Beauty, have a good drink.
Brewing roses: Pour the brewed roses, brown sugar, rose petals, Lycium barbarum, cassava flour, cassava flour and petals together, brew with boiling water, stir into flocculent, knead into smooth and non-sticky dough, knead into balls, boil in water until floating, and refrigerate for later use. Boil brown sugar and medlar in water, pour fermented grains, pour small balls and boil again. Pink and tender! QQ bounces! It tastes great.
Sweet potato balls and tremella soup: add warm water to rice flour (pay attention to a few times), knead it into smooth dough, knead it into balls (sprinkle some dry sugar on rice flour, it won't stick), boil the water, cook the balls until they float, and take them out for a cold bath. Peel sweet potato+red dates+tremella, brown sugar+clear water, boil first, then turn the heat down for about 15 minutes, add glutinous rice balls and cook for another two minutes. Stir during the period to prevent the pan from sticking, and add some medlar before taking it out.
Brown sugar glutinous rice balls: stir glutinous rice flour with warm water, knead into smooth dough, knead into balls, boil with water, add balls and cook until floating, remove supercooled water, boil brown sugar water, add balls and cook until thick, and sprinkle with sesame seeds. Sweet and delicious.
Lotus root powder fermented meatballs: prepare ingredients: rose petals, fermented wine, medlar, collagen rose lotus root powder. Direct brewing ~ simple and convenient! /kloc-a nutritious breakfast that can be easily done in 0/minute! Pour in the fine powder, add 100 degree, stir until transparent, 1 min, and get it easily! Boil the meatballs in water until they float, add lotus root starch, stir quickly and evenly, add distiller's grains and cook for 1 min, and finally add Lycium barbarum. Soft and sweet ~ delicious, madam!
Tremella and Sydney meatball soup: add boiling water to refined rice flour, stir it into a flocculent shape, knead it into smooth dough, knead it into small meatballs, boil it in water, pour it into the meatballs, cook it until it floats, and put it in cold water for later use. Stew tremella and lily with double water fire. When tremella is gelatinous, add appropriate amount of sugar substitute (sugar/rock sugar can be used), pour coconut milk/milk, add snow residue and stew for 10 minute, then turn off the fire! Add glutinous rice balls and sprinkle with osmanthus.
Oat milk frozen pumpkin pills: gelatin tablets10g, pumpkin100g, sugar substitute 30g, honey red beans, oat milk and glutinous rice flour. Oat milk+whipped cream+sugar substitute 10g, boil until bubbling around, turn off the fire, add soft gelatin tablets and stir well, pour into the mold, put it in the refrigerator for refrigeration, cut into pieces after solidification and put it in a bowl.
Matcha milk jelly bowl: honey red beans, iced milk, ice cream, matcha powder jelly, white jade balls. Boil the milk+cream+sugar, turn off the fire, mix the matcha powder+cream evenly, pour the matcha paste into the pot to mix, add gelatin tablets, stir and melt, pour into the mold, refrigerate for 3 hours and then cut into pieces. Glutinous rice flour and hot water are kneaded into dough, and then boiled in a pot until it floats. Take out ice water or cold water, put honey red beans+matcha custard+meatballs into a bowl, pour in iced milk, and dig a spoonful of ice cream for decoration.
Mashed taro, fresh milk, mashed potatoes and small taro balls: 200g+ taro +80g lack of milk+150g sugar+10 generation sugar, put them in a high-speed blender in rice paste mode, put them in a bowl for later use, put them in a pot with cold water, and take them out after boiling. Remove with cold water for later use. Put 20 grams of cassava starch and 200 grams of pure milk into a pot, stir with low fire until it thickens, pour into the mashed taro, and add the cooked taro balls.