material

Horseshoe, tremella, red dates, rock sugar

working methods

1. Soak tremella 1 hr, clean it after opening, remove the yellow pedicel and pick it into small flowers.

2. Wash water chestnut, peel it and cut it into small pieces; Wash the red dates for later use.

3. Put the crushed tremella, water chestnut, red dates and rock sugar into a pressure cooker, add appropriate amount of water, and then simmer for 20 minutes on low heat.

Practice 2, coix seed sweet soup

material

300g of coix seed, 200g of sugar and 3000㏄ of water.

working methods

1. Select the heart-removed Coicis Semen and wash it with clear water to remove dust and impurities on the surface.

2. Soak Coicis Semen in cold water for about 1 hour to soften it.

3. Drain the coix seed in the second step and put it into a quick pot.

4. First, take 800㏄ of water and put it into the quick pot of method 3.

5. Cook in medium fire for about 15 minutes.

6. Practice 5: Turn to low heat and stew for 15 minutes until the barley is cooked and rotten.

7. Put the remaining 2200㏄ water into the pot of exercise 6 and continue to cook.

8. Practice 7 Add sugar, mix well, and turn to medium heat to boil.

Practice 3, beauty sweet soup

material

40g of lotus seed, lily 10g, tremella 10g, 20g of medlar, 60g of papaya, and seasoning: crystal sugar 10g.

working methods

1, lotus seeds, lilies, tremella and medlar are soaked in warm water for 60 minutes.

2. Drain the casserole and add lotus seeds, lilies, tremella and medlar. After boiling, reduce the heat for 60 minutes.

3. Add papaya and rock sugar, and turn off the heat after the rock sugar melts.

Practice four, double round sweet soup

material

Taro 100g, dried sweet potato (sweet potato) 100g, glutinous rice flour 100g, dried longan 10.

working methods

1. Wash taro and sweet potato, put them in a steamer, steam them with strong fire until they are soft, take them out, peel them, and mash them into taro paste and sweet potato paste respectively.

2. Add glutinous rice flour (50g) into sweet potato paste and taro paste, knead them into red dough and white dough, then knead them into slender strips with a diameter of 1cm, and then divide them into blocks with a length of 1cm to make taro balls and sweet potato balls.

3. Shell dried longan, put it into a boiling pot, add 300ml of cold water, boil over high fire, and continue to cook for 5 minutes to form sweet longan soup.

4. In addition, take a wok, add 800ml of cold water, put the prepared taro balls and sweet potato balls into the fire, stir them while cooking, float them up, scoop them up with a colander, and quickly put them into cold water for cooling.

5. Put a proper amount of cooked taro and sweet potato balls into a bowl, and then add a proper amount of cooked longan sweet soup.