Kelp mung bean syrup
Ingredients: 200g mung bean, 25g kelp, 2g vanilla (also called smelly grass)/dried orange peel 1 small piece,
Appropriate amount of rock sugar and water
Practice:
1, mung bean: if you are lazy, wash it and soak it for half an hour, and set it aside for use. If you want to taste good, remove the mung bean shell.
2, vanilla/dried tangerine peel: If you put dried tangerine peel, you should soak it in water to soften it, scrape off the gourd ladle, then wash it, and wash it dry if it is vanilla.
Just clean it. Chop up what you like with a strong flavor, and cut into large pieces if you don't like food, but don't let it go.
If you don't put it, it will lose its flavor.
3, kelp: soaked, cut into small pieces, like to eat with a taste, cut wider, like a little delicate, cut fine.
A little.
4. While processing the materials, boil a pot of water, pour mung beans, herbs/dried tangerine peel and kelp into the pot, and boil 2 pieces over medium heat.
Hours or so, remember to add water when cooking, otherwise it will be easy to paste, or the sugar water will be boiled into syrup.
4. When the mung beans are rotten, add rock sugar according to your own taste, and then simmer for 15 minutes.
This way, the green bean paste that you drink well will be cooked.
How to eat:
1, directly eat hot (suitable all year round! ）；
2, put it in the refrigerator, eat it when it is cold (it tastes good in summer! ）；
3, add dumplings to eat hot (satisfy two wishes at a time! )
note:
1, mung bean can quench thirst and diuresis, reduce swelling and lower qi, relieve summer heat and remove heat, which is beneficial to the stomach. Because mung bean is cold, spleen and stomach.
Deficiency cold, loose stools, deficiency of kidney-qi, low back pain and cold limbs should not be eaten more.
2. The function of kelp is similar to that of seaweed. But kelp should not be soaked for too long, because it is soaked for too long, and its iodine mannitol (there is
The detumescence and diuretic function will be dissolved.
Function:
Cooling, antipyretic, detoxicating, diuretic, and cough can reduce skin virus (for example, youth bean).
Sweet potato dessert store
Ingredients: 500g sweet potato, rock sugar 150g, and a large slice of ginger.
Practice:
1. Peel the sweet potato, wash it and cut it into thick pieces (the horn looks better), soak it in clean water for half an hour, and change the water frequently when soaking.
2. Boil 3 cups of dashui and ginger in a pot, then add sweet potatoes and cook them over slow fire for about 20 minutes (depending on the sweet potatoes)
Depending on the thickness), add rock sugar and boil it, and you can eat it.
PS: a little more complicated:
Huai shan Xue er sweet potato dessert store
Ingredients: tremella (it seems to be called white fungus, anyway, that's what my family calls it) 5g, yam 5g, sweet potato.
500g, 5g of ginger, appropriate amount of rock sugar and water.
Practice:
1, wash the yam and set it aside;
2. Soak the tremella with water, remove the pedicel, wash it, and tear small pieces for later use;
3, peeled sweet potatoes, washed and cut into thick pieces (angular look better), set aside;
4. Cook according to the above practice, but it will take a little longer, simmer for 90 minutes, and finally add rock sugar to taste.
note:
1, sweet potato, formerly known as sweet potato, is divided into purple meat and yellow meat (I personally think purple meat is more delicious than yellow meat).
Zhou, introduced by Nanyang Luzon in the Ming Dynasty, was named sweet potato, which can tonify deficiency and qi, strengthen spleen and stomach, and strengthen kidney yin. Sweet potato soaked
Boil it after water, so it won't turn black.
2, Huaishan can benefit the spleen and stomach, help digestion, fill the lungs and relieve cough.
How to eat:
1, eat hot if you are anxious to taste it as soon as possible;
2. If you want to be cold, just put it in the refrigerator and eat it.
Function:
Moistening intestines, invigorating stomach, strengthening muscles and strengthening body. People with poor appetite, often drinking this sugar water can greatly stimulate their appetite.
Egg yuba dessert store
Ingredients: dried yuba10g, 2 eggs, appropriate amount of rock sugar and a small piece of ginger.
Practice:
1, eggs are cooked and shelled;
2. Soak the yuba in boiling water for 20 minutes, pick it up and drain it;
3. Boil five cups of boiling water with ginger, add yuba, simmer for half an hour, add rock sugar and eggs and cook again 15 points.
Clock.
Bean curd, ginkgo and barley dessert store
Ingredients: 75g of dried yuba, 75g of ginkgo, 38g of coix seed, 2 eggs, 0/50g of rock sugar/kloc-,8 cups of water or a proper amount.
Practice:
1, Wash Coicis Semen, drain and set aside;
2. Soak the yuba, shell the ginkgo, then soak it in hot water for a while, tear off the clothes and remove the heart;
3, the eggs are cooked and shelled;
4. Boil water, put ginkgo and coix seed in the pot for half an hour, then add yuba and rock sugar, and cook until the rock sugar melts.
