Exercise 1
Food preparation
Sago, mango, grapefruit, coconut milk, whipped cream (or light milk) and sugar.
Production steps
1. Put the sago in boiling water, boil it on high fire for 1 min, then cover it until it is transparent (about 20 minutes), rinse it with cold water through a filter screen and drain it for later use.
2. Cut three mangoes into juice with a blender, and cut the other mango into a square of 1cm for later use.
3. It is best to buy imported red meat for grapefruit, which is beautiful in color and rich in flavor; Peel the meat and gently knead it for later use.
4. Boil the rock sugar in water (the amount of water is about 1: 1 compared with sago), pour sago and boil for about 2 minutes, and soak the whole pot in cold water to speed up the cooling.
5. When sago drops below 40℃, add light milk first, and the weight shall be subject to the color of soup milk; Add coconut milk to see the fragrance of coconut.
6. Then add mango juice, stir well and taste; If it is sour, you can add young sugar to blend.
7. Finally, add grapefruit meat and mango meat and put them in the refrigerator for freezing.
Matters needing attention
1. Tear grapefruit meat into small pieces for later use;
2, mango should choose dessert, pick soft and not rotten mango;
3, light milk can not be bought, you can use milk instead, but the taste will be much worse;
4. In the choice of sago, small sago is easier to cook than big sago. Finally, give sago a cold bath, which can make sago taste excellent.
Exercise 2
Food preparation
Mango, grapefruit, sago, coconut milk, sugar
Production steps
1. Peel and core mango, and cut half the pulp into 1cm square particles. Peel the grapefruit, take out the pulp and break it for later use.
2. Put the uncut mango pulp into a blender, add coconut juice and white sugar, stir evenly into mango coconut juice, and then sieve to remove particulate impurities.
3. Boil the water in the pot with high fire, add the washed sago and cook for 15 minutes. When cooking sago, stir fry from time to time to avoid sago sticking to the pot. Turn off the fire and cover it for another 5 minutes. Sago is filtered with a sieve and washed with flowing water to remove sticky gum. At this time, sago is transparent and round.
4. Add the cooked sago, mango granules and grapefruit pulp into the filtered mango coconut milk, stir well, put it in the refrigerator for 30 minutes, and decorate the top with a little grapefruit pulp when eating.
Exercise 3
Materials:
Three mangoes, half grapefruit, sago100g, coconut milk 200g, milk 200g,
50 grams of sugar and 30 grams of whipped cream (4 people).
Exercise:
Exercise:
1, the materials are ready.
2. Add water to the pot to boil, then add sago and stir it from time to time to prevent it from sticking to the pot.
3. Cook until sago is transparent in appearance and has obvious white core inside.
4. At this time, take out the sago and wash the mucus on the sago surface with cold water.
5. Add water to the pot to boil, and add sago.
6. Cook sago until transparent. Put sago in cold boiled water and cool thoroughly. Remove, drain and refrigerate.
7. Take half a red grapefruit, peel off the pulp and put it in the refrigerator.
8. Mango can be well treated in the process of cooking sago. After peeling and coring, cut 1/3 mango into cubes, and stir 2/3 mango with a blender.
Mash mango and put it in the refrigerator.
9. Prepare coconut milk, milk, sugar and whipped cream.
10, add coconut milk and milk to the pot.
1 1, add sugar to taste.
12, stir until the sugar melts, then turn off the heat.
13. Cool the coconut milk juice, put it in the refrigerator and take it out when eating.
14, first put sago into a small cup and add mango sauce.
15, pour in coconut juice and mix well.
16, sprinkle with grapefruit pulp and diced mango, and drizzle with whipped cream.
Tips:
1, stir the sago from time to time to prevent it from sticking to the pot.
2, boiled sago should be cooked thoroughly and cooled, so that the cooked sago will be crystal clear and smooth.
3, grapefruit is sour, use Shatian grapefruit instead of what you don't like, but the color is not so beautiful.
4. Don't boil coconut milk. There will be milk flowers after boiling, which is not good-looking.
5. The prepared poplar honey needs to be refrigerated before eating, and the refrigeration time is not less than 30 minutes, so the taste will be better.
Exercise 4
material
Sago 100g
condiments
3 mangoes
Grapefruit 1/2
condiment
Coconut milk180g
Milk100g
50 g sugar
step
1. Boil water in the pot, add sago after boiling, turn to medium heat after boiling, and cook for about 15 minutes, stirring constantly to prevent sticking to the bottom of the pot.
