Materials: Sydney 1 piece, Tremella fuciformis10g, Fritillaria cirrhosa 3g.
1) Cooking: Wash Sydney, cut and core, and then cut into small pieces; Soak tremella, and removing impurity; Put them in a casserole with Bulbus Fritillariae Cirrhosae, add rock sugar10g, and 600ml of clear water (about 2 bowls and a half), and simmer.
To 200 ml (about 1 small bowl). You can also add crystal sugar 10 g and 200 ml of cold boiled water, put them in a stew pot and stew for two hours.
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2. Mandarin duck and Sydney syrup
Materials: suitable dry amount of snow pears, 2 snow pears, half a piece of sea coconut, less apricot in south and north, and suitable amount of iced sugar.
Method: 1. Slight washing of sea coconut and apricot.
2. Wash the pears, peel and core them, and dice them.
3. Fill the pot with appropriate amount of water, roll the water into the above materials, and cook for half an hour with medium and slow fire, and add sugar to adjust the taste.
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3. Coix seed and winter melon dew is a kind of sugar water that is often drunk in summer.
Coix seed is swollen with water, steamed in a cage, white gourd is cooked first, then stirred into velvet, then the two are mixed and cooked together, mixed with white sugar, and finally hooked with thin thickening. This syrup is best to drink after freezing.
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4, double skin milk
The traditional preparation method is: put milk and sugar into a pot, cook with low fire until the milk is slightly boiling, pour the milk into a bowl from the fire, let it stand and cool, and after the surface condenses into a thin milk skin,
Use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl, tilt the bowl so that the milk under the milk skin flows into another container, so that the milk skin stays at the bottom of the bowl, and then put the egg whites
And then the mixture is poured into a bowl filled with milk skins, and finally, the mixture is put into a cage and stewed for about 15 minutes.
It is made.
However, at present, the first step is generally omitted, and the milk and egg whites are directly mixed and steamed. As for whether there are two layers of milk, it seems that it doesn't matter. Anyway, the taste is the same.
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5. Ginger juice collides with milk
Method: add sugar to milk and cook until it is slightly boiling, then rush into a bowl with a little ginger juice and let it cool.
Ginger juice can also collide with milk to produce different flavors. For example, if you add almond powder, chocolate, coconut juice, coffee, etc., you can collide with different flavors.
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6. Kelp mung bean syrup
Ingredients: 200g mung bean, 25g kelp, 2g vanilla (also called smelly grass)/dried orange peel 1 small piece, crystal sugar (appropriate amount) and water (appropriate amount).
Method:
1, mung bean: if you are lazy, wash it and soak it for half an hour, and set it aside for use. If you want to taste good, remove the mung bean shell.
2, vanilla/dried tangerine peel: If you put dried tangerine peel, you should soak it in water, scrape off the gourd ladle, and then wash it. If it is vanilla, just wash it. Chop up what you like with a strong flavor, and don't like food very much.
Just cut it into large pieces, but don't let it go. If you don't let it go, it will lose its flavor.
3, kelp: soaked, cut into small pieces, like to eat with a taste, cut it wider, like a little delicate, cut it thinner.
4. While processing the materials, boil a pot of water, pour mung beans, herbs/dried tangerine peel and kelp into the pot, and simmer for about 2 hours on medium heat. Remember to add water when cooking, otherwise it will be easy to paste, or
Some people will boil sugar water into syrup.
5. When the mung beans are rotten, add rock sugar according to your own taste, and then simmer for 15 minutes.
This way, the green bean paste that you drink well will be cooked.
How to eat:
1, directly eat hot (suitable all year round! ）；
2, put it in the refrigerator, eat it when it is cold (it tastes good in summer! ）；
3, add dumplings to eat hot (satisfy two wishes at a time! )
note:
1, mung bean can quench thirst and diuresis, reduce swelling and lower qi, relieve summer heat and remove heat, which is beneficial to the stomach. Because mung beans are cold, spleen and stomach deficiency, loose stools, kidney deficiency, low back pain and cold limbs are not suitable for eating more.
2. The function of kelp is similar to that of seaweed. But don't soak kelp for too long, because if it is soaked for too long, its iodine mannitol (with detumescence and diuretic function) will be dissolved.
Function:
Cooling, antipyretic, detoxicating, diuretic, and cough can reduce skin virus (for example, youth bean).
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7. Sweet potato syrup
Ingredients: 500g sweet potato, rock sugar 150g, a large slice of ginger.
Method:
1. Peel the sweet potato, wash it and cut it into thick pieces (the horn looks better), soak it in clean water for half an hour, and change the water frequently when soaking.