Shell the eggs, put them in sugar water and cook until the barley is just cooked.
Efficacy: Both ginkgo and coix seed have the effect of clearing away heat and removing dampness. When the weather is hot or bored in the chest, boil some ginkgo and coix seed syrup.
Eating can clear away the heat and make the body comfortable.
Note: replacing eggs with quail eggs will taste better!
Sweetened Red Bean Paste with Lotus Seeds and Lily Bulbs
Ingredients: 500G of red beans, 30G of white lotus seeds, 0/0g of lily/kloc-,appropriate amount of dried tangerine peel and about 500G of rock sugar.
Practice:
1, first wash red beans, lotus seeds and lilies and soak them in clear water for two hours;
2. Boil boiling water, and put red beans (and soaked bean water) and dried tangerine peel, lotus seeds and lilies into the pot;
3. After boiling, simmer for two hours with medium and slow fire, and finally simmer for about half an hour with big fire;
4, until the red beans are sandy and there is a proper amount of water, you can add sugar to taste, and the sweetness is according to everyone's love.
note:
1, red beans don't need to be soaked for too long, one or two hours at most. If you don't have time, you don't need to soak them or soak them in hot water.
2. Don't use too much dried tangerine peel, but use it well.
3, you can add water in the middle, but the ratio of beans to water depends on personal preference. Of course, red bean paste can't be cooked with too few beans.
Red bean soup can be thinner.
4, rock sugar should be placed at the end, otherwise the red beans will not be cooked.
5. Finally, the big fire was used for the red beans to be scattered into sand.
Efficacy:
1, lotus seed is a famous nourishing medicine food, which can calm the mind and lower blood pressure.
2, lily can replenish qi, warm the lungs and relieve cough; Fresh products have antitussive, chronic bronchitis, lung disease and hemoptysis.
3. when those red berries come in springtime, flushing on your southland branches? Hope miss the person to collect more, Xiao Xiao red bean caused people.
Lotus seed, lily, snow ear and egg dessert store
Ingredients: white lotus seed 30G, lily 10G, tremella 25G, 2 eggs, appropriate amount of rock sugar and water.
Practice:
1, wash white lotus seeds (lotus plumule to be removed) and lilies, slightly soak them, and drain them for later use;
2. Soak the tremella with water, drain the water, and cut the tremella into small pieces for use;
3. Boil the eggs with water, shell them and set them aside;
4. Boil a pot of water, put lotus seeds, lilies and tremella into the pot, boil, simmer for 40 minutes, and add eggs and ice.
Sugar and rock sugar can be turned off when dissolved.
You can eat it hot or cold.
Efficacy:
1, lily bulbs can be eaten and made into starch or medicinal materials. Sweet taste, clear heart, tranquilize mind, nourish brain and strengthen spleen, anti-aging,
Cough relieving and lung moistening.
2, tremella, also known as tremella, contains more colloid, so it is dry and can absorb a lot of water and swell up, and tremella has moistening lung.
Yin, nourishing stomach, promoting fluid production, clearing away heat and promoting blood circulation, nourishing brain and strengthening heart.
3, lotus seeds function to clear the heart and soothe the nerves.
PS: In terms of efficacy, red lotus is higher than white lotus, but because of its beautiful appearance, white lotus is chosen and cooked with red lotus.
The method is the same as that of using white lotus.
Watermelon jelly
Main ingredients: red pulp watermelon 1 piece.
Ingredients: 20 grams of melon seeds and 40 grams of frozen powder.
Seasoning sugar 300 grams
Production process:
1. Cut the watermelon in the middle and dig out the flesh with a spoon. Wrap the pulp in a clean cage cloth and wring out the juice for later use. Freeze
Cut the powder into inches and soak it in water.
2. Wash the spoon clean, add clean water, add 50 grams of white sugar, boil it, skim off the floating foam, and pour the sugar water into a small basin. cold
Cool it and put it in the refrigerator for later use.
3. Re-add 250g of clear water into the spoon, add the soaked frozen powder, boil the frozen powder with low fire, and then add the white.
Sugar. When the sugar has melted, pour in watermelon juice and mix well, skim off the floating foam and filter it into a large soup bowl with a cage cloth. After cooling,
Put it in the refrigerator for fifteen minutes.
4. Buckle the chilled watermelon into a big soup bowl, insert melon seeds on it and pour sugar water on it.
Flavor characteristics: pink color, sweet and refreshing, cool and slag.
Yuji Jinshi (4 persons)
Materials:
A: 2 tablespoons of green tea powder and 4 bowls of warm water.
B: Half bowl of glutinous rice flour, water 1/4 bowl.
C: Half a bowl of red beans (about 50g), brown sugar and water.
D: 4 tablespoons of condensed milk.
