Raw materials:

1/2 papaya, 2 gingko, 8 g almonds, 60 g rock sugar, 800 ml of water

How to do it:

1, gingko soak, remove the yellow tip, tear into small spare;

2, papaya peeled and peeled pith and cut into chunks, soak almonds for 20 minutes spare;

3, pour in the pot of water, put ice sugar, and cook for 5 minutes;

4, add papaya, and continue to stew for 20 minutes;

3, put in the water to boil, then put in ice sugar and gingko to cook for 5 minutes.

Stewed Bird's Nest with Almonds and Rock Sugar

Ingredients: 2 white bird's nests, 1 tbsp sweet almonds.

Seasoning: rock sugar.

Practice:

1. Rinse the bird's nest with distilled water, put the bird's nest into the stewing pot, and note that the distilled water is not over the bird's nest, one hour later, the bird's nest has been soaked, and the thicker part of the bird's nest at the corners will be torn by hand into a silk;

2. Stew the bird's nest with the soaked bird's nest water, and add the sweetened almonds to stew together before the stewing process;

3. Cover the stewing pot. After cooling the stew pot into the refrigerator to chill, every morning with a clean spoon out two spoons to enjoy.

Ginkgo almond quail soup

Main ingredients: ginkgo (dry) 25 grams, 25 grams of bitter almonds, 25 grams of sweet almonds, 400 grams of quail meat, pork (lean) 50 grams

Supplementary ingredients: 10 grams of figs

Seasoning: 3 grams of ginger, 4 grams of salt

Ginkgo almond quail soup:

1. ginkgo soak in clean water. Wash;

2. north almonds, south almonds, figs, ginger were washed with water and spare;

3. lean meat cut thick slices, blanched in boiling water;

4. quail slaughtered clean, blanched in boiling water;

5. first of all, the silver fungus, bitter almonds, sweet almonds, figs, ginger into the pot of water and boil;

6. and then into the quail and lean meat

6. Add the quail and lean pork, and cook for about 3 hours on low heat, add salt for seasoning.

Papaya Almond Tea

Papaya Almond Tea

1, papaya cut in half, take out the pulp, put into the juicer into the puree

2, will be almond flour and glutinous rice flour mixed with water

3, sieve through a strainer, poured into a pot, add icing sugar with medium heat and slowly cook

4, until the icing sugar is completely melted, the almond tea cooked through, you can become a paste. Through, it can become a paste, and then pour the milk into the pot

5, small fire slightly cooked, while cooking and stirring, smooth and delicious almond tea on the good, can be drizzled with papaya juice can be served

Cooking Tips:

1, you can also be almonds glutinous rice juice filtered, and then poured into the pot, so that the texture of the more tender and smooth.

2, almond tea must be simmered and cooked through, the milk should not be put too early, it will destroy the nutrients of milk.

Nutritional benefits:

1, almonds since ancient times to the present day is the beauty of the good. Containing a large number of various lipids and trace elements, it can promote skin microcirculation, make the skin red and glossy, with the effect of beauty.

2, almonds in a large number of vitamin E, can be antioxidant to prevent various factors on the face of the damage, so as to achieve good spotting effect, so that people's skin to delay aging.

3, papaya is known as the "king of the fruit". The fruit is rich in papaya enzyme, vitamin C, B and calcium, phosphorus and minerals, nutrient-rich, on the human body to promote new metabolism and anti-aging effect, beauty and skin care effects.

Lily Almond Ribs Soup

-Main ingredients: white radish, ribs, sweet almonds, lily.

- Ingredients: green onion, ginger, salt.

-Practice:

1. Clean the ribs, put them in boiling water to get rid of the blood (ribs can be chosen from the rib cage, you can also choose the cavity bone);

2. Wash the white radish, cut into pieces and wait for use;

3. Wash the sweet almonds and lilies in cool water and wait for use;

4. Boil the water in the soup pot, put the ribs, scallions and ginger into the pot, and cook for 20 minutes on high heat. Cook on high heat for 20 minutes, then switch to low heat for 1 hour;

5. At this time, put the radish, sweet almonds, lily into the pot, half an hour later, put in the right amount of salt to taste can be out of the pot.

-Effects: Clearing away heat and fire, moistening the lungs and resolving phlegm.

White radish is sweet and cool in nature, with the effect of clearing away heat and promoting the production of fluids, resolving phlegm and relieving cough. In the dry season, radish is the most healthy and delicious way to clear away heat and fire. The lily is sweet, slightly cold in nature, and has the effect of clearing the lungs and moistening the dryness, nourishing the Yin and clearing the heat, clearing the heart and tranquilizing the mind. Cough medicine almonds are bitter, sweet two kinds of medicine is bitter almonds, but bitter almonds are poisonous should not eat more. Sweet almonds than bitter almonds large and flat, favoring the nourishment, have moist lungs and lungs, cough and phlegm effect, often eat can moisten the lungs, phlegm, cough, tonic gas, beauty.

Strawberry Almond Fruit Tea

Raw materials:

Strawberries 10 bananas 1 U.S. large almonds 20 honey 2 tablespoons (30 ml) 4 tablespoons of cold water (60 ml)

Do:

Strawberries soaked in lightly salted water for 10 minutes, rinsed, remove the tip of the half cut. Peel the banana and cut it into chunks.

Pour the strawberries, bananas, almonds, honey and cold water into a blender and puree for 2 minutes. Before eating, you can cut some strawberries into pieces for a better taste.

Warm tips: beauty is this strawberry almond fruit tea, moisturizing, detoxification, whitening, antioxidant all together, so you have a cup of tea beautiful to the bottom of the heart.

Almond Crispies

Almond Crispies originate from Italy and are very simple to make, and they are crispy and crunchy, with the sweetness of almonds making your mouth water.

Materials: 2 eggs, 70g of sugar, 50g of olive oil, 150g of all-purpose flour, 1 tbsp of baking powder, 100g of almonds.

Method: Crack the almonds with a small hammer; beat the eggs, add the sugar and whip the eggs to wet peaks. Add the olive oil and mix well, sift in the flour, cut with a spatula to mix roughly evenly and then add the almonds and mix well. Line a baking sheet with parchment paper, pour the almond paste into the baking sheet and shape it into your favorite shape, bake at 170℃ for 25-30 minutes. Remove from the oven and let cool slightly, then cut into 1cm thick slices with a knife.