Ingredients: 200g mung bean, 25g kelp, 2g vanilla (also called smelly grass)/1small piece of dried tangerine peel, appropriate amount of rock sugar and water. Practice: 1 mung bean: If you are lazy, wash and soak for half an hour and put it aside. If you want to taste good, remove the mung bean shell. 2. Vanilla/dried tangerine peel: If dried tangerine peel is put, soak it in water, scrape off the gourd ladle and then wash it. If it's vanilla, just wash it. Chop up the ones you like, the ones with strong flavor, and the ones you don't like, but don't let go. If you don't put it, it won't taste. 3, kelp: soaked, cut into small pieces, like to eat tasty, cut wider, like a little more delicate, cut thinner. 4. While processing the materials, boil a pot of water, pour mung beans, herbs/dried tangerine peel and kelp into the pot and simmer for about 2 hours. Remember to add water when cooking, otherwise it will be easy to paste, or the sugar water will be boiled into syrup. 4. When the mung bean is rotten, add rock sugar according to your own taste and cook for 15 minutes. So that the delicious green bean paste you drink will be cooked. How to eat: 1, eat directly while it is hot (suitable all year round! ); 2. Put it in the refrigerator and eat it when it is cold (it tastes good in summer! ); 3, add jiaozi to eat while it is hot (satisfy two wishes at a time! Note: 1, mung bean can quench thirst, induce diuresis, reduce swelling, reduce qi, and relieve summer heat, which is beneficial to the stomach. Because mung beans are cold, spleen and stomach are cold, loose stools, kidney deficiency and low back pain, people with cold limbs are not suitable for eating more. 2. The function of kelp is similar to seaweed. But don't soak kelp for too long, because if it is soaked for too long, its iodine mannitol (with detumescence and diuretic effect) will dissolve. Functions: Cooling and clearing away heat, detoxifying and diuresis, treating cough and reducing skin virus (such as youth bean).
Sweet potato dessert store
Ingredients: sweet potato 500g, rock sugar 150g, a large slice of ginger. Practice: 1. Peel the sweet potato, wash and cut it into thick slices (horns look better), soak it in water for half an hour, and change the water frequently when soaking. 2. Put 3 cups of water and ginger into a pot to boil, then add sweet potatoes, cook with slow fire for about 20 minutes (depending on the thickness of sweet potatoes), then add rock sugar to boil, and serve.
Hu Aishan Snow Ear Sweet Potato Syrup]
Ingredients: tremella (it seems to be called tremella, anyway, that's what my family calls it) 5g, yam 5g, sweet potato 500g, ginger 5g, appropriate amount of rock sugar, appropriate amount of water: 1. Wash yam for later use; 2. Soak tremella in water, remove pedicles, wash and tear small pieces for later use; 3, peeled sweet potatoes, washed and cut into thick slices (angular ones look better), and set aside; 4. Cook as above, but for a longer time, simmer for 90 minutes, and finally add rock sugar to taste. Note: 1, sweet potato, formerly known as sweet potato, can be divided into purple meat and yellow meat (I personally think purple meat is more delicious than yellow meat). Native to the United States, it was introduced to Nanyang Luzon in the Ming Dynasty, hence the name sweet potato. Sweet potato can tonify deficiency and qi, strengthen spleen and stomach, and strengthen kidney yin. Sweet potatoes will not turn black until they are soaked in clear water. 2, Hu Aishan can benefit the spleen and stomach, help digestion, lung and cough. How to eat: 1, try it as soon as possible and eat it while it is hot; If you want to be cold, eat in the refrigerator. Functions: moistening intestines, invigorating stomach, strengthening muscles and keeping fit. People who have a bad appetite can greatly stimulate their appetite by drinking this sugar water regularly.
Egg bath bully dessert store
Ingredients: yuba 10g, 2 eggs, appropriate amount of rock sugar and a small piece of ginger. Practice: 1, the eggs are cooked and shelled; 2. Soak the yuba in boiling water for 20 minutes, and then pick it up and drain it; 3. Cook five cups of boiling water with ginger, add yuba, simmer for half an hour, add rock sugar and eggs and cook for 15 minutes. Dried yuba, Ginkgo Coicis Semen syrup materials: 75g of dried yuba, 75g of Ginkgo biloba, 38g of Coicis Semen, 2 eggs, crystal sugar 150g, 8 cups of water or appropriate amount: 1, Coicis Semen washed and drained for later use; 2. soak yuba, shell ginkgo, then soak in hot water for a while, tear off your clothes and remove your heart; 3, the eggs are cooked and shelled; 4. Boil water, put ginkgo biloba and coix seed in the pot for half an hour, then add yuba and rock sugar, and simmer on low heat until the rock sugar melts. After the boiled eggs are shelled, put them in sugar water and cook until the barley is just cooked. Efficacy: both ginkgo biloba and coix seed have the effect of clearing heat and drying dampness. When the weather is hot or chest tightness, you can eat some ginkgo coix seed syrup to clear away heat and relieve summer heat and make your body comfortable. Note: quail eggs will taste better instead of eggs!
