1, stewed eggs with milk
2, double skin milk
3. Mango sago
4. Poplar nectar
5, mango, snow, black glutinous rice, sweet
Attach the following practices:
First, stew eggs with milk.
Stewed milk eggs are mainly stewed, and mango, honey and almond can be mixed in the milk eggs when necessary. After the production is completed, the milk flavor of milk and the fruit flavor of flavored fruits are overflowing, and the taste is rich, fresh and natural.
Exercise:
1, earth eggs, pure milk, sugar, mango, honey and almonds are ready. Beat the eggs into egg liquid and prepare the milk.
2. Add 2 tablespoons of sugar to the egg mixture, stir well and wait for 3 minutes to completely dissolve the sugar. Filter the beaten egg liquid with a sieve 1 time.
3. Pour the milk into the egg liquid, stir evenly in one direction, and wait for 3 minutes to let the two liquids merge.
4. Then filter the milk and egg liquid with a sieve 1 time, and slowly pour the filtered milk and egg liquid into the bowl.
5. Cover the surface of the bowl with plastic wrap and stick a few small holes in the surface with a toothpick.
6. Mango diced and apricot kernels are ready. Put cold water in the pot and cover the bowl in the steamer. Steam on medium heat 15 minutes, tear off the plastic wrap, and finally arrange the diced mango and apricot kernel.
Second, double skin milk
As a representative of Hong Kong-style desserts, it was first known to the outside world through various Hong Kong movies and TV series, and first spread to other regions. Through the special taste of peeled milk, the pudding shape was made in a unique way, while maintaining the delicious taste of milk and eggs.
Exercise:
Double-skin milk is made of a large bowl of milk (about 400ml), two egg whites and two spoonfuls of white sugar (or condensed milk without sugar, which will be more fragrant and pure).
1, first pour the milk into the pot and just boil it, then pour it into the big bowl. At this time, you can see that there is a wrinkled skin on the surface of milk.
2. Put two egg whites and two spoonfuls of sugar in an empty bowl and stir well until the sugar dissolves.
3. When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir it evenly, and then slowly pour it back into the big bowl with milk skin along the edge of the bowl. You can see that the milk skin will float by itself.
4. Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and Hong Kong-style dessert double-skin milk is ready.
Third, mango sago dew
Although sago is not the first in Hong Kong, mango sago is indeed spread through Hong Kong-style desserts. Through the simple collocation of mango and sago, the natural edible value of fruit was obtained.
Exercise:
The main ingredients of mango sago are mango, coconut milk and milk.
1, add water to the pot to boil, pour sago into the pot, turn to low heat, cover the pot and cook.
2. When sago is cooked, we will deal with mango. Cut the mango along the stone, cut the pulp with a knife, turn the peel over, and gently cut the pulp along the peel with a knife.
3. After about 25 minutes, watch the sago cook until it is transparent. When there is only a little white spot left in the middle, turn off the fire, cover and stew for 5 minutes. When the sago is completely transparent, pick it up with a sieve and cool it with boiling water.
4. Pour into milk and coconut milk and mix well. Soak sago in milk 15 minutes, then add mango and a little honey.
5. It will taste better if it is slightly refrigerated in the refrigerator. Rich mango flavor, clear fragrance of coconut milk, smoothness of milk and Q strength of sago.
Fourth, Yang Zhi Mana
raw material
Poplar honey consists of sago, mango, grapefruit and coconut juice. Sago has the effects of strengthening spleen, tonifying lung and resolving phlegm, and has the effect of treating spleen and stomach weakness and indigestion. Simi is also loved by women because of its beauty function; Mango has antibacterial and anti-inflammatory effects. Mango contains triacetic acid, mangnolic acid, isomangnolic acid and other polyphenols, which have anti-cancer effects. Mango can also reduce phlegm, relieve cough and cholesterol, and it is a fruit with high nutritional value. Grapefruit contains precious natural vitamin P, rich vitamin C and soluble cellulose, and is an indispensable food in dieters' menu. The overall taste of nectar can be described as sour and sweet, and it can be said that the ups and downs of life are among them.
Exercise:
The basic components of poplar honey are fruit granules, fruit juice, coconut milk and sago.
1. Peel the grapefruit meat, cut the mango meat into fine grains, make half of it into mango juice, and make half of it into fruit grains together with the grapefruit meat;
2. Boil coconut juice, season with sugar and let it cool;
3. All the materials are mixed and stirred evenly according to the same proportion, and the fulvic acid soup is taken out;
4. Pour it into a crystal bowl or goblet and put it in the refrigerator for a while, which will taste better.
There is no final formula for the preparation of this product, and some people add carambola particles to symbolize the reputation of poplar branches; Some people add coconut to increase the chewiness of teeth; Some people will add light milk, whipped cream and even rice slurry to make the bottom of the juice soft and rich. However, mango and grapefruit are always the main body, and grapefruit is particularly important.
Five, mango snow black glutinous rice sweet
Materials:
150ml milk, 50ml animal whipped cream, 50ml coconut milk.
2 tablespoons of fine sugar (adjusted according to your own taste);
Black glutinous rice 100g, taro grains 1 tablespoon, sweet corn grains 1 tablespoon.
Mango 1, appropriate mango ice cream (unnecessary)
Exercise:
1. Wash the black glutinous rice and soak it in clear water for more than 4 hours in advance. The amount of water is the amount of steamed rice, which is slightly more than the usual amount of steamed white rice. Black rice is coarse grain, which is more absorbent. When the rice is almost ready, prepare some taro grains and corn grains;
2. Mix taro grains and corn grains into black glutinous rice, and steam the rice in a pot with water;
3, cold water into the pot, after the fire is boiled, turn to medium heat, steam for about 30-40 minutes, and drain the water into rice;
4, turn the rice loose while it is hot, you can add sugar to taste, just don't add it;
5. After the rice is cooled, knead the rice into a ball for later use; When rubbing rice balls, touch some cold boiled water on your hands to prevent sticking your hands;
6. Prepare smoothies when soaking rice: mix milk, whipped cream and coconut milk, add fine sugar, stir until all the sugar melts, seal and put it in the refrigerator until it is 80% to 90% hard, that is, it is frozen, but it can still be turned with a spoon; If it is too hard, you can take it out and thaw it a little before using it;
7. Put the sand ice into a blender and beat it several times at high speed until the sand ice breaks and bubbles;
8. Take the mango pulp and cut it into cubes;
9. Spread sand ice on the bottom of the container;
10. Serve with black glutinous rice balls and diced mango, plus a mango ice cream.
References:
/item/ Hong Kong-style dessert/103474 13? Fr = Aladdin