Hong kong-style dessert 1, hong kong-style ice cream red bean ice
material
Cooked canned red beans 150g, diluted milk of Magpie Nest Sanhua 50g, fructose 20g, ice cubes 100g, and appropriate amount of milk and chocolate colored needles.
working methods
Take a cup.
2 Add the cooked red beans, ice cubes, light milk, fructose and milk to the cup in turn until it is 7 minutes full.
Finally, add a favorite ice cream ball to the cup and sprinkle a small amount of chocolate colored needles to make delicious food.
Hong Kong-style dessert 2, Yangzhi Ganlu
material
All materials: 50g sago, 2 mangoes, grapefruit 1/5, 250ml milk, 30g sugar, and clear water100ml.
working methods
Pour 100ml water into the pot, add 10g sugar and boil. Add 50g sago, continue to cook, turn off the fire, cover and stew for 20 minutes until sago is transparent. Sift it out with a sieve and cool it for use.
Peeling mango, dicing, peeling grapefruit, and shredding.
Pour 250 ml of milk, 20 g of sugar and 2/3 of mango meat into a blender to make mango milk.
Take a container, mix the remaining 1/3 mango meat with a proper amount of cooked sago, add mango milk and sprinkle with grapefruit meat.
Hong Kong-style dessert 3, taro dessert
material
Taro, purple sweet potato, red sweet potato, sweet potato starch, potato starch, sugar
working methods
1. Peel and dice purple potato, dice taro, dice sweet potato, and steam over water.
2. Red heart sweet potato, taro and purple potato are all 300g before peeling and steaming. Sweet potato starch 150g, potato starch * * * 100g. When in use, they are evenly mixed into 3 parts.
3. Take a bag of sweet potato starch 150g, put 2/3 of it into a basin, and stir evenly about 30g of potato starch.
4. Steamed sweet potato taro
5. Make sweet potato with red heart flavor first, and mash the sweet potato with red heart.
6. Pour boiling water into starch. When the starch is boiled, it will dry (the red-heart sweet potato has a large water content, so it is necessary to control the water), and stir it quickly with chopsticks.
7. Kneading into a ball doesn't have to be smooth.
8. Add mashed sweet potatoes
9. Rub it a little.
10. Sugar
1 1. At this time, the dough will touch your hand, and slowly add the remaining 1/3 sweet potato starch for kneading.
12. Knead until the dough is smooth and not sticky. Don't be lazy. . . Rub it more, and taro balls will be q ha.
13. Wash the basin, then make purple potatoes, and mash them into mud.
14. Take another portion of sweet potato starch 150g in the same way, put 2/3, mix in about 30g of potato starch, add a little boiling water, and knead into dough.
15. Put the purple potato paste, it will dry, don't worry too much.
16. Knead evenly, and slowly add the remaining13 sweet potato starch until the surface is smooth and not sticky, and the purple potato is dry. Maybe150g sweet potato starch can't be used up. It's up to you.
18. Make taro in the same way. Taro is sticky, so be patient when cooking.
19. Three doughs are ready.
20. Maybe there will be taro granules and purple potato granules in the dough. It doesn't matter, it will taste more delicious.
2 1. Knead the dough into long strips and cut it into small pieces.
22. Make purple and red sweet potatoes in the same way.
23. Cooked taro balls and sweet potato balls
24. Cook the cooked taro in water, pay attention. You can put taro and red sweet potato first, because purple sweet potato will change color. Immediately after taking out the pot, use a spoon and shovel to remove the bottom to avoid sticking to the bottom of the pot.
25. Cook over high fire until all taro balls float, and continue cooking for 2-3 minutes. Depending on the size of your cooking, you can taste it, bite it open and cook it thoroughly.
Hong Kong-style dessert 4, shredded radish crisp
material
300g shredded radish, minced meat 100g, a little red pepper, 3 mushrooms, 20g shrimp skin, 20g minced garlic, chopped green onion 100g, Jiang Mo 15g, proper amount of soy sauce, a little sugar, a little salt, a little pepper and a proper amount of white sesame.
working methods
1. Put oil in a hot pan, saute shallots, garlic and ginger, add all the raw materials, stir-fry until cooked, and drain the oil for later use.
2. The oil is crispy, rolled into a crispy skin, and then wrapped with stuffing.
3. Brush the egg liquid and stick some sesame seeds on it after wrapping.
4. Preheat the oven to 180℃ and bake for 20 minutes until the sesame is golden yellow.
Hong Kong-style dessert 5, milk pudding
material
Eggs, milk, sugar
working methods
1. First, stir the eggs, then boil the milk and let it cool.
2. Pour the milk into the egg, stir it quickly until it is completely mixed, and then add sugar to taste.
3. Then take it out and steam it for about 5- 10 minutes, just like steaming eggs.
You can eat it immediately after steaming, or you can eat it frozen. If you feel too monotonous, you can dip it in sour jam and cut it into small pieces to go with fruit, bread and so on.