Lotus seed lily bean paste
Ingredients: 500 grams of red beans, 30 grams of lotus seeds, 0/0 gram of lily/kloc, appropriate amount of dried tangerine peel, and about 500 grams of rock sugar. Practice: 1. First, wash red beans, lotus seeds and lilies and soak them in clear water for two hours. 2. Boil boiling water, and put red beans (and soaked bean water), dried tangerine peel, lotus seeds and lily into the pot; 3. After boiling, simmer for two hours with medium fire and slow fire, and finally simmer for about half an hour with high fire; 4, until the red beans are sandy and have the right amount of water, you can add sugar to taste, and the sweetness depends on everyone's favorite. Note: 1. Red beans don't need to be soaked for long, one or two hours at most. If you don't have time, you don't need to soak or soak in hot water. 2. Don't use too much dried tangerine peel, but use it well. 3, you can add water halfway, but the proportion of beans and water depends on personal preference. Of course, red bean paste can't cook too few beans, and red bean soup can be thinner. 4, rock sugar should be placed at the end, otherwise the red beans are not cooked. 5. Finally, scatter the red beans into sand with a big fire. Efficacy: 1. Lotus seed is a famous nourishing medicinal diet, which can soothe the nerves and lower blood pressure. 2. Lily can benefit qi, warm lung and relieve cough; Fresh products include cough relieving, chronic bronchitis, lung disease and hemoptysis.
Lotus seed lily snow ear egg dessert store
Ingredients: lotus seed 30G, lily 10G, tremella 25G, 2 eggs, appropriate amount of rock sugar and water. Practice: 1. Wash lotus seeds (lotus plumule to be removed) and lily, soak them slightly, and drain them for later use. 2. Soak tremella in water, drain water, and cut tremella into small pieces for later use; 3. Boil the eggs with water and shell them for later use; 4. Boil a pot of water, put lotus seeds, lilies and tremella into the pot, boil, switch to slow fire for 40 minutes, add eggs and rock sugar, and turn off the heat when the rock sugar dissolves. You can eat hot or cold. Efficacy: 1. Lily bulbs are edible and can be made into starch or medicinal materials. Sweet taste, clearing away heart fire, calming nerves, invigorating brain and spleen, resisting aging, relieving cough and moistening lung. 2, tremella, also known as tremella, contains more gum, so it can absorb a lot of water and swell up. Tremella has the effects of moistening lung and nourishing yin, nourishing stomach and promoting fluid production, clearing away heat and promoting blood circulation, and strengthening brain and heart. 3, lotus seeds function to clear the heart and soothe the nerves. PS: In terms of efficacy, red lotus is higher than white lotus, but for the sake of beauty, white lotus is chosen. If it is red lotus, the method is the same as that of white lotus.
Watermelon jelly
Ingredients: 1 red watermelon. Ingredients: 20 grams of melon seeds and 40 grams of freeze-dried powder. The production technology of 300 grams of flavoring sugar: 1. Cut the watermelon in the middle and scoop out the pulp with a spoon. Wrap the pulp in a clean cage cloth and wring out the juice for later use. Cut the frozen powder into inches and soak it in clear water. 2. Wash the spoon, add water, add 50 grams of white sugar, boil, skim off the floating foam, and pour the sugar water into a small basin. Cool and put in the refrigerator for later use. 3. Re-add 250g of water to the spoon, add the soaked frozen powder, boil the frozen powder on low heat, and then add sugar. After the sugar melts, pour the watermelon juice and mix well, skim off the floating foam, and filter it into a large soup bowl with a cage cloth. After cooling, put it in the refrigerator for fifteen minutes. 4. Buckle the chilled watermelon in a big soup bowl, insert melon seeds on it and water it with sugar water. Flavor characteristics: pink color, sweet and refreshing, cool and slag.
