First, lotus seeds, lilies and red bean paste

Ingredients: lotus seed 10g, lily 5g, red bean 90g, and appropriate amount of rock sugar.

1, red beans soaked for more than 2 hours.

2. Wash the lotus seeds and lilies, put them into the pot together with the red beans, and bring them to a low heat for two hours. Casseroles, water-proof stews, rice cookers, etc. can be used, and the pressure cooker time can be shortened accordingly.

3. After the red beans are sanded, add rock sugar and cook until thick.

Note: it will be sticky if you use rock sugar or borneol sugar, and it will not be easy to sand up if the beans are boiled and put in. If it's not rich enough, you can cook it and divide it into half and mash it in a cooking machine, and then pour it into the remaining red bean paste.

Second, purple potato taro sago dew

Ingredients: purple potato 150, taro 100g, sago 100g, 20g of rock sugar, 350g of pure milk and 200g of coconut milk.

1, put the purple potato block and the taro block into the pot and steam until cooked.

2. Take another pot, add clear water (the amount of water is at least 5 times that of sago), add sago, and cook for about 10 minutes, as long as the white spot in the middle of sago is not seen. Then rinse it with cold water.

3. Soak dried sago with100g milk.

4. Pour 250g of milk and 200g of coconut milk into the washing pot, then boil it with a small fire, pour in the mixture of milk and sago, pour in the steamed taro and purple potato, and stir for about 5 minutes while heating.

5, the prepared sago must be put in the refrigerator, and it really has a different flavor after eating it.

Three, Yang Zhi manna

Ingredients: 40g sago, 2 mangoes, a small amount of grapefruit, 35g whipped cream, 80g coconut juice, and 0/0g sugar.

1, the sago is cooked, stewed until there is no white heart, and put in cold water for later use.

2. Put mango, whipped cream, coconut juice and sugar into a cooking machine and break them.

3. Spread the sago at the bottom of the bowl, pour in the beaten fruit pulp, and put on the favorite fruits and small ingredients (you can pour a little coconut juice for decoration).

Fourth, cool green bean paste

Ingredients: 200g mung bean, water (the ratio of mung bean to mung bean is 8: 1), rock sugar and sweet-scented osmanthus.

1, with the ratio of 1 8 parts of water for mung beans, and boil until the mung beans bloom and the bean skin floats. Remove the bean skin for later use.

2. Boil the mung beans as much as possible, then turn off the fire, remove the bean paste with a strainer (mung bean soup for use), and turn the radish into bean paste. Or put it in a blender and beat it into bean paste.

3. Put the bean paste back into the mung bean soup and cook it for a while. Add rock sugar and cook it into a uniform and mushy bean paste.

4. After cooling, put it in the refrigerator for refrigeration. When eating, you can put some sweet-scented osmanthus or honey to taste.

5, the mung bean skin that is fished out is very nutritious, and it is detoxifying and detoxifying, mixed with brown sugar, plus some mung bean soup, which has a special flavor.

Five, papaya stew chinese forest frog.

Ingredients: 3.8g of chinese forest frog, appropriate amount of Xueyan (optional), 2 slices of ginger, papaya 1 piece, appropriate amount of rock sugar, 2 red dates (removed), appropriate amount of coconut milk (replaceable) and appropriate amount of milk (replaceable).

1, Xueyan soaked for 10 hour in advance, removed the black line, and drained for later use.

2. Put chinese forest frog into a container, add red dates, ginger and appropriate amount of water, steam it for 20 minutes 1 remove it, drain it, put it into a container, and pick out the steamed red dates and ginger in chinese forest frog.

3, papaya dug the seeds in the middle and made it into the shape of a small bowl.

4. Put a proper amount of snow swallows in chinese forest frog and put them in papaya.

5. Finally, add a proper amount of rock sugar, milk and coconut milk (silver dew, coconut juice and clear water are also acceptable).

6. Dig the seeds at the top of the papaya and fix them around with a toothpick. Put cold water into the pot, and steam for 20 minutes on medium and high fire.

Six, ginger juice against milk

Ingredients: 200ml milk, a large piece of ginger, and appropriate amount of sugar.