2. Cover the lid after15 minutes, turn off the fire and stew for 5 to 10 minutes until sago basically has no white spots. If there are still white spots, you can cook and stew for a while.
3. Take out sago, rinse the mucus with running water, and soak it in iced boiled water for later use.
4. Put the milk, coconut milk and sugar into a boiling pot, heat it on low heat until the sugar melts, and turn off the heat and cool it for later use.
5. Peel off the skin of grapefruit, then peel off the thin inner skin, peel off the pulp and refrigerate for later use.
6. Remove the core from mango, cut two pieces of thick meat along the core with a horizontal knife, make a flower knife on the pulp, push it up from one side of the peel, and the diced pulp will immediately spread like a flower, and then cut the diced pulp.
7. Leave some neat and beautiful diced mangoes, refrigerate them for decoration, put all the remaining pulp into the stirring tank of the cooking machine, and then add the cooled coconut milk sugar solution.
8. Beat until smooth, take out sago, drain and mix with mango pulp. If you don't eat for a while, you can seal it and refrigerate it.
9. When eating, take a proper amount of mango sago pulp and put it in a container, then sprinkle with grapefruit granules and diced mango.
Cooking tips
1, this formula is mild. If you like a more mellow taste, you can add 2 tablespoons of animal cream, which can be whipped with fruit pulp or poured on it when eating.
2. There is not much skill in cooking sago, that is, pour water into the pot, cook it first and then stew it until there is no white spot in the middle of the rice. When cooking, add enough water to avoid adding water in the middle, which will affect the taste and taste. Wash sago and soak it in ice water to prevent it from sticking to your hands. Ice water must be chilled with boiling water, otherwise it may cause stomach trouble;
3. Coconut milk and milk can also be directly mixed with mango without heating. For the sake of safety and hygiene, I still heat it, melting sugar while heating, and I can get a better taste;
4. Some methods need to filter the beaten fruit pulp, which may make the taste smoother, but I think mango tastes good after being pulped, and filtering is a bit superfluous and unnecessary;
5. If you are in a hurry to eat, the process of refrigeration can be omitted, but the taste is better after refrigeration.
nutritive value
mango
1. Antibacterial and anti-inflammatory: Immature fruit, bark and stem of mango have inhibitory effects on pyogenic cocci and Escherichia coli. Mango leaf extract can also inhibit pyogenic cocci and Escherichia coli, and can treat human skin and digestive tract infections;
2. Anti-cancer and anti-cancer: Mango fruit contains triacetic acid, mangnolic acid, isomangnolic acid and other polyphenols, which have anti-cancer pharmacological effects; Mango juice can also increase gastrointestinal peristalsis and shorten the retention time of feces in colon. Therefore, eating mango is very beneficial to the prevention and treatment of colon cancer;
3. Eliminating phlegm and relieving cough: Mangiferin contained in mango has the function of eliminating diseases and relieving cough, and has adjuvant therapeutic effect on cough, expectoration and asthma;
4. Reduce cholesterol and triglycerides: The content of vitamin C in mango is higher than that in common fruits, and the content of vitamin C in mango leaves is also high, which will not disappear even after heating. Eating mango regularly can continuously supplement the consumption of vitamin C in the body, reduce cholesterol and triglycerides, and is conducive to the prevention and treatment of cardiovascular diseases;
5. eyesight: mango is very rich in sugar and vitamins, especially the content of provitamin A ranks first among fruits, which has the function of eyesight improvement.
grapefruit
1. Grapefruit contains potassium, a natural trace element necessary for patients with hypertension, and almost contains no sodium, so it is the best dietetic fruit for patients with cardiovascular and cerebrovascular diseases and kidney diseases.
2. Grapefruit contains a lot of vitamin C, which can reduce cholesterol in the blood;
3. Pectin in grapefruit can not only reduce the level of low density lipoprotein, but also reduce the damage of arterial wall;
4. The natural vitamin P contained in grapefruit can strengthen the function of skin capillaries and accelerate the recovery of damaged skin tissue function;
5. Grapefruit also has the function of strengthening physique, which helps the body to absorb calcium and iron more easily. The natural folic acid contained in it can prevent anemia symptoms and promote fetal development for women who take birth control pills or are pregnant;
6. Fresh grapefruit meat contains chromium, which is similar to insulin and can lower blood sugar.