There are some snacks named after “tea” in Beijing, such as noodle tea, tea soup, almond tea, etc., which are not tea and tea. Because of these kinds of soup-like foods, the most exquisite way to eat is not to use a spoon, but to drink directly like a cup of tea, so use tea to name it.
Sweet almonds are soaked in warm water for a few hours in advance, and then peeled off. Also soak the glutinous rice for 2 hours.
Rinse the peeled almonds with water, pour them into the blender with the soaked glutinous rice, and pour the water into the glutinous rice.
Beat almonds and glutinous rice into almond rice paste
Spread a piece of clean gauze on a large bowl, pour the whipped almond rice paste into the gauze and filter it. The filtered and extruded almond pulp is left in the gauze without the crushed almond rice residue.
This step is to make the almond tea taste smooth and smooth. If you don't care about the taste, this step can be omitted. The filtered almond residue must not be thrown away. It can be put in porridge or cooked in the rice.)
Pour the almond rice paste into the casserole, add 2 bowls of water, heat over low heat, stir in the middle to prevent the pot
After boiling, add rock sugar, wait until the rock sugar is cooked until it melts, and then continue to cook until the soup is thick, or you can enjoy the concentration you like.