Looking for the making methods and ingredients of ice porridge and fried ice! Experts are here! Urgent!

Several methods of making ice porridge:

Watermelon porridge

Ingredients: 500 grams of watermelon, 500 grams of sago, 10 grams of orange cake, 50 grams of rock sugar .

Method:

1. Remove the seeds from the watermelon and cut into pieces, soak the sago and cut the orange cake into thin strips.

2. Put the seeded watermelon pulp, rock sugar and orange cake into the pot and bring to a boil. 3. Add the soaked and swollen sago and cook.

Function: It has the effects of clearing away heat and heat, relieving restlessness and quenching thirst, detoxifying alcohol and lowering blood pressure.

●Prickly pear porridge

Ingredients: 10 prickly pears, 100 grams of japonica rice, appropriate amount of rock sugar.

Method:

1. Mash the prickly pears, then remove the residue (or boil the juice to remove the residue) and leave the juice.

2. Put the washed rice and rock sugar into the prickly pear juice and cook it into porridge.

Function: It has the effects of clearing heat, detoxifying, digesting and regulating the stomach.

●Banana Porridge

Ingredients: 3 bananas, 100 grams of glutinous rice, appropriate amount of rock sugar.

Method:

1. Peel the banana and cut into cubes.

2. Put the rice into a pot of boiling water, add peeled diced bananas and rock sugar, and cook it into porridge.

Function: It can clear away heat and moisturize the intestines, harmonize the stomach and strengthen the spleen.

●Tomato porridge

Ingredients: 250 grams of tomatoes, 100 grams of sago, 150 grams of sugar, and a little rose sauce.

Method: Put sugar, peeled diced tomatoes, and sago (soak in water until swollen) into a pot of boiling water and cook, add rose sauce and serve.

Function: It can clear away heat and detoxify, cool blood and calm liver.

How to make jelly ice porridge

How to make jelly ice porridge

The first one: romantic purple in autumn

Ingredients: appropriate amount of lavender , an appropriate amount of violets, an appropriate amount of shredded coconut, an appropriate amount of sugar, a box of Robertson pure fish gelatin powder (50g), a box of Danone yoghurt (vanilla ice cream is also available), two bowls of boiling water, flower-shaped ice tray (need to be high temperature 100 degree or above), stainless steel containers (2 large bowls).

1. Use 1 bowl of boiling water to brew flower tea, obtain the flower liquid, and add appropriate amount of sugar to taste.

2. Pour lavender flower liquid into a stainless steel bowl and place it in a pot of boiling water to heat. Stir in half a box of Robertson Pure Isinglass Powder (25g), stir and take out to cool.

3. Make the violet flower liquid as in step 2. You can add an appropriate amount of shredded coconut according to your preference.

4. Boil the flower-shaped ice tray with boiling water, fill it with jelly water with a teaspoon, and place it in the refrigerator to solidify.

5. After the jelly has solidified, pour it into a crystal cup, pour in yogurt (or melted ice cream), then pour the jelly, and enjoy the romance of autumn.

Second Style: Cool Notes of Summer

Materials: One box of jelly powder of 6 different colors and flavors (strawberry, orange, pineapple, grape, kiwi, blue (I don’t know), a box of 50 grams of Robertson’s pure fish gelatin powder, an appropriate amount of shredded coconut, an appropriate amount of Danone yogurt (or ice cream), an appropriate amount of fruit, 6 bowls of boiling water, a musical note ice tray (the temperature must be above 100 degrees) , stainless steel containers (6 large bowls, 6 plates).

1. Heat a bowl of boiling water in a boiling water pot, add pineapple jelly powder and stir, add 2 tablespoons of pure isinglass powder and stir, take out and let cool.

2. For other jelly powders, proceed as in step 1.

3. Add shredded coconut to the pineapple jelly water after it cools down.

4. Boil the musical note-shaped ice tray with boiling water, fill it with various jelly water with a teaspoon, and place it in the refrigerator to solidify.

5. Put the remaining jelly water into a stainless steel dish and place it in the refrigerator. After solidification, use a knife to cut it into pieces.

6. Pour the block jelly into a crystal cup, pour in yogurt (or ice cream), then pour the note jelly, add fruit, and it's done.

