Ingredients: one box of strawberry jelly powder, one box of Robertson pure Geely powder (50g), 50g of sugar rose (which can be replaced by champagne candied rose and dried rose bud), appropriate amount of coconut, appropriate amount of sugar, one box of Danone yogurt (strawberry or original flavor), ice cream, two bowls of boiled water and flower-shaped ice cubes (which can withstand high temperature 100 degree or above) 3.

Methods: 1. Soak sugar roses in a bowl of boiling water (the same method is used for candied champagne roses, and it takes longer to dry rose buds). It can be heated in a microwave oven, saving time. When the boiling water turns pink, pick up the sugar roses and add sugar to taste. 2. Add sweetened rose water into a stainless steel container, heat it in a boiling water pot, add 4 tablespoons of pure Geely powder, stir well, and take it out for cooling. 3. Boil a bowl of water in a stainless steel container, heat it in the boiling pot, add a box of strawberry jelly powder and stir, add 2 tablespoons of pure Geely powder and stir, then take it out and cool. 4. Sugar rose jelly water can be decorated with shredded coconut or broken sugar roses. 5. scald the patterned ice cubes with boiling water, fill the jelly water with a teaspoon and put it in the refrigerator. 6. After the jelly is solidified, put it into a crystal cup, pour yogurt (or ice cream) and put it into the jelly. Please taste it!

Cool notes in summer

Ingredients: a box of jelly powder with six different colors and flavors (strawberry, orange, pineapple, grape, kiwi fruit, blue, I don't know), a box of Robertson pure fish meal of 50g, appropriate shredded coconut, appropriate Danone yogurt (or ice cream), appropriate fruit, 6 bowls of boiled water, strip-shaped ice cubes (above 100 degree) and stainless steel containers.

1. Heat a bowl of boiling water in a boiling pot, add pineapple and jelly powder, add 2 tablespoons pure Geely powder, take it out and let it cool. 2. For other jelly powder, press 1. 3. After the pineapple is cooled in frozen water, add shredded coconut. 4. The ice cubes in the shape of notes are scalded with boiling water, filled with all kinds of jelly water with teaspoons and put in the refrigerator. 5. Put the remaining jelly water into a stainless steel plate and put it in the refrigerator. After solidification, cut into pieces with a knife. 6. Put the block jelly into a crystal cup, pour yogurt (or ice cream), then put it into note jelly, add fruit, and you're done. * Perfect for Patty and parties.

Romance in autumn

Ingredients: lavender, violets, shredded coconut, sugar, a box of pure roe powder (50g), a box of Danone yogurt (vanilla ice cream is also available), two bowls of boiled water, patterned ice cubes (resistant to high temperature of 100 degree) and stainless steel containers (2 bowls).

1, each with boiling water 1 bowl with scented tea method, take flower liquid and add sugar to taste. 2. Put the lavender flower liquid into a stainless steel bowl and heat it in a boiling water pot. Pour in half a box (25g) of pure roe powder, stir well, and then take it out for cooling. 3, violet flower liquid according to 2, you can add the right amount of coconut according to your own hobbies. 4. scald the patterned ice cubes with boiling water, fill the jelly water with a teaspoon and put it in the refrigerator. Jelly will be discharged into crystal cup for Christmas in winter after solidification. Pour in yogurt (or melted ice cream), and then pour in jelly. Please taste the romance of autumn.

Red wine jelly

Ingredients: (4 persons) fish film 12g red wine 1/2 cups sugar 3/2 tablespoons water 1 cup preparation: add the fish film piece by piece into the stirred water and it will bubble 15 minutes. Put water and sugar into a pot, heat and stir with slow fire, add red wine to boil after the sugar is dissolved, and cool in the refrigerator.

