25 grams each of peanuts, walnuts, watermelon seeds, and almonds, 15 grams of sesame seeds, 25 grams of wolfberry,

20 lotus seeds, 15 dried longans (shelled), red dates ( (remove the core) 10 pieces, 50 grams of sago, appropriate amount of honey.

Method:

Wash the peanuts, walnuts, watermelon seeds, almonds, lotus seeds and red dates, soak them in water for half an hour,

take them out and drain them In the pot, add sesame seeds, longan, wolfberry and appropriate amount of water, simmer over low heat for 2 hours (use an electric pot to simmer for 3 hours).

Add sago and simmer for 5-10 minutes. Add appropriate amount of honey according to taste. .

2 taels of yuba (80g), 1 tael of ginkgo (40g), 1 1/2 sago (60g),

3 taels of rock sugar (120 g), 5 cups of water

Method: 1. Peel the ginkgo shell, remove the clothes, remove the heart and wash.

2. Wash the sago, soak it for 10 minutes, put it into boiling water and simmer until transparent, pour it into a sieve, rinse it with water until it is cool, and drain off the water.

3. Rinse the yuba and tear it into pieces; rinse the rock sugar with water and break it into pieces.

4. Boil 5 cups of water, add ginkgo and roll for 10 minutes. Add yuba and roll until melted. Add rock sugar and sago and cook until sugar dissolves.

Crystal sago cup

Ingredients: 100 grams of sago, 50 grams of water chestnut powder, 5 spoons of sugar, 75 ml of water, appropriate amount of bean paste, 1 spoon of oil

Method: 1. Soak sago in boiling water covering the surface for half an hour, then filter the mucus with clean water and drain.

2. Add 75 ml of water to the water chestnut powder and mix well until there is no powder.

3. Add the sugar, water chestnut powder slurry and oil to the drained sago and mix well to make the sago slurry.

4. Grease the tart mold with oil first, scoop out half of the sago milk with a spoon, add the bean paste filling, and then cover half of the sago milk.

5. Steam over high heat for 15 minutes until the sago is transparent, take it out and store it in the refrigerator until it is cold. Use a toothpick to pick out the sago.

Mango Sago Dew

Ingredients: 2 bags of pure milk, 2 mangoes, 200 grams of sago, and a little honey.

Method: Cut the mango lengthwise with a knife, make a few cuts horizontally and then a few lengthwise on the cut mango flesh.

Use a knife to lightly cut the flesh along the bottom of the mango. Lightly cut the mango into pieces.

2. Boil an appropriate amount of water in the pot. After the water boils, add the sago and stir occasionally with a wooden spoon.

Cook until there is only a little white core in the middle of the sago and then turn off the heat. Cover and simmer for 5 minutes.

3. Rinse the cooked sago in cold water until crystal clear and non-adhesive, then put it into a container and set aside.

4. Pour the milk into the vessel, pour in a little honey, and add sago and mango dices.

Special Tips:

It is recommended to use small mangoes when making mango sago. Compared with larger mangoes,

the taste of small mangoes combined with milk It's richer and has just the right amount.

2. Using honey instead of sugar can not only make the sweetness more natural, but also moisturize the intestines and nourish the beauty.