kistler dumplings ~ ~ ~

Raw materials: 2g of ground glutinous rice flour, 1g of Lycium barbarum, 1 piece of Sunkistler orange

Seasoning: salt, appropriate amount of sugar, and 15g of clear water

Steps:

1. Mix glutinous rice flour and knead thoroughly.

2. peel and dice Sunkist orange, soak and wash Lycium barbarum, knead glutinous rice flour into small dumplings, and cook in boiling water. Soak in cold water.

3. Fill the pot with clean water and put all the raw materials in. Cook thoroughly with low heat and serve in a small bowl.

sago pitaya ~ ~ ~

Raw materials: sago 15g, pitaya 1

Seasoning: sugar 1g, wet flour 2g, and appropriate amount of clear water

Steps:

1. Steamed sago thoroughly with boiling water, cut pitaya in half, hollowed out and diced meat.

2. Heat the pan, add clean water, add white sugar, sago and pitaya, and boil together.

3. thicken with flour and put in the pitaya shell.

Sweet potato ~ ~ ~

Raw materials: peeled potato 2g

Seasoning: 5g of flour, 3g of honey, peanut oil and appropriate amount of water

Steps:

1. Boil the potatoes and mash them, mix them with flour, and make them into small round cakes for later use.

2. Heat the pan first, add peanut oil, add potato cakes, and fry them thoroughly with low fire.

3. Leave oil in the pan, stir-fry honey, add potato cakes, and pour out after the honey juice is evenly wrapped.

honey-roasted sweet potato ~ ~ ~

Raw materials: 3g of sweet potato, 2g of big jujube

Seasoning: 1g of honey, 3g of rock sugar

Steps:

1. Peel the sweet potato and cut it into small pieces, wash it with clear water, and soak the big jujube thoroughly with warm water.

2. Boil water in the pot, add sweet potato pieces and big red dates, bring them to a boil over medium heat, cover them, and turn to low heat for about 1 minutes.

3. Then add honey and crystal sugar, and continue to burn for 5 minutes with low fire.

personal suggestion: it tastes better when eaten cold ~ ~ ~

steamed rice cake with brown sugar ~ ~ ~

raw materials: 5g of glutinous rice flour, 45g of red chip sugar and 25g of water

Steps:

1. Dissolve brown sugar with water drops.

2. Pour the sugar water into the glutinous rice flour and stir well.

3. Pour the batter into a well-oiled square pan, steam it for about 1 hour, and then let it cool and cut into pieces to obtain

red kidney bean honey juice.

Raw materials: American red kidney beans 2g, honey 5g, a little salt and clear water 2g

1. Pour clear water into the pan, add kidney beans and cook thoroughly with low fire

2. 3g of pineapple, 3g of green beans, appropriate amount of white sugar and cold boiled water.

1. Take out the watermelon meat and dice it, and dice the pineapple meat

2. Take a deep glass bowl, put the diced pineapple, diced watermelon and green beans, pour in the frozen cold boiled water and sprinkle with white sugar.

How to make a coffee dessert

add 2/3 pots of coffee to the 25g whipped cream and gently stir well. Freeze in the refrigerator for 1 and a half hours, stirring once every half hour.

get a box of chocolate wafer ready for use. Use finger cakes, or long cakes and cookies. Feel free to play:)

Break one wafer into two slices and spread them around and at the bottom of the container. The container can be replaced by a lunch box. Dip the remaining coffee with a brush, brush it on wafer and brush it thoroughly.

pour the frozen coffee cream into a container covered with wafer, then spread a layer of wafer, and dip the wafer with coffee.

Continue to pour the coffee cream

Continue to spread the wafer, dip it in coffee, and then pour the coffee cream. * * * Make two layers of wafer sandwich, and finally spread the whole container with coffee cream slurry and put it in the freezer for 5 hours.

take out the semi-finished products from the refrigerator, put them upside down on a plate, frame them with cream flowers and decorate them with coffee beans.

