One box of Chen Pure Isinglass Powder (50g), 50g sugar roses (champagne rose preserves, dried rose buds can be used instead), appropriate amount of shredded coconut, appropriate amount of sugar, one box of Danone yogurt (strawberry or original flavor), ice cream, two bowls of boiling water, 3 or 4 flower-shaped ice trays (the temperature must be above 100 degrees).
Preparation method: 1. Soak sugar roses in a bowl of boiling water (the method is the same for champagne rose candied fruit, and the dry rose buds take a longer time). You can heat them in a microwave to save time. When the boiling water turns pink, Remove the sugar roses and add sugar to taste. 2. Use a stainless steel container to hold the sugar rose water, heat it in a boiling water pot, add 4 tablespoons of pure isinglass powder, stir, take out and let cool. 3. Boil a bowl of water in a stainless steel container, place it in the boiling water pot and heat it, add a box of strawberry jelly powder and stir it, add 2 tablespoons of pure isinglass powder, stir it, take it out and let it cool. 4. You can add shredded coconut or chopped sugar roses to the sugar rose jelly water for decoration. 5. Boil the flower-shaped ice tray with boiling water, fill it with jelly water with a teaspoon, and place it in the refrigerator to solidify. 6. After the jelly has solidified, pour it into a crystal cup, pour in yogurt (or ice cream), then pour the jelly, please taste!
The cool note of summer
Materials: One box of 6 different colors and flavors of jelly powder (strawberry, orange, pineapple, grape, kiwi, blue I don’t know) ), a box of 50 grams of Robertson pure fish gelatin powder, appropriate amount of shredded coconut, appropriate amount of Danone yoghurt (or ice cream), appropriate amount of fruit, 6 bowls of boiling water, musical note-shaped ice tray (the temperature must be above 100 degrees), stainless steel container ( 6 large bowls and 6 plates).
1. Heat a bowl of boiling water in a boiling water pot, add pineapple jelly powder and stir, add 2 tablespoons of pure isinglass powder and stir, take out and let cool. 2. For other jelly powders, proceed as in step 1. 3. Add shredded coconut to the pineapple jelly water after it cools down. 4. Boil the note-shaped ice tray with boiling water, fill it with various jelly water with a teaspoon, and place it in the refrigerator to solidify. 5. Put the remaining jelly water into a stainless steel dish and place it in the refrigerator. After solidification, use a knife to cut it into pieces. 6. Pour the block jelly into a crystal cup, add yogurt (or ice cream), then pour the musical note jelly, add fruit, and it’s done. *Suitable for patty and parties.
Autumn Romance
Ingredients: appropriate amount of lavender, appropriate amount of violet, appropriate amount of shredded coconut, appropriate amount of sugar, one box of Robertson Pure Isinglass Powder (50g), one Danone Yoghurt Box (vanilla ice cream is also available), two bowls of boiling water, flower-shaped ice tray (the temperature must be above 100 degrees), stainless steel containers (2 large bowls).
1. Use 1 bowl of boiling water to brew flower tea, obtain the flower liquid, and add appropriate amount of sugar to taste. 2. Pour the lavender flower liquid into a stainless steel bowl and place it in a pot of boiling water to heat. Stir in half a box of Robertson Pure Isinglass Powder (25g), stir and take out to cool. 3. Make the violet flower liquid as in step 2. You can add an appropriate amount of shredded coconut according to your preference. 4. Boil the flower-shaped ice tray with boiling water, fill it with jelly water with a teaspoon, and place it in the refrigerator to solidify. 5. After the jelly has solidified, pour it into a crystal cup for winter Christmas. Pour in yoghurt (or melted ice cream), top with jelly, and enjoy the romance of autumn.
Red wine jelly
Ingredients: (for 4 people) 12 grams of isinglass flakes red wine 1/2 cup sugar 3/2 tablespoon water 1 cup Preparation: Cut the isinglass flakes into pieces Add the ground to the stirring water and let it swell for about 15 minutes. Put water and sugar in a pot, heat over low heat and stir. After the sugar dissolves, add red wine and bring to a boil. Let cool and then cool in the refrigerator.
