1. Cranberry Pomegranate Square Tart

(1) Ingredients: 3 slices of whole wheat toast, 150 grams of light cream, 15 grams of sugar, 80 grams of dried cranberries, 1 pomegranate, 2 eggs, appropriate amount of salt, and a little black pepper.

(2) Chop the cranberries, remove the toast skin on all four sides, cut one piece into 4 small pieces, beat two eggs and sift.

(3) Evenly cover each piece of toast with egg liquid and bake in a 160°C oven for 12 minutes.

(4) Let the baked toast pieces cool down and start whipping the whipped cream. The ratio of cream to sugar is 10:1.

(5) Divide the cheese slices into four, put a piece of cheese, spread a layer of light cream, not too thick, then put a piece of toast, then put the cheese slices, and then spread light cream.

(6) Then spread light cream evenly on all sides, stick cranberries on all sides, and put peeled pomegranate on top.

2. Pomegranate juice

(1) Ingredients: 2 pomegranates.

(2) Clean the pomegranate in advance, and use a fruit knife to cut a ring from the end with the petals on the top of the pomegranate to expose the internal structure of the large pomegranate.

(3) Make a few cuts along the white membrane in the middle of the pomegranate, cut the pomegranate skin, and break the pomegranate open. The broken pomegranate has avoided most of the white fascia and is very It is easy to peel off the pomegranate seeds.

(4) Put the peeled pomegranate seeds into a juicer and fry them into juice!

3. Pomegranate and Tremella Soup

(1) Ingredients: 1 pomegranate, 1/4 white fungus, 30 grams of lotus seeds, 1 bag of green tea, appropriate amount of rock sugar, 1 liter of water.

(2) Soak the white fungus for 2 hours, then tear it into small florets.

(3) Peel 1 pomegranate and take out the pomegranate seeds. Put the lotus seeds and white fungus into the pot together and add water to 1 liter.

(4) After boiling, simmer over low heat for half an hour to allow the white fungus and lotus seeds to soften first.

(5) Add pomegranate seeds and 1 bag of green tea into the pot, simmer for another half an hour, add rock sugar to taste, and wait until the rock sugar melts!