Practice: 1. Put water and sugar into the bottom pot for making jelly, and move it to the fire to stir. After the sugar is dissolved, leave the fire and use the waste heat to cook the fish glue. Filter the fish glue solution after the fish glue is completely dissolved (this is to make highly transparent jelly); 2, adding red wine, adding the red wine into the fish glue solution, fully stirring and mixing, and cooling; 3. Put it in the refrigerator for cooling, put it in a jelly mold with water in it, put it in an ice box with water in it, and put it in the refrigerator for cooling for about 3 hours; After the jelly is solidified, heat the outside of the mold in warm water, take out the jelly and put it in a vessel, pour in the juice and decorate it with fruit.

Sweet orange jelly (1)

Ingredients: sweet orange 10 * pudding powder (or gelatin) 1 packet * sugar 1 cup * 3 cups of water * 4 cups of sweet orange juice.

Practice: 1, cut the sweet orange in half, squeeze out the juice, dig out the residue with a spoon, and keep the peel. 2. Add sugar, pudding powder and water to boil (stir while cooking). After turning off the fire, pour in 4 cups of sweet orange juice and mix well. After cooling, package it into half a sweet orange peel. After cooling, put it in the refrigerator for refrigeration. Take it out when eating, cut it into pieces and put it on a plate. Cooking guide: 1. Fruit juice of any flavor can be added with diced fruit or coconut to make jelly to increase the taste and change. The container needs to be dried, otherwise it will stick after adding pudding powder.

Sweet orange jelly (2)

Raw materials: gelatin 15 tablets, orange juice 600g, fine sugar 30g, vegetable whipped cream100g, orange juice wine 30g, preserved fruit 30g, cassava starch model.

Methods: (1) Gelatine tablets were soaked in ice water to soften. (2) Add fine sugar to orange juice and cook to 80 degrees. When the fine sugar is completely dissolved, turn off the heat. (3) Add the bright film soaked and drained by the method of (1), mix well, pour it into the model while it is hot, cool it, and then move it into the refrigerator for cold storage and shaping. (4) Beat the whipped cream, then add the orange wine and mix well for later use. (5) Take the sweet orange jelly of method (3) out of the refrigerator, squeeze some whipped cream of method (4) on it, and add some fruit preserves to make a delicious dessert.

Pineapple (pineapple) lemon jelly

Materials:

Pineapple100g

Lemon 1/2

Jelly powder10g

Fine sugar10g

Water 20 ml

Exercise:

1. Dice the pineapple, put it in a blender and filter for later use (3 ~ 5 pieces are not broken).

2. Mix jelly powder with fine sugar for later use.

3. Mix the lemon juice with 20cc water evenly, pour in the formula 1, then boil it with low heat, slowly pour in the ingredients in formula 2, stir well, add the diced pineapple, pour it into the model, let it cool, and put it in the refrigerator for freezing.

Lime jelly

Dissolve lime powder in hot water, add ice equivalent to hot water, put it in a container with some fruits, put it in a refrigerator and take it out after freezing. According to taste preference, add proper amount of yogurt and fruit.

Point 1 lime powder

Lime powder is the soul ingredient of lime jelly. When it is dissolved in hot water and ice, it has a unique momentum that can contain fire and water. Therefore, concentrated jelly also has a special flavor.

The second point is all kinds of fruits.

You can add lime jelly to all kinds of fruits as long as you like. In order to increase the smoothness when eating, don't forget to add a proper amount of yogurt before spreading your favorite fruit to make your jelly more exciting.

Strawberry jelly

Ingredients: 500 ml strawberry juice, 40 g gelatine powder and 200 ml water.

Steps:

1. Heat strawberry juice in water.

2. Dissolve the gelatine powder in water and add it to the hot strawberry juice.

3. Cool the prepared strawberry jelly solution, pour it into the mold, and put it in the refrigerator for cold storage and molding.

4. In order to look good, you can put some fresh cream on the jelly and decorate it with cherries.

Tips: Tips for making jelly:

1. Colorless jelly is made of water and rubber powder. If you want to make jellies with different flavors and colors, you can make them with all kinds of fruit juices. It should be noted that it is best to choose clear juice, and it is difficult to make a transparent effect with more particles. Unless you want to pursue an alternative effect, it is another matter.

2. Fish gelatin powder is made in China and imported, and the price has a certain gap, but the price is directly proportional to the quality.