Practice:
1, A are mixed into green tea, put into the refrigerator to form large ice cubes, and shaved into green tea shaved ice by an ice planer for later use;
2. Material B is kneaded into glutinous rice balls, then kneaded into small glutinous rice balls, and boiled in boiling water until it floats.
3. Material C is boiled into honey red beans for later use;
4. Add small dumplings, honey red beans and condensed milk to the shaved ice of green tea, and it will be ready.
note:
1, in terms of green tea powder, it is best to buy instant tea powder with creamer and sugar added, which will be very easy to brew.
The concentration may be thicker, which will make the ice not melt so quickly.
2. If you want to eat something sweet, just add syrup as you like.
"Yuji Jinshi" is a low-calorie dessert, so you can rest assured that you can eat it. The following are the nutritional points of "Yuji Jinshi"
Analysis (one person's weight):
Heat 143.2kcal, protein 4.5g, fat 1.3g, sugar 28.5g, fiber 1.6g, sodium 15.3mg, calcium.
56.2mg。
Iced Ma Tilu (both hot and cold)
Ingredients: horseshoe meat 1 80g, rock sugar180g, 2 tablespoons horseshoe powder, eggs1egg, 6 cups of water.
Practice:
1, water chestnut meat is washed and ground into coarse velvet;
2. Mix the horseshoe powder with appropriate amount of water to form horseshoe slurry for later use;
3. Boil the rock sugar in cold water, add the horseshoe meat, and when the water boils, slowly pour the horseshoe pulp, keep stirring and wait for the water.
After re-opening, add the broken eggs and stir them slightly, then serve.
Efficacy: Horseshoe is also called water chestnut, and Shanghai people call it Dili pear. Rich in vitamins B and C, plant protein and phosphorus, it has the function of clearing away heat.
The effect of removing dampness and detoxifying.
Mango budian
Ingredients: 2 mangoes (if made in Australia,/kloc-0 is enough), 2 cups of milk, boiled water 1 cup, cold water 1 cup, mango.
Flavor gel powder 165G
Practice:
1, put the gel powder into a large bowl, add boiling water, stir and dissolve, and then put cold water for later use;
2. Peel the mango, make half into velvet, and chop the other half for later use;
3, put the milk and pulp into the gel water, mix well and put it into the Budian mold, then put it in the refrigerator, about 4 hours, it will be.
Solidified and ready to eat.
Fried milk
Ingredients: 40g of millet powder, 375ml of fresh milk, 2 egg whites, oil 1 tablespoon, a little salt, sugar 1/2 teaspoons, water 1/2 cups.
Practice:
1, mix corn flour and fresh milk, add oil, season with salt and sugar, and cook it into a paste with slow fire, and keep stirring when cooking;
2. Turn off the flame when the fresh milk paste is about to open. Pour the protein into the fresh milk paste three times, and stir it quickly when adding it.
Even;
3. Pour the paste into an oiled square cake pan, let it cool, put it in the refrigerator for 1-2 hours, and let the paste form a cake;
4. Mix the fried slurry evenly for later use;
5. Pour out the fresh milk cake, cut it into pieces, dip it in fried pulp, fry it in medium-mature oil until crispy and golden, drain the oil and dip it in.
Sugar can be eaten immediately.
Note: making fresh milk paste is the most important link, especially when adding protein.
Mango smoothies (2 people)
Ingredients: mango 1 piece (pulp is about 250g), 2 cups of low-fat fresh milk, and half a cup of iced water.
Practice:
1, mango peel to get pulp, add fresh milk and chilled water, and put it into a blender to make mango juice milk (if honey is added,
You can eat it immediately), pour it into the ice box and put it in the refrigerator to freeze it into mango ice cubes.
2. Take out the mango ice cubes, then put them into the blender and beat them into slush.
Nutritional analysis (one person):
Heat 189.2kcal, protein 9.0g, fat 4.6g, sugar 28.0g, fiber 1.4g, sodium 143.6mg, calcium.
263. 1mg
PS: Besides mango smoothies, I also like strawberry smoothies, blueberry smoothies, blackcurrant smoothies and raisin smoothies.
The method is the same, and more than two kinds of fresh fruits can be used to make smoothies, such as: Stowe pear+kiwi fruit (flavor)
Sweet and sour)
Taro and sago dew (especially fragrant, smooth and tender)
Ingredients: taro, sugar water (water 500G\+ sugar 10G), fresh milk, cream, taro paste, sago and ice cubes.
Practice:
1, peel and wash taro, slice and steam;
2. Stir the taro with a blender and sugar water;
3. Pour fresh milk, cream and taro paste into the taro paste, add ice cubes and mix well.
4. Cook the sago until it is cool, and then add it to the taro sauce.
note:
It is best to choose starchy sweet potato for taro, especially betel nut taro, because of its high consistency, it has the original flavor of taro and is the most delicious.
Okay, don't use taro.