2. Boil 3 cups of dashui and ginger in a pot, then add sweet potatoes, and cook them with slow fire for about 20 minutes (depending on the thickness of the sweet potatoes). Then add rock sugar and boil them, and you can eat them.
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8. Sweet potato syrup with snow ear in Huaishan
Ingredients: tremella (it seems to be called white fungus, anyway, that's what my family calls it) 5g, yam 5g, sweet potato 500g, ginger 5g, proper amount of rock sugar and water.
Method:
1, wash the yam and set it aside;
2. Soak the tremella with water, remove the pedicel, wash it, and tear small pieces for later use;
3, peeled sweet potatoes, washed and cut into thick pieces (angular look better), set aside;
4. Cook according to the above practice, but it will take a little longer, simmer for 90 minutes, and finally add rock sugar to taste.
note:
1, sweet potato, formerly known as sweet potato, can be divided into two kinds: purple meat and yellow meat (I personally think purple meat is more delicious than yellow meat). It originated in America and was introduced by Nanyang Luzon in the Ming Dynasty, so it was named sweet potato. Sweet potato can tonify deficiency and replenish qi.
, strengthen the spleen and stomach, and strengthen kidney yin. Sweet potatoes will not turn black until they are soaked in water.
2, Huaishan can benefit the spleen and stomach, help digestion, fill the lungs and relieve cough.
How to eat:
1, eat hot if you are anxious to taste it as soon as possible;
2. If you want to be cold, just put it in the refrigerator and eat it.
Function:
Moistening intestines, invigorating stomach, strengthening muscles and strengthening body. People with poor appetite, often drinking this sugar water can greatly stimulate their appetite.
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9. Egg yuba syrup
Ingredients: dried yuba10g, 2 eggs, appropriate amount of rock sugar and a small piece of ginger.
Method:
1, eggs are cooked and shelled;
2. Soak the yuba in boiling water for 20 minutes, pick it up and drain it;
3. Boil five cups of boiling water with ginger, add yuba, simmer for half an hour, add rock sugar and eggs and cook for 15 minutes.
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10. yuba, ginkgo and coix seed syrup
Ingredients: 75g of dried yuba, 75g of ginkgo, 38g of coix seed, 2 eggs, 0/50g of rock sugar/kloc-,8 cups of water or a proper amount.
Method:
1, Wash Coicis Semen, drain and set aside;
2. Soak the yuba, shell the ginkgo, then soak it in hot water for a while, tear off the clothes and remove the heart;
3, the eggs are cooked and shelled;
4. Boil water, put ginkgo and coix seed in the pot for half an hour, then add yuba and crystal sugar, and simmer until the crystal sugar melts. Remove the shells from the cooked eggs and put them in sugar water, and cook until the coix seed is just cooked.
Efficacy: Both ginkgo and coix seed have the effect of clearing away heat and removing dampness. When the weather is hot or bored in the chest, you can eat some ginkgo and coix seed sugar water to clear away the heat and make your body comfortable.
Note: replacing eggs with quail eggs will taste better!
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1 1. Sesame paste
Ingredients: 500g of black sesame, 0/00g of glutinous rice/kloc-,500g of rock sugar.
Method:
1, removing impurities from black sesame seeds, cleaning and frying;
2. Wash the sticky rice, remove the water and fry it;
3. Grind sesame and sticky rice together, add crystal sugar evenly, put it in a container, and cover it tightly for later use;
4. When eating, take it out according to the required amount, add water and cook it with low fire, stir it while cooking, and cook it into a paste.
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12. Chrysanthemum syrup
Ingredients: chrysanthemum 3 yuan, brown sugar 1 tablespoon.
Method:
1.Add 2 bowls of water to the chrysanthemum, boil it, remove the residue and leave the juice and pour it into the cup.
2. Pour the brown sugar and mix well.
Features: Dispelling wind-heat and being suitable for wind-heat type cold.
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13. Lotus seed and egg syrup
Ingredients: 2 ounces of lotus seeds, 3 eggs, 8 ounces of water and about 2 ounces of white sugar.
Method:
1, first soak the lotus seeds in cold water for more than half an hour, and then take out the lotus seeds after they are softened. The lotus seeds should be boiled for half an hour to an hour for later use.
2, cooked lotus seeds, water and white sugar, boiled and beaten with eggs, served in two or three minutes.
Key points:
1, lotus seeds are divided into red lotus seeds and Hunan lotus seeds, and there is little difference in taste between them, except that the sugar water cooked by Hunan lotus seeds (white lotus) is bright and beautiful. Lotus seed cores must be taken out, otherwise the sugar water will be mixed.
Bitter taste.
