Purple sweet potato and sago dew

Materials: small sago, one purple sweet potato, rock sugar, condensed milk

Method:

1. Soak the sago in water;

2. Peel and cut the purple sweet potato into cubes for later use;

3. Boil water in a pot, add rock sugar, cook the purple sweet potato first, and then add it to the pot. Pour the sago into the pot. When the white core in the sago is gone, remove from the fire. Those who like the milky flavor can add some condensed milk and stir evenly before eating.

Wordy sentences:

Soak small sago in water for 30 minutes and then cook it directly in a pot. If it is large sago, you need to cook it in a boiling water pot after soaking in water. Once, cook until the white core is smaller, take it out and then put it into the pot to cook together with the purple sweet potato.

Tremella and snow pear soup

Ingredients: Tremella, snow pear and wolfberry

Seasoning: rock sugar

Recipe for Tremella and snow pear soup:

1. Soak the white fungus and wash it; peel and cut the pear into pieces (don’t throw away the pear core, cook it together, take it out and discard it when eating).

2. Boil water in a casserole, add white fungus and snow pear at the same time, bring to a boil, then reduce heat and simmer until thick.

3. Add rock sugar and wolfberry and simmer until the rock sugar melts.

Tips:

When choosing Tremella fuciformis, don’t choose the white ones just because they are beautiful. The slightly yellow ones are of good quality.

Pumpkin cake

Ingredients: pumpkin, one red bean paste

Seasoning: one bag of glutinous rice flour and three small bags of lotus root flour

Method:

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1. Peel the pumpkin, cut into pieces, steam, and stir into puree.

2. Add lotus root starch and glutinous rice flour and stir until not sticky

3 . Shape it into a disc shape, put bean paste in the middle, and cover it with another one.

4. Put oil in the pot and fry over low heat until both sides are golden brown.

Tips:

1. Add glutinous rice flour until it does not stick to your hands. If it is too little, it will be difficult to knead into shape.

2. Be sure to pay attention to the heat when frying.

Fruit mung bean paste

Ingredients: mung beans, diced fruits

Seasoning: water, rock sugar

How to make fruit mung bean paste:

1. Boil the washed mung beans and simmer until the skins break. Use a mesh sieve to remove the skins. Continue cooking until the beans are sandy and turn off the heat. If you like sweetness, you can add some rock sugar.

2. Wait for the bean soup to cool slightly, put it into a food processor and beat it into a puree (you can omit this step if you don’t have a processor, the final product will be thinner), then filter it through a fine-mesh sieve, and the filtered soup The juice is mung bean paste.

3. Just put the prepared diced fruits in. I used dragon fruit and papaya.

Sweet potato and red date syrup

Ingredients: 1 sweet potato (100g) 10 red dates

Seasoning: 2 pieces of rock sugar and 1 piece of ginger

1. Peel the sweet potatoes and clean the red dates;

2. Cut the sweet potatoes into small pieces and remove the cores of the red dates. Prepare 2 Rock sugar;

3. Put the sweet potatoes and red dates into the pot, add 4 bowls of water;

4. Bring the ingredients to a boil over high heat, cook over medium heat for 20 minutes, and add Rock sugar, cook until the rock sugar melts!

Tips:

1. Red dates must be pitted first;

2. Add the amount of sugar according to your usual sweetness preference

Double-skin milk

Ingredients: 200ml milk, 1 egg white

Seasoning: white sugar

Beautiful Cook - How to make double-skin milk :

1. Boil the milk in a pot, pour it into a large bowl and let it cool until set aside.

2. Take an empty bowl, put the separated egg whites, add appropriate amount of sugar, stir well until the sugar dissolves.

3. At this time, take the milk bowl where the milk skin has been dried, gently open a small opening in the milk skin, pour the milk inside into the egg white bowl that has been stirred, and stir the milk and egg white evenly. .

4. Pour the stirred milk and egg whites back into the bowl with the milk skin. When you pour it back, you can see the milk skin floating on its own.

5. Finally, put the milk into the bowl. Steam in the steamer for about 10 minutes.