The jelly made from red dragon fruit has a high value and a particularly attractive color. The pure natural fruit is made from dragon fruit jelly, which does not contain coloring agents sweeteners and so on, and its natural bright color is irresistible. Hot summer eating such a bowl of red dragon fruit jelly mood happy, the summer heat disappeared.

Required ingredients red dragon fruit 1, 30 grams of white coolant, 30 grams of sugar, 600 milliliters of water

1. There are two varieties of dragon fruit on the market, a red skin red flesh, another red skin white flesh, essentially all dragon fruit, red skin red flesh dragon fruit is relatively more sweet, red skin red flesh dragon fruit contains beet red pigment, vitamin-rich. Red skin and red flesh dragon fruit jelly with red skin and red flesh has a brilliant red color, very good-looking. It is recommended to make jelly or use red skin red flesh dragon fruit is better.

2. Peel and cut the dragon fruit into small pieces. Pour 750 ml of water into a cooking pot, add 30 grams of granulated sugar and boil the sugar to melt.

3. Add 30 grams of white powder, white powder and water ratio of 1:20, that is to say, 30 grams of white powder corresponds to 750 milliliters of water, if you want to jelly texture is a bit hard, you can reduce the amount of water. Boil the powder, sugar and water.

4. Put the diced red dragon fruit into a container, pour in the boiled water, and cool until completely solidified before pouring out. After cooling, put it into the refrigerator to chill, and then cut it into small pieces when you eat it. The jelly can be savored as is or poured into milk.

Eggdrop Crystal Cake

To teach you how to make Michelin restaurant-grade crystal eggdrop cake with one egg, which is full of egg flavor.

Required ingredients: 300 grams of water, 40 grams of white gazpacho, 20 grams of sugar, one egg, 250 grams of milk

1. Pour water into a pot, add the white gazpacho and sugar, and stir while cooking to make it fully dissolved.　

2. Boil for 1 minute and turn off the heat. Beat the eggs and slowly pour them into the pot, again you need to stir while pouring, the boiling hot white gazpacho will soak the eggs.

3. Leave it to solidify, then put it in the refrigerator, prepare another pot , pour milk into the pot and add the balsamic powder and sugar, and bring to a boil over low heat. Pour into the already solidified egg flower soup, solidified at room temperature, turn over and take off, you can also put in the refrigerator. It is crystal clear and full of egg flavor.

Two-color milk jelly

Two-color milk jelly, sweet relief from the summer heat, cold and refreshing, a bowl can be eaten in 4 flavors, there are soft little glutinous rice balls, with sweet honey red beans, soft and sweet, just right, the color of the two-color milk jelly is fresh and nice, and it melts in your mouth, so enjoyable! And the ingredients are very rich, the color is very attractive, hold in the hand will be instantly attracted by its super high value, the child is even more love it.

Required ingredients: 80 grams of purple potatoes, 720 milliliters of milk, 40 grams of jerry canes, 45 grams of sugar, 5 grams of matcha tea powder, 130 grams of glutinous rice flour, 20 grams of tapioca starch, 100 milliliters of warm water

1, purple potatoes, peeled and sliced into thin slices, separated from the water on the pot to steam; steamed purple potatoes on the wall, add 2 spoons of sugar, 320 milliliters of milk, whisking into the delicate The first thing that you need to do is to make sure that you have a good understanding of what you are doing and how to do it. The more you can do it, the more you can do it, the more you can do it, the more you can do it.

2, cut into small pieces in a bowl, add ice water to soak for about 10 minutes; milk paste cooked to about 60 degrees, the softened custard tablets squeeze out the water, add it to the warmth of the stirring and melting; and finally filtered into a square mold container, cooled at room temperature and then placed in the refrigerator to solidify for about 6 hours.

3, and then do a matcha flavor. 5 grams of matcha powder poured into the milk pot, with a small amount of milk melting, and then add 400 ml of pure milk, thoroughly stirred, and then heated to about 60 degrees Celsius, into the softened custard slices, stirring until melted, poured into the container, and then cooled and refrigerated to solidify the shape.

