Materials:
Lemon 1
Sweet orange juice 50 ml
1 tbsp honey
Proper amount of hot water
Exercise:
1) Cut the lemon in half, cut out a wheel-shaped slice, and wring out the juice from the rest.
2) Add lemon juice, orange juice, honey, lemon slices and appropriate amount of hot water into the cup and stir well. Walnut stewed egg: one egg, one cup of milk, sugar mixed evenly, stewed in water, walnuts sprinkled on the pot.
Double-skin milk simple version: mix a cup of milk and an egg white with sugar evenly, and stew in water until solidified.
Sweet potato stewed milk: Sweet potato is steamed and cut into pieces, and a glass of milk is added. Boil a little sugar in a bowl and cook a raw egg while eating.
Milk-flavored taro paste: cook peeled and diced taro in the microwave oven and mash it with a blender.
Heat a proper amount of cream in the pot to melt, then add two pieces of cheese, add a large glass of milk after it is completely melted, and boil the sugar.
Add taro paste, stir well, heat until the taro paste is thick, and sprinkle with a layer of fried sesame seeds.
Fruit yogurt: a bag of yogurt, with a few spoonfuls of diced peaches and coconut in syrup.
Sweet and sour mixed fruit yogurt. Beauty. Beauty. You can also replace meals when you lose weight. But try to put less sugar water.
Low-calorie fruit salad: cut apples, pineapples and cherry tomatoes (any fruit you can think of) into small pieces, pour in yogurt and mix well-it won't gain weight, and ladies love it.
Tricolor sago fishing: a small bowl of sago, washed with hot water and baked for ten minutes.
Drain the water soaked in sago, and wash off the sticky substances on sago with clear water.
Boil water in the pot, add enough sugar, roll up the sago and it will be cooked. Take out the sago and drain the water as much as possible (so that the sago will not be soaked in water and become unpalatable).
Cut kiwi fruit into small pieces, papaya into small pieces, and turtle paste into small pieces for later use (just choose your favorite variety as "three-color mixed fruit")
When eating, take a glass container, put sago on the bottom of the container, carefully pour a cup of extra-strong milk along the inner wall of the glass container, and then add three-color dice (you can divide the dessert into layers). )
When eating, if it is not sweet enough, season it with condensed milk.
Braised fungus with papaya: cut one papaya, 1/3, remove seeds, put most of them into a container, add tremella, add a little rock sugar and water, or put some lotus seeds, lilies and almonds as you like, and steam them in a pot. You can eat it hot in winter and ice in summer. That's awesome ~ ~
Papaya China Rana: China Rana soaked its hair, forcing papaya to be cut and hollowed out. China Rana chensinensis adds water and rock sugar to papaya cup, and then it is good to steam it with the lid on.
Cold coix seed jelly
Look, there is coix seed in this jelly. It's really cool.
Jelly is full of the taste of coix seed, and the softness of coix seed is just right. If the children at home don't like to drink coix seed water and use it as jelly, I believe the children will find it hard to resist. The child is happy to eat, and the mother is happy to watch, killing two birds with one stone.
Materials:
Konjac powder 10g
Young sugar 200 grams
Coix seed water 1000ml
Exercise:
Coix seed water practice:
Boil 100g coix seed and a little vanilla leaf in 1200ml clear water, and filter out 1000ml coix seed water for later use.
Jelly practice:
(1) mix konjac flour and young sugar evenly;
(2) heating and boiling coix seed water to 90 DEG C;
(3) pouring the coix seed water into the evenly stirred konjac powder, turning off the heat, stirring for 5 minutes, and turning off the heat to obtain a coix seed frozen solution;
(4) Put a little cooked Coix seed into each jelly model, and then fill each model with Coix seed jelly liquid. After cooling, put it in the refrigerator and freeze it until it is completely solidified.
Strawberry bean curd
Materials:
Tender tofu 1 block
Strawberry 450 grams
Two kinds of protein.