Method: 1. To make the jelly base, put water and sugar in the pot and put it on the fire and stir. After the sugar is dissolved, remove from the fire and use the residual heat to boil the isinglass until it is completely dissolved. Filter the liquid (this is to make a highly transparent jelly); 2. Add red wine to the isinglass liquid, mix thoroughly, and let cool; 3. Cool in the refrigerator, and after loading, pour the water inside. Put it in a jelly mold, place it in an ice box filled with water, and put it in the refrigerator to cool for about 3 hours; after the jelly solidifies, place the outside of the mold in warm water to warm it up, take out the jelly and put it in a container, pour the juice on it and use it with fruit decorate.
Sweet orange jelly (1)
Ingredients: 10 sweet oranges * 1 pack of pudding powder (or gelatin) * 1 cup of sugar * 3 cups of water * 4 cups of sweet orange juice
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Method: 1. Cut the sweet orange in half, squeeze out the juice, scoop out the residue with a spoon, and keep the peel.
2. Add sugar, pudding powder and water to the pot and cook (stir while cooking). After turning off the heat, pour in 4 cups of sweet orange juice and mix well. Allow to cool slightly and divide into half of the sweet orange peel. Wait until cool. Place in the refrigerator to chill, then cut into pieces and serve on a plate. Cooking Guide: 1. You can use any flavor of fruit juice, add diced fruit or coconut to make jelly to increase the taste and change. 2. The container needs to be wiped dry, otherwise it will stick after adding pudding powder.
Sweet Orange Jelly (2)
Ingredients: 15 gelatin sheets, 600 grams of orange juice, 30 grams of fine sugar, 100 grams of vegetable fresh cream, 30 grams of orange wine , 30 grams of fruit preserves, tart shell model
Preparation method: (1) Soak the gelatine slices in ice water to soften them and set aside. (2) Add orange juice and fine sugar, cook to 80 degrees, turn off the heat when the fine sugar is completely dissolved. (3) Instructions for adding (1) Soak and drain the gelatine sheets, mix well, pour into the mold while hot, and after cooling, move to the refrigerator to refrigerate and set. (4) Whip the fresh cream, then add orange wine and mix gently and set aside. (5) Take out the sweet orange jelly from step (3) from the refrigerator, squeeze a little fresh cream from step (4) on top, and garnish with some candied fruit, and it will become a beautiful and delicious dessert.
Pineapple (pineapple) lemon jelly
Ingredients:
100 grams of pineapple
1/2 lemon
10 grams of jelly powder
10 grams of fine sugar
20cc of water
Method:
1. Dice the pineapple and add the juice Beat into juice in the machine, filter and set aside (leave 3 to 5 small pieces without breaking them for later use).
2. Mix jelly powder and fine sugar and set aside.
3. Squeeze lemon juice and mix well with 20cc of water. Pour into method 1, then bring to a boil over low heat. Slowly pour in the ingredients for method 2 and stir evenly. Add diced pineapple. Pour it into the mold and let it cool, then put it in the refrigerator to solidify.
Lime jelly
Dissolve lime powder into hot water, add ice cubes equivalent to the hot water, put it into a container with some fruits, and set it in the refrigerator. Remove after freezing. According to taste preference, add appropriate amount of yogurt and fruit.
POINT 1 Lime powder
Lime powder is the soul ingredient of lime jelly. It is melted into hot water and ice cubes at the same time. It has the unique ability to combine water and fire. momentum. Therefore, the jelly formed has a unique flavor.
POINT 2 Various fruits
All kinds of fruits, as long as you like, can be added to the lime jelly. In order to increase the smoothness when eating, don’t forget to add an appropriate amount of yogurt before putting your favorite fruits on it to make your jelly more exciting.
Strawberry jelly
Ingredients: 500ml strawberry juice, 40g isinglass powder, 200ml water.
Steps:
1. Heat the strawberry juice over water.
2. Heat the isinglass powder over water to melt, then add it to the hot strawberry juice.
3. Let the prepared strawberry jelly liquid cool and pour it into the mold, then place it in the refrigerator to refrigerate and take shape.
4. To make it look more beautiful, put an appropriate amount of whipped cream on the jelly and put cherries on it for decoration.
