Tee ena e monate ea litholoana tse ngata e lumellana le monokotsoai oa nako ea selemo, motsoako oa tee ea lipalesa le likarolo tsa mongolo tse bapalang ka mekhoa e nepahetseng ea ho beha. Ka har'a shaker e pholileng, 40g ea fragole e ncha (halofo), 15g Sekho Fruit (Vittaria spp., e ebotsoeng le ho tlosoa peō), le 5g ea blueberries e hlaha e ferekanngoa ke leqhoa le pshatlehileng ka pestle ea lehong-e leng mokhoa o laoloang o ntšang lero le hlakileng ha o ntse o boloka botšepehi ba lisele tsa litholoana. Motsoako o bofubelu bo bofubelu ebe o fumana 150ml ea tee ea jasmine e phehiloeng ka serame (e kolobisitsoeng ho 4°C bakeng sa lihora tse 8 ho boloka monko o monate), 20ml ea sirapo ea tsoekere ea 'moba (65°Brix bakeng sa monate o leka-lekaneng), le likotoana tsa leqhoa tse tlalang ho 450ml line. Ho sisinyeha ka matla ho -5°C ho etsa likristale tse nyane tsa leqhoa tse holisang tatso ntle le ho hlapolloa.
Khalase e sebeletsang e bonts'a 30g popping boba e etsang motheo o kang oa lehakoe. Ha tee e batang e kokobela holim'a liperela tsena, ho fapana ha mocheso ho tsosa tšenolo ea tatellano ea moetso: pele ke asiti e pholileng ea tee e tsoang ho spider fruit's kiwi-like tang, ebe monate oa jammy oa fragole o kopantsoeng le palesa ea jasmine, qetellong o hlajoa ke perela kapa tranelate e phatlohang. Li-skewers tsa litholoana tse khabisitsoeng (lichee tse nang le li-blueberries, li-cubes tsa fragola tse phuthetsoeng ka rose-petal) li phahamisa tšoantšiso ea pono ha li ntse li ntša lintlha tse poteletseng tsa litlama.
Recipe ena e nchafatsa ka:
Bioactive Preservation - Ho sebetsa ha mocheso o tlase ho boloka 92% ea litholoana tsa vithamine C le polyphenols
Flavour Architecture - Spider fruit's malic acid e fokotsa matla a sucrose, 'me e etsa monate o itlhokomelang.
Texture Chronology - Ho phatloha ho liehang ha liperela (metsotsoana e 3-5 kamora ho tšolloa) ho lumella boitlamo ba maikutlo.
Cultural Hybridity - Mokete oa tee oa China aesthetics o kopana le Western molecular gastronomy
E shebana le batho ba chesehelang bophelo bo botle ba litoropong, e nahana ka tee ea bubble joalo ka lijo tse sebetsang-sejo se seng le se seng se netefalitsoe hore se matlafatsa ho monya ha antioxidant (Journal of Food Science, 2023). Boemo ba pH bo leka-lekaneng (3.8-4.2) ka mokhoa o nepahetseng bo boloka botsitso ba tatso le ho lumellana ha probiotic ha bo pentiloe ka toppings ea yogurt.
Lintlha-khōlō Tsa Theknoloji
Ice Muddling Physics: Khatello ea 2.5kg/cm² e eketsa chai ea lero ntle le ho lokolloa ha pithe e babang
Boenjiniere ba Tsoekere ea Osmotic: Karo-karolelano ea sirapo ea 'moba ea fructose-glucose e thibela kristale ho mocheso o tlase.
Moralo oa Rheology: Botenya ba 'membrane oa liperela bo lekantsoeng ho mamella ho sisinyeha ha matla a ho kuta (15-20N)
Tloaelo ea ho Sebeletsa: Tatelano ea kopano e hlophisitsoeng e theha marang-rang a mebala ea Instagrammable (Pantone 18-2045 TCX ho 13-0648 TCX gradient)
Nako ea poso: Mar-20-2025