Watermelon porridge

Ingredients: 500 grams of watermelon, 500 grams of sago, 10 grams of orange cake, 50 grams of rock sugar.

Method:

1. Remove the seeds from the watermelon and cut into pieces, soak the sago and cut the orange cake into thin strips.

2. Put the seeded watermelon pulp, rock sugar and orange cake into the pot and bring to a boil. 3. Add the soaked and swollen sago and cook.

Function: It has the effects of clearing away heat and heat, relieving restlessness and quenching thirst, detoxifying alcohol and lowering blood pressure.

●Prickly pear porridge

Ingredients: 10 prickly pears, 100 grams of japonica rice, appropriate amount of rock sugar.

Method:

1. Mash the prickly pears, then remove the residue (or boil the juice to remove the residue) and leave the juice.

2. Put the washed rice and rock sugar into the prickly pear juice and cook it into porridge.

Function: It has the effects of clearing heat, detoxifying, digesting and regulating the stomach.

●Banana Porridge

Ingredients: 3 bananas, 100 grams of glutinous rice, appropriate amount of rock sugar.

Method:

1. Peel the banana and cut into cubes.

2. Put the rice into a pot of boiling water, add peeled diced bananas and rock sugar, and cook it into porridge.

Function: It can clear away heat and moisturize the intestines, harmonize the stomach and strengthen the spleen.

●Tomato porridge

Ingredients: 250 grams of tomatoes, 100 grams of sago, 150 grams of sugar, and a little rose sauce.

Method: Put sugar, peeled diced tomatoes, and sago (soak in water until swollen) into a pot of boiling water and cook, add rose sauce and serve.

Function: It can clear away heat and detoxify, cool blood and calm liver.

●Loquat porridge

Ingredients: 6 loquats, 50 grams of sago, appropriate amount of sugar and water.

Method:

1. Wash the loquats and soak the sago.

2. Put loquat, sago, and sugar into water, boil it into porridge and eat it.

How to make jelly ice porridge

The first one: romantic purple in autumn

Materials: appropriate amount of lavender, appropriate amount of violet, appropriate amount of shredded coconut, appropriate amount of sugar, One box of Batson Pure Isinglass Powder (50g), one box of Danone yogurt (vanilla ice cream is also available), two bowls of boiling water, flower-shaped ice trays (the temperature must be above 100 degrees), stainless steel containers (2 large bowls) .

1. Use 1 bowl of boiling water to brew flower tea, obtain the flower liquid, and add appropriate amount of sugar to taste.

2. Pour the lavender flower liquid into a stainless steel bowl and place it in a pot of boiling water to heat. Stir in half a box of Robertson Pure Isinglass Powder (25g), stir and take out to cool.

3. Make the violet flower liquid as in step 2. You can add an appropriate amount of shredded coconut according to your preference.

4. Boil the flower-shaped ice tray with boiling water, fill it with jelly water with a teaspoon, and place it in the refrigerator to solidify.

5. After the jelly has solidified, pour it into a crystal cup, pour in yogurt (or melted ice cream), then pour the jelly, and enjoy the romance of autumn.

Second Style: Cool Notes of Summer

Materials: One box of jelly powder of 6 different colors and flavors (strawberry, orange, pineapple, grape, kiwi, blue I don’t know), a box of 50 grams of Robertson’s pure fish gelatin powder, an appropriate amount of shredded coconut, an appropriate amount of Danone yogurt (or ice cream), an appropriate amount of fruit, 6 bowls of boiling water, a musical note ice tray (the temperature must be above 100 degrees) , stainless steel containers (6 large bowls, 6 plates).

1. Heat a bowl of boiling water in a boiling water pot, add pineapple jelly powder and stir, add 2 tablespoons of pure isinglass powder and stir, take out and let cool.

2. For other jelly powders, proceed as in step 1.

3. Add shredded coconut to the pineapple jelly water after it cools down.

4. Boil the musical note-shaped ice tray with boiling water, fill it with various jelly water with a teaspoon, and place it in the refrigerator to solidify.

5. Put the remaining jelly water into a stainless steel dish and place it in the refrigerator. After solidification, use a knife to cut it into pieces.