Tips: Tips for making jelly:
1. Colorless jelly is made with water and isinglass powder. If you want to make jelly with different flavors and colors, you can use various kinds of jelly. Juice preparation. It should be noted that it is best to use clear juice, as there are many particles and it is difficult to achieve a clear effect. Unless you want to pursue a different effect, that's another matter.
2. Fish gelatin powder is divided into domestically produced and imported fish gelatin powder. There is a certain price gap, but the price is directly proportional to the quality.
3. Pay special attention to the ratio of fish gelatin powder to water when making. If the fruit itself will produce water, you can reduce the amount of water appropriately.
4. Do not place the prepared jelly in the freezer of the refrigerator, otherwise the moisture will freeze.
5. The method to take out the jelly is very simple. Just place the solidified jelly together with the mold in a basin of boiling water for a few seconds.
Ginseng cherry jelly
Ingredients:
10g cherry jelly gel, 2 tablespoons water, 6 cherries, 50g cherry soup, 30g ginseng juice
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Cooking method:
Put the gel into water for about 10 minutes to turn it into a liquid. Mix the cherry soup and ginseng juice, pour in the prepared gel, and stir evenly. Place the cherries on a beautiful plate, pour the gel, and put it in the refrigerator. Let it solidify for about 1 hour
Ginseng and pine nut jelly
Ingredients: 10g pine nut jelly, 2 tablespoons water, 20g pine nuts, 2 ginseng roots , milk and fresh cheese
50cc each, 20g sugar
Cooking method:
Double heat the gelatin to defrost it. Use a blender to grind the pine nuts and ginseng into powder, and mix them with the glue.
Put the milk, fresh cheese, and sugar together and cook until the sugar dissolves. Put all the ingredients together and put them in the refrigerator to solidify for about 1 hour
Grape milk jelly
Ingredients: 500ml grape juice, 40g isinglass powder , 200ml of water, a little grape; 500ml of milk, 40g of fish gelatin powder, 200ml of water.
Steps:
1. Heat the grape juice in water.
2. Heat the isinglass powder in water to melt, then add it to the hot grape juice.
3. After the liquid cools down, put half of it into the mold and refrigerate it for shaping.
4. Then place the grapes in the frozen mold, pour in the other half of the liquid, and freeze.
5. Heat the milk over water, then heat the isinglass powder over water to melt, and add it to the milk.
6. Pour the prepared milk liquid into the mold in step 4 and put it in the refrigerator to solidify.
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Reply: How to make super exquisite jelly
kalon-mackbay commented in 2005 -10-17 20:44:42
Pineapple Jelly
Ingredients: 500ml pineapple juice, 40g fish gelatin powder, 200ml water.
Steps: 1. Heat pineapple juice in water. 2. Heat the isinglass powder over water to dissolve, then add it to the hot pineapple juice. 3. Let the prepared pineapple jelly liquid cool and pour it into the mold, then put it in the refrigerator to refrigerate. 4. Finally, apply an appropriate amount of whipped cream on the jelly and place orange wedges as decoration.
Cantaloupe jelly
Ingredients: 100ml white wine, 250ml water, 100g sugar, 1 lemon, 40g isinglass powder, 200ml water, a few cantaloupe balls.
Steps: 1. Boil water and sugar together, then pour in white wine. 2. Heat the isinglass powder over water to dissolve, and mix with the liquid in step 1. 3. After the liquid is cooled, add lemon juice, then pour half of the liquid into the mold and refrigerate. 4. Place the cantaloupe balls into the formed mold, then pour in the other half of the liquid and put it in the refrigerator to solidify.
Assorted jelly
Ingredients: 250 grams of oranges, 100 grams of apples, 100 grams of pears, several red cherries, 100 grams of white sugar, 25 grams of agar.
Peel the orange into segments. Peel the apples and cut into slices. Peel the pears and cut into slices. Add water to the hot pot, add one ounce of sugar, and simmer until the water is about to evaporate and the fruit is cooked, add the red cherries. Arrange the fruit on a plate into a flower shape. Pour the agar into the water and boil it, then add one or two sugars and wait until it boils and thickens. Then pour it on the arranged fruits and let it cool (it is best to put it in the refrigerator if possible). After the agar cools, it will solidify into a transparent solid. Nutritional characteristics: This dish is an art dish and belongs to the cold dish category. It has a beautiful appearance, sweet taste, and is cool and comfortable after eating. There are many kinds of vitamins and inorganic salts.
