Watermelon smoothies

Ingredients: 2 pieces of watermelon and appropriate amount of black sesame seeds.

Practice: 1) Cut the watermelon into small pieces.

2) Remove the seeds with a small fruit fork.

3) Remove the melon skin and put it in a box.

4) put it in the refrigerator and freeze it.

5) Use a cooking machine to break the broken watermelon, and put it in the refrigerator for freezing again while the pulp and juice are not separated.

6) Plante the frozen watermelon into crushed ice with a fork and sprinkle with sesame seeds.

Green bean paste popsicle

Ingredients: 50g mung bean, 20g sugar, sorbet mold 1 set.

Practice: 1) Clean mung beans and soak them in clear water for 2 hours.

2) Pour the soaked mung beans into the pot and water, and the ratio of mung beans to water; 1: 10.

3) After the fire is boiled, turn it to low heat and cook until the mung bean blooms and turn off the fire.

4) Add white sugar to the mung bean soup (you can put more appropriately) and let it cool.

5) Put the mung bean soup into the sorbet mold.

6) The ratio of bean and soup 1: 1 is good, and the sorbet stick is inserted.

7) put it into the freezer of the refrigerator and freeze it until it is solidified.

8) The freezing time depends on the efficiency of the refrigerator, and usually it can be frozen for several hours.

Chocolate frosted cake

Ingredients: chocolate 100g, sorbet 200g, raisin 50g.

Practice: 1) Chocolate, sorbet, raisin, mold ready.

2) Put the chocolate in a bowl.

3) put into a steamer and melt.

4) melted chocolate

5) coating chocolate on the bottom of the mold.

6) putting the sorbet into a mold.

7) Add raisins

8) Add the sorbet.

9) Finally, put the remaining chocolate into the mold.

10) for 2 hours.

Mubran cake

Ingredients: breakfast biscuit 100g, whipped cream 200ml, fine sand sugar 10g, powdered sugar 10g.

Practice: 1) Put the breakfast cake in a convenient bag and roll it into pieces.

2) Put it in a container, add 10g fine sand sugar and mix well.

3) Add the whipped cream to the powdered sugar.

4) Put the cream into the decorated eggs.

5) Spread biscuit crumbs on the bottom of the cup once.

6) Squeeze a layer of cream with the decorated eggs.

7) Repeat the actions of 5 and 6, and the last time is the biscuit. Then put it in the refrigerator and freeze it for three hours before you can take it out and eat it.