Ingredients: 200g mung bean, 25g kelp, 2g vanilla (also called stinky grass)/dried orange peel 1 small piece, appropriate amount of rock sugar and water: 1, mung bean: if you are lazy, wash and soak for half an hour, and set aside. If you want to taste good, remove the mung bean shell. 2, vanilla/dried tangerine peel: If you put dried tangerine peel, you should soak it in water, scrape off the gourd ladle, and then wash it. If it is vanilla, just wash it. Chop up what you like with a strong flavor, and cut into large pieces if you don't like food very much, but don't let it go. If you don't let it go, there will be no flavor. 3, kelp: soaked, cut into small pieces, like to eat with a taste, cut it wider, like a little 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 simmer 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 the mung beans are rotten, add rock sugar according to your own taste, and then simmer for 15 minutes. This way, the green bean paste that you drink well will be cooked. How to eat: 1, directly eat hot (suitable all year round! ）； 2, put it in the refrigerator, eat it when it is cold (it tastes good in summer! ）； 3, add dumplings to eat hot (satisfy two wishes at a time! ) Note: 1, mung bean can quench thirst and diuresis, reduce swelling and lower qi, relieve summer heat and remove heat, which is beneficial to the stomach. Because mung beans are cold, spleen and stomach deficiency, loose stools, kidney deficiency, low back pain and cold limbs are not suitable for eating more. 2. The function of kelp is similar to that of seaweed. But don't soak kelp for too long, because if it is soaked for too long, its iodine mannitol (with detumescence and diuretic function) will be dissolved. Function: Cool and clear away heat, detoxify and diuretic, cure cough, and reduce skin virus (such as youth bean).
Sweet potato dessert store
Ingredients: 500g sweet potato, rock sugar 150g, and a large slice of ginger. Practice: 1. Peel the sweet potato, wash it and cut it into thick pieces (the horn looks better), soak it in water for half an hour, and change the water frequently when soaking. 2. Boil 3 cups of dashui and ginger in a pot, then add sweet potatoes, and cook them with slow fire for about 20 minutes (depending on the thickness of sweet potatoes), then add rock sugar and boil them, and you can eat them.
Sweet potato syrup with snow ear in Huaishan]
Ingredients: tremella (it seems to be called white fungus, anyway, that's what my family calls it) 5g, yam 5g, sweet potato 500g, ginger 5g, appropriate amount of rock sugar, and appropriate amount of water: 1, wash yam and set aside; 2. Soak the tremella with water, remove the pedicel, wash it, and tear small pieces for later use; 3, peeled sweet potatoes, washed and cut into thick pieces (angular look better), set aside; 4. Cook according to the above practice, but it will take a little longer, simmer for 90 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 America 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 clear water. 2, Huaishan can benefit the spleen and stomach, help digestion, fill the lungs and relieve cough. How to eat: 1, eat hot if you are anxious to taste it as soon as possible; 2. If you want to be cold, just put it in the refrigerator and eat it. Function: moisten intestines, strengthen stomach, strengthen muscles and keep fit. People with poor appetite, often drinking this sugar water can greatly stimulate their appetite.
Egg yuba dessert store
Ingredients: dried yuba 1 0g, 2 eggs, appropriate amount of rock sugar, a small piece of ginger:1,eggs cooked and shelled; 2. Soak the yuba in boiling water for 20 minutes, pick it up 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 15 minutes. Dried yuba, ginkgo and coix seed syrup materials: 75g dried yuba, 75g ginkgo, 38g coix seed, 2 eggs, rock sugar 1 50g, 8 cups of water or appropriate amount:1,washed coix seed, drained and set aside; 2. Soak the yuba, shell the 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 simmer until the crystal sugar melts. Remove the shells from 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 effect of clearing away heat and removing dampness. When the weather is hot or bored in the chest, you can eat some ginkgo and coix seed sugar water to clear away the heat and make your body comfortable. Note: replacing eggs with quail eggs will taste better!
Sweetened Red Bean Paste with Lotus Seeds and Lily Bulbs
Ingredients: 500G red bean, 30G white lotus seed, lily 10G, appropriate amount of dried tangerine peel, and about 500G rock sugar. Practice: 1, first wash red bean, lotus seed and lily, and soak them in clear water for two hours; 2. Boil boiling water, and put red beans (and soaked bean water) and dried tangerine peel, lotus seeds and lilies into the pot; 3. After boiling, simmer for two hours with medium and slow fire, and finally simmer for about half an hour with big fire; 4, until the red beans are sandy and there is a proper amount of water, you can add sugar to taste, and the sweetness is according to everyone's love. 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 or 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 personal preferences. Of course, red bean paste can't be cooked too few beans, and red bean soup can be thinner. 4, rock sugar should be placed at the end, otherwise the red beans will not be cooked. 5. Finally, the big fire was used for the red beans to be scattered into sand. Efficacy: 1, lotus seed is a famous nourishing medicine food, which can calm the mind and lower blood pressure. 2, lily can replenish qi, warm the lungs and relieve cough; Fresh products have antitussive, chronic bronchitis, lung disease and hemoptysis.
