Homemade colorful fried yogurt# Paired with rye sugar-free and oil-free bread# How to have energy without worrying about getting fat

Nowadays, many people have lost interest in cooking. In addition to being too busy at work, another big reason is that the cooking process is too complicated. In fact, the method of making homemade colorful fried yogurt # paired with rye sugar-free and oil-free bread # is energy-rich and not afraid of getting fat is very simple. It requires not many steps and you can learn it quickly as long as you are not too stupid.

1. Two bags of milk (imported skim, Yili high calcium skim, pure milk, fresh milk are all OK, all tested successfully, no need to worry)

2. A bag of fungus powder (at first I used a bag of fungus powder to make 1L of milk, hahaha, now I just want to finish the powder quickly)

3. Scald the yogurt container with boiling water and wipe it dry with kitchen paper (although I said so, the author always wiped it with paper towels)

4. Pour about one or two centimeters of milk first (do not sprinkle the powder first as it will stick to the bottom) and stir with a spoon.

5. At the same time, slowly sprinkle in the bacterial powder (stirring while sprinkling)

6. After it is almost uniform, continue stirring and add the remaining milk

7. Then put it into the yogurt machine and plug it in (the host makes yogurt around 4 pm every day, so that he can eat icy fried yogurt when it is hot in the afternoon the next day)

8. After eight hours, the yogurt is almost ready, but ~ the yogurt at this time is not delicious at all, the taste is not mellow and not sour at all. (Pay attention, emphasis added) Place in refrigerator to passivate! ! ! This is the ripening process of yogurt (serious face) (The author went to bed at 12 o'clock in the evening and put it in the refrigerator before going to bed)

9. By noon the next day, the yogurt had become thick and sour. Use a rolling pin to crush the nuts into small pieces

10. Take a portion of yogurt, add green juice powder or matcha powder and mix well, then add appropriate amount of nuts, raisins, cranberries, etc. Follow the same steps and add purple sweet potato powder/chocolate flavored protein powder respectively.

11. Take a container (which can be frozen), cover the inside with plastic wrap or a disposable food bag (for easy mold removal), and pour the green yogurt, purple yogurt, and brown yogurt in layers. (Perhaps because the yogurt is relatively viscous, there is no large area of ​​mixing between the three layers. You can pour it more slowly and use a spoon to drain it). Then put it in the freezer for three or four hours! (Don’t leave it overnight. The icy crumbs came out after leaving it overnight. It’s really wrong. It tastes best and is easier to cut after a few hours, like ice cream.)

12. Rye bread slices (cut them into slices after you get them, then put them in bags and throw them into the freezer). You can use a rice cooker to boil eggs on the bottom layer and steam bread on the top layer (the bread is sugar-free, oil-free and additive-free, sour brown bread, suitable for nourishing the stomach and reducing fat. It is definitely not as delicious as bread with high calories)

13. Scrape the avocado (this method is best tested in person) and spread it on the bread. Put the eggs in cold water for a while, peel them and cut them in half. You can also cut the cherry tomatoes or not.

14. Remove the yogurt from the mold and slice it with a knife

15. Full of nuts, multi-layered taste (~ The OP froze it for too long and it was a bit of a failure ~ Everyone remember that four hours is enough)

16. Plate, take photos, upload recipes, perfect.(@_@)

17. I'm about to start~

If conditions permit, it is still worth promoting cooking at home. You may wish to learn about the method of making homemade colorful fried yogurt# with rye sugar-free and oil-free bread#, which will give you energy without worrying about getting fat.