It's getting hotter and hotter, and summer is coming slowly. In summer, the most important thing is to cool off the heat. Generally, people will drink sugar water to achieve the effect of heatstroke prevention and cooling. Let me tell you what kind of sugar water is suitable for summer.

What sugar water 1 and red bean milk sago dew are suitable for drinking in summer?

Ingredients: sago100g, honey red beans150g, 250ml of milk, and appropriate amount of condensed milk.

Practice:

Wash sago, cook in boiling water until there is still a small white core in the middle, turn off the fire and stew for 5- 10 minutes.

Put the cooked sago into a bowl filled with iced milk and put it in the refrigerator for half an hour.

Honey red beans can be bought as finished products or boiled by themselves. If they are cooked by themselves, the red beans should be soaked in advance, which can shorten the cooking time.

Boil red beans until they crack, add brown sugar, boil until the soup thickens, cool, add condensed milk and stir evenly to increase milk flavor and sweetness.

Take out the refrigerated milk sago, put it in a container and pour it with honey red beans.

Tips:

When boiling, the fire should not be too big, and it should be constantly stirred with a spoon. If it is not ground into sand, red beans will be hard to boil. Cook red beans first.

2. The practice of mung bean and barley syrup

Ingredients: mung bean, coix seed, rock sugar.

Practice:

Wash the mung beans first. Prepare mung beans and coix seed 3 and then add water. Boil over high heat. Don't turn down the heat at this time. Let the mung bean taste. Just cook for 7- 10 minutes. If the mung bean skin is broken for a long time, the heat-clearing function will be reduced. After washing coix seed, soak it in clear water for later use.

Then put the mung bean boiled water out. At this time, the mung bean water has a very strong heat-clearing effect. Put it in a cup and drink it as water. Then continue to put the right amount of water into the pot. Then put the job's tears into the pot, and boil them over high fire.

At this time, the foam on the surface can be skimmed off. Then turn to medium-low heat for 40-60 minutes. Look, it's already rotten. According to your personal preference, you can add a proper amount of rock sugar. Put it in a bowl and drink.

Tips:

After the boiled mung beans are refrigerated in the refrigerator, they will be eaten again, and the flavor will be better.

3. The practice of sweet-scented osmanthus sour plum soup

Ingredients: 250g of dried ebony, 250g of hawthorn, 0/00g of osmanthus fragrans/kloc, 0/00g of licorice/kloc, crystal sugar or brown sugar.

Practice:

Buy dried ebony and hawthorn from drugstore or dry goods market, and boil them in water first. Osmanthus fragrans, Glycyrrhiza uralensis Fisch., soaked ebony and hawthorn are wrapped in gauze. Fill a cauldron with water, put a gauze bag in it and bring it to a boil.

After boiling, add appropriate amount of rock sugar or brown sugar. Boil for 2-3 hours on low fire, and when the water is about half boiled away, sour plum soup is made.

Tips:

You can't finish the prepared sour plum soup at one time, so you can put it in the refrigerator for a few days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means it has deteriorated and you can't drink it.

The sour plum soup with licorice will have an astringent aftertaste, and some ice cubes can reduce the astringency when drinking.

The sour plum soup made by yourself may be too strong or too weak, so you can add water or boil it for a while.