kelp mung bean syrup

material: mung bean 2g, kelp 25g, vanilla (also called smelly grass) 2g/ dried orange peel (1 small piece),

appropriate amount of rock sugar and water

Practice:

1. Mung bean: if you are lazy, wash it and soak it for half an hour, and set it aside for use, if you want to taste good.

2. vanilla/dried tangerine peel: if dried tangerine peel is put, it should be soaked in water to soften it, scraped off the gourd ladle, and then washed. If vanilla is put, it can be washed dry

. Chop up what you like with a strong flavor, and cut into large pieces what you don't like, but don't let it go.

If you don't let it go, there will be no flavor.

3. Kelp: Soak and cut into small pieces. If you like to taste delicious, cut it wider, and if you like delicate, cut it thinner.

.

4. While processing the materials, boil a pot of water, pour mung beans, herbs/dried tangerine peel and kelp into the pot, and boil for about 2

hours on medium heat. Remember to add water when cooking, otherwise it will be easy to paste, or the sugar water will be boiled into syrup.

4. When all mung beans are rotten, add rock sugar according to your own taste and cook for another 15 minutes.

this way, the well-drunk green bean paste will be cooked.

How to eat:

1. Eat directly and hot (suitable all year round! ）；

2. Put it in the refrigerator, and then eat it when it is cold (it tastes good to cool off in summer! ）；

3, add hot dumplings to eat (two wishes at a time! )

Note:

1. Mung beans can quench thirst, induce diuresis, reduce swelling, lower qi, relieve summer heat and remove heat, which is beneficial to the stomach. Because mung beans are cold, spleen and stomach are < P > deficient in cold, loose stools, insufficient kidney qi, low back pain and cold limbs are not suitable for eating more.

2. The function of kelp is similar to that of laver. But don't soak kelp for too long, because if it is soaked for too long, its iodine mannitol (which has the function of detumescence and diuresis) will be dissolved.

Function:

Cooling, clearing away heat, promoting diuresis, treating cough and reducing skin virus (such as youth bean).

sweet potato syrup

materials: 5g of sweet potato, 15g of rock sugar and a large slice of ginger.

Practice:

1. Peel the sweet potato, wash and cut into thick pieces (the horn looks better), soak it in clean water for half an hour, and change the water frequently when soaking.

2. put 3 cups of dashui and ginger into a pot to boil, then add sweet potatoes, and cook until crisp with slow fire for about 2 minutes (depending on the thickness of sweet potatoes

), then add rock sugar to dissolve and boil, and you can eat.

PS: a little more complicated method:

Sweet potato syrup with white fungus

Material: 5g of white fungus (it seems to be called white fungus, anyway, that's what my family calls it), 5g of yam, 5g of sweet potato

, 5g of ginger, appropriate amount of rock sugar and water

Method:

1.

2. Soak the tremella with water, remove the pedicel, wash it, and tear off small pieces for later use;

3. Peel the sweet potato, wash it and cut it into thick pieces (the horn looks better) for later use;

4. Cook according to the above method, but for a longer time, cook for 9 minutes, and finally add rock sugar to taste.

Note:

1. Sweet potato, formerly known as sweet potato, can be divided into purple meat and yellow meat (I personally think purple meat is more delicious than yellow meat). It originated in the United States

continent and was introduced by Nanyang Luzon in the Ming Dynasty, so it was named sweet potato. Sweet potato can tonify deficiency and qi, strengthen spleen and stomach, and strengthen kidney yin. Sweet potatoes will not turn black until they are soaked in

water.

