Luoshen scented tea has always been regarded as a sacred product for clearing away heat and relieving summer heat, and it is excellent to drink in summer. This kind of food, which is familiar in Asian countries, is surprisingly common in Southern California, and ordinary supermarkets (especially Hispanic supermarkets) can buy dried Luoshen flowers.

Rose water, rose water, an aromatic food widely used in desserts in Mediterranean countries, also has the effect of beauty beauty; Rose water can be bought in imported food stores, baking shops or online shopping. Although the price is higher, the amount needed to make dessert is not much, and the fragrance is fragrant, which makes the finished product by going up one flight of stairs.

Watercress (recently known: some people use the Japanese name "cold weather") has always been the favorite ingredient of the Plum family, mainly because of its low calorie, strong satiety and rich in water-soluble fiber. Eat greasy food occasionally, and you can use a foreign meal for a day to clear your stomach.

Therefore, using Luoshen scented tea, rose water and watercress to make cold double-layer and double-color bean jelly is definitely a zero-burden health care light dessert.

Luoshen scented tea is acidic, and when it is made into bean jelly, it will have a soft feeling like mutton soup. Plum likes this rustling taste, and it is crispy with top-grade rose jelly, which has obvious layering in the mouth. If you like Q-bomb with a little taste, you can make it with animal gelatin (gelatin), but the dietary fiber part is not as rich as douban jelly.

At this time, there is still pansy in plum's small garden of Eden, which is an edible flower and is often used to set dishes in salads or desserts. The pansy is pure natural and pesticide-free, so it is safely embedded in double-layer jelly to make the glass-inlaid effect. This step is not necessary, but it makes simple jelly look good.

The preparation method is simple: boil Luoshen flower in clear water, soak it overnight, carefully filter it with fine gauze or screen, boil it with Chinese cabbage powder or Geely powder according to the manufacturer's instructions, season it with sugar or honey, pour it into a container, pick out larger bubbles with a bamboo stick, and refrigerate until the tea jelly is completely solidified.

According to your preference, mix a small amount of rose water with clear water, boil it with Chinese cabbage powder or gelatin powder, and season it with sugar; Pour a thin layer of rose watercress liquid on the solidified Luoshen flower jelly, add a pansy as decoration, adjust the petals with a wooden stick, press them into the liquid to fix them, then pour the remaining rose watercress liquid, seal the flowers and refrigerate until cold.

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