6. Pour the block jelly into a crystal cup, pour in yogurt (or ice cream), then pour the note jelly, add fruit, and it's done.

Reference materials: /lemma-php/dispose/view.php/366432.htm

Stir-fried ice

Author: Editor of this site Article source: Information Editorial update time: 2005-4-11

Walking through Kaifeng Night Market in summer, you will find a dazzling array of delicious food and snacks. One of the most eye-catching is the cold food that is both satisfying and refreshing - fried ice. A special frying pan is used to fry ice, that is, a quick freezing pan. This special wok can reduce the temperature to -40°C in half a minute. The raw material of fried ice is not ice, but freshly squeezed fruit juice.

Nowadays, there are more and more fried ices. Compared with before, there are not only more varieties, but also more colors. Fried ice with juice, fried ice with butter, etc. The fried ice has a smooth texture and melts in the mouth. Compared with the ice made by the freezer, Drink it cold, with a unique flavor.

Reference material: /a/jd/henan/d/2005-04-11/11756.html

Reference material: /question/2126868.html

Delicate original milk is paired with fresh fruits and honey beans, such as strawberry milk ice, banana milk ice, mousse, ergot corn, red bean smoothie, pineapple papaya...Strawberry moistens the lungs and promotes body fluids, clears away heat and cools the blood, strengthens the spleen and relieves pain Wine; pineapple has high vitamin C content, which can relieve heat-related injuries and excessive thirst due to body heat; papaya promotes metabolism and resists aging... The fusion of nutritious deliciousness and milk tablets creates a family of ice products in midsummer.

Mianmian ice must be made by hand to make it delicious. This method is rarely used now. I call it "fried ice". When making, use a spatula to stir-fry the sugar water in the cooling bucket until the sugar water slowly condenses into a mushy shape. Finally, take out the mushy ice and put it into an insulated ice tube. Mianmianbing tastes icy and cool, a bit like smoothie. It is not as hard and thick as file ice. Mianmianbing also has many flavors - red bean, mung bean, pineapple, watermelon, passion fruit, etc., as long as you add You can add anything you want.

How to make fried ice:

1. Mix the juice, or fruit powder, creamer and cream, add water to the raw materials, pour it into the ice frying machine and fry, stir slowly, and stir into small ice cubes. Put it on the vessel, and then put coconut or jam

2. Pour water and fruit into the ice machine and stir-fry.

3. Use fresh fruit, condensed milk, Add sugar and water, then add ice, and crush it with a grinder to make a thick and pure smoothie

4. Add some condensed milk to mango and papaya, and add more ice

< p>5. When making fried ice, various seasonal fruits are generally added. Various flavors. I don't know the rest either.

Answer: こ昕雨ぷ - Manager Level 4 3-29 17:45

Alternative ideas are not the same as others!

Kelp and mung bean syrup

Ingredients: 200g of mung beans, 25g of kelp, 2g of vanilla (also called stink grass)/1 small piece of tangerine peel (dried orange peel),

Appropriate amount of rock sugar and appropriate amount of water

Method:

1. Mung beans: If you are lazy, wash them and soak them for half an hour. Set them aside for later use. If you want a good taste, remove the mung beans. shell.

2. Vanilla/tangerine peel: If you use tangerine peel, soak it in water until soft, scrape off the scoop, and then wash it. If you use vanilla, just wash it dry

Just clean it. If you like the stronger flavor, chop it into smaller pieces. If you don’t like it much, cut it into larger pieces, but don’t leave it out.

If you don’t leave it out, there will be no flavor.

3. Kelp: Soak until soft and cut into small pieces. If you like it to taste better, cut it wider. If you like it to be more delicate, cut it into thinner pieces.

4. While processing the materials, boil a pot of water, pour the mung beans, vanilla/tangerine peel, and kelp into the pot, and cook over medium heat for about 2 hours

Remember to add water when boiling, otherwise it will easily become mushy, or the sugar water may turn into syrup.

4. When the mung beans are cooked, add rock sugar according to your own taste and cook for another 15 minutes.

The delicious mung bean paste is ready.

