Crystal clear champagne jelly protects the plain litchi jelly, which has the fragrance of litchi, but not the "fire" gas of litchi.

Ingredients: champagne 100 ml, sugar 50 g, litchi 200 g, fish film 10 g.

Exercise:

1. Remove the core from litchi, take the meat, and make it into paste for later use. Champagne is frozen in the snow after adding melted fish glue.

2. Dissolve sugar into syrup, then add it into litchi puree, then add the dissolved fish glue, put it into champagne and freeze it in snow.

Key points: the method is similar to that of a thousand-layer horseshoe cake, and it should be frozen twice in steps. Lychee syrup can be made into different shapes after mixing.

Litchi jelly:

1.3 tablets of gelatin are softened with boiling water, and corn flour and a little milk are put in the container, and mixed well for later use.

2. Cook the remaining milk with fine sugar until the sugar melts, then add corn flour water and continue to cook on low heat while stirring until it becomes thick.

3. Then add the drained gelatine tablets and mix well. Finally, add litchi juice and stir well.

4. Pour the green tea jelly into half of the container, then pour the litchi jelly until it is full, and put it in the refrigerator for more than 3 hours until it solidifies.

5. It can also be made of Geely powder or jelly powder, with short solidification time and rough texture; Jelly made of gelatin tablets is delicate in texture, but it takes a long time to solidify.