3. Pay special attention to the ratio of gelatine powder to water when making. If the fruit itself produces water, the amount of water can be reduced appropriately.

Don't put the prepared jelly in the freezer, or the water will freeze.

5. The method of taking out jelly is very simple. Put the solidified jelly and mold in a pot of boiling water for a few seconds.

Ginseng cherry jelly

Materials:

Cherry jelly 10g, 2 tablespoons of water, 6 cherries, 50g of cherry soup and 30g of ginseng juice.

Cooking method:

Put the gel in water for about 10 minutes to make it liquid. Mix cherry soup with ginseng juice and pour into the prepared mixture.

Good jelly, and stir well, put the cherries in a beautiful plate, pour the jelly and put it in the refrigerator for solidification.

Solids are about 1 hour.

Ginseng pine nut jelly

Ingredients: pine nut jelly 10g, 2 tablespoons water, 20g pine nut, 2 ginseng roots, milk and fresh.

50 ml cheese and 20 g sugar.

Cooking method:

Soak the gel and thaw it in Shuang Fu. Stir pine nuts and ginseng into powder with a blender, and mix with jelly.

Come on, cook milk with fresh cheese and sugar until the sugar is saccharified. Put all kinds of materials together and put them in the refrigerator.

Solid 1 hour or so

Grape milk jelly

Raw materials: 500 ml of grape juice, 40 g of gelatine powder, 200 ml of water, a little grape; 500 ml of milk, 40 g of gelatine powder and 200 ml of water.

Steps:

1. Heat grape juice in water.

2. Dissolve gelatin powder in water and add it to hot grape juice.

3. After cooling, take half of the liquid, put it into the model, and refrigerate it for setting.

4. Then put the grapes into a freezing mold, and then pour the other half of the liquid for freezing.

5. Heat the milk in water, then dissolve the gelatine powder in water and add it to the milk.

6. Pour the prepared milk into the mold in step 4 and put it in the refrigerator for solidification.

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Method for make ultra-fine jelly

Caron-McBey Review 2005-10-17 20: 44: 42.

Pineapple jelly

Ingredients: 500 ml pineapple juice, 40 g fish meal and 200 ml water.

Step: 1. Heat pineapple juice in water. 2. Dissolve the gelatine powder in water and add it to the hot pineapple juice. 3. Cool the pineapple jelly solution, pour it into the mold, and put it in the refrigerator for cold storage and molding. 4. Finally, you can put a proper amount of whipped cream on the jelly and put orange petals for embellishment.

Hami melon jelly

Raw materials: liquor 100ml, water 250ml, sugar 100g, lemon 1, Geely powder 40g, water 200ml and a little cantaloupe.

Step: 1. Boil the water and sugar together, and then pour in the white wine. 2. Heat and melt the gelatin powder in water and mix it with the liquid in step 1. 3. After the liquid cools, add lemon juice, and then pour half of the liquid into the mold for refrigeration. 4. Put the cantaloupe balls into the molding mold, then pour the other half of the liquid and put it in the refrigerator for solidification.

Assorted jelly

Raw materials: 250g of orange, 0/00g of apple/kloc, 0/00g of pear/kloc, some red cherries, 0/00g of sugar/kloc and 25g of agar.

Peel the orange into pieces. Peel and slice the apple. Peel and slice pears. Add water to the hot pot, add one or two sugars, and simmer until the water is about to evaporate completely and the fruit is ripe. Pour in red cherries. Pour the fruit into the plate and arrange it in a pattern. Pour agar into man-made disaster and add water to boil, then add one or two sugar until it boils and thickens, then pour it on the set fruit and let it cool (it is best to put it in the refrigerator if possible). After cooling, agar can condense into a transparent solid. Nutritional characteristics; This dish is an art dish and belongs to a cold dish. It's beautiful, sweet, cold and comfortable after eating. There are many vitamins and inorganic salts.

