1, 50g red bean pressure cooker12min;

2. Three spoonfuls of corn starch and two spoonfuls of white sugar are washed into a transparent jade cooked paste with boiling water;

3. Mix red beans and soup with corn starch paste, and pour into a mold to freeze.

The method of banana yogurt popsicle

Ingredients: yogurt, banana, corn starch, sugar.

Practice:

1, 3 spoonfuls of corn starch (one spoon =15ml)+1spoon of white sugar, and mix with a little water to make a paste.

2. Rush the boiling water into step 1, stir it while rushing, and make it transparent, thick and bright jade color, that is, the corn starch is ripe (if it is not ripe, it can be put into the microwave oven for one minute), and let it cool for later use.

3, 2 cups (one cup is 250ml) yogurt+two bananas into the recipe processor and stir into mud.

4. Stir the yogurt banana puree and corn starch paste fully and evenly, and pour them into the popsicle mold.

5, put it in the refrigerator and freeze it.

Remarks: When eating, soak the mold in cold water for a minute or two, and the popsicle will be easy to take.

Migua popsicle

Practice:

1) Half a honeydew melon (about a little more than 2 cups of melon meat) and a cup of Nestle evaporated milk.

2) Put the honeydew melon in the blender and beat it into a smooth paste. Add the right amount of honey (the amount of this is adjusted according to how sweet you want to eat and the sweetness of melon).

3) Stir the light milk and honey into the honeydew melon, put it into the mold for making popsicles, and freeze it.