2. Rhizoma Dioscoreae can benefit the spleen and stomach, help digestion, replenish lung and relieve cough.

How to eat:

1. Eat it hot if you are anxious to taste it as soon as possible;

2. If you want to be cold, put it in the refrigerator and ice it before eating.

Function:

Moisten intestines, strengthen stomach, strengthen muscles and strengthen body. People with poor appetite, who often drink this syrup can greatly stimulate their appetite

Egg yuba syrup

Materials: 1 grams of dried yuba, 2 eggs, appropriate amount of rock sugar, and a small piece of ginger

Practice:

1. Boil the eggs and shell them;

2. Soak the yuba in boiling water for 2 minutes, remove it and drain it;

3. Boil five cups of boiling water with ginger, add yuba, simmer for half an hour, add rock sugar and eggs and cook for another 15 minutes

.

Advanced practice:

Dried yuba, ginkgo and coix seed syrup

Materials: 75g dried yuba, 75g ginkgo, 38g coix seed, 2 eggs, 15g crystal sugar, 8 cups of water or appropriate amount

Practice:

1. Wash coix seed, drain and set aside;

2. Soak the yuba, remove the shell of ginkgo, then soak it in hot water for a while, tear off the clothes and remove the heart;

3, the eggs are cooked and shelled;

4. Boil water, put ginkgo and Coix seed in the pot for half an hour, then add yuba and crystal sugar, and cook until the crystal sugar melts. Remove the shells of the cooked eggs and put them in sugar water, and cook until the Coix seed is just cooked.

efficacy: both ginkgo and coix seed have the efficacy of clearing away heat and removing dampness. when the weather is hot and dry or the chest is bored, boiling some ginkgo and coix seed sugar water to eat can clear away the heat and make the body comfortable.

note: quail eggs will taste better instead of eggs!

Primary stage:

Sesame paste 1

Material: 5g of black sesame, 1g of sticky rice and 5g of rock sugar

Practice:

1. Remove impurities from black sesame, wash and fry until cooked;

2. Wash the sticky rice, remove the water and fry until cooked;

3. Grind sesame seeds and sticky rice together, add crystal sugar evenly, put in a container, and cover tightly for later use;

4. When eating, take it out according to the required amount, add water and cook it with low fire, stir it while cooking, and cook it into a paste.

Intermediate stage:

Sesame paste 2

Material: 1g of black sesame, 1tsp of white sesame, 1/2 tsp of sticky rice, 4 tbsp of sugar and 1 liter of water

Practice:

1. Wash sticky rice, soak it in water for 1 hour, and drain it for later use;

2. Wash black sesame seeds and white sesame seeds, and drain them for later use;

3. Stir-fry black sesame seeds, white sesame seeds and sticky rice in a hot pan. When the water is dry and fragrant, you can add water and put it in a blender to smash

. The smashed pulp is screened to remove residue.

4. Cook with low fire, stir while cooking, and serve as a paste.

high order:

yam sesame paste

Material: yam 15g, black sesame 12g, rose sugar 6g, fresh milk 2g, rock sugar 12g, sticky rice 6g

Practice:

1. Wash the sticky rice, soak it in water for 1h, and drain it for later use;

2. Wash Rhizoma Dioscoreae and cut into small particles;

3. Wash the black sesame seeds, drain the water, stir-fry in a hot pot, stir-fry until the water is dry and smells, and turn off the fire for later use;

4. Add water and fresh milk to glutinous rice, Dioscorea opposita and black sesame, and put them into a blender to be smashed, and the smashed pulp is screened to remove

residue;

5. Add crystal sugar and clear water into the pot, dissolve and filter, then stir-fry, slowly pour the sieved slurry into the pot, add rose sugar, and

keep stirring until it becomes paste, and serve.

Advanced:

Sesame paste dumplings

is to put the cooked dumplings into sesame paste.

Function:

Black sesame is a good nourishing and strong food, which has the functions of nourishing liver and kidney, blackening beard and hair, moistening five internal organs, promoting body fluid production, moistening intestines

, promoting milk circulation and promoting blood production. When cooked with white grain as porridge, the tonic effect is enhanced, and it is convenient to take. Besides being a good tonic for postpartum, it can also treat postpartum weakness.

