material
Mung beans 100g kelp 30g tangerine peel 1 rock sugar 50g water 1000ml.
working methods
1) Wash mung beans and soak them in clear water for 2 hours. After the mung bean swells, twist off the mung bean skin by hand and leave the bean core in it for later use.
2) The dried tangerine peel is also soaked in clear water, and the white pulp inside is scraped off with a knife and cut into shreds. After soaking kelp for 10 minutes, wash it, change the knife and cut it into 5 cm long filaments.
3) Pour clean water into the pot, after boiling, pour mung bean core, dried tangerine peel and kelp into the pot, cover the pot, and simmer for about 1 hour.
4) Finally, add rock sugar and cook for another 20 minutes. After natural cooling, it can be eaten in the refrigerator for 2 hours, and the taste is better.
Guiling ointment
material
500ml of boiled water, 700ml of hot water, 0/00 ml of cold water/kloc-,3 tablespoons (45g) of turtle paste powder and 4 tablespoons (60ml) of honey.
working methods
1. Slowly add cold water into the powder of Guiling Ointment and keep stirring until it is mixed evenly.
2. Pour hot water into the soup pot, leave the fire after the fire boils, then slowly pour in the prepared turtle sauce and stir evenly with a spoon.
3. Pour Guiling Cream into a large bowl and put it in the refrigerator for 60 minutes to make it solidify.
4. Pour boiling water into honey, mix well and put it in the refrigerator to cool.
5. After the Gui Ling cream is solidified, buckle it out of the big bowl, then cut it into 4cm square pieces and put it into the bowl, and then pour a proper amount of honey water.
Lily lotus seed dessert store
material
One fresh lily, 50g red lotus seeds, leftovers 1/4 bowls, borneol 1 piece.
working methods
1. Pick fresh lilies and clean them one by one for later use.
2. Wash the red lotus seeds, put them in an electric cooker, add 1/4 bowls of leftovers, add 5-6 bowls of clean water, press the cooking button, turn to the porridge stall after the water boils, and cook for 1 hour.
3. Add fresh lily and cook for 20 minutes. Add borneol and cook until the sugar melts.
Papaya tremella dessert store
material
Half a papaya (about 200g), three tremella (about 20g), and appropriate amount of rock sugar (about 50g).
working methods
1, tremella is soaked in warm water, washed and torn into small flowers, and papaya is peeled, seeded and cut into small pieces;
2. Put tremella, papaya and rock sugar together in a pot, add appropriate amount of water to boil, then simmer for 30 minutes-1 hour, and serve.