Winter is coming, the winter in the north depends on heating, the winter heating in the south depends on a healthy atmosphere, whether it is the south or the north, we need sugar water to give heat! Sugar water is also known as sweet soup, the north is generally called sweet soup, the south is called sugar water, a bowl full of ingredients, not vulgar "sweet water", such as "eight immortals across the sea", showing their own charm and skills.
1. Prepare 4 grams of white fungus and soak in 350Ml of water for 30 minutes
2. Bring to a boil over high heat and reduce heat to continue cooking for 20 minutes
3. Cook for 20 minutes until the white fungus is viscous and the gum can be seen in the brushing
4. Add dates, lilies and lilies to cover and simmer for another 10 minutes on low heat
1.350 g pumpkin seeded, washed and cut into cubes
2. Steam the pumpkin on the pot for 15 minutes
3. Add 100g of milk to the steamed pumpkin and put it on the blender
4. The pumpkin I bought is not sweet, so I added a spoonful of white sugar to taste and beat it into pumpkin paste
5. Pour the pumpkin into a bowl, use a straw to dip some cream on the soup to make a few dots first, then draw the pattern with a toothpick and pull out the cream pattern in one direction with a toothpick
1: Beat the eggs into a bowl, add a spoonful of sugar, and put as much sugar as you want according to your personal taste
2: Add 70ml of milk, about one-third of the carton of milk
3: Beat the eggs thoroughly and stir well with the milk
4, in order not to make the surface of the bubble can be filtered, otherwise the surface will be uneven or honeycomb-like when steaming
5: Place in a container that can be steamed with a lid
6, after the fire is turned on, change to medium heat and steam for 10 minutes, and then smoulder for two minutes
1. Prepare three kinds of red beans and wash them clean
2. It is easier to cook in advance overnight
3. Put the red beans in a pot and bring to a boil over high heat, the water does not need to be particularly much, because the milk should be added later
4. Bring to a boil on high heat, add rock sugar and reduce heat to low for 30 minutes
5. Cook until the porridge is thick, and when the beans are soft and rotten, pour in 300ml of milk and a handful of raisins
6. Simmer on low heat for five to ten minutes
1. The egg yolk and egg white are separated, as long as the egg white (the remaining egg yolk can make a crispy and delicious egg yolk cookie)
2. Pour the milk into a small milk pot and heat it, heat it but do not boil it, it will not be easy to form a milk skin after boiling.
3. The heated fresh milk is poured into the container and placed in a ventilated place to wait for the formation of the milk skin (this layer of milk skin is formed by the hot air of fresh milk. ）
4. Gently scratch the milk skin, pour out the milk, and retain a little at the bottom of the bowl
5. Add egg whites and sugar to the milk, stir quickly to sift the milk liquid
6. Pour back into the bowl with milk skin along the edge of the bowl, make the milk skin float up, cover with plastic wrap and put cold water into the pot, steam on medium-low heat, heat for about 15-20 minutes, do not open the lid, simmer for 5 minutes and then open
1. Wash the black rice and glutinous rice and soak it in water for 2 hours.
2. Add 3 bowls of water, put it in the rice cooker and turn on the porridge mode
3. About 20 minutes or so, the black rice will be cooked
4. Then add the cleaned raisins and rock sugar and continue to cook for 10 minutes
5. Finally pour in the milk, stir well and eat
1. Pour the milk into the milk pot, add the sugar and stir well, heat over low heat until the sugar melts (the sugar can be increased or decreased according to your taste)
2. Wait for the milk temperature to drop to about 40 degrees (no thermometer to touch the bowl with your hand, the temperature of the hand is almost the same or a little warm on the line, the temperature can only be low can not be high, high will burn the probiotics in the yogurt to death)
3. Add 50g yogurt and stir well
4. Put the container into boiling water, sterilize at high temperature, and pour in the yogurt liquid
5. Pour warm water into the rice cooker, debug to the insulation file, keep the temperature in the pot at about 37 degrees, soak the container containing yogurt in warm water (the insulation is to allow the milk mixture liquid to be maintained at a balanced temperature fermentation) stand for 6 hours, if the yogurt becomes a relatively thick state, it will be done, if not, put it in and cover it for another 1-2 hours until you reach a concentration you are satisfied with
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