Chuanbei rock sugar Sydney

foodstuff

2 Sydney, 7 grams of Fritillaria cirrhosa, 3 grams of dried loquat leaves, and a small piece of old rock sugar.

Practice steps

1 Wash Fritillaria cirrhosa and put it into a tea bag (if it is wild Fritillaria cirrhosa bought in a drugstore, it should be ground into powder).

2. Add the pears cut into pieces and all other ingredients to the pot, add enough water, and after the fire boils, simmer for 40 minutes.

Red bean sago taro dessert store

foodstuff

Red beans, taro, sago 1, rock sugar, coconut milk.

Practice steps

1, put the red beans and taro pieces in a pot and steam them. 2. Take another pot, add clear water (the amount of water is at least 5 times that of sago), add sago and cook for about 10 minute, as long as the white spot in the middle of sago is not seen. Then rinse it with cold water.

3. Wash the pot and pour water and rock sugar. After 200 grams of coconut milk is boiled on low fire, pour in the mixture of milk and sago to boil, pour in steamed taro and red beans, and stir for about 5 minutes while heating.

Papaya, tremella and red dates dessert store

foodstuff

Papaya block, soaked tremella, red dates, rock sugar.

Steps: Put the processed ingredients into a steaming bowl, add crystal sugar and pure water, cover the bowl, and steam for 20 minutes after the boiler is boiled.

Stewed chinese forest frog with papaya

foodstuff

5 grams of chinese forest frog, papaya 1 piece, 4 pieces of ginger, appropriate amount of rock sugar and 4 pieces of medlar.

Practice steps

1, chinese forest frog soaked in clear water overnight, except for impurities in chinese forest frog, and cleaned it.

2. Put chinese forest frog in a stew pot, add appropriate amount of water and spread the ginger slices on it.

3. Cover the stew for 1 hour, take out the ginger slices without adding proper amount of rock sugar and shredded red dates, and continue to stew until the sugar melts.

4. Cut the papaya at 1/3, dig out the seeds with a spoon, cover the papaya inside chinese forest frog Shengren papaya and stew for another 20 minutes.

Shiguo sago

foodstuff

Sago, coconut milk, watermelon, pitaya, watermelon, kiwi fruit .......

Practice steps

1, put clear water in the pot to boil, pour the sago into a small fire and cook for about 15 minutes, leaving only a little white spot in the middle of the sago, take it out and wash away the surface mucus with cold water.

2. Put clean water in the pot to boil, pour in the washed sago, slowly cook for about 15 minutes, turn off the fire until it is crystal clear, take it out and soak it in cold water, cool it and put it in the refrigerator.

3. Peel all kinds of fruits and cut them into small pieces. Put a proper amount of sago in the bowl, pour coconut milk and put all kinds of fruits on it.

Ginger milk curd

foodstuff

200ml of milk, a chunk of ginger, and white sugar.

Practice steps

1, mash the ginger first, or chop it with a planer, then wrap it in clean gauze and squeeze out the ginger juice for later use. The ginger juice must not be too small, otherwise the finished product will be difficult to solidify.

2. Pour the milk into the pot, add the right amount of sugar, and heat the milk with fire. (until the pot starts to bubble about 80 degrees, you can turn off the fire and let it cool for a while. )

3. Then quickly pour the milk into the ginger juice, cover it and leave it for 10 minutes.

sesame paste

foodstuff

Black sesame125g, glutinous rice 75g, sugar.

Practice steps

1, fry black sesame and glutinous rice flour respectively.

2. Put the black sesame seeds into the cooking machine and stir for 2 minutes until the sesame seeds are crushed and oily into blocks.

3. Add white sugar and fried glutinous rice flour, and start the cooking machine again to mix the three ingredients.

4. Put the prepared black sesame paste in a fresh-keeping box or a sealed bottle and store it in the fresh-keeping layer of the refrigerator. When drinking, it is good to pour two spoonfuls of boiling water into people. 5. When pouring boiling water into people, stir it with a small spoon, and the glutinous rice flour will become thick after absorbing water.

Cool green bean paste

foodstuff

200g mung bean, water (the ratio of mung bean to mung bean is 8:1), crystal sugar and osmanthus fragrans.

Practice steps

1, with the ratio of 1 8 parts of water for mung beans, and boil until the mung beans bloom and the bean skin floats. Remove the bean skin for later use.

2. Boil mung beans as much as possible, then turn off the fire, remove the bean paste with a strainer and put it in a blender to beat it into bean paste.

3. Put the bean paste back into the mung bean soup and cook it for a while. Add rock sugar and cook it into a uniform and mushy bean paste.