Sugar dessert recipes

Girls prefer to eat desserts, because they feel particularly happy after eating sweet food. The desserts we buy in dessert shops usually contain some food additives, which can be harmful to the body. So we can make some desserts at home according to our own taste. Desserts made with sugar water are low in calories, green and healthy. So what are the methods of making sweet water desserts?

Papaya and Tremella Dessert

Papaya is rich in vitamins A and C and fiber. The water-soluble fiber helps balance blood lipid levels, helps digestion and strengthens the stomach, and has a therapeutic effect on indigestion. It has the effect of breast enhancement~

Tremella is mild in nature and sweet in taste. It has the effects of nourishing yin, moistening the lungs, nourishing the stomach, promoting body fluid, invigorating qi, nourishing the brain and strengthening the heart. It is not only suitable for all women and children, and those who are weak after illness, but also has a very good skin-rejuvenating and beauty effect on women. It is said that the effects of Tremella fuciformis and bird's nest are similar, so I really love Tremella fuciformis.

This Tremella and papaya sweet soup is definitely a nourishing sweet soup. Regular consumption can nourish yin and moisten 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 sputum, etc.

Material:

Half a papaya (about 200 grams), three large pieces of Tremella (about 20 grams), and an appropriate amount of rock sugar (about 50 grams).

practice:

1. Soak Tremella in warm water, wash and tear into small pieces, peel and seed the papaya, and cut into small pieces;

2. Put white fungus, papaya and rock sugar into the pot, add appropriate amount of water and bring to a boil, then simmer on low heat for 30 minutes to 1 hour and it is ready to eat.

Tips:

1. If you like wolfberries or lotus seeds, you can also add them according to your preference. Take a dozen wolfberries or lotus seeds, wash them, put them into the pot with papaya and white fungus and stew them;

2. The cooking time on low heat depends on how well the Tremella is cooked. If some Tremella is not easy to cook, the cooking time will need to be extended appropriately.

Qingbuliang Sugar Water

Polygonatum odoratum: nourishes yin, moistens dryness, relieves restlessness, and quenches thirst.

Fresh lotus: nourishes the heart, benefits the kidneys, and replenishes the spleen.

Fresh lily: moistens the lungs and relieves cough, clears the heart and soothes the mind.

Eggs: have the effects of nourishing the heart and calming the mind, replenishing blood, nourishing yin and moistening dryness.

Rock sugar: has the effects of moistening the lungs, relieving cough, clearing phlegm, and reducing internal heat.

Adenophora: nourishes yin and moistens the lungs, benefits the stomach and promotes fluid production

Method: Soak and wash Adenophora odoratum and Polygonatum odoratum in water, add water and boil for an hour. If you don’t want to eat the residue, pick it up and discard it. Then add fresh lotus seeds and boil for 20 minutes. Add fresh lily and rock sugar and boil for 10 minutes. Finally, add eggs and turn off the heat when the eggs are cooked. (If you like soft-boiled eggs, add the eggs and turn off the heat)

Double Skin Milk

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

Ingredients: a large bowl of Mengniu milk (about 400ml), two egg whites, two spoons of white sugar (or use condensed milk instead of sugar, which will be more fragrant and pure)

1) First pour the milk into the pot and bring it to a boil (cooking it too long will destroy the protein and the milk skin will not form), then pour it into a large bowl. You will now see a layer of wrinkled milk skin forming on the surface of the milk.

2) Put two egg whites (I think everyone knows how to separate egg whites and yolks, so I won’t go into details) and two spoons of sugar in an empty large bowl, and stir until the sugar is dissolved (don’t beat it for too long, otherwise it will turn into egg foam).

3) After the milk has cooled down a little, use chopsticks to pierce the milk skin, then slowly pour the milk into the large bowl containing egg white, stir evenly, and then slowly pour the milk back into the large bowl with the milk skin along the edge of the bowl. You will see the milk skin float up by itself.

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to poke it from the middle. If no milk flows out, it means that it has all solidified and you are done.

The first layer of milk skin is sweet and fragrant, while the second layer is fragrant and smooth. They complement each other perfectly, hence the name "double skin milk". It can be eaten cold or hot, and is equally delicious. If you like, you can also add lotus seeds and red beans and steam them together. It is more nutritious and a great beauty product.

Tips: 1. Use whole milk, the higher the fat content the better; 2. Leave the milk to boil for a while to allow the milk skin to fully solidify; 3. Simmer over low heat, turning off the heat as soon as the milk is completely solidified, otherwise the taste will be bad if it is too old.