Yuji Jinshi (4 people)
Ingredients: A: 2 tablespoons of green tea powder (matcha powder), 4 bowls of warm water B: half bowl of glutinous rice flour, 1/4 bowls of water C: half bowl of red beans (about 50g), appropriate amount of brown sugar, and appropriate amount of water D: 4 tablespoons of condensed milk. Practice: 1, material A mixed with green tea, put it in the refrigerator to make large ice cubes. 2. Material B is kneaded into dumplings, then kneaded into small dumplings, and boiled in boiling water until it floats. 3. Material C is boiled into honey red beans for later use; 4. Green tea shaved ice with steamed buns, honey red beans and condensed milk will be fine. Note: 1. For green tea powder, it is best to buy instant tea powder with creamer and sugar. It will be very easy to brew, and the concentration may be thicker, which will not make the ice melt so quickly. 2. If you want to eat sweeter, just add syrup according to your own preferences. "Yuji Jinshi" is a low-calorie dessert, which can be safely eaten. The following is the nutritional analysis of "Imperial Diet Jinshi" (one-person dose): calories 143.2 kcal, protein 4.5g, fat 1.3g, sugar 28.5g, fiber 1.6g, sodium 156.2mg, and calcium 56.
Chilled Ma Tilu (both hot and cold)
Ingredients: water chestnut meat 180g, rock sugar 180g, 2 tablespoons water chestnut powder, eggs 1, and 6 cups of water. Water chestnut meat is washed and ground into coarse velvet. 2. Mix water chestnut powder with proper amount of water to make water chestnut slurry for later use; 3. Boil the rock sugar in cold water, add the horseshoe meat. When the water boils, slowly pour the horseshoe meat and keep stirring. When the water boils again, add the broken eggs and stir a little, then serve. Efficacy: Horseshoe is also called water chestnut, and Shanghainese call it Dili pear. Rich in vitamins B and C, plant protein and phosphorus, it has the effects of clearing away heat, eliminating dampness and detoxifying.
Mango distribution
Ingredients: 2 mangoes (made in Australia 1 is enough), 2 cups of milk, boiled water 1 cup, cold water 1 cup, mango-flavored gel powder 165G. Practice: 1. Put the gel powder in a large bowl. 2. Peel mango, beat half into velvet, and chop the other half for later use; 3. Put the milk and pulp into the gel water, mix them evenly, put them into the cloth mold, and then put them into the refrigerator. After about 4 hours, it will solidify and be edible. Stir-fried milk ingredients: 40g of millet flour, 375ml of fresh milk, 2 egg whites, oil 1 tablespoon, a little salt, sugar 1/2 teaspoons, water 1/2 cups of water. Methods: 1. Mix the millet flour and fresh milk evenly, season with salt and sugar, and cook it into a paste with low fire, stirring constantly while cooking. 2. Turn off the fire when the fresh milk paste is about to open, pour the protein into the fresh milk paste three times, and stir quickly when adding it; 3. Pour the paste into the greased square cake pan, let it cool, and put it in the refrigerator for 1-2 hours to make the paste cake; 4. Mix the fried slurry evenly for later use; 5. Pour out the fresh milk cake, cut it into pieces, dip it in the fried pulp, fry it in medium-mature oil until crisp and golden, drain the oil and dip it in sugar. Note: Making fresh milk sauce is the most important link, especially when adding protein. Mango smoothies (2 persons) Ingredients: 1 mango (pulp is about 250g), 2 cups of low-fat fresh milk and half a cup of ice water. Practice: 1. Peel mango to get pulp, add fresh milk and ice water, put it in a blender to make mango juice milk (if honey is added, it can be eaten immediately), pour it into an ice box, and put it in the refrigerator to freeze it into mango ice cubes. 2. Take out the mango ice cubes, and then put them into a blender and mash them. Nutritional analysis (one person): calories 189.2 kcal, protein 9.0g, fat 4.6g, sugar 28.0g, fiber 1.4g, sodium 143.6mg, calcium 263. 1mg PS: Except mango smoothies.
Taro sago (especially fragrant, smooth and tender)
Ingredients: taro, sugar water (500g water+sugar10g), fresh milk, cream, taro paste, sago and ice cubes. Practice: 1. Peeled taro, washed, sliced and steamed; 2. Stir taro with blender and sugar water; 3. Pour the fresh milk, cream and taro paste into the taro paste, add ice cubes and mix well. 4. Cook the sago and add it to the taro sauce. Note: It is best to choose starch sweet potato for taro, especially betel nut taro, because it has high consistency and original flavor of taro, and it is best not to use taro.