In winter, you might as well try a nourishing dessert, which can have a beautifying effect. Here are five nourishing desserts suitable for you in winter. , let’s take a look together!

Tremella pear soup

Ingredients: 50G Tremella, 1 snow pear, 40G rock sugar, a little fresh lily

Method

1. Use Soak the white fungus, remove the yellowed roots, peel and cut the pear into pieces, and wash the fresh lily.

2. Add enough water to the pot, bring to a boil over high heat and add the white fungus. After boiling the pot again, turn to medium-low heat and simmer for 20 minutes.

3. Add rock sugar, add pear pieces, cook for 20 minutes, add lily, cook for 15 minutes and turn off the heat. Do not open the lid immediately after turning off the heat. Simmer for another 10 minutes before eating.

Red bean and walnut paste

Ingredients: 100g red kidney beans (or red adzuki beans), 20g walnuts

Method

1. Cut the red beans in advance Wash and soak in water for more than 4 hours.

2. Put the red beans into the pot together with the water for soaking the red beans, then add an appropriate amount of water, water to red beans 2:1, bring to a boil over high heat, then turn to low heat and cook the red beans until soft.

3. Put the boiled red beans and walnut kernels into a blender and puree them.

Bird's Nest with Rock Sugar

Ingredients: 3g bird's nest, 6g wolfberry, 6g longan meat, 30g rock sugar

Method

1. Water for bird's nest Soak, remove the feathers with tweezers, tear into strips, wash the wolfberry and longan meat.

2. Pour the bird's nest, wolfberry, longan meat and 1 bowl of boiling water into the stew pot, cover the stew pot, and simmer with water.

3. After the water in the pot boils, simmer over medium heat for 1 hour. Add rock sugar and simmer over low heat for 1 hour. After simmering, take it out and warm it up before taking it.

Barley and Lily Stewed Sydney

Ingredients: 1 Sydney pear, 40g barley, 20g lily, 5g wolfberry, 60g rock sugar

Method

1. Prepare Sydney pears, lilies, barley, and wolfberry. Soak barley and lilies in advance.

2. Peel the pears, cut into small pieces and set aside. Wash the barley, pour into the rice cooker, add an appropriate amount of cold water, turn to the rice setting and bring to a boil, then turn to the heat preservation setting and simmer for 1 hour.

3. Pour in the lily, add the pear, and simmer for 20 minutes.

4. Add rock sugar and wolfberry, stew the barley, lily and pear stew into a bowl and serve warm.

Pumpkin Lily Dew

Ingredients: 200g pumpkin, appropriate amount of lily, 250g milk, rock sugar

Method

1. Cut the pumpkin into thin slices and steam it Rotten, ground into mud, washed lily, soaked slightly.

2. Add half a bowl of water to the pot and boil, add pumpkin puree and cook until it becomes a paste.

3. Pour in milk, add lily and cook for a while. Finally add rock sugar and cook until saccharified.