Peanut paste

Material: 225g peeled peanuts, 1g sticky rice, appropriate amount of rock sugar, and 1/2 cup of milk

Practice:

1. Wash the sticky rice, drain it, put it in a dry pot, and fry it until golden brown with low fire for later use;

2. Add 3 cups of oil to an empty pot, heat it to 5 minutes, add peanuts, fry until golden brown, remove and drain the oil for use

;

3. Add 4 cups of sticky rice and peanuts in water, put them into a blender and crush them, and screen the crushed pulp to remove residue;

4. Add 4 cups of water to the pot and bring to a boil. Pour in peanut pulp and crystal sugar, stir while cooking, boil for another 3 minutes, turn off the heat and

pour in milk.

p.s. Sesame paste and peanut paste can be eaten cold or drunk hot.

Lotus seed and lily red bean paste

Material: 5G of red beans, 3G of white lotus seeds, 1G of lily, appropriate amount of dried tangerine peel and about 5g of rock sugar

Practice:

1. Wash red beans, lotus seeds and lilies first and soak them in clear water for two hours;

2. Boil water, and put red beans (and soaked beans), dried tangerine peel, lotus seeds and lilies into the pot;

3. After boiling, simmer for two hours, and finally simmer for about half an hour.

4. Boil the red beans until they are sandy and have a proper amount of water, then add sugar to taste, and the sweetness is according to everyone's preference.

Note:

1. Red beans don't need to be soaked for too long, one or two hours at most. If you don't have time, you don't need to soak them in hot water.

2. Don't use too much dried tangerine peel, but use it well.

3. You can add water halfway, but the ratio of beans to water depends on your personal preference. Of course, red bean paste can't be cooked with too few beans, so

red bean soup can be thinner.

4. rock sugar should be served at the end, otherwise the red beans will not be cooked badly.

5. Finally, the big fire pot was used to make the red beans break into sand.

Efficacy:

1. Lotus seed is a famous nourishing medicine food, which can calm the mind and lower blood pressure.

2. Lily can tonify the middle energizer, invigorate qi, warm lung and relieve cough; Fresh products have antitussive, chronic bronchitis, lung disease and hemoptysis.

3. when those red berries come in springtime, flushing on your southland branches? Hope miss the person to collect more, Xiao Xiao red bean caused people.

Lotus seed, lily, snow ear and egg syrup

Materials: 3G of white lotus seed, 1G of lily, 25G of snow ear, 2 eggs, appropriate amount of rock sugar and water

Practice:

1. Wash white lotus seeds (lotus plumule to be removed) and lily, soak them slightly, and drain them for later use;

2. Soak the tremella in water, drain the water, and cut the tremella into small pieces for later use;

3. Boil the eggs with water and shell them for later use;

4. Boil a pot of water, put the lotus seed, lily and tremella into the pot, boil it, then simmer for 4 minutes, add the eggs and ice

sugar, and the crystal sugar will dissolve before turning off the fire.

you can eat it hot or cold.

Efficacy:

1. Lily bulbs can be eaten and made into starch or medicinal materials. It is sweet, has the functions of clearing the heart, calming the nerves, nourishing the brain, strengthening the spleen, resisting aging, relieving cough and moistening the lungs.

2. tremella, also known as tremella, contains more colloid, so it can absorb a lot of water when it is dry and swell up. tremella has the effects of moistening lung and nourishing yin, nourishing stomach and promoting fluid production, clearing heat and promoting blood circulation, nourishing brain and strengthening heart.

3. Lotus seeds have the functions of clearing heart and calming nerves.

PS: If the efficacy is concerned, red lotus is higher than white lotus, but for the sake of good appearance, white lotus is selected, and the method of cooking with red lotus is the same as that with white lotus.

I'd like to introduce a sweet water with Shandong flavor-watermelon jelly

The main ingredient is a red watermelon.

ingredients: 2g of melon seeds and 4g of frozen powder.