Double-skin milk

First, introduce the materials:

2ml milk, two eggs, sugar or honey according to different tastes

Practice:

1. Boil the milk first and cool it;

2. Take egg white (only egg white), add sugar or honey according to everyone's taste, and foam the egg white;

3. After the milk is cooled, a layer of milk film will form on the surface. Poke a small hole along the edge of the bowl with a toothpick, and slowly pour the milk into the stirred egg white liquid, leaving the milk skin at the bottom of the original bowl.

4. Stir the milk and egg whites thoroughly and evenly, filter off the foam on the surface, and slowly pour the mixture back into the small bowl of milk skin, so that the milk skin will float on the milk.

5. Cover the bowl with plastic wrap and steam it until the milk condenses and does not flow, then turn off the fire.

rock sugar Sydney

ingredients:

1 Sydney, 25g rock sugar, and a little Fritillaria cirrhosa.

Practice:

1. Wash, peel, cut, core and hollow out Sydney to form a pear cup.

2. Put a few fritillary bulbs and crystal sugar in the pear pot, cover the pear with a lid and fix it with a toothpick.

3. Put Sydney into a bowl, add crystal sugar and water, and steam for 3 minutes.

mango pudding

4g of mango (clean meat), 8g of whipped cream, 9g of milk, 48g of fine sugar and 8g of gelatin tablets (according to the size of the glass in the picture, the finished product is 4 cups).

Practice: 1. Cut the mango in half vertically, cut a cross knife 1 cm smaller on the pulp, and then dig out the pulp with a spoon; Gelatine tablets are soaked in cold boiled water until soft. Set aside.

2. Mix two-thirds of mango meat with whipped cream and mash it with a blender.

3. Take a small soup pot, put the milk, add the fine sugar, heat it with low fire until it melts (control the temperature, do not boil), add the soaked gelatin tablets, and stir until it melts.

4. After the milk juice of the third method is cooled, add it into the puree of the second method, add the remaining diced mango, mix well, and put it in a container (or mold) and refrigerate for 3 hours.

Strawberry beef tongue crisp

Ingredients:

6g of strawberries and 2-3 pieces of beef tongue crisp;

Practice:

1. Cut the strawberries into granules, and first spread the strawberries on the 1/5 part of the cup;

2. Spread the shredded beef tongue crisp on 2/5;

3. Continue to spread strawberries in 3/5 places;

4. Spread beef tongue crisp on 4/5; Finally covered with strawberries;

5. Finally, sprinkle some beef tongue crisp on the surface, and a strawberry beef tongue crisp with sweet taste will be made.

Fruit sponge ice

Ingredients:

1 kg of strawberry, 5 g of sugar, 1ML of water, and half squeezed lemon juice (not necessary).

Process:

1. Wash the strawberries, remove their pedicels, put them into a blender and beat them into fine puree, squeeze them into lemon juice and mix them evenly, then put them into the refrigerator for ice storage;

2. Put sugar and water in a small pot, heat with low fire, stir until the sugar is completely melted, leave the fire after the water boils for 1 minute, cool it to make syrup, and put it in the refrigerator for refrigeration;

3. Mix the cooled strawberry puree with cold syrup and stir thoroughly;

4. Pour the mixed strawberry syrup into a flat-bottomed container and put it in the refrigerator for freezing;

5. After freezing for 3 hours, take it out, melt it at room temperature for a while, stir it thoroughly with a spoon (or put it in a blender), and put it back in the refrigerator to continue freezing for more than 3 hours before eating;

6. When eating, take out the container and leave it at room temperature for 2-3 minutes.

Remarks:

1. Adding lemon juice can make the color more beautiful and the taste more intense. You can do without it.

2. It is better to use a large and shallow container, which is easier to freeze;

3. Freezing for 3 hours, taking out and stirring, can make the taste of the preserved fruits more delicate and reduce the ice slag (or stirring every other hour).

French strawberry crepe

Ingredients:

strawberries, eggs, flour, milk, unsalted cream, lemon juice and sugar.