How to eat:

1. Eat it hot (suitable all year round!);

2. Put it in the refrigerator and chill it before eating (summer Delicious for cooling off during the day!);

3. Eat it hot with glutinous rice balls (fulfills two wishes at once!)

Note:

1. Mung beans can quench thirst and diuresis. , reduce swelling and relieve qi, relieve summer heat and relieve irritability, and are beneficial to the intestines and stomach. Because mung beans are cold in nature, people with cold spleen and stomach, loose stools, insufficient kidney qi, low back pain, and cold limbs should not eat more.

2. The function of kelp is similar to that of seaweed. But don’t soak kelp for too long, because if soaked for too long, its iodine mannitol (which has

reducing swelling and diuretic functions) will be dissolved.

Function:

Refreshing and antipyretic, detoxifying and diuretic, treating coughs, and can reduce skin viruses (such as youth beans).

Sweet potato syrup

Ingredients: 500g sweet potato, 150g rock sugar, and a large piece of ginger fluffed.

Method:

1. Peel the sweet potatoes, wash them and cut them into thick pieces (the horn-shaped ones look better), soak them in water for half an hour, and change the water frequently while soaking.

2. Put 3 cups of water and ginger into the pot and bring to a boil, then add the sweet potatoes and cook over low heat until crispy, it will take about 20 minutes (depending on the thickness of the sweet potatoes

), then add rock sugar, dissolve and bring to a boil, then it is ready to eat.

PS: A little more complicated recipe:

Huaishan snow fungus and sweet potato syrup

Ingredients: Snow fungus (it seems to be also called white fungus, anyway, it is the one at my house) (so called) 5g, 5g yam, sweet potato

500g, 5g ginger, appropriate amount of rock sugar, appropriate amount of water

Method:

1. Wash the yam and put it in Set one side aside;

2. Soak the snow fungus in water, remove the stems, wash it, tear it into small pieces, and set aside;

3. Peel the sweet potato, wash and cut into thick pieces (corner-shaped) (It looks better), set aside;

4. Cook according to the above method, but the time will be longer, 90 minutes, and finally add rock sugar to taste.

Note:

1. Sweet potatoes, formerly known as sweet potatoes, are divided into two types: purple-red meat and yellow-meat (I personally think purple-red meat is more delicious than yellow meat). It originates from the United States

zhou, introduced from Luzon in Nanyang during the Ming Dynasty, hence the name sweet potato. Sweet potato can replenish deficiency, replenish qi, strengthen the spleen and stomach, and strengthen kidney yin. Soak sweet potatoes in water

Before boiling, they will not turn black.

2. Huaishan can benefit the spleen and stomach, aid digestion, nourish the lungs and relieve cough.

How to eat:

1. If you are impatient and want to taste it as soon as possible, eat it hot;

2. If you want it to be cool, put it in the refrigerator and chill it. eat.

Function:

Moistens the intestines and stomach, strengthens muscles and strengthens the body. For people with poor appetite, regular drinking of this sugar water can stimulate their appetite

Egg-yuba sugar water

Ingredients: 10 grams of dried yuba, 2 eggs, appropriate amount of rock sugar, and a small piece of ginger< /p>

Method:

1. Boil the eggs and remove the shells;

2. Soak the yuba in boiling water for 20 minutes, remove and drain;

< p>3. Boil five cups of boiling water with ginger, add yuba, simmer over slow fire for half an hour, add rock sugar and eggs and cook for another 15 minutes

.

Advanced method:

Yuba, Ginkgo and Barley Sugar Water

Materials: 75g dried yuba, 75g ginkgo, 38g barley, 2 eggs, 150 rock sugar grams, 8 cups of water or appropriate amount

Method:

1. Wash the barley, drain the water, and set aside for later use;

2. Soak the yuba until soft , peel the ginkgo, then soak it in hot water for a while, tear off the clothes and remove the heart;

3. Boil the eggs and peel them;

4. Boil the water, add the ginkgo and barley. Put it in a pot and simmer for half an hour, then add yuba and rock sugar, simmer until the rock sugar dissolves, peel the cooked eggs and put them into the sugar water, cook until the barley is just cooked.

Efficacy: Both ginkgo and barley have the effect of clearing away heat and removing dampness. When the weather is hot or the chest is upset, boil some ginkgo and barley sugar water

Eating it can clear away heat and make the body comfortable.

