Tremella lily and pear sugar water

This sugar water is especially suitable for drinking in dry autumn and winter. It moisturizes dry skin from the inside out. After drinking it, my skin will become dewy. I originally I really like eating pears, so I think I will make them when I think about it. The ingredients are: one Sydney pear, 4 to 6 pieces of white fungus (soak in water for 20 minutes, remove the yellow stems), 6 to 10 pieces of lily. Cut the pear into quick shapes, which can be larger, about 4 pieces. Just fine. , and then put it together and cook it for about 20 to 30 minutes. You have to be diligent and check it frequently. If you like sweetness, add rock sugar. In fact, it will be very sweet without adding it, because there are pears, haha, but I usually put rock sugar in it. I like it sweet and have a happy feeling. I don’t need to eat the lily. As for the white fungus, it depends on my personal preference. I usually eat it. This is similar to the wolfberry and tremella soup that I will introduce later. You can drink wolfberry and tremella soup one week and Sydney this week. The combination is more reasonable:)

Wolfberry and tremella soup

Wolfberry and Tremella fungus is a very good food that we know, and the combination of the two has a very good effect. First soak the Tremella fungus in a bowl for 10 minutes, then put the Tremella fungus in the pot over low heat for 10 minutes, then add 10 to 15 wolfberries, cook the two together for 10 to 15 minutes, add rock sugar, until the soup becomes thick. Pour it out and let it cool, then you can drink it. You may not like eating white fungus at first, but you will like it once you get used to it. If you can't finish it at one time, you can put it in the refrigerator and drink a little every day. In winter, it needs to be heated before drinking. This soup has a whitening effect

Red dates, longan, lotus seeds, lily and wolfberry sugar water

This sugar water is blood-enriching and moisturizing. Suitable all year round, it is best to use fresh lilies and lotus seeds. Remove the core of the red dates so that they won’t get hot. After drinking it, the color will be good. I usually cook it for three days, 15 to 20 red dates, remember to remove the cores, 20 longans, 20 fresh lotus seeds, two fresh lilies, if it is dried, about 20 pieces, and 40 wolfberries. Just simmer for 25 minutes. This can be boiled directly without steaming. I cook it about once a week, a big pot at a time. If I can’t finish it, put it in the refrigerator and drink it for several days.

Red dates, longan, lotus seeds, lily and wolfberry sugar water

This sugar water is blood-enriching and moisturizing. The specific method is as follows: use fresh lilies and lotus seeds, and remove the pits of red dates so that they will not be hot. After drinking it, the blood will be good, about 15 to 20 red dates, remember to remove the pits, 20 longans, 20 fresh lotus seeds, two fresh lilies, if it is dried, about 20 pieces, and 40 wolfberries. Just simmer for 25 minutes. This can be boiled directly without steaming. I cook it about once a week, a big pot at a time. If I can’t finish it, put it in the refrigerator and drink it for several days. This soup is a bit troublesome. I hope I can cook it carefully for my aunt to replenish blood and strengthen the spleen. Keep at it, your yellow face should be improved

I often drink these soups. They have very good beautification and skin care effects. Everyone can try them. In fact, there are many dietary therapy methods, but they are relatively Trouble, haha, some lazy sisters like me can give it a try. Only in this way will we not let you put on the makeup before and after the two people, women, should be so beautiful.

Snow clam stewed with rock sugar

This is a stew that is good for beauty and is suitable for women

About 5 grams of high-quality snow clam, soaked in cold water for 24 hours ( It is best to put it in a fresh-keeping refrigerator), let it swell, pick out the debris, rinse it, put it in a bowl, pour 200 grams of boiled water, add about 50 grams of rock sugar (you can add more or less according to personal taste), ginger A small piece, steam it in a basket for 20 minutes. When using, pick two papayas that are ripe and yellowish. The softer one is better. Cut it crosswise at 1/4, scoop out the seeds, and add the steamed cedar and rock sugar. water, then put it in a basket and steam it for about 20 minutes

It is recommended that you use snowflakes from Changbai Mountain. The lower quality snowflakes should be cooked in more quantities, about 10 grams, and you can make two servings

Double-skin milk

Double-skin milk is white in color, rich in aroma, tender and smooth in the mouth, and can satisfy all three senses. It is not difficult to make. I tried it at home two days ago, and it was wrong. Ba Cuo, bring it to share with everyone.

Ingredients: A large bowl of Mengniu milk (about 400ml, I am a bit greedy, just follow the proportion), two egg whites, two spoons of white sugar

1) First pour the milk into the pot and just boil it (burning it for a long time will destroy the protein and it will not form the milk skin), then pour it into a large bowl. At this time, you can see the milk forming on the surface. A layer of wrinkled milk skin.