Mango cherry jelly

Ingredients: agar, mango, cherry, coconut milk. Fish glue powder (or agar), 1. Mango is cut into fruit. 2. Cut the cherry in half and remove the core. 3. Prepare some agar. 4. Take a small cup, first put the cherry, then put the mango, pour the coconut juice and scoop a spoonful of agar. 5. After the pudding cold rice has solidified for a while, it can take off the cup in one minute. 6。 Take off the cup and put it on the paved fruit, then pour some iced milk and you're done!

Yogurt, strawberry jelly

Raw materials: (a) yogurt 150g, cold boiled water 150g, fine sugar 50g, 8 pieces of gelatin tablets (b) strawberry powder 5g, fresh milk 300g, 8 pieces of gelatin tablets 50g, fine sugar 50g model: 1 heart-shaped jelly model (small), heart-shaped jelly model (small).

Methods: (1) The yogurt taken out of the refrigerator was first heated at room temperature. Soak the gelatin tablet of material (a) in iced water until it becomes soft, and drain it for later use. (2) Add fine sugar into cold boiled water, stir well, heat with low fire until the sugar is completely dissolved, then add yogurt, stir well, finally add soft gelatin, cook until it melts, pour it into a careful model while it is hot, cool and shape it, and then fasten it. (3) Soak the gelatin tablet of the material (b) in ice boiling water to soften and drain for later use. (4) Mix fresh milk with fine sugar, heat with low fire until the sugar is completely dissolved, then add strawberry powder and mix well, then add softened gelatin and cook until it melts. (5) Put the carefully shaped jelly of the method 2 into a large heart-shaped model, pour it into the model after the jelly liquid of the method 4 is slightly cool, refrigerate and shape it, and then buckle it to form a beautiful double heart-shaped jelly.

Lavender jelly

Raw materials: (a) 600g of water, 30g of dried lavender, 0/5g of Geely T/KLOC-0 and 90g of fine sugar; (b) Dried lavender 30g, fresh milk 500g, Geely T10g, and refined sugar 78g. Model: There are about five models of floral lace.

Methods: (1) Boil the water of material A until it boils, add dried lavender, soak for 1 min, and then filter for later use. (2) Dry-mix the fine sugar with Geely T, add it into the lavender tea made by method (1) and stir it evenly, then heat it with low fire, cook it until the sugar and Geely T are completely dissolved, then pour it into the model for about 5 minutes and wait for cooling. (3) Heat the fresh milk of the material (b) to boiling, then turn off the fire, add dried lavender, soak for 1 min, and then filter for later use.

Plum vinegar jelly

Raw materials: Geely T 18g, fine sugar 150g, 700g of cold boiled water, plum vinegar 120g, cellophane 1 sheet.

Method: (1) Dry-mix Geely T with fine sugar, add cold boiled water and mix well, heat with low fire until fine sugar and Geely T are completely dissolved, then add plum vinegar and mix well. (2) Pour the jelly liquid of method (1) into cellophane while it is hot. The bottom can be supported by a small teacup, tied into a ball with a ribbon, and clamped with a clip to prevent the bottom from being deformed. After cooling, it can be put into the refrigerator for refrigeration.

Orange yam jelly

Ingredients: yam 150g, orange juice 1000g, Geely T25g, refined sugar 130g, and goblet about 10.

Method: (1) Wash and peel the yam, dice it, blanch it in boiling water and soak it in ice water for later use. (2) Wash and juice oranges and filter for later use. (3) Dry-mix Geely T with fine sugar, add orange juice, stir evenly, heat to 80 degrees with low fire, and turn off the fire after Geely T is completely dissolved. (4) Pour the jelly liquid of the method (3) into the goblet until it is full for about 7 minutes, and then add the diced yam. After completely cooling, it can be put into the refrigerator for refrigeration.

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Method for make ultra-fine jelly

Caron-McBey Review 2005-10-17 20: 47: 36.

Two-color watermelon jelly

Materials: red watermelon 100g (peeled), drizzle watermelon 500g (peeled), Geely T20g, fine sugar 100g, and about 4 coffee cups.

