Che grapefruit Vinh Long

- Grapefruit cut clean, peel off the green skin - Take the white pulp inside the grapefruit

- Cut white pulp into pomegranate seeds, soak white pulp in cold water and salt for 30 minutes

- Take out the pulp and put in cold water, then squeeze dry, drain (do so about 5-7 times to eliminate bitter taste) - Prepare a pot of tea, put 2 cups of cold water and 20 grams of rock sugar, boil. When the water boils to fill the contents, remove and squeeze out to drain.

- You add 100 grams of white sugar to the pulp, 1 tablespoon of boiling water, mix well to dissolve sugar into the grapefruit. - Put copra in anti-nutritional pan, roast lightly with low heat. When the pulp dried, turn off the heat

- Put 150 grams of tapioca flour into grapefruit, mix several times to allow the pulp to absorb

- Put the pot of water on the stove, boiling water to add pulp to a low heat. When the pulp emerges, the water is ripe, take out to cool water for a brittle, more delicious

- Mix 1 bowl of sugar water (150ml boiling water and 100 grams of white sugar) for grapefruit to soak

- Cook green beans with 300 ml of water, remove the foam when the pot is boiling. - Lower heat, stew for soft beans about 7 minutes, then add 200 grams of white sugar, 1/2 teaspoon salt stir and cook for another 7 minutes

- Add a little tapioca starch dissolved in water and slowly add the part of tapioca starch to the pot of tea (stirring hands)

- Mix coconut milk and cook with 1 tablespoon of flour, then thicken coconut milk when turned off. - Put green beans in a glass, grapefruit and finally a layer of coconut milk - This dish is better when eaten cold, wish you success