2) Take a large empty bowl and put two egg whites (I think everyone knows how to separate egg whites and egg yolks, so I won’t go into details) and two spoons of sugar, stir well until the sugar dissolves (no need to Beat for too long, otherwise it will become frothy)

3) After the milk cools down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into a large bowl filled with egg whites, stir evenly, and then Slowly pour the milk skin back into the large bowl along the edge of the bowl. You can see that the milk skin will float on its own (pour it back and forth, and you will think of magic).

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce it from the middle. If there is no milk flowing out, it means that it has all condensed. You are done.

The first layer of milk skin is sweet and fragrant, and the second layer of milk skin is fragrant and smooth. The combination is perfect, hence the name "double skin milk". It can be eaten cold or hot, and the same deliciousness is invincible.

If you like, you can also add lotus seeds and red beans and steam them together. It is rich in nutrients and a good beauty product. Oops, why do I love eating it so much?

Secrets: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. Use a slow fire to simmer the milk. Turn off the heat as soon as it is all condensed, otherwise the taste will not be good as it gets older. With delicious food now, I suddenly feel that my life is extremely happy. What reason is there not to pamper myself? 6?1 Ginger Buries the Milk

The legend of Ginger Burying the Milk: More than 100 years ago, an old woman from a poor local family was raped all day long. The old woman was troubled by a cough and lacked money for medical treatment, so her daughter-in-law came up with a way to add fresh milk to ginger juice. After eating, the old woman's cough was greatly reduced and she became more energetic. So ginger milk began to spread among the people... Because I had a cold, I also made a bowl of ginger milk for myself. The side effects of taking cold medicine were dizziness and a semi-drunk feeling, but I still successfully bought ginger from the market and Mengniu from the supermarket. The most important thing was that I returned home smoothly.

Ingredients: A bag of Mongolian milk (it is impossible to complete the drop task with buffalo milk), ginger, and sugar. The ingredients are all ready, let’s start.

1) First use my sharp fruit knife to peel the ginger, chop it into fine pieces, then wrap it with white gauze (removed from the mask, sequelae of SARS) and squeeze out the bright yellow ginger juice with all my strength. Put it in a bowl (luckily I don’t need much, otherwise I’m a delicate person), a small spoonful is enough.

2) Pour Mengniu into the pot, add a spoonful of sugar, cook until it just boils and then turn off the heat. I first lifted up the milk skin and ate it, hehe.

3) Pour the milk back and forth between the pot and the bowl twice to let the temperature drop to about 80 degrees (theoretical data, no need to verify), quickly pour it into the bowl with ginger juice, and mix thoroughly , wait patiently for a few minutes, and the milk will condense into a paste.

Because the fat content is not high enough (it is said that buffalo milk has 9%), it is not very thick. Furthermore, the gesture of pouring milk must be fast, as if it suddenly hits the bowl, so that it lives up to its name.

A warm bowl of ginger milk, with the unique fragrance of ginger, and love for myself, I slept peacefully that night. 6?1 Custard

I haven’t figured out the meaning of “Phoenix” in the so-called “Phoenix Custard” and I haven’t tasted what the authentic one should taste like, so I’ll just call the dessert I made egg custard. The milk is mushy. After reading the article written by Huang Aidong, I learned about "Phoenix Milk Paste" and longed for that feeling of happiness and completeness, so I started doing it again.

Ingredients: One bag of Mengniu, two egg yolks, two spoons of sugar (simple enough).

1) Use chopsticks to stir the egg yolks well and set aside. Pour the milk into the pot, add sugar, and heat over low heat until the sugar melts (there is no sizzling sound).

2) Pour in the egg yolk immediately, stirring while pouring to prevent the egg yolk from clumping when heated, then slowly stir in one direction, stir slowly... You can feel the milk gradually turning into a paste, The aroma comes out. Stir until the milk is in a critical state and is not boiling. Turn off the heat immediately.

3) Pour the custard into the bowl. Because as long as the heat is a little over, the milk paste will turn into egg drop milk soup.

Tip: Always use low heat and stir constantly. Personally, I think it tastes better if it's a little sweeter.

The cooking process is so wonderful, it goes without saying that everyone can imagine its taste.

Delicate and fragrant, it is different from the freshness and tenderness of double skin milk. The preparation is simple and takes a lot less time. The most important thing is that the egg white is used to make double skin milk, and the remaining egg yolk is just enough to make a bowl of custard... Then I How to use your weight loss plan...