Raw materials:

600g of adzuki bean, 300g of brown sugar, a little condensed milk, shaved ice.

Exercise:

1. Wash adzuki beans, soak them in 6 cups of water for 2 hours, and move them to the stove with soaked water. Boil with high fire first, then with low fire 1 hour.

2. After the red bean bursts open, add sugar to taste, carefully stir until the sugar melts, turn off the fire when it is sticky, and let it cool.

When eating, first add shaved ice to the plate, then pour red beans, and finally pour condensed milk.

Tips:

1. Red adzuki beans are easy to rot when boiled, but don't use too much water. Turn it carefully with a spoon in the middle, and don't use too much force to avoid the beans being smashed.

2. Don't add sugar to adzuki bean before cooking, otherwise it won't be easy to cook.

Fresh mango ice

Raw materials:

2 mangoes, a bowl of shaved ice and half a cup of fructose.

Exercise:

1. Wash mango, peel it, slice and dice the pulp, put it in a deep bowl and mix it with fructose.

2. Put the shaved ice on the plate and put the mango on it.

Tips:

1. After the pulp is removed, the mango core can be scraped out with an iron spoon and mixed with the diced mango, which is neither wasteful nor can increase the consistency of the diced mango.

2. Some mangoes are sweet, fructose can be added less, sour pulp can be added more, or the amount of fructose can be determined according to the acceptance of sour taste.

3. The big mango is thicker and the small mango is more fragrant, so it is enough to prepare more.

Peanut milk ice

Raw materials:

600g peeled peanuts, 2 teaspoons baking soda, appropriate amount of shaved ice, a little condensed milk, 1 cup of semi-sugar.

Exercise:

1. Wash peanuts first, add clear water to avoid peanuts, add 2 teaspoons of baking soda, soak for 4 hours, then add some water to the pot, put it on the stove to boil, and then pour out the water.

2. In addition, add 7 cups of water, pour in peanuts, cook until rotten, stir several times in the middle, add white sugar when peanuts are ripe and soft, mix well, and then turn off the fire to cool.

Put shaved ice in the dish first, then add some peanuts and condensed milk.

Tips:

1. Peanuts are not easy to cook. Add a little baking soda and soak it together, and the peanuts will be easy to cook.

2. Don't add sugar to peanuts before cooking, so as not to change color.

Mung bean coix seed ice

Raw materials:

Pearl coix seed 150g, mung bean 600g, sugar 350g, a little fructose, shaved ice.

Exercise:

1. Wash pearl barley, soak it in 2 bowls of water for 2 hours, then steam it in an electric cooker, add half a cup of white sugar, stir it evenly until the sugar dissolves, take it out and let it cool.

2. Wash mung beans, soak them in 7 cups of water 1 hour, and then cook them on the stove with the soaked water. When they are cooked with low heat, add sugar to taste and stir well until the sugar dissolves. Turn off the heat and let them cool.

3. Put a little shaved ice on the plate, first add a little fructose, then add coix seed and mung bean.

Tips:

1. Generally, coix seed is rough, pearl coix seed is smooth and tender, and boiled coix seed will swell.

2. If the sweetness of coix seed and mung bean is enough, fructose in shaved ice can be omitted.

Sugar taro ice

Raw materials:

1 taro, a little shaved ice, 1 cup sugar, a little fructose.

Exercise:

1. Peel taro, wash it, cut it into coarse pieces, lay it flat in a flat-bottomed container, and steam it with clear water until it is cooked and soft.

2. Spread the sugar evenly on the taro, steam it for 10 minute to dissolve the sugar, then move it to the fire and cook it on low heat until the soup is thick.

3. completely cool the taro and move it into the refrigerator for refrigeration. When eating, put a little shaved ice on the plate, pour fructose, and then add taro.

Tips:

1. Taro is oval, the cut meat is white, and the texture is light, so it is a good taro.

2. Don't add sugar to taste the taro before steaming, so as not to make it hard and brown. Steaming is to thicken the soup until it is slightly dry, so as to avoid the soup being too thin and affecting the taste.

Vermicelli ice

Raw materials:

A little vermicelli, cooked red beans, shaved ice, 300 grams of brown sugar, 5 cups of water.

Exercise 1

1. Boil sugar and water into syrup, let it cool, and put it in the refrigerator.

2. When eating, first put a little shaved ice on the plate, then put a little vermicelli and red beans as appropriate, pour in sugar water, mix well and serve.