00:00I'm eating 300 pieces of waxberry pulp. First, separate the waxberry pulp strands one by one
00:05and place them in clean water. Carefully wash every strand. After 11,400 seconds of work,
00:12surprisingly, no worms were found. Next, use a syringe needle to extract the waxberry juice
00:18and refrigerate it for later. This step took another 14,400 seconds. Then weigh exactly 0.8
00:25grams of salt. Inject the salt water into the dried waxberry pulp repeatedly to flush and clean
00:31the inner walls, then rearrange them. Next, peel a fresh lychee, dry the outer skin in the oven,
00:38remove the membrane, and save it for later. Use a syringe to extract 2 milliliters of lychee juice.
00:44Inject the lychee juice into the dried waxberry pulp and refrigerate it. Then inject the waxberry
00:50juice into the lychee so the sweet and sour flavors can blend together. Re-extract the lychee juice,
00:57now infused with waxberry flavor, and transfer it into a test tube. Add 99 granules of white sugar
01:03and heat it to concentrate the mixture. Trim the white lychee membrane and use the thick
01:08waxberry-flavored lychee juice to glue it together. Take out the crispy lychee shells and place the lychee
01:15flour on top. Finally, re-extract the waxberry juice that has absorbed the lychee flavor and
01:20pour it into a nano-sprayer. Eating it this way should be very refreshing. Share it with your
01:25friends so they can cool off too.
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