Do you have these problems when cooking pearls?

Pearl Vermicelli is no stranger to those engaged in the tea industry. This classic milk tea supplement originated in Taiwan and has been popular in the beverage industry for many years. Even today, with the continuous renovation of tea varieties, Pearl Vermicelli still ranks among the top 3 drink accessories.

It is true that pearls are delicious, but it is also true that they are hard to cook. I wonder if you have encountered the following problems when cooking pearls?

1. Long cooking time

Traditional pearl meatballs are uncooked before being cooked. In order to make them fully ripe and have the taste of Q shells, the process of cooking and braising usually takes more than half an hour or even more, which is not only cumbersome, but also extends the preparation of materials for stores, especially during peak passenger flow.

2. Too much cooking and not enough cooking

Generally, the shelf life of cooked pearls is only 4 hours. In order to arrange the usage of pearls more reasonably, stores usually do not cook too much at once to avoid waste. This is also the reason why ordinary beverage stores do not continue to cook pearls in the afternoon and evening after consumption.

3. It is difficult for novices to master

For some novices, due to improper storage, improper operation or the quality of dough, even though they spent a lot of time in braising, pearls still have white hearts and are not cooked, which is time-consuming.

At this time, the boiled free pearl meatballs are just like "saviors". They are made of cassava starch by using freeze reduction technology and natural zero burden. They can be served with special Syrup honey stains, frozen storage, water separated heating or microwave thawing. The taste of Q shells is suitable for non cooking places, such as coffee shops, bars, baking, etc., which can meet customer needs and be made into different flavors. If necessary, please call us!