Cranberry juice
Ingredients: Myrica rubra, sugar
Practice:
1. Rinse Myrica rubra with water to remove impurities, put it in a large pot and add water until it is just submerged.
2. After the fire boils the pot, turn to low heat, and at the same time crush the bayberry with the back of the spoon (this step is a little hard, the temperature is a little hot, so be careful to burn your hands).
3. After crushing all the bayberry, turn off the fire, take a pot and a strainer, and press hard with the back of a spoon to filter out the bayberry residue.
4. Add white sugar to the filtered bayberry juice according to personal taste, cool it and refrigerate it in the refrigerator.
Bing Shuang xian ning Meng cha
Ingredients: lemon (preferably imported), rock sugar, bag of black tea, frozen ice cubes.
Practice:
1, cut the lemon, and cut a quarter if you soak a cup. Cut a quarter into four small pieces for later use.
2. Squeeze the juice of four lemons into the cup.
3, put a few pieces of rock sugar and bag of black tea, if you like heavy taste, you can now put the squeezed lemon with peel into it.
4, pour less than half a cup of boiling water to make tea and sugar, it is best to stir it again and mention the tea bag.
5, put the frozen ice cubes, about six or seven pieces, this is mastered by yourself.
6, lemon lemon can also be put last, which is more flexible.
Tips:
If you don't use rock sugar, it should take one minute, but it's best not to use sugar, even if you use sugar.
Pure mung bean ice cream
Ingredients: mung bean, sugar
Practice:
1, wash and soak mung beans for 5 hours (the time is not fixed, according to your own time)
2. Put the soaked mung beans into the rice cooker, add appropriate amount of water and steam.
3. Add a proper amount of sugar to the steamed mung bean and stir well with a spoon.
4. After cooling, put it into an ice cream grinder and serve it after refrigeration.
syrup of plum
Materials: ebony 10, dried hawthorn 30g, licorice 5g, seedless red dates 5, rock sugar 100g, brown sugar 10g, and water 2000g.
Practice:
1, put ebony, dried hawthorn slices, red dates and licorice into a small bowl, and rinse with running water.
2. Add water to the soup pot, then add ebony, red dates, licorice and dried hawthorn slices, then put rock sugar and brown sugar into the soup pot, and keep stirring until the sugar is completely melted, and continue to cook for 30 minutes with low fire after the big fire is boiling.
Mango Tapioca pudding
Ingredients: mango, coconut juice, milk, sago, honey.
Practice:
1, add water to the pot to boil, pour sago into the pot, turn the heat down, cover and cook. Add enough water, stir it from time to time in the middle of cooking to avoid pasting the bottom.
2. While waiting for the sago to be cooked, we will handle the mango. Cut the mango along the stone, cross the pulp with a knife, turn the peel over, and gently cut the pulp along the peel with a knife.
3. After about 25 minutes, watch the sago cook until it is transparent. When there is only a little white spot in the middle, turn off the fire and cover it for 5 minutes.
4. When the sago is completely transparent, pick it up with a mesh screen and pass it through cold water. Is it a crystal clear QQ feeling?
5. Pour it into milk and coconut milk and mix well.
6. After sago is soaked in milk 15 minutes, add mango and a little honey. It will taste better if you put it in the refrigerator for a little refrigeration.
Mulberry ice cream
Materials:
Ingredients: Mulberry jam
Egg milk slurry: six egg yolks, sugar150g, 500 ml of milk, 250 ml of whipped cream.
Practice:
1, cook egg yolk, half sugar and milk into egg milk slurry.
2. After cooling slightly, add 6-7 tablespoons of mulberry jam.
3. Then send 200ML of whipped cream and add the other half of sugar.
4. Finally, directly mix the whipped cream with the jam and custard, put it in the freezer, mix well for four times, and then put it in the lock box.
Tips:
1, if you put less jam, it will be purple, my favorite color. Later, if you add more jam, it will turn purple and look good. Isn't it tempting?
2, the practice of mulberry jam: mulberry should be soaked in light salt water for an hour or two before washing. I hit it with a blender. If I don't hit it, it will be a grain.