Methods: (1) Two kinds of watermelons were squeezed into juice for later use. (2) Dry-mix the fine sugar with Geely T, divide it into equal parts, add it into red and yellow watermelon juice and mix well, then heat it to 80 degrees with low fire and cook until the sugar and Geely T are completely dissolved (keep stirring when heating, Geely T will not agglomerate). (3) Pour the two jelly liquids of Method 2 into a coffee cup while it is hot, and then pour it out for about 5 minutes. After cooling, you can eat it.

Longan jujube jelly

Ingredients: 50 grams of longan, 30 grams of seedless jujube, 600 grams of water, 0/5 grams of Geely T/KLOC-,80 grams of fine sugar, ice cream box and lid.

Method: (1) Wash longan and jujube slightly, add water and boil for about 30 minutes until the soup turns amber. (2) Dry-mix Geely T with fine sugar, add it into the cooked longan jujube tea, and continue to cook until the sugar and Geely T are completely dissolved. (3) Pour the jelly liquid of the method (2) into the model while it is hot, cool it and put it in the refrigerator for cold storage. (4) After taking out, put the jelly on the lid into the cup.

Fresh milk jelly

Ingredients: Geely T 10g, fine sugar 80g, fresh milk 500g.

Methods: (1) Dry-mix Geely T and fine sugar, then add fresh milk and mix well, and heat to 80℃ with low fire until the sugar and Geely T are completely dissolved. (2) Pour the jelly liquid into the mold while it is hot, and take it out after it is completely cooled and solidified.

Peppermint aloe jelly

Ingredients: aloe pulp 100g, mint leaves, gelatin tablets, fine sugar 100g, water 600g, and about 5 milk cartons.

Method: (1) Boil water, add mint leaves and soak for 1 min, and filter for later use. (2) Soak the gelatin tablets in ice until soft, and drain them for later use. (3) Add fine sugar to the mint tea made by the method (1), and cook it with low fire until the sugar is completely dissolved, then add softened gelatin, cook it evenly, and pour it into a milk box while it is hot. (4) Cut the aloe pulp into cubes, add it into the jelly liquid of the method (3), then put it in the refrigerator for cold storage and shaping, buckle it out and cut it into triangles.

Konjac jelly

Ingredients: Coconut milk jelly material: 30g coconut, 200g cold boiled water, konjac jelly powder 15g, 50g fine sugar, coconut milk 100g, guava jelly material: 23g konjac jelly powder, 35g fine sugar and 450g guava juice. Model: 7 small teacups and 7 large teacups.

Method: (1) Dice the coconut and put it in a small teacup for later use. (2) Dry-mix konjac jelly powder made of coconut milk jelly with fine sugar, pour it into cold boiled water and mix well, then heat it with low fire until the sugar and jelly powder are completely dissolved, and then turn off the fire. (3) Pour the coconut milk into the pot of the method (2) and stir evenly. Pour it into a small cup of French (1) while it is hot. When it is completely cooled, buckle it out for use. (4) Dry-mix konjac jelly powder and fine sugar, then pour into pomegranate juice, mix evenly, and heat with low fire until the sugar and jelly powder are completely dissolved. (5) Pour it into a big teacup while it is hot, put it into the coconut milk jelly in the method (3) when it is semi-solidified, and move it into the refrigerator for cold storage after it is completely cooled.

Pomelo jelly

Raw materials:

Feeding: konjac jelly powder 25g, fine sugar 90g, grapefruit juice 500g. Feeding: grapefruit 1, konjac jelly powder 15g, fine sugar 50g, cold boiled water 300g. Model: about 2 tofu boxes.

Method: (1) Dry mix konjac jelly powder and fine sugar in the feed, pour into grapefruit juice, stir evenly, heat to 80℃ with low fire, and cook until the sugar and jelly powder are completely dissolved.

(2) When it is hot, when 1/3 is full, pour it into the model and cool it at room temperature.

(3) Peel off the skin and membrane of the grapefruit, and cut the pulp into cubes for later use.

