Ingredients: 30 grams of auricularia auricula, 20 red dates, and appropriate amount of rock sugar.
Practice: Wash the black fungus, remove the core from the red dates, add appropriate amount of water, cook for about half an hour, add rock sugar and cook until saccharified.
Yes Fresh orange cucumber yogurt soup
Ingredients: fresh orange, cucumber, whipped cream, green apple, yogurt and roses.
Practice: Slice fresh oranges and cucumbers, and beat green apples into granular apples. Cut the rose into silk and crush the apple with it.
Pour the whipped cream and yogurt together, stir well and pour into the cup. Put fresh oranges and cucumbers in the middle.
Features: bright colors, quite emotional.
Bird's Nest sago porridge
Materials: bird's nest 1 can (available in supermarket), sago 100g.
Practice: Wash sago and add appropriate amount of water to cook porridge. Pour the canned bird's nest into the porridge and continue to cook for 2 minutes.
Features: the entrance is smooth, refreshing and fragrant. Intimate reminder: the amount of sago should not be large, and the porridge should not be too thick.
Longan jujube soup
Raw materials: longan pulp, red dates, astragalus root and rock sugar.
Practice: 1. Put jujube, astragalus root and a little water into a container and steam in a steamer for/kloc-0.5 to 20 minutes.
2. Pour into the pot, add enough water, add rock sugar and longan, and cook for half an hour.
Wine cherry soup
Ingredients: 100 ml sweet lemon juice, lemon peel, 100 g sugar, 200 ml dry white wine, 500 g cherry blossoms.
Peaches, 4 egg yolks, 200 grams of yogurt.
Production steps:
1. Heat the juice, lemon peel, sugar, 400 ml water and wine in a pot. Wash the cherries and put them in.
Boil in hot water for 5 to 10 minutes.
2. Add water to the egg yolk, stir it evenly, heat it in the soup, then let it cool, and finally put it in the refrigerator for thorough cooling.
3. Mix yogurt and sugar evenly and pour it on the cooled soup.
Milk flavored fruit soup
Ingredients: fresh milk, corn kernels, cereal, watermelon, kiwi fruit, orange, soft candy, water starch and honey.
Practice: 1. Pour the milk into the pot, add the white sugar and stir to saccharify it, then add the corn kernels and stir to thicken it.
Just adjust it to the right consistency;
2. Cut kiwi fruit, watermelon and orange into small pieces for later use;
3, after the pot, put the diced fruit on it, put a little cereal around, drop a few drops of honey to eat.
Tremella and corn dessert store
Ingredients: Tremella, corn, Lycium barbarum, red dates, sweet corn kernels.
Practice: 1. Soak tremella, tear it into small flowers, blanch it in water and take it out.
2. Add water and rock sugar to tremella, medlar and red dates and cook until tremella is soft and rotten.
3. Add corn kernels and cook for about fifteen to twenty minutes.
Pawpaw and Silver Mushroom soup
Ingredients: one papaya, tremella, candied dates and rock sugar.
Practice: 1. Soak tremella in hot water, remove the old roots by hand, tear (or cut with scissors) into pieces, wash, and cook in a cold water pot with low fire.
2. Cut a small piece on one side of papaya with a kitchen knife (in order to flatten it, it is best to have less and not more, so as not to leak the bottom). On the other hand, gently draw a circle as the horizontal line of the next step, then use the knife to enter the knife in a "V" shape and take out a top cover. After removing seeds, use a ball digger to take out a few papaya balls on each side of the papaya (shallow is better than deep, and don't take them at the bottom to avoid leaking the bottom). If you think it's troublesome not to make papaya cups, just peel and cut the papaya.
3. When the tremella is thick and slippery, add rock sugar to taste (you can replace a little rock sugar with appropriate amount of sugar). After the sugar melts,
Add candied dates and papaya balls and boil again. Turn off the fire and get out of the pot. Spoon into the papaya cup.
4. Cover the lid before serving, and steam in a steamer for about 15 minutes.
Milk-scented honeysuckle material: tremella 25g.
2 tablespoons sugar
500ml milk (two bags)
Lycium barbarum 1 spoon
2 tablespoons red dates
Eggs 1
2 tbsp vegetable butter (30g)
Practice: First soak the tremella in hot water for 20 minutes, then take it out, cut off the roots and pick it into small flowers. Beat the eggs into a bowl and stir them into egg liquid.
Second, put a proper amount of water into the pot, put the tremella into a small fire and boil it slowly 10 minute.
Then take it out and drain it for later use.
Third, put the vegetable butter in a pot and heat it to melt, then put the milk, medlar, red dates, sugar and tremella together, and turn it down for 5 minutes after the fire is boiled. Finally, pour the egg liquid into the milk and stir.
Just lay eggs.
Rock sugar, Sydney, tremella and wolfberry dessert store
Ingredients: lotus seeds, tremella, Sydney, crystal sugar and medlar.
Practice: put tremella, lotus seeds, rock sugar, medlar and Sydney into the pot, add enough water and cook for about 30 minutes.