-1984 Creation of Hong Kong Liyuan Restaurant.

Making material

Include Shatian pomelo (or pomelo) and mango, sago, coconut milk, whipped cream (or whipped milk) and sugar.

Chop grapefruit into meat, dice mango, mix sago, coconut juice and sugar water, and eat after freezing. Some dessert shops even add assorted fruits or bird's nest to the nectar of poplar branches.

The flavor of nectar is also made into other foods, such as nectar cakes, nectar spots and nectar snowflakes.

Exercise:

1. Put the sago in boiling water, boil it on high fire for 1 min, then cover it until it is transparent (about 20 minutes), rinse it with cold water through a filter screen and drain it for later use.

2. Pick up three mangoes and use a blender to make juice, and cut the other mango into squares of 1cm for later use.

3. It is best to buy imported red meat for grapefruit, which is beautiful in color and rich in flavor; Peel the meat and gently knead it for later use.

4. Boil the rock sugar in water (the amount of water is about 1: 1 compared with sago), pour sago and boil for about 2 minutes, and soak the whole pot in cold water to speed up the cooling.

5. When sago drops below 40℃, first add three-flowered light milk, and the weight shall be subject to the milk color of the soup; Add coconut milk to see the fragrance of coconut.

6. Then add mango juice, stir well and taste; If it is sour, you can add young sugar to blend.

7. Finally, add grapefruit meat and mango meat and put them in the refrigerator for freezing.