Materials: fresh strawberries, rock sugar
Practice: 1, fresh strawberries rinsed twice, then soaked in lightly salted water for 10 minutes, then rinsed clean.
2. Drain the washed strawberries, remove the tips and put them into a small pot.
3. According to your taste and the sweetness and sourness of the strawberries, put in a few pieces of rock sugar.
4. Bring to a boil over medium heat, then reduce the heat to low and cook until the strawberries are soft (about 10 minutes), then turn off the heat (stirring frequently at the beginning of cooking to prevent the bottom from sticking to the pan).
5, cooled and ready to eat. (Warm tips: cooking fruit acid composition of high fruit, the best choice of stainless steel pots, enamel pots or casseroles, do not use iron pots, aluminum pots, etc.; do not need to add additional water, strawberries after cooking itself will be out of a lot of water.)
II. Hawthorn jelly
1. Canned hawthorn with a little thicker soup, take out the juice, and put it into a stainless steel pot to simmer.
2. In the pot is not yet hot when adding sugar (a catty of soup put three taels of icing sugar three taels of icing sugar ratio: 10:3), has been constantly stirring.
3. Wait until the simmering to viscous time, in the bowl put the rest of the hawthorn, there are holes in the side up.
4. Pour in the hawthorn soup. Or just pour it out without hawthorn to make hawthorn jelly.
Three. Yangzhi Ganache
Ingredients: grapefruit, mango, sago, coconut milk, whipped cream, sugar.
Practice:1. Boil water into the sago on high heat and cook for 1 minute, then cover and smother until transparent (about 20 minutes), hold in a sieve with cool water and rinse, drain and set aside.
2, mango out of the meat, will be three-quarters with a blender into the juice, the rest cut into 1cm square, standby.
3. Peel out the grapefruit flesh and rub it gently to disperse, set aside.
4, put the rock sugar into the water to dissolve (the amount of water is about 1:1 with the sago), pour into the sago and cook for about 2 minutes, the whole pot into the cold water to cool down.
5. When the sago drops below 40℃, add the light cream and then the coconut milk.
6: Add mango juice, stir well and taste test; add sugar to taste if it is on the sour side.
7. Finally, add grapefruit pulp and mango pulp, and put it into the freezer to freeze.
7.