Fresh milk 1/4 cups
Kiwifruit 1
A little cooked oil
Seasoning:
Half a teaspoon of salt
Half a tablespoon of raw flour.
A few drops of strawberry sesame oil
Exercise:
① Put strawberry (225g), tofu, egg white and fresh milk into a blender and mix well. Take it out, mix the seasoning, put it in a plate, decorate the top with strawberries and kiwi fruit, then put it in a microwave oven and cook it on high heat for about 3 minutes.
(2) After taking it out, pour off the water and pour a little cooked oil to increase the luster.
③ Boil 2 cups of clear water, put down the wax gourd granules and cook for 10 minute, add the minced lean meat to boil, pour in the chopped corn and stir well. After boiling, add the seasoning and stir well, then add the egg paste and onion granules and stir well.
Longan raisin wine jelly
As the name implies, this is a kind of konjac made of wine.
Longan wrapped in raisins, through the translucent konjac, is hazy, which seems to point out the true connotation of konjac to the tasters-the charm of brandy.
When Amorphophallus konjac decomposes between the teeth, a faint, seemingly nonexistent and difficult-to-capture bouquet slowly spreads in the mouth. ...
Materials:
Jelly powder 10g
Baby sugar180g
Longan 1 OK
Water 800 ml (ml)
Longan syrup 200 ml
Brandy raisins100g
Exercise:
Brandy raisin practice:
(1) putting the required raisins into a container;
(2) Pour brandy until the raisins are completely submerged and soak for at least 3 weeks (you can make more at a time for ready use);
(3) Before making wine jelly, put the required amount of raisins into longan for later use.
Wine freezing practice:
(1) Mix konjac flour and sugar;
(2) mixing water and longan syrup, and boiling to 90 DEG C;
③ Pour longan syrup into the mixed konjac powder, turn off the heat, stir the mixture until it is transparent, and then turn off the heat;
(4) Pour a little jelly liquid into the model, put an longan filled with raisins, wait until it is semi-solidified, then fill the model with jelly liquid, and then put it in the refrigerator for freezing.
Know a little more
Pour the jelly liquid into the teapot to prevent the jelly from foaming.
Banana sponge cake
Materials:
Low gluten flour ... 150g
Soda powder ... 1 teaspoon
Bananas ... Rule number two
Lemon juice ... 10cc
Walnut ... 30 grams
Cream (thawed) ... 70g
Eggs (scattered) ...
Sugar ... 60 grams
Exercise:
1. Put the baking paper into a rectangular baking tray and preheat the oven to 180℃.
2. Sift the low-gluten flour and baking soda separately and stir them evenly for later use.
3. Mash bananas and pour in lemon juice.
4. Crush walnuts into small pieces.
5. Stir the thawed cream evenly and add sugar and eggs in turn.
6. Add half of the mixed low-gluten flour and baking soda into (5) and carry the ingredients poured into (3).
7. Stir well and pour into a rectangular cake model. Sprinkle chopped walnuts on the surface of the batter.
Cream strawberry cake
device
Baking tray (12x25cm) 1.
material
2 eggs (scattered)
35g of sugar
A few drops of vanilla extract
1-2 tablespoons fresh milk
A material
Low gluten flour 25g
Corn flour 25 grams
Soda powder 1/4 teaspoons
Cream material
250 grams of fresh cheese
Cream 1/2 cups
30 grams of sugar
A few drops of vanilla extract
25-30 strawberries
Appropriate amount of mint leaves
The way of doing things
1) spread baking paper on the baking tray, and then put it in the oven to preheat it to 18 degrees.
2) Sieve the material A separately and stir it evenly for later use.
3) Dehydrating the fresh cheese in the fresh cream material to about180g. ..
4) Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.
5) Add the fresh milk and the material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.
6) Take the cake out of the baking tray after cooling.
7) Use ice water to cool the whipped cream. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.
