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Jelly gourmet daquan
I don't know if you have been attracted by the super-hot honey jelly on foreign websites these days. The blogger's exaggerated expression and the honey jelly that he squeezed looked so sweet that he really didn't have the courage to swallow it without insulin. The ignorant child was instantly attracted, pestering his mother to make a jelly to solve his hunger. For a mother who loves food, how can one serving of food be enough? Collect fruits at home and try every color. The jelly made by myself is refreshing, slightly sweet but not greasy. After cooling, the summer heat is more delicious. Because fresh fruit particles are added, it tastes healthier than honey jelly.

The children are on summer vacation, so they can't go to cram schools and the sea grassland under special circumstances. It's really tiring for parents to be on call 24 hours a day. Unlike when we were young, we ate three meals a day. Children who are fed three meals at two o'clock in kindergarten have become "hard to live frugally". They should not only eat well, but also eat well. So today, I made several kinds of jelly and canned fruit for children with fruit. Any flavor of fruit will do. As long as you add a mysterious raw material, it will become a smooth and soft jelly without any additives, which is more reassuring than selling it outside. This mysterious ingredient is white bean jelly, which is a natural summer food. Mix with clear water in proportion, boil, and add all kinds of fresh fruits. Low cost and cool. If you like it, try it!

Ingredients: 2 peaches, 20g white bean jelly.

Ingredients: sugar1.5g, salt 2g, lemon juice 5g, purified water 400ml.

1. Prepare two fresh peaches with relatively red colors. Because we need to extract natural pigment from peach skin today, we should be extra careful when washing peaches: wet the peach skin with water, pour half a spoonful of salt into the palm of your hand, carefully rub the peach skin, and then rinse it off.

2. Peel off the skins of two peaches, and then cut the flesh of the peaches into cubes for later use. Pour 400 ml of pure water into a small pot, put it in a small pot and boil it with high fire. Squeeze two drops of lemon juice to prevent oxidation and discoloration of peach juice. When you see the pink on the peach skin completely dissolved in water, you can remove the peach skin and throw it away.

3. Pour 20g of white bean jelly and15g of white sugar into a clean small bowl, stir well with a little cold water, and then pour into a small pot with boiled peach peel to boil. Finally, pour the cut peach pulp into a glass bowl, then pour the boiled peach juice while it is hot, naturally cool it, seal it and put it in the refrigerator for about 3 hours. Pink jelly is ready. After demoulding, cut it into small pieces and put it on a plate, so my son can eat a plate by himself.

Ingredients: half red pitaya, 20g white bean jelly,15g rock sugar, 300ml purified water.

1. Take half the pitaya left by the children into the kitchen, peel it off and cut the pitaya pulp into uniform particles.

2. Pour 400 ml of pure water into a clean small pot prepared in advance, then put the white bean jelly and rock sugar into the pot in turn, stir evenly with cold water, and let the white bean jelly fully melt before firing and boiling.

3. Stir gently with a spoon when cooking to prevent the crystal sugar from melting and sticking to the bottom of the pot. After the water boils, put the chopped pitaya particles into the pot, and then cook them with low fire until the pot boils and bubbles. Pour it into a clean glass bowl while it is hot, seal it after natural cooling, and put it in the refrigerator for more than 2 hours. When the ice powder is completely solidified, it will become a delicious jelly. Children like it.

List of materials: 4 nectarines, 45g rock sugar, 5g lemon juice, 1 g salt,10ml honey and 400ml purified water.

1, the child wants to eat canned peaches. The fresh website only has this kind of nectarine, a box of 4, which can completely replace ordinary peaches for canning. Use 45 grams of rock sugar, add a little lemon juice to resist oxidation, and add two spoonfuls of honey before eating.

2. Wash four yellow peaches, peel them, then cut them in half, dig out the peach pit in the middle and cut them into large pieces. Soak the cut yellow peach pulp in clean salt water for 2 minutes, which can prevent oxidation and blackening and make the sweetness more intense.

3. Take out the yellow peach pulp soaked in salt water, drain the water, and transfer it to a clean bowl for orderly arrangement. A layer of yellow peach pulp is covered with a layer of rock sugar. After all the yards are finished, pour 400 ml of pure water and drop two drops of lemon juice. Put a large bowl full of yellow peaches into a steamer, boil it with high fire, steam it for about 10 minutes, and take it out after turning off the fire for 5 minutes. After natural air drying, put it in a clean sealed can and put it in the refrigerator for one night before eating. The flavor of the yellow peach pulp and soup is more intense after fusion. How's it going? Have you learned? If you like it, just collect it and try it!