According to the data summarized by the China Cold Drink Industry Association, the production and sales of cold drinks in the country have exceeded 6 million tons, achieving sales of about 75 billion yuan. The hedonistic cooling products of ancient Chinese emperors and the luxury cuisine of the French court have gradually evolved into the daily necessities of ordinary people today, looking back at the annual sales of Chinese cold drinks in 2004, which is less than one million tons, China's cold drink industry is really changing with each passing day due to rapid development. Time is a business opportunity, eating is a business opportunity! Fashion ice bar is a hot business opportunity, the investment is not large, the profit is relatively high. If the funds are limited, a small shop of a few square meters can be opened. Near bus stops, tourist attractions, schools and other locations where people are more crowded, they are all good choices for business. In the hot summer, make a unique fashion ice bar, and enjoy life easily!
<h1 class="pgc-h-arrow-right" > how to make smoothies</h1>
Colorful fruit smoothies
Ingredients: great sago, cantaloupe (yellow with orange-red), watermelon (red), kiwi fruit (yellow-green with black spots), dragon fruit (pink and white black spots), pineapple (golden yellow), etc.
make:
1: Boil the rice in water, cool, put in sugar water and set aside.
2: Cut all fruits into cubes, soak in sugar water and place in the refrigerator for use.
3, with a glass fruit deep pot, large sago, diced fruit to drain the water, put into the pot, large sago put the bottom of the pot, piled on the fruit, into a pyramid. Cover it with crushed ice and drizzle with chocolate sauce and strawberry jam. If you feel that the taste is light, you can pour sugar oil in an appropriate amount. Practice breaking ice at home: Wrap the ice cubes in a clean towel and crush them with a knife (as fine as possible).
Tip: Fruits can be freely cooperated according to the situation. However, it is not advisable to use pears and apples, because after the pears and apples are diced, they will have "rust spots" over time, and the color is not good.
Strawberry smoothies
Ingredients: 7 strawberries, 3 tbsp fructose, 1 tbsp white soda, ice cubes to taste
method:
1. Wash the strawberries and cut into small pieces.
2. Put the strawberries, crushed ice cubes, soda, fructose into the conditioning cup in order, and whisk well.
3. Stir lightly in a long tablespoon and continue to whip for 20 seconds.
Function : Helps prevent high blood lipids and heart disease.
Mango smoothie
Ingredients: Mango 300 g, fresh milk 60 ml.
method:
1: Peel and cut the mango into small pieces and freeze to ice
2: After ice, add fresh milk and beat it into a smoothie with a juicer
3: Place in an iced cup and garnish with mango slices
Grapefruit berry smoothies
Ingredients: 2 cups strawberries or blueberries, sliced; 1 medium banana, chopped; 1/3 cup Florida grapefruit juice; 2 cups ice cubes
Method:
1: Pour strawberries or blueberries, bananas and Florida grapefruit juice into a blender container, cover and stir until fully fused.
2: Stir with the blender, add ice cubes through the opening of the lid, one piece at a time, stir until smooth.
3: Pour smoothies into a glass, if you want to look more beautiful, you can garnish with whole strawberries or diced Florida grapefruit for 2 to 3 people.
Lemon smoothie preparation method
(6 servings) 200 g of castellar sugar, 300 ml of water, 4 lemons, 1 egg white, honey lemon peel (for garnishing).
Production Process:
1: Heat the sugar and water in a pot, stir gently to make the sugar completely dissolved, and stop heating after boiling. Wash 2 lemons, peel out the thin skin with a vegetable peeler so that it falls directly into the syrup pan, boil for another 2 minutes without stirring, then stop heating and cool
Refrigerate in a freezer.
2: Juice the remaining lemon pulp and pour into the syrup. Filter the mixture into an ice cream machine and stir until thick. If smoothies are made by hand, place them in plastic buckets or similar freeze-resistant containers for 4 hours until they are muddy.
3: Gently stir the egg whites with a fork until they are lathering. If using an ice cream machine, add the egg whites and stir continuously until scooped up with a spoon. If the mixture is frozen in a plastic bucket, stir it in a fruit and vegetable machine to soften it, then add egg whites and stir,
Pour the smoothie into a bucket and freeze for 4 h or freeze solid.
4: Before serving, scoop the smoothie into a bowl or glass and garnish with the lemon peel.
Tips
Wash the lemon and cut 1/3 of it from the top to make a lid. Dig out the pulp from the larger remaining parts to juice. The lemon inner membrane is plucked clean and the lemon shell can be used as a container. Scoop the smoothie into the lemon shell, adding the lid and lemon leaves or bay leaves. Place the lemon
Serve on crushed ice, one serving per person.
Nutrients (per serving): 157 calories, total fat 1 g (0 g saturated fat), 0 mg cholesterol, 4 mg sodium, 38 g carbohydrates, 5 g fiber, 3 g protein.
<h1 class="pgc-h-arrow-right" > popular shaved ice practice</h1>
Red bean milk shaved ice
raw material:
600 grams of red adzuki beans, 300 grams of brown sugar, a little condensed milk, shaved ice.
practice:
1. Wash the red adzuki beans, add 6 cups of water to soak for 2 hours, move to the stove with the soaked water, first bring to a boil on high heat, then change to low heat and cook for 1 hour.