Mango cherry jelly
Ingredients: agar, mango, cherry, coconut juice. Fish gelatin powder (or agar), 1. Cut the mango into pieces 2. Cut the cherry into halves and remove the core. 3. Prepare some agar. 4. Get a small cup, put the cherries first, then the mango, pour in the coconut milk, and scoop out a spoonful of agar.
5. After the cold pudding solidifies for a while, it can be taken out of the cup in one minute. 6. Take off the cup and place it on the fruit, then pour some ice milk and you're done!
Yoghurt strawberry jelly
Ingredients: (A) 150 grams of yogurt, 150 grams of cold boiled water, 50 grams of fine sugar, 8 gelatin sheets (B) 5 grams of strawberry powder, fresh 300 grams of milk, 8 gelatine sheets, 50 grams of caster sugar. Models: 1 heart-shaped jelly model (small), 1 heart-shaped jelly model (large)
Preparation method: (1) From the refrigerator Take out the yogurt and put it at room temperature to warm up; soak the gelatin sheets of ingredient (A) in iced water until soft, drain and set aside. (2) Add fine sugar to cold boiled water and mix well, heat over low heat until the sugar is completely dissolved, then add yogurt and mix well, finally add soaked gelatine and cook until melted, then pour into small heart-shaped molds while hot, etc. After cooling, take it out and set aside. (3) Soak the gelatine sheets of ingredient (B) in ice water until soft, drain and set aside. (4) Add fresh milk to fine sugar and mix well, heat over low heat until the sugar is completely dissolved, then add strawberry powder and mix well, then add soaked gelatine and cook until melted. (5) Put the small heart-shaped jelly from step 2 into a large heart-shaped mold. When the jelly liquid from step 4 is slightly cool, pour it into the mold and refrigerate to set it. After it is pulled out, it will become a beautiful double-layer heart-shaped shape. jelly.
Lavender jelly
Ingredients: (A) 600 grams of water, 30 grams of dried lavender, 15 grams of Geely T, 90 grams of fine sugar (B) 30 grams of dried lavender, 500 grams of fresh milk, 10 grams of Geely T, 78 grams of fine sugar. Models: about 5 flower-bottom lace models
Preparation method: (1) Boil the water in material A until it boils, and add dry lavender , soak for 1 minute, filter and set aside. (2) Dry mix the fine sugar and Geely T, add to the lavender tea in step (1) and mix well, then heat over low heat and cook until the sugar and Geely T are completely dissolved, then bring to a boil and pour into the mold for about 5 minutes full, set aside to cool. (3) Heat the fresh milk of ingredient (B) until it boils, then turn off the heat, add dry lavender, soak for 1 minute, then filter and set aside.
Plum vinegar jelly
Ingredients: 18 grams of Geely T, 150 grams of fine sugar, 700 grams of cold water, 120 grams of plum vinegar, 1 large sheet of cellophane
Made Method: (1) Dry mix Geely T and fine sugar, add cold boiled water and mix well, heat over low heat until fine sugar and Geely T are completely dissolved, then add plum vinegar and mix evenly. (2) Pour the jelly liquid from step (1) into cellophane while it is hot. Use a small teacup to support the bottom and tie it into a ball shape with a ribbon. You can use clamps to hold it up so that the bottom does not deform. After cooling, you can Place in the refrigerator to chill.
Orange yam jelly
Ingredients: 150g yam, 1000g orange juice, 25g Geely T, 130g fine sugar, about 10 goblets
Preparation method: (1) Wash and peel the yam, cut into small cubes, blanch in boiling water, then soak in ice water and set aside. (2) Wash the oranges, squeeze the juice, filter and set aside. (3) Dry mix Geely T with fine granulated sugar, add orange juice and mix evenly. Heat over low heat to 80 degrees. After Geely T is completely dissolved, turn off the heat. (4) Pour the jelly liquid from step (3) into a goblet about 70% full. When it is semi-solidified, add the diced yam. After it is completely cooled, you can put it in the refrigerator.
