Materials: hair good snow clams 20 grams, 120 grams of papaya, 50 grams of icing sugar, 5 grams of ginger

Production Methods:

1, take the right amount of snow clams (soaked open will be hair open), pick up the impurities.

2, snow clams soaked in water, change the water a few times in the middle, I usually overnight soak to the next day, soak until the white cotton ball, and then the curly bowel or white solid small pieces picked off, if not handled properly will be with a fishy flavor, the method is to use small tweezers to pick up the fascia and blood.

3, ginger with a knife to scrape out some of the ginger meat, add water soaked ginger water, ginger water to stewed clams can remove the fishy flavor of the clams, the concentration of ginger water according to personal preference to adjust, I prefer a thicker, more ginger in the cold season can also prevent colds.

4, papaya cut, remove the flesh, made of papaya cup, will be dealt with clams, ginger water, rock sugar loaded into the papaya cup, on the pot, separated from the hydrological fire steaming for 20 minutes can be consumed.

Nest Egg Milk

Nest Egg Milk

Practice:

First pour the milk into the pot, and then add sugar, mix well until completely dissolved, then beat the eggs, cooked to a certain extent can be removed.

Note:

1, the milk selection of packaged unsweetened milk, cooking milk, pay attention to the fire, see the milk bubbles should be adjusted to reduce the fire, otherwise the milk is easy to splash out.

2, eggs according to personal preference to grasp the degree of raw, cooked, but three or four minutes egg has been fully cooked, so do not exceed this time.

3, it is best to use a fine-mouthed container, so that you do not have to spend too much milk, but also to prevent the eggs into the milk will be "sticky bottom" (sticky pot)

Ginger milk

Ginger milk

Practice:

1, first with a sharp fruit knife to the ginger peeled, minced into a velvet, and then with white gauze (mask demolition, SARS aftermath) wrapped up with all the strength of the fresh yellow ginger juice squeezed into the bowl (fortunately to be not much, or I'm this slender body), a small spoonful of the amount is enough.

2, pour the Monk's milk into a pot, add a spoonful of sugar, cook until just open and turn off the heat. I ruffled the milk skin first and ate it, hehehe.

3, milk in the pot and the bowl between the back and forth twice, let it temperature down to 80 degrees or so (theoretical data, do not need to verify), quickly poured into the bowl of ginger, hand mix, patience, wait a few minutes, the milk curdled into a paste, it is done.

Silver fungus and papaya ice sugar water

Silver fungus and papaya ice sugar water

Silver fungus and papaya ice sugar water

Silver fungus and papaya ice sugar water

Practice:

1, silver fungus soaked in water, cut off the harder part of the tip, papaya peeled, cut into grains, peeled, softened, and removed from the pith.

2, 4 cups of water to boil, add ginger and peel to cook for a few moments.

3. Remove the ginger and peel, add the silver fungus and papaya, and cook for 15 minutes.

4. Finally, add the rock sugar and cook until the sugar is dissolved.

Potter's cake

Potter's cake

Practice: red beans soaked in water for three hours, steamed over water. Mix the rice flour with the clarified flour and sift it through a sieve. Add 1 ? cups of water to make a paste. Dissolve the sugar in 2 ? cups of water, then add it to the paste with the red beans and mix well. Pour the prepared batter into a greased bowl and steam over high heat for 20 minutes.

Coconut Sago Dew

Coconut Sago Dew

Coconut Sago Dew

Coconut Sago Dew

Practice:

1. Boil water in a pot, lower the heat, and put the rice into the pot to cook. Cooking process should be constantly stirring, the beginning of some cloudy, no matter, continue to stir. Slowly slowly, it is found that the sago becomes transparent. When there is a small white spot in the heart of the sago, turn off the heat.

2. Put the boiled sago over cool water, this time the sago is like a grain of small pearl, very beautiful.

3. Boil water in the pot and change to low heat, pour a small bag of coconut flour, add a few icing sugar, two spoons of sugar, pour a bag of fresh milk and continue to cook. Time to master yourself.

4. Pour the cooked coconut milk into the sago, let it cool, you can add fruit, such as watermelon, mango and so on. Put it in the refrigerator to chill.

Red bean paste

Red bean paste

How to make it:

1. First, put 4 cups of water in a pot and cook it with the red beans over medium heat, bring it to a boil, then add 1/2 cup of water and continue to cook it, and when it boils for the second time, fish it out and put it on a bamboo basket to drain.

Red Bean Paste

Red Bean Paste

2. Pour the red beans back into the pot, put a clean gauze over the red beans and cook the red beans together over low heat, during which time the water boils dry and water must be added to continue to soften the red beans until they are cooked.

3. Cooked soft, put into a sieve with a wooden ladle on one side crushed one side filtered.

4. Put the filtered red beans into a cloth bag, add a little more water and wring it out.

5. Put 1/4 cup of water, sugar and salad oil in a pot and cook together. When the sugar is completely dissolved, add 1/3 of the amount in (4) and cook slowly over low heat.

6. After some time, add 1/3 of the quantity of (4) and change the heat to low.

7. Add the remaining 1/3 of the quantity to the pot and cook, stirring constantly with a wooden ladle.

8. Separate the cooked bean paste into small egg-sized balls and place them in a container to cool.

Stewed double-skinned milk

Stewed double-skinned milk

Practice:

1. pot on the fire, put the milk and sugar mix well, with a small fire to cook. See milk hot and not boiling, sugar has been fully dissolved, that is, to leave the fire (can only be cooked, sugar can be dissolved, and can not be boiled, otherwise, the protein in fresh milk by high temperature denaturation coagulation, can not make milk skin). And the milk was poured into a few rice bowls, static cooling, to be the surface of the bowl of milk a thin layer of milk fat congealed, with a thin bamboo skewer along the edge of the bowl will be a corner of the milk skin, will be tilted, so that the skin of the milk under the milk flow into another container, so that the skin of the milk to stay in the bottom of the bowl. In this way, the milk from each bowl flows into another container and is concentrated, leaving only the milk skin.

2. Put the egg white into the container, with a bundle of five chopsticks, in one direction, high-speed whisking until the egg white is a milky white gelatinous bubble paste, poured into the concentration of milk containers, stirring, filtered through gauze, remove impurities, scrape the surface of the air bubbles, and then on the drawer rack pot, over medium heat in the water stew, after 10 minutes or so, it will be into a stewed double-skinned milk.