: Mixue Jasmine Fragrant Tea Preparation method: The ratio of tea to water is 1:30. After filtering out the tea, add ice cubes and the ratio of tea leaves is 1:10 (tea: ice=1:10)

Soak 20g of tea leaves, add 600ml of hot water (water temperature 70-75 ℃), and simmer for 8 minutes. Stir slightly during the braising process, filter the tea leaves, and add 200g of ice cubes to the tea soup. Stir slightly and set aside

Take out a sand ice maker cup, add 250g of ice cubes (3-4 black grapes, appropriate amount is enough), 100ml of jasmine tea soup and 70g of grape juice, and stir together in the sand ice maker for 10-15 seconds (remember to stir evenly)

Take out the product cup, add 40g of original crystal ball and 50g of small square coconut [be careful to use a colander, not sugar water]

Add 100g of yogurt to the cup and then add the fruit tea ice made in step one.