Red dragon fruit jelly. The jelly made from red dragon fruit has a beautiful appearance and particularly attractive colors. The dragon fruit jelly is made from pure natural fruits and does not contain colorants, sweeteners, etc. The natural and bright colors are irresistible.

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In the hot summer, eating a bowl of red dragon fruit jelly makes you feel happy and the heat disappears.

Ingredients required: 1 red dragon fruit, 30 grams of white jelly, 30 grams of sugar, 600 ml of water 1. There are two varieties of dragon fruit on the market, one with red skin and red flesh, and the other with red skin and white flesh.

It’s dragon fruit. The red-skinned and red-fleshed dragon fruit is relatively sweeter. The red-skinned and red-fleshed dragon fruit contains betalain pigments and is rich in vitamins.

The jelly made from red-skinned and red-fleshed dragon fruit has a bright red color, which is very beautiful.

It is recommended to use red-skinned and red-fleshed dragon fruit to make jelly.

2. Peel the dragon fruit and cut into small pieces.

Pour 750 ml of water into the pot, add 30 grams of sugar, and boil the sugar until it melts.

3. Add 30 grams of white jelly, the ratio of white jelly to water is 1:20, that is to say, use 30 grams of white jelly for 750 ml of water. If you want the jelly to taste harder, you can reduce the amount of water.

Bring white jelly, sugar and water to a boil.

4. Put the diced red dragon fruit into a container, pour in the boiled jelly water, cool until completely solidified and then pour it out.

After cooling, refrigerate and cut into small pieces before eating.

The jelly can be tasted directly or poured with milk.

Egg Drop Crystal Cake teaches you to use one egg to make Michelin restaurant-level crystal egg drop cake, which is full of egg flavor.

Ingredients required: 300 grams of water, 40 grams of white jelly, 20 grams of white sugar, one egg, 250 grams of milk 1. Pour water into the pot, add white jelly and sugar, stir while cooking, and let it fully dissolve.

2. Boil for 1 minute and turn off the heat.

Beat the eggs and slowly pour them into the pot. You also need to stir while pouring. The hot white jelly will soak the egg drops.

3. Let it solidify, then put it in the refrigerator, prepare another pot, pour the milk into the pot, add white jelly and sugar, and bring to a boil over low heat.

Pour it into the solidified egg drop soup. After solidifying at room temperature, flip it over and take it out. You can also put it in the refrigerator.

Crystal clear and full of egg flavor.

Double-color milk jelly Double-color milk jelly is sweet to relieve the heat, cool and refreshing. You can eat 4 flavors in one bowl. There are soft and glutinous small glutinous rice balls, paired with sweet honey red beans. It is soft, glutinous and sweet, just right. The color of the two-color milk jelly is fresh and beautiful.

It melts in your mouth, so enjoyable!

Moreover, the ingredients are rich and the color is very attractive. You will be attracted by its super appearance as soon as you hold it in your hand, and the children can't put it down.

Ingredients required: 80g purple sweet potato, 720ml milk, 40g gelatine flakes, 45g sugar, 5g matcha powder, 130g glutinous rice flour, 20g tapioca starch, 100ml warm water 1. Peel the purple sweet potato and cut into pieces

Cut into thin slices and steam in a pot over water; place the steamed purple sweet potato in a wall-breaking machine, add 2 tablespoons of white sugar and 320 ml of pure milk, and beat into a fine purple sweet potato milk paste.

Strain the beaten purple sweet potato milk paste into the milk pot. The thinner the milk paste, the better the coagulability.

2. Cut the gelatine slices into small pieces and put them in a bowl, add ice water and soak for about 10 minutes; cook the milk paste to about 60 degrees, squeeze out the water from the soaked gelatine slices, add it in, and stir with the remaining temperature to melt;

Finally, filter it into a square mold container, let it cool to room temperature and then put it in the refrigerator to solidify for about 6 hours.

3. Make another matcha flavor.

Pour 5 grams of matcha powder into a milk pot, dissolve with a small amount of milk, then add 400 ml of pure milk, stir thoroughly, then heat to about 60 degrees, add soaked gelatin sheets, stir until melted, and pour in

In a container, cool and refrigerate to set.

4. Finally, make the glutinous rice balls.

Mix 130 grams of glutinous rice flour and tapioca starch, add warm boiled water, mix into small particles, and knead into a dough that is not sticky.

Place it on a cutting board and roll it into long strips, and cut it into about the same size as peas; 5. Finally, roll it into a round shape, place it in a crisper, and sprinkle some dry powder to prevent it from sticking together.

Boil water in a pot, add the glutinous rice balls, stir to prevent them from sticking to the bottom of the pot, cover with the lid and bring to a boil, until the balls become transparent and float, take them out and put them in ice water, finally take them out and drain them for later use.

6. After the custard has been refrigerated overnight, it has solidified. Take it out and cut it into small squares with a knife.

Next, start assembling: first add honey red beans to the meatballs, then add glutinous rice balls, add two-color milk jelly, and finally pour in pure milk, and you are ready to eat.

Milk mango pudding and mango jelly pudding is a Western-style dessert. It has a sweet and soft texture and a very bright color. It is both delicious and beautiful.

And you can make it at home, clean and hygienic with zero additives.

Ingredients required: 300 grams of mango, 400 ml of pure milk, 30 grams of honey, 30 grams of caster sugar, 20 grams of gelatine slices, 5 ml of lemon juice, pudding cup 1. Soak 10 grams of gelatine slices in cold water until soft, and take the milk

Add 200 ml of pure milk to the pot. Turn off the heat first. Add the soaked gelatine slices into the milk. Add the sugar and then slowly heat over low heat until the gelatine slices and sugar are completely melted. Keep stirring during the process.

Stir the milk until it is completely blended, turn off the heat and let it cool slightly, then add lemon juice and stir evenly.