What ingredients are used to make delicious sugar water? How to cook it?

Sweet potato syrup

Ingredients: 1000g sweet potato (sweet potato), 25g old ginger, 200g borneol (a kind of brown sugar), 25g peanut oil (make 6 bowls)< /p>

Preparation:

1. Wash the sweet potatoes, scrape off the skin, pry them into small pieces, soak them in water for four to six hours, change the water five or six times during this period, take them out and dry them Moisture.

2. Heat a small pot over medium heat, pour in peanut oil, flatten the old ginger, stir-fry briefly, then add the sweet potato cubes and stir-fry thoroughly, add 750 grams of water, and bring to a boil. Add the borneol, cook until dissolved, take out and serve in 6 bowls.

Papaya and Tremella Sugar Water

Papaya is rich in vitamins A and C and fiber. The water-soluble fiber in it is more helpful for balancing blood lipid levels and digestion. It strengthens the stomach and has therapeutic effects on indigestion.

Tremella fuciformis is mild in nature and sweet in taste. It has the effects of nourishing yin, moistening the lungs, nourishing the stomach, promoting fluid production, replenishing qi, nourishing the brain and strengthening the heart. It is not only suitable for all women and children, and those who are physically weak after illness, but also has good skin rejuvenation and beauty effects for women.

This Tremella and Papaya Sugar Water is definitely a nourishing sugar water. Regular consumption can nourish yin and moisturize the lungs, moisturize the skin, prevent premature wrinkles, keep the skin young and tender, and delay aging. It can treat hot cough, dry cough without phlegm, etc.

Materials:

Half papaya (about 200 grams), three large white fungus flowers (about 20 grams), appropriate amount of rock sugar (about 50 grams).

Method:

1. Soak the white fungus in warm water, wash and tear into small florets, peel and remove the seeds from the papaya, and cut into small pieces;

2. Put white fungus, papaya and rock sugar into the pot together, add appropriate amount of water and bring to a boil, then turn to low heat and simmer for 30 minutes to 1 hour before serving.

Kelp and Mung Bean Sugar Water

Kelp is salty and cold in nature, and has the functions of resolving phlegm, softening, clearing away heat and lowering blood pressure. Kelp is rich in nutrients

It is a seaweed food rich in iodine, calcium, copper, tin and other trace elements, which can protect epithelial cells from oxidation. Mung beans are sweet in taste, cold in nature, and have the effects of clearing away heat, detoxifying, relieving heat, and being a diuretic. Regular consumption of kelp and mung bean soup can clear away heat and detoxify, cool the blood and lungs, and treat sores and acne. Avoid eating, especially those with stomach cold.

Ingredients: mung beans, kelp, sweet almonds, cloth roses, brown sugar

Preparation:

1. Wash the mung beans and cut the kelp into shreds.

2. Put kelp, mung beans, and sweet almonds into the pot, add water to boil, and add cloth-wrapped roses.

3. After cooking the kelp and mung beans, take out the roses and add brown sugar.

Lotus seed, lily and white fungus soup

Ingredients: 100 grams of lotus seeds, 15 grams of dried white fungus, 120 grams of fresh lily, 2 bananas, and 5 grams of wolfberry. 100 grams of rock sugar.

Method: Soak dried white fungus in water for 2 hours, remove the old stems and impurities and tear into small florets, add 4 cups of water and steam for half an hour, take out and set aside. Pull out fresh lilies, wash and remove old stems, wash and peel bananas, and cut into 0.3 cm pieces. Put all the ingredients into a stew pot, add seasonings and steam in a steamer for half an hour.

Double-skin milk

Double-skin milk is white in color, rich in aroma, tender and smooth in the mouth, and can satisfy all three senses. It is not difficult to make.

Ingredients: 1 A large bowl of pure milk (about 400ml, just follow the proportion), two egg whites, and two spoons of sugar

Method:

1) Pour the milk into the pot and boil it Just boil it (burning it for a long time will destroy the protein and prevent the milk skin from forming), then pour it into a large bowl. At this time, you can see a layer of wrinkled milk skin forming on the surface of the milk. (If the milk skin is not completely formed after a long time, you can put it in the microwave for one minute to two minutes, and the milk skin will appear completely)

2) Take a large empty bowl and put it in the microwave Add two egg whites (I think everyone knows how to separate egg whites and yolks, so I won’t go into details), two spoons of sugar, and stir until the sugar dissolves (don’t beat for too long, otherwise it will become eggy)

3) After the milk cools down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into the large bowl containing the egg whites, stir evenly, and then slowly pour it back along the edge of the bowl into the large bowl with the milk skin remaining. You can see The nipple will float up on its own (turning it over and over, it reminds me of magic).

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce it from the middle. If there is no milk flowing out, it means that it has all condensed. You are done.

The first layer of milk skin is sweet and fragrant, and the second layer of milk skin is fragrant and smooth. The combination is perfect, hence the name "double skin milk". It can be eaten cold or hot, and the same deliciousness is invincible. If you like, you can also add lotus seeds and red beans and steam them together. It is rich in nutrients and a great beauty product. Ouch, why do I love eating it so much?