3g of seasoning sugar

Production technology:

1. Cut the middle of the watermelon and dig out the pulp with a spoon. Wrap the pulp in a clean cage cloth and wring out the juice for later use. Cut the frozen

powder into inches and soak it in clear water.

2. Wash the spoon clean, add clean water, add 5g of white sugar, boil it, skim off the froth, and pour the sugar water into a small basin. Cold

After cooling, put it in the refrigerator and ice it for later use.

3. Re-put 25g of clean water into the spoon, add the soaked frozen powder, boil the frozen powder with low fire, and then add the white sugar. When the sugar has melted, pour in watermelon juice and mix well, skim off the floating foam and filter it into a large soup bowl with a cage cloth. After cooling,

put it in the refrigerator for 15 minutes.

4. buckle the chilled watermelon into a big soup bowl, insert melon seeds on it and pour sugar water on it.

flavor characteristics: pink in color, sweet and refreshing, cool and slag-melting.

Yuji Jinshi (4 persons)

Materials:

A: 2 tablespoons of green tea powder (matcha powder) and 4 bowls of warm water

B: half bowl of glutinous rice flour, 1/4 bowl of water

C: half bowl of red beans (about 5g), brown sugar and appropriate amount of water

D:

2. Material B is kneaded into glutinous rice balls, then kneaded into small glutinous rice balls, and boiled in boiling water until it floats.

3. Cook material C into honey red beans for later use;

4. Add small glutinous rice balls, honey red beans and condensed milk on the shaved ice of green tea, and it is ready.

Note:

1. For green tea powder, it is best to buy instant tea powder with creamer and sugar added, which will be very easy to brew.

The concentration may be thicker, which will make the ice not melt so quickly.

2. If you want to eat something sweet, you can add syrup according to your own preference.

"Yuji Jinshi" is a low-calorie dessert, so you can rest assured that you can eat it. The following is a

analysis of the nutritional components of "Yuji Jinshi" (one person's weight):

calorie 143.2kcal, protein 4.5g, fat 1.3g, sugar 28.5g, fiber 1.6g, sodium 15.3mg and calcium

56.2mg.

Ma Tilu with ice flowers (both hot and cold)

Materials: 18g of horseshoe meat, 18g of crystal sugar, 2 tablespoons of horseshoe powder, 1 egg and 6 cups of water

Practice:

1. Wash the horseshoe meat and grind it into coarse velvet;

2. Stir the water chestnut powder into horseshoe slurry for later use;

3. Boil the crystal sugar in cold water, add the horseshoe meat, and when the water boils, slowly pour in the horseshoe pulp, stirring constantly. When the water boils again, add the broken eggs, stir slightly, and serve.

Efficacy: Horseshoe is also called water chestnut, and Shanghai people call it Dili pear. Rich in vitamins B and C, plant protein and phosphorus, it has the effects of clearing away heat < P >, removing dampness and detoxifying.

Mango Budian

Material: 2 mangoes (if made in Australia, 1 is enough), 2 cups of milk, 1 cup of boiled water, 1 cup of cold water, and 165g of mango

flavored gel powder

Practice:

1. Put the gel powder into a large bowl and add it.

2. Peel the mango, make half into velvet, and chop the other half for later use;

3. Put the milk and pulp into the gel water, mix well, put them into the Budian mold, and then put them into the refrigerator. After about 4 hours, they will be

solidified and ready to eat.

Fried milk

Ingredients: 4g of millet flour, 375ml of fresh milk, 2 egg whites, 1 tbsp of oil, a little salt, 1/2 teaspoon of sugar and 1/2 cup of water

Practice:

1. Mix the millet flour and fresh milk evenly, add oil and season with salt and sugar, and cook it to a paste with slow fire, and keep stirring when cooking;

2. Turn off the flame when the fresh milk paste is about to open, pour the protein into the fresh milk paste in three times, and stir it quickly and evenly when adding it

;

3. Pour the paste into an oiled square cake pan, let it cool, and put it in the refrigerator for 1-2 hours to make the paste into a cake;

4, will fry.