(4) Dry-mix konjac jelly powder and fine sugar, pour into cold boiled water, stir evenly, heat with low fire, cook until the sugar and jelly powder are completely dissolved, and then add grapefruit diced.

(5) Pour it into the model of method (2) while it is hot, and buckle it out after it is completely cooled, thus completing this beautiful double-layer jelly.

Sour plum jelly

Raw materials:

300g of sour plum juice, 30g of Luoshen flower, 50g of konjac jelly powder 1 5g, 50g of fine sugar, 30g of white chocolate, 3 marshmallows, and a heart-shaped Kym chocolate box1piece.

Method: (1) Add sour plum juice and Luoshen flower, cook for about 15 minutes, and let it cool.

(2) Dry-mix the konjac jelly powder with the fine sugar, pour it into the sour plum juice prepared by the method (1), heat it with low fire, and turn off the fire after the sugar and jelly powder are completely dissolved.

(3) Pour it into the model while it is hot, and fasten it for later use after cooling.

(4) Cut the white chocolate into small pieces, heat it to 50 degrees in water to melt, decorate the buttoned sour plum jelly with a flower squeezing bag while it is hot, and put a thin marshmallow on it, which becomes the best gift to express your mind.

Crispy plum jelly

Raw materials:

50g of crisp plum, 0/5g of konjac jelly powder/kloc-,50g of fine sugar, 300g of cold boiled water, and about 6 small magnetic cups for tea tasting.

Method: (1) Dry-mix konjac jelly powder with fine sugar, pour it into cold boiled water and mix well, then add crisp plum, heat it with low fire, and turn off the heat after the sugar and jelly are completely dissolved.

(2) Pour it into a small magnetic cup while it is hot, and buckle it after cooling.

Honey chrysanthemum jelly

Raw materials:

300g of water, 30g of Huang Jinju, 5g of konjac jelly powder15g, 30g of fine sugar, 5g of honey15g, and about 6 cassava starch models.

Method: (1) Boil the water, add Huang Jinju and cook for about 5 minutes, turn off the fire and filter out the Huang Jinju, and let it cool for later use.

(2) Dry-mix the konjac jelly powder and fine sugar, then add it into the chrysanthemum tea prepared by the method of (1) and mix it evenly, heat it with low fire, boil it until the sugar and jelly powder are completely dissolved, then add honey and mix it evenly, and turn off the fire.

(3) Warm it, pour it into the model, and then cool it and buckle it out.

Pronli jelly

Raw materials: fresh grape 100g, fresh longan 100g, fresh litchi 100g, fresh mulberry 20g, Rosa laevigata 10g, raspberry 10g, Polygonatum sibiricum/kloc-0.

Methods: ① Wash Rosa laevigata, Ruby, Polygonatum sibiricum, Ophiopogon japonicus and Cornus officinalis, and decoct 400 grams of medicinal juice. Clarification and precipitation removal. Wash fresh grapes and fresh mulberries and juice them. Cut fresh longan meat and fresh litchi meat into four pieces. Wash agar and cut into small pieces. Cut cherry in half. (2) Put a clean pot on a medium-low fire, add about 200 grams of water, add medicinal juice agar to boil, add white sugar to melt, and pour in mulberry and grape juice. Use 20 small clean wine glasses and put half a cherry in each glass. Pour half a cup of iced juice, add longan meat and litchi meat, then pour the iced juice and put it in the refrigerator. After freezing, take it out and put it into a basin for molding. And you can pour the iced juice into the banquet.

Efficacy: it has the effect of nourishing the five internal organs, purging and beautifying. It is suitable for soreness of waist and legs, sexual dysfunction, infertility, nocturnal emission and impotence.

Description: Longan, litchi, grape and Polygonatum nourish the heart, spleen and kidney; Ophiopogon japonicus not only nourishes the heart, spleen and kidney yin, but also clears away heat and deficiency fire; Cherokee rose and dogwood tonify kidney and replenish essence. After being made into frozen medicine, it has the functions of tonifying deficiency of five internal organs, purging excess and promoting hair growth. 【 Note 】 ① Everyone can eat twice a day for three days in a row. When making frozen food at home, pour the sodium box, sprinkle litchi, longan and frozen juice, sprinkle cherry petals, freeze and cut into pieces. ② Food in hot weather, no agar in winter.