4, finally to make glutinous rice balls. 130 grams of glutinous rice flour and tapioca starch mix, add warm water, mix into small particles, then knead into a non-sticky dough. Put it on a cutting board and roll it into a long strip, cut it into about the size of a pea;

5. Finally, roll it into a circle and put it in a plastic box, sprinkle some dry powder to prevent it from sticking together. The water in the pot boiled, the glutinous rice balls added, stirring to prevent sticking to the bottom of the pot, cover and cook, the balls become transparent, floating up on it, fishing out over ice water, and finally fishing out and draining the water standby

6, the milk jelly refrigerated a night, are solidified, take out with a knife and cut into small cubes. Next began to assemble: balls first add honey red beans, then with glutinous rice balls, plus two-color milk jelly, and finally poured into pure milk, you can open eat.

Milk Mango Pudding

Mango Jelly Pudding is a western-style dessert, it is sweet and soft and smooth, and the color is very bright, it is both tasty and beautiful. And it's clean and hygienic with zero additives when you make it yourself at home.

Required ingredients: 300 grams of mango, 400 milliliters of pure milk, 30 grams of honey, 30 grams of granulated sugar, 20 grams of giletto, 5 milliliters of lemon juice, pudding cups

1. 10 grams of giletto softened in cold water, take the milk pot to add 200 milliliters of pure milk, don't open fire first, put in the milk into the softened giletto, mix in the sugar, and then turn on the small fire and slowly heating, put the giletto and sugar completely. Gilead and sugar completely melted, the process should be constantly stirring the milk, so that it can be completely integrated, turn off the fire a little bit to stay cool after the lemon juice drops and then stirred evenly.

2. Wash the pudding cups, make sure to wipe them clean, pour in the boiled milk, just pour almost half of the cup. The other half of the mango layer, put in the refrigerator 90 minutes to let it solidify

3. Cut the mango in half, cut flower knife, mango meat into two parts, the edge of the use of mango juice, the intact mango meat prepared for the last as a garnish

4. Preparation of the cooking machine, into the other 200 ml of pure milk and mango meat, add honey, use the cooking machine to mix well and pouring out the 10 grams of gili Butyl slices across the hot water to melt completely, pour the melted custard into the mango puree and mix well, the refrigerator out of the milk layer has solidified pudding, pour into the mango layer into the refrigerator to solidify for about 90 minutes to take out, put in the pre-prepared mango meat garnish, milk and mango pudding on the finished.

Purple potatoes and silver ear soup

Purple potatoes are rich in anthocyanins, silver ear is rich in colloid, together with rock sugar stewed together in a small fire is the appearance of nourishing beauty desserts, moist and thick, and the eyes also like!

Required ingredients: 2 purple potatoes, 1 fungus, 150 grams of rock sugar, water

1. 2 hours in advance soak the fungus, and then wash and pick a small piece.

2. Put it in the kettle, add 1.5 liters of water to boil and simmer for 20 minutes.

3. Peel and cut purple potatoes into small pieces, put them into the kettle and continue to simmer for 10 minutes.

4. Finally, add rock sugar and stir to dissolve.

Yellow Peach Sugar Water

Yellow Peach Sugar Water is a good choice for you, attractive yellow peach flesh color plus sweet into the heart of the sugar water makes you feel the world instantly become cute! Consumption is even a kind of sweet through the heart, the heart soaring feeling.

Required ingredients: 500 grams of yellow peaches, 100 grams of rock sugar, pure water

1. yellow peaches peeled and washed.

2. Cut into small pieces, put into the pot, and then fill with the right amount of more water, about 1:3 ratio.

3. Bring to a boil over high heat, then turn down the heat and simmer for 20 minutes.

4. Finally, add rock sugar and cook for 3 minutes until melted.