raw material
Rosemary mint citronella crystal sugar clear water
10g 20g 1 plant, appropriate amount, appropriate amount.
working methods
1. Wash and select mint and rosemary, remove the leaves of citronella, and cut the stem into small pieces.
2. Inject appropriate amount of water into the pot to boil, and pour in rock sugar.
3. Cook until the rock sugar is about to melt, pour in the citronella and cook until it tastes good.
4. Then add rosemary.
5. Continue to boil.
6. Turn to medium heat and add mint.
7. Cook for a while and turn off the heat.
8. Pick up mint and citronella, leaving only citronella. Rosemary will feel a little bitter if it is overcooked. ) after cooling, you can drink it.
Mint, lemon and honey
raw material
Lemon mint rock sugar honey
1 tablet 5g 100g.
working methods
1. Wash the lemon, peel off the epidermis (outermost layer), shred or chop, dig the meat and mash it, and mash the mint leaves for later use.
2. Boil 300ML of water with 100G rock sugar, then simmer on low heat, add lemon meat and lemon peel in turn and cook until it becomes sticky (about 30 minutes).
3. Add mint leaves, stir well and cook for 3-5 minutes.
4. After cooling, add some honey and stir well.
Iced mung bean snow ear pill
raw material
Mung bean soup balls, clear water, tremella, rock sugar, dried osmanthus, and wet osmanthus.
300g 50g right amount 1 flower right amount right amount right amount.
working methods
1. Soak mung beans overnight.
2. Put a proper amount of water in the pot and add mung beans to boil.
3. After boiling, turn to low heat, cover and cook for about 25 minutes.
4. After the bean paste is boiled, add some rock sugar.
5. The crystal sugar melts, and the soup and mung bean residue are filtered for later use.
6. Tremella tears small flowers and soaks hair
7. Sit in a pot with water
8. Add meatballs after the water boils.
9. After cooking, remove cold water for later use.
10. Continue to cook Tremella with the water for boiling meatballs, add rock sugar after putting the glue, and turn off the heat.
1 1. Find a container and lay a layer of mung bean residue+tremella soup+mung bean residue+pellets on the bottom.
12. Finally, pour in mung bean soup and osmanthus sauce.
13. Decorate dried osmanthus and refrigerate.