How to make frozen milk strawberry

Strawberry milk jelly is a delicious food. In daily life, most people want to taste it when they hear or see delicious food. Some people even can't help themselves when they see delicious food. If they don't eat a bite, they always feel empty psychologically. Frozen strawberry milk jelly is the favorite of many people. Although strawberry milk jelly is delicious, not many people can make it. What is the method of frozen milk strawberry?

How to make frozen milk strawberry

1. Wash the strawberries, remove the stems and cut in half. The contrast cutting is to enable the pectin to be fermented and decomposed better.

2. Sprinkle the cut strawberries in layers with white sugar. I used two pounds of strawberries and added three ounces of white sugar. After mixing well, cover with plastic wrap and put in the refrigerator. The picture shows what it looks like three hours later. Some of the pectin has decomposed and fermented. No need to add water at all. The film can be sealed and fermented for two or three hours.

3. Add water and a large piece of rock sugar to the pot, pour the strawberries in and cook over high heat to remove the foam. It looks like the strawberries have become soft, so take them out and turn down the heat to reduce the soup. Finally, add the strawberries and turn off the heat. Production is complete.

4. As the weather gets warmer, add a little more water to make the soup more juicy. It can be eaten as an iced dessert. A sip of the sweet soup is also very refreshing. Of course, add less water for a mellower, thicker flavor.

Nutritional value of strawberries

The strawberry is heart-shaped, delicious and juicy, bright red in color and has a strong fragrance. It is one of the most popular fruits among the public and is often hailed as the queen of fruits. Strawberries have high nutritional value and are rich in vitamin C, dietary fiber, fructose, amino acids, sucrose, vitamin E, vitamin A, protein, carotene, B vitamins, pectin, anthocyanins and trace elements such as calcium, potassium, magnesium, sodium, iron and zinc. The vitamin C content in strawberries is particularly high, with every 100 grams of strawberries containing 60 mg of vitamin C. In addition, it also contains a variety of organic acids such as malic acid, salicylic acid, citric acid, etc. It has the effects of promoting fluid and appetite, moistening the lungs and quenching thirst, promoting diuresis and relieving heat, and clearing away heat and improving eyesight.

The efficacy and function of strawberry

Preventing scurvy

Strawberries are rich in vitamin C, which is about 7 times more than in apples and pears. They can prevent and treat scurvy such as bleeding gums and gum atrophy.

Prevent arteriosclerosis

The vitamin C in strawberries can promote the excretion of cholesterol, prevent cholesterol from depositing in blood vessel walls and causing symptoms of atherosclerosis, and also prevent coronary heart disease.

Improve digestion

Strawberries are rich in dietary fiber and pectin, which can stimulate gastrointestinal wall motility, promote food digestion, prevent acne and constipation, and reduce the risk of colon cancer.

Protect your eyesight

Strawberries are rich in vitamin A and carotene. Carotene is an important substance for synthesizing vitamin A. It can relieve night blindness, improve vision, and promote growth and development.

Nourishing Yin and Blood

Strawberries are cool in nature and sweet in taste. They contain a variety of vitamins, sugars, and organic acids and are easily absorbed by the human body. Regular consumption can help replenish the body's nutrition and maintain fluid balance.

Promotes appetite

The strawberry flesh is sweet and sour and juicy, contains a variety of organic acids, and has the effect of promoting fluid production and moistening the lungs, strengthening the spleen and stomach. If you suffer from indigestion and poor appetite, you can eat 1 to 2 strawberries before meals, which can help stimulate your appetite.