2. Stewed carambola with egg milk
Ingredients: carambola 1 small pieces with hard edges removed and cores cut, 2 eggs, 250ml milk, and sugar added according to your own taste.
Production method: Put the carambola block, milk and sugar into a pot and cook with low fire until the sugar dissolves. Turn off the fire, spread out and cook with carambola to make the milk soup have the aroma of carambola. Filter out the milk, add the beaten eggs into the milk, stir well, and sieve to remove foam and protein that can't be beaten. Add carambola blocks, cover with a plate, and steam over high heat until solidified. In this way, a bowl of stewed carambola with egg milk is ready.
3. Drawn carambola
Ingredients: 2 carambola, 1 cup self-raising flour (or flour), 5 tablespoons sugar, 2 tablespoons sugar gum (or maltose).
Wash carambola, remove hard edges and cut into thick slices. Add 3/4 cup of water to self-raising flour, and stir it into a crisp paste. Add the carambola blocks to the crisp pulp. Take out the carambola slices covered with crisp pulp, fry them in hot oil until golden and crisp, and drain the oil. Boil sugar, sugar gum and half a cup of water with a little oil until it is thick and almost gelatinous. Turn off the heat. At this time, sugar becomes syrup. Add crispy carambola and mix well. Just pull the carambola. 1, eat directly, many people should like to eat directly so as to keep the original flavor of the fruit. When we are in the carambola, we clean it and then cut off five (or six) hard edges with a knife. Note that we just need to cut off the thin hard edge, and then cut it into thin pentagram slices with a knife, and we can eat it. If you think carambola is too astringent or sour, it will be more delicious to dip it in brown sugar.