Note: Use quail eggs instead of eggs, it will be more delicious!

Beginner level:

Sesame paste 1

Ingredients: 500 grams of black sesame seeds, 100 grams of sticky rice, 500 grams of rock sugar

Method :

1. Remove impurities from the black sesame seeds, wash them, and fry them;

2. Wash the sticky rice, remove the water, and fry them;

3. Grind the sesame seeds and sticky rice together, add rock sugar evenly, put it in a container, cover it tightly and set aside;

4. When eating, take out the required amount, add water and cook over low heat while serving. Stir while cooking until it becomes a paste and then serve.

Intermediate level:

Sesame paste 2

Ingredients: 10 grams of black sesame seeds, 1 teaspoon of white sesame seeds, 1/2 teaspoon of sticky rice, 4 tablespoons of sugar, 1 liter of water

Method:

1. Wash the sticky rice, soak in water for 1 hour, drain and set aside;

2. Black sesame seeds, white sesame seeds Wash the sesame seeds, drain them and set aside;

3. Stir-fry black sesame seeds, white sesame seeds and sticky rice in a hot pan. Stir-fry the water until the fragrance is released. Then add water and stir in a blender

Crush the pulp and use a sieve to remove the residue;

4. Cook over low heat, stirring while cooking, until it becomes a paste and can be eaten.

Advanced:

Huaishan sesame paste

Ingredients: 15g yam, 120g black sesame, 6g rose sugar, 200g fresh milk, 120g rock sugar grams, 60 grams of sticky rice

Method:

1. Wash the sticky rice, soak in water for 1 hour, drain and set aside;

2. Huaishan Wash and cut into small pieces;

3. Wash the black sesame seeds, drain the water, stir-fry in a hot pan until the water is dry and the aroma is released, turn off the heat and set aside;

4 . Add sticky rice, yam and black sesame seeds, add water and fresh milk, put them into a blender and grind them. Use a sieve to separate the pulp after grinding.

Residue;

5. In the pot Add rock sugar and water, dissolve and filter, then stir-fry. Slowly pour the sifted slurry into the pot, add rose sugar,

Stir continuously to form a paste, and it is ready to eat.

Advanced:

Tangyuan with sesame paste

It is to put the cooked glutinous rice balls into sesame paste.

Function:

Black sesame is a good nourishing and strong food, which can nourish the liver and kidneys, blacken beard and hair, moisturize the five internal organs, produce fluid and moisturize the intestines

, it has functions such as promoting lactation and promoting sperm and blood. If cooked with white grains as porridge, the tonic effect will be enhanced and it is convenient to take. In addition to being a good postpartum tonic, it can also treat postpartum weakness. , waist weakness, dizziness, tinnitus, dry stool, lack of breast milk and other diseases

.

Peanut paste

Ingredients: 225 grams of peeled peanuts, 100 grams of sticky rice, appropriate amount of rock sugar, 1/2 cup of milk

Method:

1. Wash the sticky rice, drain the water, put it in a dry pot, stir-fry over low heat until golden brown, set aside;

2. Add 3 cups of oil to the empty pot and heat until Heat for five minutes, add peanuts, fry until golden brown, remove and drain the oil, set aside

for later use;

3. Add 4 cups of water to the sticky rice and peanuts, add Crush the mixture with a mixer, and use a sieve to remove the residue;

4. Add 4 cups of water to the pot and bring to a boil, pour in the peanut milk and rock sugar, stir while cooking, and then boil again 3 minutes, turn off the heat,

pour in milk.

P.S. Sesame paste and peanut paste can be eaten cold or hot.

Lotus seed and lily red bean paste

Ingredients: 500G red beans, 30G white lotus seeds, 10G lily, appropriate amount of tangerine peel, about 500G rock sugar

Method:

< p>1. Wash the red beans, lotus seeds, and lilies first, and soak them in water for two hours;

2. Boil the water, and put the red beans (and bean soaking water), tangerine peel, lotus seeds, and lilies into the pot. ;

3. After boiling, simmer over medium-low heat for two hours, and finally simmer over high heat for about half an hour;

4. Simmer until the red beans are sandy and there is still an appropriate amount of water. You can add sugar to taste, the sweetness depends on your preference.