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kalon-mackbay commented on 2005-10-17 20:47:36
Two-color watermelon jelly
Ingredients: 100 grams of red watermelon (peeled), 500 grams of jade watermelon (peeled), 20 grams of Geely T, 100 grams of fine sugar, about 4 coffee cups
Preparation method: (1) Squeeze the two kinds of watermelon into juice separately and set aside. (2) Dry mix the fine sugar with Geely T first, divide into two equal parts and add to the red and yellow watermelon juice respectively, mix well, then heat to 80 degrees over low heat and cook until the sugar and Geely T are completely dissolved (during heating Stir constantly to prevent the Geely T from clumping). (3) Pour the two kinds of jelly liquid from step 2 into a coffee cup about 5 minutes full while it is still hot. After cooling, take it out and serve.
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Preparation method: (1) Wash the longan and red dates slightly, add water and cook over low heat for about 30 minutes, until the soup turns amber. (2) Dry mix Geely T with fine granulated sugar, add to the cooked longan and red date tea, mix well, and continue cooking until the sugar and Geely T are completely dissolved. (3) Pour the jelly liquid from step (2) into the mold while it is hot, wait for it to cool and then put it in the refrigerator. (4) After taking it out, put the jelly on the cup lid into the cup.
Fresh milk jelly
Ingredients: 10 grams of Geely T, 80 grams of fine sugar, 500 grams of fresh milk
Preparation method: (1) Geely T and fine sugar Mix dry first, then add fresh milk and mix well. Heat to 80 degrees over low heat until the sugar and Geely T are completely dissolved. (2) Pour the jelly liquid into the mold while it is hot. After it is completely cooled and solidified, you can take it out and eat it.
Mint Aloe Jelly
Ingredients: 100 grams of aloe pulp, appropriate amount of mint leaves, gelatine sheets, 100 grams of fine sugar, 600 grams of water, about 5 milk cartons
Preparation method: (1) Boil the water, add mint leaves and soak for 1 minute, filter and set aside. (2) Soak gelatine slices in iced water until soft, drain and set aside. (3) Add the fine sugar to the mint tea in step (1), heat over low heat and cook until the sugar is completely dissolved, then add the soaked gelatine, stir well, and pour into the milk carton while hot. (4) Cut the aloe vera pulp into small dices, add it to the jelly liquid in step (3), then put it in the refrigerator to refrigerate and shape, and then cut it into triangles.
Pomegranate konjac jelly
Ingredients: Coconut milk jelly ingredients: 30 grams of coconut, 200 grams of cold water, 15 grams of konjac jelly powder, 50 grams of fine sugar, 100 grams of coconut milk Ingredients for pomegranate jelly: 23 grams of konjac jelly powder, 35 grams of fine sugar, and 450 grams of pomegranate juice. Model: about 7 small teacups, about 7 large teacups
Preparation method: (1) Cut the coconut into small dices and put them into small teacups for later use. (2) Dry mix the konjac jelly powder and fine sugar that are the ingredients for coconut milk jelly, pour into cold boiling water and mix well, then heat over low heat until the sugar and jelly powder are completely dissolved and turn off the heat. (3) Pour the coconut milk into the pot of step (2) and stir evenly. Pour the coconut milk into the small tea cup of step (1) while it is still hot. After it is completely cooled, take it out and set aside. (4) Dry mix the konjac jelly powder and fine sugar as the ingredients for pomegranate jelly, then pour into the pomegranate juice and mix well. Heat over low heat until the sugar and jelly powder are completely dissolved, then turn off the heat. (5) Pour it into a large teacup while it is hot. When it is half solid, add the coconut milk jelly from step (3). After it is completely cooled, move it to the refrigerator to refrigerate.
Grapefruit jelly
Ingredients:
Upper layer material: 25g konjac jelly powder, 90g fine sugar, 500g grapefruit juice Lower layer material: grapefruit 1 piece, 15 grams of konjac jelly powder, 50 grams of fine sugar, 300 grams of cold water Model: about 2 tofu boxes
Preparation method: (1) Combine the konjac jelly powder and fine sugar in the upper material first Mix dry mixture, pour into grapefruit juice, mix well, heat to 80 degrees over low heat, cook until sugar and jelly powder are completely dissolved.
(2) Pour 1/3 full into the mold while it is still hot, and let it cool to room temperature for later use.
(3) Peel off the skin and film of the grapefruit, and cut the pulp into small dices for later use.
