1. Remove the green pedicle from the fresh butterfly bean curd and clean it. Dried butterfly tofu pudding eliminates this step.

2. Turn off the fire after the water is boiled, and add butterfly bean curd 10 minute.

3. Boil 200g clean water, add 3g black tea to soak for 10min, filter out the tea, add 10- 15g white sugar to melt, and put it in the refrigerator for refrigeration.

4. Pour 50g of blue water, add 15-20g of white sugar, stir to make saccharification open, turn off the fire again, slowly pour 50g of cassava starch into water, and quickly stir it clockwise with chopsticks to form balls.

5. Use warmth to knead the dough into long strips. At this time, noodles have unique toughness, which makes pearls come out more Q.

6. Cut the noodles into dices, sprinkle a little tapioca starch to prevent adhesion, and gently roll the dices with the palm of your right hand to let them spread out one by one.

7. Add pearls to water, float and cook for two minutes, then soak them in ice water.

8. Step 3: Add pearls, 50g milk and 200g black tea water into the cup and mix well.