Ingredients: almond, osmanthus fragrans, rice, glutinous rice and sugar.

Production method: 1. Mixing rice and glutinous rice, washing together, and soaking in cold water for 2 hours;

2. Soak almonds in warm water for15min, take them out, rub off the yellow skin, wash them, add 250g of cold water, and grind them into a thin paste together with rice and glutinous rice;

3, cold water into the pot, the fire to boil, pour the thin paste into the pot, cook for 5 minutes to become almond tea, and then scoop into the barrel to keep warm. 4. When eating, put almond tea in a bowl with sugar and osmanthus juice.

Exercise 2

Ingredients: almond powder (250g), eggs (2), milk (half porcelain bowl) and almond tea.

Seasoning: rock sugar

Exercise 1. Prepare a clean porcelain bowl, pour almond powder into half a porcelain bowl and dilute it with milk.

2. Take another empty bowl, beat 2 eggs into egg liquid, add a little oil, and gently stir out bubbles for later use.

3, boil a pot of water, pour in the right amount of rock sugar and cook it into rock sugar water.

4. Slowly pour the diluted almond water into the pot and stir it with the rock sugar water into a paste.

5. When the almond tea is almost ripe, slowly pour some cold water to make the almond tea not too dry and thick.

6. After the almond tea is boiled again, pour the prepared egg liquid before turning off the fire and stir well.

7. Pour the boiled almond tea into a porcelain bowl and sprinkle some black sesame seeds before drinking, which will taste better.

Tip 1. If possible, add a small amount of steamed chopped peanuts, osmanthus petals and red dates to almond tea, and the taste will be more abundant.

2. Adding some oil to the egg liquid can make the taste of almond tea smoother.

It should be noted that almond tea should be drunk while it is hot, and it will be tasteless when it is cold.

4. You can't drink too much almond tea at a time, because this snack itself is sweet, and if you eat too much, you will get tired, so you can't use a big bowl, you can only sip it slowly with a small bowl.

Exercise 3

Ingredients: American almond 200g, glutinous rice100g, rock sugar10g.

Practice: 1, almond soaked in water 10 minutes, until the outer peel can be easily torn off. almond tea

Soak the glutinous rice for 5-8 hours in advance after washing, so that the glutinous rice can absorb enough water;

2. Put the soaked glutinous rice and almonds into a blender, add about 200ml of clear water, stir at low speed until the color turns milky white, and stir with a spoon, feeling that there are no big particles;

3. Pour the beaten almond tea into a sieve or filter it with gauze, leave the filtered juice in the soup pot, add the rock sugar, and stir slowly with low fire until the rock sugar melts and the almond tea is fragrant.

Note that the glutinous rice in almond tea must be soaked in advance. Rice grains are easily stirred up only when they absorb enough water, which is crisp and easy to juice. The same cooked almond tea can give off a thick glutinous rice flavor. Almond tea can also replace soybean milk and milk for breakfast. When stirring, you can add a proper amount of sesame seeds according to your personal preference. It is not only nutritious, but also more fragrant. This drink can be cold and hot, and it can be refrigerated in the refrigerator in summer to refresh and relieve summer heat.

Exercise 4

Ingredients: 20g South Apricot, 2g North Apricot (too much will be bitter), white rice 10g, 25g rock sugar, almond tea.

5 grams of longan and 400 grams of clear water (a person's weight).

Practice: 1. Wash and soak almonds and white rice 12 hours! Longan with shell need not be soaked.

2. Put water, almonds and white rice into a blender, grind them into almond rice slurry, and separate the residue for later use.

3. Mash the rock sugar into longan almond rice slurry and cook it with slow fire until the sugar is completely dissolved.