Children can't go to cram schools and sea grasslands under special circumstances during the summer vacation. It's really tiring for parents to be on call 24 hours a day. Unlike when we were young, we fed three meals a day. Children who are fed three meals at two o'clock in kindergarten have become "difficult to live frugally". They should not only eat well, but also eat well. So today, I made several kinds of fruit jellies and canned fruits for children. Any flavor of fruit will do. As long as a mysterious raw material is added, it becomes smooth and soft jelly, without any additives, which is much more reassuring than selling it outside. This mysterious ingredient is white bean jelly, a natural summer food. Mix with clear water in proportion, cook, and add all kinds of fresh fruits. Low cost and cool. Try it if you like!
Ingredients: 2 peaches, 20g white bean jelly.
Ingredients: 15g sugar, 2g salt, 5g lemon juice, 400ml purified water.
1. Prepare two red peaches. Because we want to extract natural pigment from peach skin today, we should be extra careful when washing peaches: wet the peach skin with water, pour half a spoonful of salt into your hand, rub the peach skin carefully, and then rinse it off.
2. Peel off the skins of two peaches, and then cut the peach flesh into cubes for later use. Pour 400 ml of pure water into a small pot, put it in a small pot and bring it to a boil. Squeeze two drops of lemon juice to prevent oxidation and discoloration of peach juice. When you see that the pink on the peach skin is completely soluble in water, you can remove the peach skin and throw it away.
3. Pour 20g of white bean jelly and15g of white sugar into a clean small bowl, stir well with a little cold water, and then pour into a small pot with boiled peach peel to boil. Finally, pour the cut peach pulp into a glass bowl, then pour the cooked peach juice while it is hot, naturally cool, seal and put it in the refrigerator for about 3 hours. Q. The pink jelly is ready. After demoulding, cut it into small pieces and put it on a plate, so the son can eat a plate himself.
Ingredients: half red pitaya, 20g white bean jelly,15g rock sugar, 300ml purified water.
1. Take the children's remaining half pitaya to the kitchen, peel it off, and cut the pitaya pulp into uniform particles.
2. Pour 400 ml of pure water into a clean small pot prepared in advance, then put the white bean jelly and rock sugar into the pot in turn, stir evenly with cold water, and let the white bean jelly fully melt before firing and boiling.
3. Stir gently with a spoon when cooking to prevent the crystal sugar from melting and sticking to the bottom of the pot. After the water is boiled, put the chopped pitaya granules into the pot, and then cook on low heat until the pot boils and bubbles. Pour it into a clean glass bowl while it is hot, cool naturally, seal it, and put it in the refrigerator for more than 2 hours. When the ice powder is completely solidified, it will become delicious jelly. Children like it.
List of ingredients: 4 nectarines, 45g rock sugar, 5g lemon juice, salt 1g, honey 10ml, and 400ml purified water.
1, children want to eat canned peaches. Fresh websites only have this kind of nectarine, a box of 4, which can completely replace ordinary peaches to make canned peaches. 45 grams of rock sugar, add a little lemon juice to resist oxidation, and add two spoonfuls of honey before eating.
2. Wash four yellow peaches, peel them, then cut them in half, dig out the peach pit in the middle and cut them into large pieces. Soaking the cut yellow peach pulp in clean salt water for 2 minutes can prevent oxidation and blackening, and can also make the sweetness more intense.
3. Take out the yellow peach pulp soaked in salt water, drain the water, transfer it to a clean bowl and put it neatly. A layer of yellow peach pulp and a layer of rock sugar. After all the yards are finished, pour 400 ml of pure water and drop two drops of lemon juice. Put a large bowl full of yellow peaches into a steamer, steam for about 10 minute after the fire is boiled, and take it out after turning off the fire for 5 minutes. After natural air cooling, put it in a clean sealed can and put it in the refrigerator for one night before eating. After fusion, the flavor of yellow peach pulp and soup is more intense. How's it going? Have you learned? I like to collect it quickly and try it!