Yali similu
boiling
Taste: sweet.
Category: cold conditioning
Qingre Jiedu recuperate
Lung recovery and conditioning
Cough conditioning
Autumn health conditioning
Beauty beauty recuperate
Main ingredients:
sago
100g
pear
200 grams
Seasoning:
crystal sugar
100g
of appropriate amount
1.
Wash the pear, peel and remove the core, chop it, put it in a pot, add 5 cups of water and boil it for 30 minutes;
2.
Remove pear dregs and leave juice;
3.
Boil the pear juice again, add the west Gu Mi and simmer until it is completely transparent;
4.
Then add rock sugar to dissolve.
Simi banana soup
Technology: boiling
Taste: sweet.
Category: Hunan cuisine; Constipation conditioning; Hypertension conditioning; Spleen strengthening and appetizing conditioning; Beauty beauty recuperate
Main ingredients:
sago
150g
banana
500 grams
Accessories:
pea
25 grams
Chinese wolfberry
10g
Seasoning: rock sugar
250 grams; of appropriate amount
1. sago is washed and then soaked in clear water for about 4 hours; Chinese wolfberry
Soak your hair in advance for use.
2. Peel the banana and cut it into 2cm cubes.
3. When eating, put 800 grams of water into a clean pot, add peas, medlar and bananas to boil, skim off the foam and put it into a soup cup.
Simi chestnut soup
Technology: stir-fry
Taste:
sweet taste
Category: Shanghai cuisine
Main ingredients:
sago
100g
Chestnuts (cooked)
150g
Seasoning:
osmanthus flowers
3 grams
Starch (pea)
50 grams
White granulated sugar
Each appropriate amount 150g.
1. Sago is washed with cold water first, and cooked chestnut meat is cut into pieces.
2. Put a clean pot on the fire, add 500 grams of water to boil, add sago, gently push it with a spoon to avoid adhesion, add white sugar, sweet-scented osmanthus and chestnut slices to boil, then cook until sago is transparent and white, thicken it with wet starch and put it in a big soup bowl.
Ximining cake
Technology: steaming
Taste: sweet.
Category: Shanghai cuisine
Main ingredients:
sago
1000g
milled rice
250 grams
polished glutinous rice
250 grams
Eggs (of hens)
300 grams
walnut
200 grams
Seasoning:
White granulated sugar
750 grams
Lard (refined)
300 grams
of appropriate amount
1. Wash sago, soak it in boiling water for 3-4 minutes, then rinse it with clear water, soak it in warm water until it swells, add 300 grams of clear water to flour (japonica rice and glutinous rice flour), mix well to make slurry, and break the eggs for later use.
2. Put lard and white sugar into a pot, stir-fry until they are dissolved, then pour sago, stir well, then pour the slurry, add eggs, stir well, then pour it into a porcelain dish (home-cooked food is coated with lard), scrape the floating surface, sprinkle walnut kernels evenly on the surface, put it into a boiling water pot, steam for 25 minutes, take it out of the cage after steaming, pour it on a workbench, and turn it over to make walnut kernel noodles.