1. Strawberry Jam

Ingredients: 500 grams of strawberries, 50 grams of sugar

1. Remove the stems of the strawberries, wash them, and puree them in a food processor< /p>

2. Add the beaten strawberry jam and sugar to the pot and bring to a boil over high heat, then turn to medium heat

3. Stir while cooking to avoid burning the pot

4. Jam Cook until it becomes thick and the pattern after stirring is not easy to disappear

2. Fried strawberries

Ingredients: 500 grams of strawberries, 50 grams of sugar, appropriate amount of water

1. Remove the stems of the strawberries, wash them and drain them

2. Pour the sugar into the pot, add water, and boil the water until the sugar melts

3. Pour in the strawberries , use a shovel to slowly turn the strawberries, wait until the soup turns red and becomes somewhat thick, and the strawberries become soft (about 5-10 minutes)

4. Let cool and put it in the refrigerator. Eat it later, the taste will be better

3. Canned strawberries

Ingredients: 500 grams of strawberries, 100 grams of rock sugar, 500 grams of water

1. Sterilized packaging Jam bottle: Put the bottle into boiling water, sterilize it for 5 minutes, take it out, and place it upside down to dry

2. Wash the strawberries and remove the stems, pour 500 grams of water into the pot, add rock sugar and bring to a boil over high heat.

3. After the rock sugar is boiled and melted, pour in the washed and drained strawberries.

4. Turn the heat back to boil and then turn off the heat. Add the strawberries and sugar water. Put it into a sterilized bottle

5. Cap the bottle, turn it upside down and let it cool

4. Chocolate strawberry sticks

Ingredients: appropriate amount of strawberries , appropriate amount of chocolate

1. Wash the strawberries and dry them. If you are in a hurry, you can use kitchen paper to absorb the moisture on them and insert bamboo skewers for later use

2. Chop the chocolate , put into a deep container and cover with water to melt. The water temperature should not be too high. Chocolate melts at 40 degrees. If the temperature is too high, it will easily cause the water and oil to separate.

Since the water melts and there is a thick plate in the middle, it is best to control the water temperature at 50 degrees

3. Roll the strawberry sticks evenly in the chocolate liquid, and then sprinkle with colored sugar needles for decoration.

5. Yogurt and strawberry milkshake

Ingredients: 200 grams of yogurt, 2 strawberries, a few mint leaves, 1 spoon of strawberry jam

1. Chop the strawberries into small pieces

2. Pour the yogurt into the glass, then add the strawberry pieces, and add a small spoonful of strawberry jam

3. Stir evenly and add another Cut the strawberries in half, place them on the surface, and add a few mint leaves for decoration

6. Strawberry enzyme

Ingredients: 500 grams of strawberries, 500 grams of sugar

1. Wash the fresh strawberries, drain them, and cut them into 2 cm pieces

2. Boil a bottle with a lid in boiling water to sterilize it. Be sure to boil it and let it cool. , put the strawberry pieces and white sugar into the bottle, stir gently, lightly cover and fasten the lid

3. Stir about 1-2 times a day for about 1 week to 10 days, with different temperatures and times. Different, until you see small bubbles forming in the liquid

4. Strain the strawberry chunks, cover the juice tightly, put it in the refrigerator, and then mix it with water to drink

7. Strawberry ice cream

Ingredients: appropriate amount of strawberries, 2 eggs, 80 grams of sugar, 1 teaspoon of lemon juice, 200 ml of milk, 150 ml of whipping cream

1. Mix the eggs Put the egg yolk into a mixing bowl, add 40 grams of sugar and a small spoonful of lemon juice

2. Beat with a mixer until milky white, then add milk, stir evenly, and cook the egg milk slurry over low heat until it becomes thick. Thick, pour out and cool for later use

3. Soak strawberries in salt water for ten minutes, wash and cut into pieces, put into a chopping cup

4. Stir Use the main machine of the machine to stir the strawberry puree into strawberry puree. Add the strawberry puree to the dried custard liquid in batches

5. Stir evenly, shake the light cream evenly and pour it into the container. Add 40 grams of white sugar

6. Beat the egg with an electric mixer at medium speed over ice water until it is 60% creamy. Pour the whipped cream into the strawberry custard liquid

