Projet Familles Parisiennesrewed and chilled before adding the rest of the ingredients. Milk milk pitcher This is the ingredient that adds body to the beverage an d makes it smooth and creamy. Some people prefer to make their bubble tea using non-dairy creamer powder instead of milk; others will m ake it using half and half. When milk is used, it should be whole milk so the creamy texture is not compromised. Sweetener Honey Much l ike the other ingredients of bubble tea, the exact sweetener used in the mixture boils down to a matter of taste. The most common sweet free powerpoint templates bones ener is brown or white sugar made into a simple syrup by mixing with water. However, some people enjoy making it with honey, fructose o r agave nectar. Fruit (Optional) It is not necessary to add a fruit flavor to bubble tea, but many drinkers find it enjoyable. Tea stan Projet Familles Parisiennes ds will use fruit flavored powders or syrups to flavor the tea and give it a distinct pastel coloring. For a more natural flavor, juice . rped up with oversized straws along with the liquid. Tapioca pearls have a soft, gummy-candy consistency that first-timers either love or hate.Eating Raw Kombu 1 Rinse the kombu thoroughly under running water. If it is dried, soak it in a container of water for 10 to 15 minutes to reconstitute it. 2 Remove the kombu from the water with a large spoon, and place it on a clean, cutting surface. Pour the w ater into a jar with a lid and refrigerate. It can be used as a soup stock at a later time. 3 Place the kombu on a cutting surface and 3d models for unity cut it into thin, bite-size strips with a knife. Add the desired amount of strips to your favorite salad or as a garnish for a soup. Co oking Kombu 4 Rinse the kombu thoroughly under running water and place on a clean cutting surface. 5 Chop the kombu into bite-size piec Projet Familles Parisiennes es and add to a stir-fry of onions and peppers. Stir fry until tender and then eat with rice. 6 Add two tsp. of chopped kombu to a pot . running water, pat dry and place on a cutting surface. 8 Chop the kombu into small pieces with a knife and place in a dry skillet on a medium-heat setting. Stir the pieces of kombu with a spoon until they become crisp. 9 Transfer the crispy kombu pieces to a mortar and grind them into a fine powder with a pestle. 10 Sprinkle the powder over food such as rice or vegetables as a seasoning.History The mus hroom ganoderma has been valued for up to 4,000 years by Asian herbalists and natural healers. The mushroom is known as lingzhi in Chin magazine 3d model free a, reishi in Japan and yeongji or ling chih in Korea. It grows on tree stumps and logs.It was originally used by royalty with the hope of achieving immortality, as well as calmness of thought.More recently, Asian healers have used ganoderma for fatigue, asthma, insomnia Projet Familles Parisiennes and cough, as well as for more serious conditions such as liver disorders, high blood pressure and arthritis.Proponents contend that s .
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