Jelly made of red pitaya has high value and attractive color. Pitaya jelly made of pure natural fruit contains no colorants and sweeteners, and its natural and gorgeous colors are irresistible. Eating such a bowl of red dragon jelly in hot summer is pleasant and the summer heat disappears.

The required ingredients are 1 red pitaya, 30g white bean jelly, 30g sugar and 600ml water.

1. There are two kinds of pitaya on the market, one is red skin and the other is red skin and white meat, both of which are pitaya in essence. Pitaya with red skin and red meat is relatively sweeter. Pitaya with red skin and red meat contains beet red pigment and is rich in vitamins. Jelly made of red skin and red meat pitaya is bright red and very beautiful. Red skin and red meat pitaya are better for jelly.

2. Peel the pitaya and cut it into small pieces. Pour 750 ml of water into a boiling pot, add 30 g of sugar, and boil the sugar to melt.

3. Add 30 grams of white bean jelly, and the ratio of white bean jelly to water is 1:20, which means that 30 grams of white bean jelly corresponds to 750 ml of water. If the jelly tastes hard, it can reduce the amount of water. Boil the bean jelly, sugar and water.

4. Put the diced red dragon fruit into a container, pour the boiled jelly water, cool until it is completely solidified, and then pour it out. After cooling, put it in the refrigerator and cut it into small pieces when eating. Jelly can be tasted directly or poured with milk.

Egg crystal cake

The tutor used an egg to make Michelin restaurant-level crystal omelet, and the egg was full of fragrance.

Ingredients: 300g of water, 40g of bean jelly, 20g of sugar, one egg and 250g of milk.

1. Pour water into the pot, add white bean jelly and sugar, and stir while cooking to make it fully dissolve.

2. Boil 1 min, and turn off the fire. Break the eggs and slowly pour them into the pot. Still need to stir while pouring. Hot bean jelly will soak the eggs.

3. Let it solidify, then put it in the refrigerator, prepare another pot, pour the milk into the pot, add the white bean jelly and sugar, and bring it to a boil over low heat. Pour into the solidified egg drop soup, turn it over after solidification at room temperature, or put it in the refrigerator. Crystal clear, full of egg fragrance.

Two-color milk jelly

Two-color custard is sweet and refreshing. You can eat four flavors in a bowl. There are soft glutinous Noemie meatballs with sweet honey red beans, which are soft and sweet, just right. The color of the two-color custard is fresh and beautiful, and it melts in the mouth. It's so enjoyable! And the ingredients are rich and the colors are attractive. When you hold them in your hand, you will be attracted by their super-high value and children will like them.

Ingredients: 80g of purple potato, 720ml of milk, 40g of gelatin tablets, 45g of sugar, 5g of matcha powder, 20g of glutinous rice flour 130g, 20g of cassava starch, and warm water 100ml.

1. Peel the purple potato, cut it into thin slices, and steam it in a water pot; Put the steamed purple potato into a high-speed blender, add 2 tablespoons of sugar and 320 ml of pure milk, and beat it into a fine purple potato milk paste. Filter the beaten purple potato milk paste into the milk pot, and the thinner the milk paste, the better it will solidify.

2. Cut the gelatin into small pieces and put them in a bowl. Soak in ice water for about 10 minute. Boil the milk paste to about 60 degrees, squeeze out the soft bright film, add it, and stir with the remaining temperature until it melts; Finally, it is filtered into a square mold container, cooled at room temperature and frozen in the refrigerator for about 6 hours.

3. Let's make a matcha flavor. Pour 5g of matcha powder into a milk pot, melt it with a small amount of milk, then add 400 ml of pure milk, fully stir, heat it to about 60 degrees, add soft gelatin film, stir until it melts, pour it into a container, cool, refrigerate and solidify.

4. Finally, make dumplings. 130g glutinous rice flour and cassava starch are mixed, warm water is added, mixed into small particles, and then kneaded into non-stick dough. Put it on the chopping block, rub it into strips and cut it into peas.

5. Finally round it, put it in a fresh-keeping box and sprinkle some dry powder to prevent it from sticking together. Boil water in the pot, add the glutinous rice balls, stir them to prevent them from sticking to the bottom of the pot, cover them and boil them, and the glutinous rice balls will become transparent and float. Remove with ice water, and finally remove and drain for later use.

6. The milk is frozen overnight and then solidified. Take it out and cut it into small squares with a knife. Next, start the assembly: add honey red beans to the meatballs, then add glutinous rice meatballs, add two-color milk jelly, and finally pour pure milk, and you can eat.

Milk mango pudding

Mango jelly pudding is a western dessert. It tastes sweet and soft, with bright colors, delicious and beautiful. And do it at home, clean and hygienic.

Ingredients: 300g of mango, 400ml of pure milk, 30g of honey, 30g of fine sugar, 20g of gelatin tablets, 5ml of lemon juice, pudding cup.

1. Soak 10g gelatine tablets in cold water, take a milk pan and add 200ml pure milk. Don't shoot yet Add the softened gelatin tablets into the milk, add the white sugar, and then slowly turn on the small fire to completely melt the gelatin tablets and white sugar. In this process, the milk is constantly stirred to make it completely blended. Turn off the fire and let it cool for a while, then drop lemon juice and stir well.

2. Wash the pudding cup, the water in the pudding cup must be wiped clean, and pour the cooked milk, just pour almost half a cup. The other half is reserved as mango layer and set in refrigerator for 90 minutes.

3. Cut the mango in half, cut it with a knife and divide the mango meat into two parts. Squeeze mango juice with corners, and the whole mango meat will be used as an ornament at last.

4. Prepare a cooking machine, add 200ml of pure milk and mango meat, add honey, stir evenly with the cooking machine, then pour out, completely melt 10g of gelatin tablets with hot water, pour the melted gelatin solution into the mango puree, stir evenly, take out the solidified milk layer pudding from the refrigerator, pour the mango layer into the refrigerator and solidify for about 90 minutes, then take it out and put it on the mango meat prepared in advance.

Purple potato and black fungus soup

Purple sweet potato is rich in anthocyanins, and tremella is rich in gum. It is a beautiful nourishing and beauty dessert after being stewed with rock sugar. Moist and thick, eyes like it!

Required ingredients: 2 purple sweet potatoes, tremella 1, rock sugar 150g, and appropriate amount of water.

1. Soak tremella for 2 hours in advance, then wash and pick small pieces.

2. Put it into a health pot, add 1.5 liters of water to boil and stew for 20 minutes.

3. Peel the purple potato, cut it into small pieces, and put it into a health pot to continue stewing 10 minutes.

4. Finally, add rock sugar and stir to dissolve.

Huangtao dessert store

Yellow peach syrup is a good choice for you. Attractive yellow peach flesh color and sweet syrup make you feel that the world becomes cute instantly! Eating is a sweet, cool and exhilarating feeling.

Ingredients: 500g of yellow peach, 0/00g of rock sugar/kloc, and proper amount of purified water.

1. Peel the yellow peach and wash it.

2. Cut it into small pieces, put it into the pot, and then inject a proper amount of water, which is about the ratio of 1: 3.

3. After the fire boils, turn to low heat and simmer for 20 minutes.

4. Finally, add rock sugar and cook for 3 minutes until it melts.