The peel of pitaya has red and yellow pulp, and the color of Huang San is white and red. Pitaya is a red heart, and the two colors add up to red. Pink plus green will get red orange plus yellow equals red yellow plus green equals red yellow plus orange plus light green equals red.
Information introduction:
Pitaya is white-hearted, and the way to add up the colors into white is: equal amounts of red, green and blue add up to white. Red, green and blue are also the three principles of color and light. Violets in pigments become transparent after being diluted with water. But if you want the bright purple of azaleas, you need to add a little more red, or peony red, and add more water, which can be obvious in a white plate.
I wrote this recipe because I couldn't find any juice to color in the kitchen, so I sorted it out and recorded it for myself. Share it with those in need. Here, I diluted the cream into pink with red heart dragon juice, and the pure juice has no pigment. Children are particularly good-looking, particularly healthy and particularly assured.
Wash pitaya with blue windmill cream, remove the head and tail, dice, put it in a cooking cup and beat it evenly with a small file, so that the seeds will not be broken. Filter out the coarse pulp and seeds with a sieve, remove 300g of whipped cream, add 25g of sugar and stir with electric egg beater until the grain slowly disappears, which is probably the state of using cream in Mu Si.