(4) Dry mix the konjac jelly powder and fine sugar of the lower material first, pour into cold boiling water and mix well, heat over low heat, cook until the sugar and jelly powder are completely dissolved, then add the grapes Just diced pomelo.
(5) Pour it into the mold of step (2) while it is hot, take it out after it is completely cooled, and you will have completed this beautiful two-layered jelly.
Sour plum jelly
Ingredients:
300g sour plum juice, 30g roselle, 15g konjac jelly powder, 50g fine sugar, white chocolate 30 grams, 3 marshmallows, 1 heart-shaped Ferrero Rocher chocolate box
Preparation method: (1) Boil sour plum juice and roselle flowers together for about 15 minutes, let cool and set aside.
(2) Dry mix the konjac jelly powder and fine sugar first, pour into the pickled plum juice from step (1), mix well, heat over low heat, and cook until the sugar and jelly powder are completely dissolved. Turn off the heat.
(3) Pour it into the mold while it is hot, take it out after cooling and set aside.
(4) Cut the white chocolate into fine pieces, heat it over water until it melts at 50 degrees, and while it is still warm, use a piping bag to decorate the extracted sour plum jelly, and then put thinly sliced ??cotton on it. Sugar, this becomes the best gift to express your feelings.
Crispy plum jelly
Ingredients:
50g crispy plum, 15g konjac jelly powder, 50g fine sugar, 300g cold boiled water, for tea tasting About 6 small magnetic cups
Preparation method: (1) Dry mix the konjac jelly powder and fine sugar first, pour into cold boiling water and mix well, then add the crispy plums, heat over low heat and cook until Turn off the heat when the sugar and jelly are completely dissolved.
(2) Pour it into a small magnetic cup while it is warm, wait for it to cool and then take it out and you are done.
Honey chrysanthemum jelly
Ingredients:
300g water, 30g rudbeckia, 15g konjac jelly powder, 30g fine sugar, 15g honey, Approximately 6 tart shell molds
Preparation method: (1) Boil the water, add rudbeckia and continue cooking for about 5 minutes, turn off the heat and filter out the rudbeckia, let cool and set aside.
(2) Dry mix the konjac jelly powder and fine sugar first, add it to the chrysanthemum tea in step (1), mix well, heat over low heat, cook until the sugar and jelly powder are completely dissolved, then add honey Mix well and turn off the heat.
(3) While it is warm, pour it into the mold and take it out after cooling.
Pulong lychee jelly
Ingredients: 100g fresh grapes, 100g fresh longan meat, 100g fresh lychee meat, 20g fresh mulberry, 10g golden cherry, raspberry 10 grams, 10 grams of polygonatum, 10 grams of Ophiopogon japonicus, 10 grams of dogwood, 15 grams of agar, 50 grams of sugar, 10 cherries.
Preparation method: ① Wash the golden cherry, raspberry, polygonatum, Ophiopogon japonicus, and dogwood, and boil 400 grams of the concoction. Clarify and remove precipitation. Wash fresh grapes and mulberries, and press to extract the juice. Cut fresh longan meat and fresh lychee meat into four pieces. Wash the agar and cut it into short sections, and cut the cherries in half. ② Put a clean pot on medium-low heat, add about 200 grams of water, add concoction agar to boil, add sugar to dissolve, pour in mulberry and grape juice. Use 20 clean shot glasses and place half a cherry in each. Pour in half a cup of ice juice, then add longan meat and lychee meat, then pour the ice juice over and place it in the refrigerator to solidify. After freezing, take it out and place it in a basin to shape. It can also be poured with rock sugar juice into the banquet.
Efficacy: It has the effects of replenishing the five internal organs, purging excess, and beautifying hair. It is suitable for soreness and weakness of waist and legs, sexual dysfunction, infertility, spermatorrhea, impotence and other diseases.
Explanation: Longan, lychee, grape, and Polygonatum japonica nourish the heart, spleen, and kidneys; Ophiopogon japonicus nourishes the yin of the heart, spleen, and kidneys, and clears away heat and eliminates deficiency fire; Golden cherry tree and dogwood nourish the kidneys and absorb essence. gas. After being made into a frozen medicine, it has the effects of replenishing the deficiency of the five internal organs, purging excess, and growing hair. [Note] ①Each person can eat 2 times a day for 3 days. When making frozen food at home, pour it into the sodium essence box, sprinkle in lychee, longan meat and frozen juice, then sprinkle with cherry slices, cut it into pieces after freezing and eat. ② Foods for hot weather, do not use agar in winter.