Lotus seed, lily, snow ear and egg dessert store
Ingredients: 30G of white lotus seed, lily 10G, 25G of white fungus, 2 eggs, appropriate amount of rock sugar and water: 1, washed white lotus seed (lotus plumule to be removed) and lily, slightly soaked, drained and set aside; 2. Soak the tremella with water, drain the water, and cut the tremella into small pieces for use; 3. Boil the eggs with water, shell them and set them aside; 4. Boil a pot of water, put the lotus seed, lily and tremella into the pot, boil it, switch to slow fire for 40 minutes, add eggs and iced sugar, and the crystal sugar can be turned off when it is dissolved. You can eat it hot or cold. Efficacy: 1, Lily bulbs can be eaten and made into starch or medicinal materials. Sweet taste, clear heart and soothe nerves, nourish brain and spleen, resist aging, relieve cough and moisten lung. 2, snow ear, also known as tremella, contains more colloid, so it can absorb a lot of water and swell up. Snow ear has the effects of moistening lung and nourishing yin, nourishing stomach and promoting fluid production, clearing away heat and promoting blood circulation, nourishing brain and strengthening heart. 3, lotus seeds function to clear the heart and soothe the nerves. PS: In terms of efficacy, red lotus is higher than white lotus, but for its good appearance, white lotus is chosen. If it is cooked with red lotus, the method is the same as that with white lotus.
Watermelon jelly
Main ingredients: red pulp watermelon 1 piece. Ingredients: 20 grams of melon seeds and 40 grams of frozen powder. Processing technology of 300 grams of seasoning sugar: 1. Cut the middle of 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 50 grams of white sugar, boil it, skim off the floating foam, and pour the sugar water into a small basin. Cool it and put it in the refrigerator for later use. 3. Re-add 250g of 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 fifteen 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 color, sweet and refreshing, cool and slag.
Yuji Jinshi (4 persons)
Ingredients: A: 2 tbsps of green tea powder (matcha powder), 4 bowls of warm water B: half bowl of glutinous rice flour, 4 bowls of water 1/C: half bowl of red beans (about 50g), and appropriate amount of brown sugar and water D: 4 tbsps of condensed milk. Practice:1,mix the materials A into green tea, and put them in the refrigerator to form large ice cubes. 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. Material C is boiled into honey red beans for later use; 4. Add small dumplings, honey red beans and condensed milk to the shaved ice of green tea, and it will be ready. Note: 1, in terms of green tea powder, it is best to buy instant tea powder with creamer and sugar added. It will be very easy to brew, and the concentration may be thicker, which will make the ice not melt so quickly. 2. If you want to eat sweeter, just 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 the nutritional analysis of "Yuji Jinshi" (one person's dose): calorie 143.2kcal, protein 4.5g, fat 1.3g, sugar 28.5g, fiber 1.6g, sodium 156.2mg, and calcium 50.
Iced Ma Tilu (both hot and cold)
Ingredients: horseshoe meat 1 80g, crystal sugar 1 80g, 2 tbsp horseshoe powder, egg1egg, 6 cups of water. Wash horseshoe meat and grind it into coarse velvet. 2. Mix the horseshoe powder with appropriate amount of water to form horseshoe slurry for later use; 3. Boil the rock sugar in cold water, add the horseshoe meat, and when the water boils, slowly pour in the horseshoe pulp, and keep stirring. When the water boils again, add the broken eggs, stir them 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, removing dampness and detoxifying.
Mango budian
Ingredients: 2 mangoes (if they are made in Australia, 1 piece is enough), 2 cups of milk, boiled water 1 cup, cold water 1 cup, mango-flavored gel powder 165G. 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 and put it into the Budian mold, and then put it in the refrigerator. After about 4 hours, it will solidify and be eaten. Fried milk materials: 40g of millet flour, 375ml of fresh milk, 2 egg whites, oil 1 tablespoon, a little salt, sugar 1/2 teaspoons, water 1/2 cups. Practice: 1, mix the millet flour and fresh milk evenly, add oil and season with salt and sugar, and cook with slow fire. 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 when adding it; 3. Pour the paste into an oiled square cake pan, let it cool, put it in the refrigerator for 1-2 hours, and let the paste form a cake; 4. Mix the fried slurry evenly for later use; 5. Pour out the fresh milk cake, cut it into pieces, dip it in fried pulp, fry it in medium-mature oil until crispy and golden, drain the oil and dip it in sugar. Note: making fresh milk paste is the most important link, especially when adding protein. Mango smoothie (2 persons) Material: mango 1 piece (pulp is about 250g), 2 cups of low-fat fresh milk, and half a cup of iced water. Practice: 1, peel mango to get pulp, add fresh milk and iced water, put it into a blender to make mango juice milk (if honey is added, you can eat it immediately), pour it into an ice box, and put it in the refrigerator to freeze it. 2. Take out the mango ice cubes, then put them into the blender and beat them into slush. Nutritional analysis (one person): calories 189.2kcal, protein 9.0g, fat 4.6g, sugar 28.0g, fiber 1.4g, sodium 143.6mg, calcium 263. 1mg PS: Except mango smoothies.
Taro and sago dew (especially fragrant, smooth and tender)
Ingredients: taro, sugar water (500G\+ sugar 10G), fresh milk, cream, taro paste, sago and ice cubes. Method: 1, peel taro, wash it, slice it and steam it; 2. Stir the taro with a blender and sugar water; 3. Pour fresh milk, cream and taro paste into the taro paste, add ice cubes and mix well. 4. Cook the sago until it is cool, and then add it to the taro sauce. Note: It is best to choose starchy sweet potato for taro, especially betel nut taro, because of its high consistency and original flavor of taro, it is best not to use taro.