Raw materials: 100 grams of small sago, 200 grams of strawberries, 500 grams of milk, water, honey 1 spoon.

Practice: small sago into the boiling water to cook to the center of the remaining a small white point; off the fire simmer for 10 minutes. Add milk and refrigerate for half an hour. Refrigerated sago should be full of puffy, absorb the milk milk flavor. Cut the strawberries into cubes and mix with the milk and sago, add honey and you have a delicious milk and strawberry sago dew.

2, strawberry pudding

Raw materials: 100 grams of fresh strawberries, strawberry jam 100 grams of light cream (supermarkets) 1 liter, 60 grams of gelatin, strawberry juice 30 grams.

Practice: Put the gelatin into warm water and melt it, and add strawberry juice. Add pectin to the top of the strawberries, just enough to cover them. Beat the cream, add the rest of the pectin to the cream, put it in a container, put it in the freezer to freeze and shape, then pour it into a plate and make it into a creamy jelly. Put the strawberry jelly on the top of the creamy jelly, and drizzle it with a little bit of jam according to your own preference.

3, sugar water strawberries

Raw materials: fresh strawberries, rock sugar.

Practice: fresh strawberries rinsed twice, soaked in lightly salted water for 10 minutes, then rinsed. Drain the washed strawberries, remove the tips and put them into a small pot. Add a few pieces of rock sugar according to your taste and the sweetness and sourness of the strawberries. Bring to a boil over medium heat, then reduce the heat to low and cook until the strawberries are soft (about 10 minutes), then turn off the heat (stirring frequently at the beginning of cooking to prevent the bottom from sticking to the pan). Let cool and serve.