Ingredients: papaya150g, banana150g, pear100g, 3 plastic cups of yogurt.

Method:

1. Wash papaya and pear, peel and batch into thin slices; Put them in a container.

2. Add a few cups of good quality yogurt, such as Danone, Guangming and other brands.

3, mix well with a spoon, you can do it before meals in summer, and put it in the refrigerator.

Features: Milk is rich in flavor, colorful and delicious, and rich in nutrition. It is an ideal after-dinner food in spring and summer, and can also be used as an afternoon snack, which is quite popular among adults and children.

Soybean pudding

Elves continue to challenge the limits of legumes. Today, it is a snack suitable for people who need brains. Although it is a little troublesome, I can feel the intention of the producer in the simple taste!

Step 1: according to the method of homemade soybean milk, filter and boil the soybean milk and let it cool for later use.

Step 2: Take a handful of black sesame seeds and five or six shelled walnuts and grind them with a grinder.

Step 3: Scoop two bowls of cooled soybean milk, add ground black sesame seeds and walnuts, and stir evenly with a blender.

Step 4: Heat 15g jelly powder, two spoonfuls of sugar, 100cc cold boiled water. After jelly powder and sugar are dissolved, add the beaten black sesame walnut soybean milk and mix well.

Step 5: Pour the evenly stirred soybean milk pudding into the model and put it in the refrigerator until it is solidified.

Tip: When you want to eat, add cream balls to highlight the aroma of black sesame seeds and walnuts.

Peanut butter glutinous rice paste

Materials (about 7 copies):

50g glutinous rice flour, corn starch 1 teaspoon, sugar 1 spoon, 60ml coconut milk, water 120ml, peanut butter and coconut milk.

Exercise:

1. Spread coconut milk on the plate.

2. Mix glutinous rice flour, corn starch, sugar, coconut milk and water evenly. At this time, the mixed liquid is very thin.

3. Put the mixed solution into a steamer and steam for 15 minutes until the mixed solution is transparent and solid. Take out the dough and let it cool.

4. Scoop a tablespoon of dough, flatten it, put a teaspoon of stuffing in the middle, wrap it and roll it in coconut milk.

Experience:

1. The steamed dough is sticky. It's best not to wrap sticky rice paste by hand, but to put a layer of plastic wrap on it, like plastic wrap for refrigerator. Spread a layer of plastic wrap on the workbench, put a tablespoon of dough on it, and then spread a layer of plastic wrap.

2. Roll the dough thinly through the plastic paper with a rolling pin, like a dumpling skin.

3. Open the top layer of plastic paper and put a teaspoon of stuffing.

4. Setting: Combine the four rice balls directly up, down, left and right. The rice balls are very soft, and the two rice balls fit perfectly when touched. If these four points are done well, the glutinous rice paste is basically round, and then the other edges move closer to the middle.

Delicious raisin cake

Tools: rice cooker.

Ingredients: four eggs, one tablespoon flour, one tablespoon baking soda (yeast powder), two tablespoons raw flour, salad oil, sugar and raisins.

Production: First, put the eggs into a container, and add sugar (according to personal taste), flour, corn flour, baking soda, a small amount of salad oil and raisins while stirring until the eggs and other ingredients are stirred into a very thin paste (if the flour is added too much, it will be thick, but not soft).

The rice cooker is coated with salad oil, so that the cake is easy to pour out in order to keep it from sticking to the pan. Pour in the stirred cake paste, cover the lid and turn the rice cooker to the cooking position until you hear the rice cooker jump to the heat preservation position. However, it can't be cooked at this time. Keep the temperature for ten minutes to allow it to fully expand and come out in ten minutes. A delicious raisin cake is made by inverting a large plate on a rice cooker. The taste is as good as that made in the oven, and it is simple and convenient, which is very suitable for use.

Wuguo bean paste bean jelly

Ingredients: red bean paste

Accessories: pineapple, apple, peach, pear, cantaloupe and agar.

Seasoning: white sugar, clear water

Exercise:

1. Wash and peel pineapple, apple, peach, pear and cantaloupe respectively, cut seeds and nuts into small squares, wash and soak them in agar for later use;

2. Put a fire in the pot, add water, pour all kinds of fruits, boil, add sugar and red bean paste, stir well, pour the soaked agar, stir well, pour it into a container, let it cool, and then put it in the refrigerator to freeze until it is solidified. You can cut it into pieces or chunks when you eat it.

Yundou cake

Ingredients: kidney beans

Accessories: chopped peanuts, fried sesame seeds, shredded green pork and bean paste stuffing.

Seasoning: strawberry jam, honey, red wine.

Production method:

1. Soak kidney beans until soft, peel them, cook them in a pot, finely grind them into chopped kidney beans, and let them cool;

2. Take a small bowl, put a layer of chopped kidney beans on it, then spread a layer of fine bean paste, cover the bowl with chopped kidney beans, then buckle the bowl on the plate, pour the juice made of strawberry jam, honey and wine, and finally sprinkle with chopped flowers, fried sesame seeds and green silk.

Nomitz

Ingredients: glutinous rice flour

Accessories: Coconut paste, bean paste stuffing, sugar.

Cooking method:

1. Take a container, put glutinous rice flour, add white sugar, a little clear oil and a proper amount of water, stir well, and let it stand for 10 minute. Brush a layer of oil on the bottom of another container, and pour the glutinous rice paste into a steamer to steam 15-20 minutes;

2. Take out, cool, cut into pieces, flatten, wrap in bean paste and dip in coconut.

Mango milk pudding

Ingredients: mango

Accessories: agar, honey, condensed milk, coffee powder

Cooking method:

1. Soak agar, put it in a pulverizer, add a little water to break it, and steam it in a steamer for about 30 minutes.

2. Peel the mango and put it into a pulverizer, add a little cold water to make it into a pulp, add honey and steamed agar to grind it again, and pour it into a model for refrigeration. When eating, mix coffee powder with condensed milk, pour some water on the bottom of the plate, and put the pudding on the plate.

Jujube pudding

Ingredients: 250g of red dates, 0/00g of sugar150g of starch150g, 500g of evaporated milk and 50g of honey.

Exercise:

1. Cook the red dates in a pot, peel and core them, and leave the meat and juice for later use;

2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir while cooking to avoid sticking to the pot and caking;

3. Pour the light milk and jujube meat into the pot and mix well;

4. After cooling, put it in the refrigerator for use.

Binaural pudding

Materials:

5 grams of tremella, 5 grams of auricularia auricula, 500 grams of chicken soup, 200 grams of starch, a little salt, pepper and spiced powder.

Exercise:

1. Soak Auricularia auricula in warm water, wash the precipitate, and then cook with chicken soup.

2. Put the starch, salt, pepper and allspice powder into the cooked black fungus, stir well, and then cook on the fire.

3. Let it cool and put it in the refrigerator. Take it out when eating, cut it into pieces and put it on a plate.

Stewed papaya with rock sugar

Basic ingredients: papaya 5 Liang (about 200 grams), tremella 4 Liang (about 20 grams), appropriate amount of rock sugar, 3 cups of clear water, and a little apricot.

1. Peel and core papaya and cut into small pieces; Soaking Tremella, removing pedicels, cleaning, and soaking in water; Wash the north and south apricots.

2. Put papaya, tremella, apricots, rock sugar and water into a stew pot, cover the pot, and stew the original pot in boiling water for one hour.