Bean jelly

Raw materials:

80 grams of mung bean kernel, 500 grams of water, 6 grams of watercress powder, 40 grams of fine sugar, 30 grams of condensed milk and about 3 candlesticks.

Method: (1) Wash mung bean kernels, add water to boil, and simmer for about 10 minutes. Drain the mung bean kernels and leave the mung bean soup for later use.

(2) Mix watercress powder with a little mung bean soup for later use.

(3) Pour the fine sugar and the bean paste powder prepared in the method (2) into the mung bean soup, heat and cook until the bean paste powder is completely dissolved without particles, then add the mung bean kernel and condensed milk and stir evenly.

(4) Pour the jelly liquid prepared by the method (3) into a candlestick, and it will solidify at room temperature to become a unique jelly.

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Method for make ultra-fine jelly

Caron-McBey Review 2005-10-17 20: 49: 32.

Wheat straw jelly

Raw materials: wheat straw juice 500g, water 300g, watercress powder 10g, diced mango 100g, fine sugar 150g, tray 1, and several biscuit models.

Method: (1) Add water to the watercress powder and fine sugar until the watercress powder is completely dissolved without granules, then add wheat straw juice and stir evenly. (2) Sieve the wheat straw jelly liquid made in the way of (1), pour it into a shallow dish with a thickness of about 1 cm, and press it into a shape with a biscuit model after it is completely cooled and solidified. (3) Adding bean jelly, coconut milk sago and diced mango together will also have a special taste.

Carrot jelly

Ingredients: carrot 300g, apple juice 100g, watercress powder 8g, maltose 30g, water 100g, about 5 plastic sandwich bags and about 5 rubber bands.

Methods: (1) Carrot juice for later use. (2) Add water into the watercress powder and maltose until the watercress powder is completely dissolved and not granular, then add the squeezed carrot juice and apple juice and stir evenly. (3) After the jelly liquid of the method (2) is slightly cooled, it is poured into a laminated plastic bag, tied into a carrot shape with a rubber band, and after cooling, the plastic bag is opened to become a healthy and lovely carrot jelly.

Black tea jelly

Raw materials: 500-600g water, black tea and jelly premixed powder 120g.

Methods: (1) Bring the water to a boil, and immediately reduce the heat. After adding the jelly pre-mixed powder, stir it quickly and evenly, boil it for 1-2 minutes, and then turn off the fire. (2) Pour it into the mold while it is hot, and then buckle it out after it is completely cooled and solidified, thus making delicious black tea jelly.

Coffee pudding

Practice: Boil 5g of jelly powder in cold water, mix appropriate amount of sugar with 250ml of milk, and heat until it boils. Melt two teaspoons of coffee with appropriate cold water, add it to milk, stir well, pour it into a jelly mold, and buckle it out after solidification. It can be eaten hot or refrigerated.

Almond apple jelly

Practice: Melt 5g of jelly powder with cold water, add 250ml of apple juice, stir well, heat until it boils away from the fire, and pour it into a jelly mold. Cut the preserved apricots and put them into the mold. After shaping, buckle it out and put it in a container for refrigeration.

Red bean milk pudding

Practice: Boil 5 grams of jelly powder in cold water, then add appropriate amount of sugar and 250 ml of milk, stir and heat evenly, and remove from the fire after boiling. Put the honey beans into the jelly mold, and then pour in the hot milk. After solidification, buckle out. The sweetness of honey beans and the fragrance of milk are perfectly combined.

Crystal dragon jelly

Practice: Boil 5g of jelly powder in cold water, add appropriate amount of sugar and lemon juice according to personal taste, mix with 250ml of water, stir well, heat to boiling, and pour into the jelly mold. Take out the pulp of pitaya, cut it into squares and put it in a mold. After solidification, buckle out. Eat after refrigeration, sweet and sour.