As an ingredient, grapefruit is widely used in desserts.

Honey grapefruit tea and poplar nectar are very popular desserts and drinks.

Today I also brought you a pork ribs with grapefruit sauce, let’s try it together!

Honey grapefruit tea: Soak the grapefruit in hot water for about 10 minutes. (In order to make the grapefruit look beautiful, the skin is usually sealed with a layer of wax, so we need to use edible salt to gently rub the grapefruit. This is to make the skin more beautiful.

Clean.) Peel the grapefruit peel and scrape off the white flesh inside. It is best to scrape it slowly with a knife. The thinner the better.

This is done to lessen the bitterness.

Cut the grapefruit peel into thin strips, the thinner the better.

Soak shredded grapefruit in hot water (if you are afraid of bitterness, please reduce the amount when cooking).

Peel the grapefruit pulp and chop into pieces.

Add rock sugar, bring to a boil over high heat, then reduce to low heat and simmer until thick.

After cooling slightly, add honey and store.

When you want to drink, just scoop it out and rinse it with water.

Yangzhi Manlu first peels out the pulp of the grapefruit.

Then cook the sago first, boil the water in the pot over high heat and then pour the sago into it.

After adding the sago, turn to medium heat to keep the water boiling, and stir frequently to prevent the sago from sticking to the pan.

During the cooking process of sago, you can process the mango well. Peel and core the mango, cut 1/3 into small cubes, and use a blender to make 2/3 into mango puree.

Cook for about 10-15 minutes. When the sago in the pot reaches a small white core in the middle, turn off the heat.

Continuously rinse off the mucus on the surface of the sago with running water, then soak it in cold water until the small white core disappears and becomes translucent.

Soak the cooked sago in water and store it in the refrigerator. Add 100 grams of water and 50 grams of sugar to a small pot.

Place on the fire and cook until the sugar dissolves, then turn off the heat and add the coconut milk and mix well.

Add the mango puree to the coconut milk and sugar water and stir evenly to get the juice base. Pour the sago into a small cup, add the mango juice base and sprinkle with grapefruit pulp and mango dices.

After washing the pork ribs with grapefruit sauce, boil them in water and take them out.

After absorbing the water with kitchen paper, add appropriate amount of salt, chicken essence and oil and mix well.

Marinate in an airtight container for one hour to absorb the flavour.