Remove the pedicels from the washed strawberries, leaving only 2-3 for decoration.
9) Evenly spread the whipped cream processed in step 7 on the cake, and spread strawberries on it.
10) put it in the refrigerator for 20-30 minutes, and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.
pay attention to
Sponge cake uses non-stick corn flour in addition to egg yolk. Use fresh cheese with high nutritional value instead of fresh cream with high thermal energy, which can reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious.
Orange cheesecake
Materials:
Digestive biscuits ... Seven.
Soft cheese (cream cheese) ... 220g
Sugar ... 50 grams
Low gluten flour ..... 50g
Lu Tao dry wine ... 20g.
Eggs (dispersed) ... 1 capsule
Fresh cheese ... 220 grams
Citrus jam (low sugar) ... 100g
Auxiliary materials:
Cream ... just the right amount.
Low-gluten flour ... right amount.
Exercise:
1. Preheat the oven to 170 degrees. Spread the cream in the auxiliary materials evenly on the cake pan, and then sprinkle the wheat flour evenly. Then spread the baking paper special for the pie plate on the pie plate.
2. digestive biscuits smashed the stick with the stick surface and scattered it evenly on the cake plate.
3. Stir the soft cheese evenly. Add sugar, low-gluten flour, dried peach wine and eggs, mix and stir, then pour 70g citrus jam and stir well.
4. Pour the batter into the pie plate and sprinkle the remaining jam on the surface.
5. Bake at170 degrees for 40-50 minutes.
Lemon cheese cake
Materials:
Low-fat soft cheese100g
Low-fat cheese100g
Cream 230 ml
Condensed milk 250 ml
2 tablespoons lemon juice
1 movable cake mold
Leather:
Wheat cake 10 yuan
4 tablespoons butter solution
2 tablespoons sugar
Exercise:
(1) Crush wheat cake, add sugar and butter solution, stir evenly, put it in a cake mold for compaction, and then put it in the refrigerator for quick freezing to form lumps.
② Put the low-fat soft cheese and low-fat cheese into a deep bowl, stir with an egg beater until the cheese is smooth, then add condensed milk and lemon juice, stir well and refrigerate.
③ Pour the cream into a deep bowl and stir with an egg beater until the cream becomes solid.
(4) Pour the cheese slurry into the cream, stir it gently, then pour it into the cake mold, and freeze it overnight in the refrigerator until the cheese is solidified.
Know a little more
The container used for beating cream should be thoroughly cleaned to avoid residual water and oil, otherwise the cream will be diluted.
Stir the cream until fluffy. If you keep stirring, the cream will melt.
Tofu, ginkgo and barley dessert store
Materials:
75 grams of yuba
Ginkgo 75g
Coix seed 38 grams
Two eggs
Rock sugar150g
8 cups or proper amount of water.
Exercise:
① Wash coix seed.
(2) Soak yuba, shell ginkgo, then soak in hot water for a while, tear off clothes and remove the heart.
③ Boil 8 cups of water or an appropriate amount of water, and put Ginkgo biloba and Coix lachryma-jobi seeds into the pot? Hours, then add yuba and rock sugar, cook until the rock sugar melts, break the eggs into sugar water, and cook until the barley is just cooked.
Know a little more
Ginkgo biloba and coix seed have the effects of clearing heat and drying dampness. When the weather is hot or chest tightness, you can eat some ginkgo coix seed syrup to clear away heat and relieve summer heat and make your body comfortable.
Porphyra quail egg dessert store
Materials:
2 pieces of round laver
Six quail eggs
Sugar110g (3 Liang)
3 glasses of water
Exercise:
① Tear the laver apart, stir-fry it in a white wok, then rinse it with clear water and drain the water.
② Quail eggs are slowly steamed and shelled.
(3) Boil 3 cups of water, put it in a laver pot and cook for 20 minutes, add quail eggs and sugar, and serve after the sugar pot melts.