Ingredients: mango 1, strawberry 1, Sydney 1, Jin Yan ear 6g, rock sugar 1.

Step: 1. First of all, we should get ready, prepare all the ingredients and clean them.

2. soak strawberries in light salt water for five minutes, and then rinse them with clear water. Then after removing the strawberry leaves, cut the strawberry pulp into cubes with a fruit knife and put it in a bowl for later use. After peeling and coring mango, take out mango pulp, then cut it into strawberry cubes with a fruit knife and put it in a container for later use; After peeling Sydney, cut it into cubes the same size as strawberries for later use. ?

3. Weigh out the needed rock sugar with an electronic scale, clean it up and put it into the Fluttershy.

4. Prepare a clean casserole and dry the water outside with a rag. Then put the casserole directly on the fire and heat it on low heat. Then pour a proper amount of pure water into the pot, then open the packaging bag of tremella and pour tremella directly into the pot. 5. Then turn up the fire and boil the cold water until it boils. 6. Basically, after the fire is boiled, the tremella will begin to gel. At this point, turn to low heat, cover the casserole and simmer the tremella for about ten minutes.

7. Stew Sydney for about five minutes. You can pour the prepared rock sugar into the casserole, then stir it evenly with a spoon, while stirring the tremella, add it until all the rock sugar melts. 8. Stew for another two minutes, and then turn off the heat. After serving, pour strawberries and diced mangoes into the pot. Use the remaining temperature in the pot to mix strawberries and diced mangoes with their fragrance.

Sweet little ball soup brewed with cider.

Ingredients: 200g glutinous rice balls, apples 1 piece, fermented grains 1 small bowl, proper amount of Lycium barbarum, 2 tablespoons of rock sugar.

Steps:

1. Peel the apple, cut it into small pieces and soak it in salt water. 2. After the water in the small soup pot is boiled, add the small dumplings and cook for 3-5 minutes on medium heat, stirring gently from time to time. 3. After jiaozi floats, add rock sugar, apple granules and medlar and continue to cook until the rock sugar melts. 4. Add wine before cooking.

Fruit field soup

Ingredients: apple 1 piece, Sydney 1 piece, 6 Shatangju, glutinous rice balls 150g, 2 bananas, 3 packets of lotus root starch, and appropriate amount of sugar or rock candy.

Steps:

1. Peel and dice apples and Sydney and put them in salt water. 2, banana peeled and cut into pieces, sugar orange peeled. 3. Stir the lotus root starch with cold water. 4. Cook jiaozi and cool it with cold water. 5. After the water is boiled, pour the apples and Sydney into the pot and cook for 3 minutes on medium heat. 6. Pour the small balls and cook for 2 minutes, then add bananas and sugar oranges. 7. Add sugar, stir until it melts, add lotus root starch and bring to a boil.

Sweet soup of apples, pears and oranges

Ingredients: Apple, Sydney, orange, rock sugar.

Steps:

1. Wash apples and Sydney, peel them and cut them into small pieces. 2. Peel oranges and petals. 3. After the water is boiled, pour in the fruit, add the appropriate amount of rock sugar, and simmer until the apples are soft.