2, there are two ways to put eggs, one is to cook and peel off the eggshell and put it in; There is also a direct break and then put it in sugar water to cook. The reporter feels that the eggs in the second method will be tender and smooth.
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14. Coconut taro sago
Ingredients: sago and a half taels, taro net weight 2 taels, canned coconut juice 2 spoons, water 3 taels, milk 5 taels, sugar about 1.5 taels.
Method:
1, soak sago half an hour in advance, peel taro, cut it into pieces and cook it for later use.
2. Drain water first, then sago. When sago is cooked until it is transparent, you can add white sugar and stir until the sugar water turns white.
3. Add milk, coconut juice and cooked taro granules, and let it boil.
Key points: In this syrup, the proportion of sugar is difficult to grasp. The general proportion is "one catty of water with two sugars and one catty of milk with two sugars 1.5".
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15. Red bean paste
Ingredients: 500G red beans, appropriate amount of dried tangerine peel and about 500G rock sugar.
Method:
1, first wash the red beans and soak them in clear water for two hours;
2, boil water, put red beans and dried tangerine peel into the pot;
3. After boiling, simmer for two hours with medium and slow fire, and finally simmer for about half an hour with big fire;
4, until the red beans are sandy and there is a proper amount of water, you can add sugar to taste.
note:
1, red beans don't need to be soaked for too long, one or two hours at most. If you don't have time, you don't need to soak them or soak them in hot water.
2. Don't use too much dried tangerine peel, but use it well.
3, you can add water in the middle, but the ratio of beans to water depends on personal preferences. Of course, red bean paste can't cook too few beans.
4, rock sugar should be placed at the end, otherwise the red beans will not be cooked.
5. Finally, the big fire was used for the red beans to be scattered into sand.
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16. Coconut milk sago
Ingredients: sago, a box of coconut milk.
Method:
1 Wash the sago in clean water.
2. Boil a pot of water and put sago in the boiled water. Note: stir with a spoon while cooking, or sago will stick to the bottom of the pot.
3. Cook sago until it is translucent, and then separate sago from hot water.
4. Cook another pot of boiling water, and put the sago that has just been cooked until it is translucent and separated from water into boiling water.
5. Cook until it is completely transparent, and put all the boiling water in.
6. Just take sago and pour coconut milk when eating.
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Ingredients: three or four tremella, one papaya, and appropriate amount of rock sugar.
Utensils: four stews, one big pot.
Method:
1, snow ear soaked in cold water.
2. Take a bite from the cauldron and add water to boil. The amount of water is roughly equal to the water level at eight points after four cups are put in.
3. Wash the tremella and remove the yellow pedicle. Divide them into four parts and put them in the cup.
4. Peel the papaya, cut it into four parts and remove the seeds. Cut the papaya into pieces (not too small), divide it into four parts and put it in the cup.
5, put rock sugar in each cup, if you are not sure about the amount, you can put less first, and then decide whether to increase the amount of rock sugar after stewing.
6. Fill each pot with clear water until it is seven or eight minutes full, and cover the pot.
7. Put the cup into the pot, cover the pot, and simmer for two to three hours until the papaya and snow ear are soft. If the snow ear is crisp, the time can be shorter.
8. Take out the stew, eat it warm or put it in the refrigerator. Eating ice dessert in summer is the most refreshing.
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18. Coconut taro sago
Ingredients: sago and a half taels, taro net weight 2 taels, canned coconut juice 2 spoons, water 3 taels, milk 5 taels, sugar about 1.5 taels.
Method:
1, soak sago half an hour in advance, peel taro, cut it into pieces and cook it for later use.
2. Drain water first, then sago. When sago is cooked until it is transparent, you can add white sugar and stir until the sugar water turns white.
3. Add milk, coconut juice and cooked taro granules, and let it boil.
Key points:
In this syrup, the proportion of sugar is difficult to grasp. The general proportion is "one catty of water with two sugars and one catty of milk with two sugars 1.5".
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19. Nest egg milk
Ingredients: milk 1 kg, one and a half pieces of white sugar, three eggs.
Method: first pour the milk into the pot, then add the white sugar, mix well until it is completely dissolved, then beat in the eggs and cook them to a certain extent before picking them up.
Key points:
1, milk can choose packaged sugar-free milk, pay attention to the heat when cooking milk, and turn down the fire when you see the milk foaming, otherwise the milk will spill easily.
2. The degree of raw and cooked eggs can be mastered according to personal preference, but the eggs are completely cooked in three or four minutes, so be careful not to exceed this time.
3, it is best to choose a container with a narrow mouth, so that you don't need to spend too much milk, and you can prevent the eggs from "hanging the bottom" (sticking to the bottom of the pot) after being put into the milk.