1, mash the ginger first, or chop it with a planer, then wrap it in clean gauze and squeeze out the ginger juice for later use. The ginger juice must not be too small, otherwise the finished product will be difficult to solidify.

2. Pour the milk into the pot, add the right amount of sugar, and heat the milk with fire. (until the pot starts to bubble about 80 degrees, you can turn off the fire and let it cool for a while. )

3. After that, quickly pour the milk into the ginger juice, cover it, and leave it for about 10 minutes, and the milk coagulation will be done.

Seven, double skin milk

Ingredients: 400 ml milk, 2 egg whites, 2 teaspoons sugar.

1, put the whole milk in a bowl, cover the bowl with a layer of plastic wrap, put it in a steamer and steam for about ten minutes.

2, the egg white and protein in the egg are separated, and the egg white can be stirred evenly. It doesn't take long or it will be sent away.

3. Take the steamed milk out of the steamer and let it cool. After cooling, a layer of milk skin will be formed on it. Use a sharp knife to draw a mouth about ten centimeters along the edge of the bowl.

4, pour out most of the milk, leave some bottom at the bottom of the bowl and don't empty it, otherwise the milk skin will easily stick to the bowl and will not float up later.

5. Add the evenly stirred egg whites and sugar to the milk.

6. Sieve the egg white milk to screen out the undelivered part of the egg white. If there are bubbles and milk foam in the egg milk, skim it with a spoon, and slowly pour the egg white milk into the bowl along the gap of the milk skin just cut, so that the milk skin floats on it.

7. Apply plastic wrap again and steam on the pot. Turn off the fire after steaming for 10 minutes on medium heat.

Eight, purple potato taro sago dew

Ingredients: sago 100g, purple potato 1 piece, 200ml coconut milk, 200ml pure milk, and proper amount of honey.

1, add water to the pot, boil, add sago and cook for about 20 minutes.

2. Stir while cooking. After 20 minutes, turn off the fire, cover and stew for four or five minutes. While cooking sago, peel and dice the purple potato and steam it in a steamer.

3. When the rice is transparent and there is a small white spot in the middle, pick it up and wash it in cold water. Take another pot of boiling water and continue to cook sago for about 10 minutes until it is completely transparent. The cooking time of sago depends on the amount of sago. If the amount of sago is large, the cooking time should be appropriately extended and the water quantity should be increased. Try to have enough water. I'm used to changing the water twice, so it won't paste the pot and it's easy to cook.

4. Wash the cooked sago under flowing water, then drain the excess water and steam the cooked purple potato.

5. Wash the pan, pour in coconut milk and pure milk, mix well and heat. The amount of milk and coconut milk can be adjusted at will.

6. Add the cooked sago and steamed diced purple potatoes and cook together for 2-3 minutes. When it is slightly warm, add some honey and mix well.

Note: It is best to wait until they are all cooled and put them in the refrigerator for a while before eating. It tastes better.

Nine, fresh milk papaya stewed eggs

Ingredients: 2 eggs, milk 1 bag, papaya and sugar.

1, papaya diced for use.

2, 150 ml of milk with appropriate amount of sugar, put it in the microwave oven to heat, no need to boil. Use it when it's a little cooler.

3. Take the egg whites of two eggs, beat them evenly and mix them with warm milk.

4, papaya granules and half of the milk, egg white mixture in an empty bowl. Steam for 5 minutes.

5. Pour in the remaining mixed liquid and steam until it is solidified. Decorate the surface with a few papaya.

Ten, Chuanbei rock sugar Sydney

Ingredients: 2 Sydney, 7 grams of Fritillaria cirrhosa, 3 grams of dried loquat leaves, and a small piece of old rock sugar.

1 Wash Bulbus Fritillariae Cirrhosae and put it into a tea bag (if it is wild Bulbus Fritillariae Cirrhosae bought in a drugstore, it should be ground into powder).

2. Add the diced pears and all other ingredients, add enough water, and it is estimated that after 40 minutes, it will be cooked into three bowls. After the fire is boiled, the fire will be low for 40 minutes, and the pot can be served.