7. Stir thoroughly and serve. Ice cream paste, pour the processed ice cream paste into a crisper

8. Put it in the refrigerator, freeze it, stir it every hour, scoop it into a small bowl when eating, and garnish with fresh strawberries. Yes

8. Strawberry jelly

Ingredients: 1 plate of strawberries, 300 grams of water, 50 grams of sugar, 4 grams of isinglass powder

1. Remove the strawberries Wash the stems, put them into a small pot, add water, and bring to a boil over low heat

2. Cook until the strawberries are soft and rotten, about 2-3 minutes; use a mesh sieve to drain the cooked strawberries. Crush the strawberry juice with a small spoon and drain out the strawberry juice. Do not use the strawberry puree.

3. Soak the isinglass powder in two small spoons of water until it is soft, then heat it over water to dissolve; then add the isinglass to the strawberry juice that has been filtered at the beginning. Mix the powder juice evenly, add sugar and stir until it melts

4. When it is warm, pour it into a glass and refrigerate it to solidify. You can cut some strawberries and put it on top when eating

9. Strawberry Daifuku

Dough ingredients: 100 grams of glutinous rice flour, 20 grams of corn starch, 20 grams of white sugar, 140 grams of water, 1 tsp of corn oil

The rest of the ingredients: half a small bowl of corn starch (about 50 grams), 200 grams of red bean paste, 9 strawberries

1. Put the glutinous rice flour and corn starch into a plate and mix evenly, slowly pour in the water, Stir evenly with chopsticks, then pour in the sugar and stir evenly, add corn oil and mix thoroughly

2. Choose an open, shallow bowl to hold the rice paste, and put the bowl into the steamer that has not yet been turned on. In the pot, cover the pot and steam over high heat for 20 minutes

3. Use this time to put half a bowl of corn starch into a clean pot and stir-fry over low heat for 5 minutes until cooked. Allow to cool and then use it as hand flour. Use

4. Wash the strawberries and remove the stems, use kitchen paper to absorb the water, take a small piece of bean paste and flatten it with the palm of your hand, rinse the strawberry stems down and place them in the middle

5. Wrap the strawberries with bean paste to three-quarters of the height, exposing the tips of the strawberries

6. Take out the steamed glutinous rice noodles and beat them with the end of a rolling pin while stirring. The longer you beat them, the more mochi you will make. The tougher the skin, the more delicious it is

7. Take a small piece of mochi noodles. It will feel a little sticky to your hands. Don’t worry, add some hand powder and knead it and it will stop sticking. Press the mochi skin Form into a piece

8. Place the strawberry wrapped with red bean paste head down in the middle, close the mouth and pinch the mochi skin tightly. When posing for a photo, turn it upside down and close the mouth and rinse it down

10. Strawberry pancake

Ingredients: 90g low-gluten flour, 200g strawberries, 1 egg, 1 egg yolk, 25g powdered sugar, 20g butter, 200g milk, 200g whipping cream, 20 grams of fine granulated sugar

1. Melt 20 grams of butter with warm water and set aside. Beat 1 egg and 1 egg yolk in a bowl. Add 25 grams of powdered sugar and beat well

2. Add 200 grams of milk and mix well. Sift in 90 grams of low-gluten flour and mix until there is no dry powder. Add melted butter and mix well

3. Sift into a fine batter and cover to keep fresh. Put the film in the refrigerator and let it sit for a while

4. Take a flat-bottomed non-stick pan, add about 40 grams of batter, turn on low heat and fry while stirring. The pan must not be too hot when adding the batter. Otherwise, it will solidify too quickly and the thickness will be uneven. No need to turn it over, just fry one side.

5. The fried pie crust can be separated one by one with plastic wrap. Add 20 grams of sugar to the light cream and put it in the cooker. Beat in the machine, wash the strawberries in advance, and drain the water

6. After the fried pancake skin has cooled, place the skin of the pancake skin (the side that is not against the pan when frying) face down. Okay, put an appropriate amount of whipped cream on the pancake wrapper, and put the washed and drained strawberries

7. Add some more cream to cover the strawberries, and then wrap the pancake wrapper into a square shape. , completely wrap the stuffing in the skin, turn it over, and the strawberry pancake is ready