Practice:

1. Wash the strawberries until they are soaked in light salt water for about 2 minutes, take them out and drain them, and cut them into small pieces;

2. Put strawberries into a pot, add appropriate amount of sugar, a little water and a little lemon juice, mix well, cook for 6-1 minutes with low fire, and filter out strawberry juice with a colander for later use;

3. Mix eggs (2), flour (115g), milk (25ml) and a little melted cream evenly, add 1 teaspoon of sugar and a little salt and mix well to form a thick omelet paste;

4. Heat in a pan with low heat, pour in the omelet paste, spread it into an omelet with uniform thickness and fry it on both sides. Before eating, pour in strawberry juice and add a proper amount of fresh strawberry slices.

Tomato yogurt cup

Ingredients:

1 tomato (large), 2 cups of yogurt, and a proper amount of nuts (almonds, cashews, walnuts, etc.) <

3. Pour a small amount of yogurt into the cup.

4. Pour in some tomato puree, then some yogurt, and finally sprinkle some broken nuts on the surface.

Longan Xiancao

Material:

1 bag of Xiancao powder, 1 liter of clear water, 2 tablespoons of honey, and 1 can of canned longan

Practice:

1. Pour clear water into a soup pot to boil, then slowly pour in Xiancao powder after the water boils. The canned longan can also be refrigerated in the refrigerator for 2 hours

3. After taking it out, dig it into small pieces and put it into a bowl, then pour honey and a proper amount of canned longan to eat

chocolate red wine

Ingredients:

1/2 cup of dry red grapes, 1.5 cups of milk, 3g of high-quality chocolate (cut into small pieces) and a proper amount of cocoa powder.

Practice:

1. Cut the chocolate into small pieces and put it in a cup for later use. Pour the milk into the pot or heat it in a microwave oven.

2. Pour the hot milk into the cup, stir until the chocolate is completely melted, and let it cool until it is warm.

3. Add red wine into chocolate milk and mix well.

4. Foam with a manual foaming machine or a steam foaming machine on the coffee machine.

6. Decorate with cocoa powder.

Sweet-scented osmanthus milk jelly

Ingredients:

5 grams of milk, 3 grams of corn starch (remember to use "corn starch" in this dessert), condensed milk, a little sweet-scented osmanthus and a proper amount of honey.

Practice:

1. Pour the milk into the milk pan, add 3 grams of corn starch, add a proper amount of condensed milk, stir well, and cook on the stove until the milk condenses into a thick paste. Pay attention to the heat, be careful to paste the pot, and stir it from time to time during the cooking process (stirring must be in one direction).

2. Turn off the fire, pour it into a bowl or any mold, cool it and put it in the refrigerator for more than one hour. [Gourmet China]

3. Take it out of the refrigerator, demould it, pour it with honey and osmanthus flowers, and you can eat it.

white custard, crystal clear honey, and the little golden color of osmanthus, it looks so beautiful! Delicious, cool, slippery and sweet ~ Very suitable for eating in summer _

Note: I believe everyone knows the health benefits of milk and honey _ _ I would like to remind you here that you must be careful when demoulding at last, or it will be "disfigured" if it is broken.

Mango Yogurt

Ingredients: (2 servings, or a large serving for one person:)

1 cooked mango, 8 frozen skim yogurts (yogurt is frozen into pieces in a household freezer in advance), and appropriate amount of sugar (it can be replaced by sweet taste substances such as lignose).

take the frozen yogurt out of the freezer and leave it at room temperature for 15 minutes. Otherwise, it will be too hard to stir.

Peel and core the mango (it can be pre-treated and stored in the refrigerator). Stir mango meat and frozen yogurt thoroughly with a blender, add sugar according to taste and mix well. (I used about 4 teaspoons of sugar.)

Colorful fruit fishing

Ingredients:

Some fruits I like, honey, sugar and water.

Practice:

1. Cut all the fruits into small pieces and put them in the refrigerator to cool.

2. Mix honey, sugar and water to make honey juice.

3. Pour the honey juice on the iced fruit pieces and serve.