Secrets: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. Use a slow fire to simmer the milk. Turn off the heat as soon as it is all condensed, otherwise the taste will not be good as it gets older. When you are enjoying delicious food, you suddenly feel that your life is extremely happy. What reason is there not to pamper yourself?

Fruit Sago Dew

Ingredients: sago, milk or coconut milk, sugar, fresh fruit

Method: Wash the sago and pour boiling water into it Medium; cook until the sago is translucent, separate the sago from the hot water; boil another pot of boiling water, pour the translucent sago into the boiling water and cook until it is completely transparent, pour out the boiling water; cook for a while Small pot of milk (suggestion: use coconut milk instead of milk, the coconut milk will be more fragrant. If you don't like coconut milk, milk is also ok. In fact, the key is to taste good, so you can consider it) and add a little sugar; pour the sago into the milk Boil until the pot boils; let the cooked sago milk cool, add diced fruits, and that's it.

Comments: Using some cool fruits such as pears, oranges, apples, kiwis, and bananas to relieve dryness and heat, plus sago and milk to nourish the spleen and stomach, is a good way to recuperate in winter. Eating cold food, such as radish, lotus seeds, preserved eggs, etc., can effectively relieve symptoms.

Reminder: Do not drink a large amount of cold drinks at one time to prevent gastrointestinal damage.

Egg bean curd and sugar water

Ingredients: 10 grams of dried bean curd, 2 eggs, appropriate amount of rock sugar, and a small piece of ginger. Method: 1. Boil the eggs and remove the shells;

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

3. Boil five cups of boiling water and ginger, add the yuba, simmer over slow fire for half an hour, add rock sugar and eggs and cook again 15 minutes

Delicious tips:

Boiled eggs with yuba and sugar water, there are three ways to beat the eggs

The first way: beat the eggs in a bowl and then Pour it into the sugar water, and the sugar water will taste thicker, like eating soup;

Second method: Boil the eggs and peel them, then add the sugar water. The sugar water will taste sweeter, and the eggs will taste better. It's slippery, but it feels almost the same with or without eggs

Third method: Beat the eggs directly into the sugar water and cook them. The sugar water produced in this way does not lose its sweetness, and it has a softer and smoother taste due to the slivers of egg whites.

Sesame paste

Ingredients (for 4 to 6 people): 200 grams of black sesame seeds, 1 tablespoon of white rice, appropriate amount of rock sugar, and 8 bowls of water.

Moisturizing Encyclopedia: To cook sesame paste with a mushy texture, you must add rice milk; if you want the sesame paste to be more fragrant, you should add a little white sesame seeds and cook it together.

Method:

1. Wash the black sesame seeds and rice and soak them for 2 hours.

2. Put the black sesame seeds, rice and 4 bowls of water into a blender and blend for 5 minutes until the sesame seeds and rice are completely mushy.

3. Pour the sesame rice paste into the fish bag cloth and separate the residue to make the sesame paste smoother. (If using tea, it needs to be separated for more than 2 hours)

4. Put 4 bowls of water and rock sugar into the pot, boil until dissolved, then add sesame rice milk, cook over low heat while stirring, until Serve as a paste.

Polar branch nectar

Polar branch nectar

Materials:

About 50 grams of sago (small sago, easy to cook), < /p>

2 Jinhuang mangoes (other mangoes can also be used, if there are small mangoes, about 4, the Jinhuang mango fiber is very thin, the key is that it is delicious),

Grapefruit 1,

1 papaya,

1 can of coconut milk (coconut juice can also be used), 1 can of Sanhua evaporated milk (if no light cream is available), a little rock sugar ( Granulated sugar can also be used).

Method:

1. Put the sago into the boiling water, cook over high heat for 1 minute, then cover and simmer until transparent (about 25 minutes, this saves fire than boiling all the time) , use a strainer to rinse with cold water, drain and set aside. Tip: If the sago is not transparent at this time, you can still cook it in step 4.

2. Dig up the flesh of a mango and beat it into a pulp with a blender. Tip: Cut it into small pieces so that the blender can beat it easily. Cut the other piece of meat into 1cm squares and set aside.

3. It is best to buy grapefruit with red meat, as the color is beautiful and the fragrance is rich; peel the meat and knead it gently and set aside.

4. Put rock sugar into water and boil to dissolve (the amount of water is about 1:1 with sago), pour in sago and boil for about 2 minutes (if the sago is not transparent in step 1, here Just cook it for a while) and soak the whole pot in cold water to speed up the cooling.

5. When the sago drops below 40 degrees, first add Sanhua evaporated milk, and the amount should be based on the milk color of the soup; then add coconut milk, and the amount should be based on the aroma of coconut.

6. Then add mango juice, mix well, and taste test; if you feel it is not sweet enough, you can add caster sugar to adjust it.

7. Finally add the grapefruit cubes and mango cubes, place them in the refrigerator and freeze them before eating.

The soft and golden nectar tastes as smooth as silk. The pulp of the spoonful is fragrant, sweet and sour, fresh and pleasant.