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20. custard
Ingredients: milk 1 kg, one and a half pieces of white sugar, two or three eggs.
Method:
1, break the egg, and mix the yolk and egg white evenly until slightly foamed, and set aside for use.
2. Boil the milk, add the white sugar, mix well and cook until the white sugar is completely dissolved, and turn off the fire until the temperature of the milk is lowered.
3. When the milk temperature drops to about 50-60 degrees Celsius, pour in the treated eggs, re-fire, stir with a spoon, and turn off the fire after it is slightly opened.
Key points:
1, the temperature of milk and eggs should not be too high, otherwise some eggs will solidify, commonly known as "egg blossom".
2. In addition, avoid mixing eggs in aluminum products. When the egg white touches aluminum, it will turn gray, and the egg yolk will turn green when it touches aluminum. Porcelain products are the best containers for mixing eggs.
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2 1. Tremella and Sydney syrup
Materials: Sydney 1 piece, 4~6 pieces of tremella, and 6 6~ 10/piece of lily.
Method:
Soak the tremella in water for 20 minutes first, and remove the yellow stalks. Cut the pear into fast shapes, which can be larger, about 4 big ones, and then cook it together.
It will take about 20~30 minutes. If you like sweetness, put rock sugar.
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22. Red bean and lily syrup
Ingredients: red bean 1 20g, lily 40g, peanut 40g, lotus seed, peel1tablet.
Method:
1. Wash red beans with water, remove impurities floating on the water surface and soak them for one night in advance.
2. Wash lilies, peanuts and lotus seeds (remove the heart)
3. Soak the dried tangerine peel, wash it, remove the pulp, and dice it.
4. Inject a proper amount of water into the pot, put all the materials into the frozen water, and simmer for two hours.
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Mango, sweet and sour, contains vitamin C, mangononic acid, etc., and has the effects of benefiting the stomach, quenching thirst, stopping vomiting and dizziness, and diuresis, especially those with uniform size, fullness and yellow and white color. Dried mango can detoxify.
, digestion, cough.
Hot food mango coconut juice black glutinous rice: hot food especially warms the stomach, benefiting qi and blood. Mango is sweet and delicious, and it is eaten with black glutinous rice with rich coconut flavor and can keep blood and warm the stomach. It tastes excellent. Because mango meat is wet and poisonous, cook it.
When making sugar water, you can use mango core to dry boil water first, then add black glutinous rice after picking it up, and add mango meat after it is boiled, and finally add coconut juice, which is more healthy and beneficial.
Green apples contain carbohydrates, malic acid, citric acid, carotene, vitamins B and C. Malic acid can stabilize blood sugar and vitamin C can prevent myocarditis. Green apples have the functions of nourishing the heart, benefiting qi and promoting fluid production.
Thirst, stomach strengthen and antidiarrheal effects. In addition, green apples can reduce weight, and obese people can eat more apples appropriately, which can reduce their intake of other things and achieve weight loss.
Stewed aloe with green apples: Aloe has beauty effect, and when stewed with green apples, it is moist and sweet, and also has the effects of invigorating the middle energizer, promoting fluid production and strengthening the stomach, nourishing the skin and keeping in good health, and clearing away liver heat. When you have a rest, your heart will be moist and moist.
Lung. Because aloe is slightly bitter, friends who are afraid of bitterness should put less (2-3 grams).
Stewed apples with figs, north and south apricots: The taste of figs is sweet and sweet, and with the sweetness of apples, it is natural and mild. Figs have the function of clearing the stomach and intestines, and can also moisten the throat and lungs.
Waiting for a bowl can relieve constipation and eliminate heat.
Papaya, sweet and flat in taste, contains Carica Papaya L., papain, chymosin, carotene, etc. It is used to treat vomiting, diarrhea, abdominal pain, etc. When purchasing, it is better to be firm in quality and fragrant.
Stewed papaya with Chuanbei Snow Ear: The sweet and smooth papaya tastes pleasant, and the snow ear is also very refreshing. In addition, Chuanbei (3 grams of medicine), which has the functions of resolving phlegm, relieving cough and clearing away lung heat, is fresh and delicious.
Mouth.
Stewed papaya and Sydney with fresh milk: first, add sugar to the fresh milk and boil it, then add papaya and Sydney with seeds removed, peeled and cut into large grains, and cook for 30 minutes. Fresh milk+papaya = double whitening effect, with heart-warming Sydney.
It's really beautiful outside and inside.
Stewed auricularia auricula with fresh papaya and apricot: stewed with fresh papaya, apricot and auricularia auricula, papaya can help digestion, resist bacteria and relieve fever, and apricot can relieve cough and moisten lung.