Materials: rock sugar 15g, red dates 25g, lotus seeds 12, pumpkin 1 piece.

Practice: Wash the pumpkin, peel and cut into pieces, and soak the lotus seeds in advance. Add water to the casserole, add lotus seeds and red dates, and bring to a boil. Turn to medium heat and stew 15 minutes.

Add pumpkin pieces and stew for 10 minute, then add rock sugar and cook until the rock sugar melts. Turn off the fire and serve.

Rock sugar Sydney horseshoe soup

Prepare 6 water chestnuts, rock sugar 10, Sydney 1, 20 Lycium barbarum, half tremella, and appropriate amount of water.

Practice: Wash and tear the soaked tremella into small flowers for later use, peel and wash water chestnut for later use, and peel and wash Sydney for later use.

Boil water in a pot, add tremella to boil, turn to medium heat and stew for 30 minutes, add Sydney and water chestnut and stew for 30 minutes. When the soup is sticky, add Lycium barbarum and stir well. Turn off the fire and eat.

Stewed bird's nest with milk and red dates

Preparation: rock sugar 1 block, 2 bird's nests, 3 red dates and milk 1 box.

Practice: Wash the red dates and put them in a casserole, add water and stew for 30 minutes, add bird's nest and stew for 30 minutes, add rock sugar and cook until it melts, and stir well. You can eat.

Papaya milk cup

Ingredients: 8 grams of rock sugar, half a papaya, milk powder 1 bag.

Practice: remove seeds, peel and wash papaya, cut into pieces, add a little water and appropriate amount of rock sugar for later use. Boil water in the pot and steam papaya in water for 30 minutes. Take it out, air it to 50 degrees, add milk powder and stir well.

Coconut juice mango sago

Material preparation: mango 1, sago 100g, coconut juice 1 bottle.

Practice: Peel and core mango and cut into pieces. Put the half-cut mango into a bowl and mash it. Wash sago, put it in a pot, add water to boil, simmer until sago is transparent, take it out and soak it in cold boiled water.

Take out sago soaked in cold water, dry it, put it in mango puree, add a bottle of coconut juice and a spoonful of honey and stir well, then add the other half of mango and stir well. You can eat.

Sweet soup of red dates and pumpkins

Preparation: appropriate amount of flour, 3 red dates, pumpkin 1 piece.

Practice: peel the pumpkin, wash it and cut it into pieces for later use. Put the flour into a bowl, add water and stir it into a paste.

Add water to the casserole, add red dates to boil, and turn to medium heat for 20 minutes. Add pumpkin pieces to cook, add flour paste, pour in thick paste while stirring, and cook on low heat for 5 minutes without stopping stirring to prevent the pot from burning. Turn off the fire and serve.

Milk sweet potato dessert store

Preparation: 3 sweet potatoes, 3 slices of ginger, milk 1 box.

Practice: Peel the sweet potato, wash and cut into pieces. Boil water in a pot, add sweet potato pieces and ginger slices to boil, and remove the ginger slices. Turn to medium heat, add rock sugar and simmer for 30 minutes.

Turn off the fire, take out the sweet potato pieces and put them in a bowl. Add a box of milk and mix well. Serve.

Walnut sauce

Ingredients: 20 grams of rice flour, 30 grams of rock sugar, 20 grams of cooked dates, 40 grams of peeled walnuts and 400 ml of clear water.

Practice: Put the soaked and peeled walnuts into a cooking machine, add the cooked dates, and then add 200ml of water. High-end play 10 second. Pour into a basin, add rice flour and stir well to make a paste.

Put the rock sugar into the pot, add 200ml water, stir over high fire until it melts, add the walnut paste and stir well. Stir with low heat until it becomes thick, and cook for 10 minute. Keep stirring in the middle to prevent the pan from sticking. Turn off the heat after cooking, put it in a bowl and decorate it with medlar.