How to make ice cream

Recipe:

1. Put the egg yolks in a basin and add starch.

2. Stir the fine sugar evenly.

3. Pour the milk into the pot and heat it until it boils and then remove from the heat.

4. After the milk has cooled slightly, slowly pour it into the egg yolk paste. Generally, stir quickly while pouring the milk. Do not boil the eggs.

5. Pour the egg milk liquid into the stainless steel pot.

6. Heat over low heat.

7. Stir constantly.

8. Remove from the heat until the custard thickens into a custard. This process takes a long time. Be sure to stir patiently. The yolk paste is ready. Repeat the above steps to make three portions of the yolk paste.

9. Refrigerate 200 grams of whipping cream for more than 12 hours, add 20 grams of sugar and beat until 60 to 70% distributed.

10. Peel the mango, remove the flesh and blend into a puree.

11. Add mango puree to custard.

12. Add light cream and stir evenly.

13. Put it in a container and it will be mango ice cream.

14. Refrigerate 200 grams of whipping cream for more than 12 hours, add 20 grams of sugar and beat until 60 to 70% distributed.

15. Add papaya jam to the custard, stir evenly, then add light cream and stir evenly.

16. Refrigerate 200 grams of whipping cream for more than 12 hours, add 20 grams of sugar and beat until 60 to 70% distributed.

17. Wash the mulberries, remove the stems, and beat into a puree.

18. Custard with mulberry puree.

19. Stir evenly.

20. Add light cream and stir evenly.

21. Put them in the refrigerator to refrigerate, and mix them in appropriate amounts when eating.

Mapo Tofu

First saute the pot with onions, ginger, garlic and Sichuan peppercorns, then add minced meat, add soy sauce and stir-fry, then add half a package of Mapo Tofu seasoning. After coloring, add tofu to Mapo Tofu, stir-fry with minced meat, then add remaining seasonings, and serve.

Cut the tofu into about one centimeter square pieces, blanch it in a bowl with boiling water (do not blanch it in the pot), drain the water, put the watercress and soy sauce into a bowl, mince the garlic sprouts, and add tempeh. Use a knife to press into puree or chop into fine powder. Put the starch and monosodium glutamate in a bowl and add water to make gravy.

Put oil in a pot and heat it to 60% heat. Pour in the minced meat and stir-fry until cooked. Remove from the pot and place in a bowl for later use.

Put oil in a pot and heat it to 60% heat. Add bean paste, chili powder and black bean sauce and stir-fry until fragrant.

Add half a bowl of soup (water is also acceptable), bring to a boil, add tofu and minced meat and cook for three or four minutes.

Put in garlic sprouts, cook for half a minute, add thickening sauce, and add red oil.

Sprinkle with pepper powder after cooking.