Mung bean kernel jelly
Ingredients:
80g mung bean kernel, 500g water, 6g agar powder, 40g fine sugar, 30g condensed milk, About 3 candlesticks
Preparation method: (1) Wash the mung bean kernels, add water and bring to a boil, then reduce to low heat and simmer for about 10 minutes. Drain the mung bean kernels and keep the mung bean soup for later use.
(2) Mix the agar powder with a little mung bean soup and set aside.
(3) Pour the fine sugar and the agar powder from step (2) into the mung bean soup and heat it until the agar powder is completely dissolved and becomes granular-free, then add the mung bean kernels and condensed milk and stir Evenly.
(4) Pour the jelly liquid prepared in step (3) into a candle holder and let it solidify at room temperature to become a unique jelly.
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kalon-mackbay commented on 2005-10-17 20:49:32
Wheatgrass Jelly
Ingredients: 500g wheatgrass juice, 300g water, 10g agar powder, 100g diced mango, 150g fine sugar, 1 shallow plate, Several biscuit molds
Preparation method: (1) Boil agar powder and fine sugar in water until the agar powder is completely dissolved and becomes granular-free, then add wheatgrass juice and mix well. (2) Sieve the wheatgrass jelly liquid from step (1) and pour it into a shallow plate with a thickness of about 1 cm. After it is completely cooled and solidified, use a biscuit mold to press out the shape. (3) Add wheatgrass jelly to coconut milk sago and diced mango for a unique taste.
Carrot jelly
Ingredients: 300g carrots, 100g apple juice, 8g carrot powder, 30g maltose, 100g water, about 5 sandwich plastic bags, rubber bands About 5 items
Preparation method: (1) Squeeze carrot juice and set aside. (2) Add water to the agar powder and maltose and cook until the agar powder is completely dissolved and becomes granular-free, then add the squeezed carrot juice and apple juice and mix well. (3) After the jelly liquid from step (2) has cooled down slightly, pour it into a sandwich plastic bag and tie it with a rubber band to make it look like a carrot. After cooling, open the plastic bag and it will become a healthy and cute carrot jelly.
Black tea jelly
Ingredients: 500-600 grams of water, 120 grams of black tea jelly pre-mixed powder
Preparation method: (1) Boil the water immediately Turn to low heat, add jelly pre-mixed powder, stir quickly and evenly, and boil for another 1-2 minutes before turning off the heat. (2) Pour it into the mold while it is hot, wait until it is completely cooled and solidified before taking it out, and it will become delicious black tea jelly.
Coffee Pudding
Method: Dissolve 5 grams of jelly powder in cold water, add an appropriate amount of sugar and mix with 250 ml of milk, stir evenly, heat until boiling and remove from heat. Dissolve two tablespoons of coffee with moderately cold water, add to the milk and stir evenly, pour into the jelly mold, let it solidify and take it out. Can be eaten hot or chilled.
Almond apple jelly
Method: Dissolve 5 grams of jelly powder with cold water, add 250 ml of apple juice, stir evenly, heat until boiling, remove from heat, and pour into jelly mold. Chop the apricots and add to the mold. After it has set, take it out and place it in a container in the refrigerator.
Red bean milk pudding
Method: Dissolve 5 grams of jelly powder in cold water, add appropriate amount of sugar and 250 ml of milk, stir and heat evenly, remove from heat after boiling. Put honey beans in the jelly mold, then pour in the hot milk. After freezing, buckle it out. The sweetness of honey beans and the fragrance of milk are perfectly combined.
Crystal Dragon Jelly
Method: Dissolve 5 grams of jelly powder with cold water, add appropriate amount of sugar and lemon juice according to personal taste, mix with 250 ml of water, stir evenly, and heat to boiling Remove from heat and pour into jelly molds. Remove the dragon fruit pulp and cut into small cubes and add to the mold. After freezing, buckle it out. Eat after refrigeration, sweet and sour.