2. Add sugar to flavor when the red adzuki beans are cracked, carefully stir until the sugar dissolves, and when it is viscous, turn off the heat and let it cool.
3. When eating, first add shaved ice to the plate, pour red adzuki beans, and finally drizzle with condensed milk.
prompt
1. Red adzuki beans are soaked and then boiled, it is easier to rot, but the water is not too much, be careful to turn with a spoon in the middle, do not push too hard, so as not to crush the beans.
2. Before the red adzuki beans are cooked, they cannot be added sugar, otherwise they are not easy to cook.
Fresh mango shaved ice
2 mangoes, 1 bowl of shaved ice, 1/2 cup fructose
1. Wash and peel the mango, slice the pulp and dice it, put it in a deep bowl first, stir in the fructose and stir well.
2. Place the shaved ice on a plate and add the mangoes.
1. After eliminating the pulp, the mango core can be scraped out of the juice with an iron tablespoon and mixed together in the diced mango, which is not wasteful and can increase the viscosity of the diced mango.
2. Some mangoes are sweeter, fructose can be added less, pulp acid can be added more, or according to the degree of acceptance of sour taste by each person to determine how much fructose is added.
3. The flesh of the large mango is thicker, but the small mango is more fragrant, and it is enough to prepare a few more.
Peanut milk shaved ice
Peeled peanut kernels 600 g, 2 teaspoons baking soda, shaved ice, a pinch of condensed milk, 1 1/2 cups sugar
1. Wash the peanut kernels first, add water to the peanuts, add 2 teaspoons of baking soda, soak together for 4 hours, then add a small amount of water to the pot, put it on the stove and boil, then pour the water out.
2. Add another 7 cups of water, pour the peanuts in, cook them, stir several times in the middle, add white sugar when the peanuts are soft, mix well, then turn off the heat and let cool.
3. Put shaved ice on the plate, then add a little peanut and condensed milk.
1. Peanuts are not easy to cook, add a little baking soda to soak together to make peanuts easy to cook rotten.
2. Do not add sugar before peanuts are cooked to avoid discoloration.
Mung bean coix seed shaved ice
Pearl coix kernels 150 g, mung beans 600 g, white sugar 350 g, a little fructose, shaved ice to drink
1. Wash the pearl coix seeds, add 2 bowls of water to soak for 2 hours, move into the electric pot and steam until cooked, mix in half a cup of white sugar, stir well until the sugar dissolves, take out and cool.
2. Wash the mung beans, add water 7 cups of soaking for 1 hour, then put the soaked water on the stove to boil, change the heat to cook until cooked, mix in white sugar to taste, mix well until the sugar melts, turn off the heat and let cool.
3. Put a little shaved ice in the dish, drizzle a little fructose first, and then drizzle with coix and mung beans to taste.
1. Generally, the coix kernels are coarser, the pearl coix kernels are smoother and tenderer, and the cooked coix kernels will open up.
2. If the coix and mung bean sweetness is enough, the fructose of the shaved ice can be added without adding.
Rock sugar taro shaved ice
1 taro, a little shaved ice, 1 cup white sugar, a pinch of fructose
1. Peel and wash the taro, cut into coarse pieces, lay flat in a flat container, steam in water, and steam in an electric pot until it is cooked soft.
2. Sprinkle the sugar evenly on the taro, steam for another 10 minutes, let the sugar melt, then move to the stove and cook on low heat until the soup is viscous and turn off.
3. Put the taro until it is completely cool, move it into the refrigerator to cool, put a little shaved ice in the dish when eating, and drizzle with fructose, and then put in the taro.
1. Taro shape oval, cut open flesh white, light texture, that is, good taro.
2. Before the taro is not steamed, do not add sugar to flavor, so as not to harden the taro, the color becomes brown, steamed and then cooked to make the soup thick and slightly dry, so as not to dilute the soup and affect the taste.
Vermicelli shaved ice
Vermicelli, cooked red beans, a little shaved ice, 300 grams of brown sugar, 5 cups water
practice
1. First boil the sugar and water into sugar water, let it cool and put it on the refrigerator on ice.
2. When eating, put a little shaved ice in the dish, then add a little vermicelli and red beans as appropriate, pour sugar water, mix well and then eat.
1. Vermicelli can be bought in vegetable farms and supermarkets, make your own trouble, buy the finished product.
2. The composition of the vermicelli is starch, translucent, elastic, to buy the same day to eat, ice will be hard, so do not buy too much.
3. For red bean methods, please refer to red bean milk ice.
Ice cream coffee
1. Mix the coffee, sugar and boiling water well, then let it cool.
2. Add the coffee ice cream to float in the cup, stir well and drink it, or scoop it with a tablespoon in a semi-dissolved state.
1. Coffee can be brewed according to each person's preference, there is no certain limit, but be sure to put it until it is completely cold and then put the ice cream, otherwise the ice cream will melt away quickly.
2. You can also brew a large pot of coffee first, and put it in the refrigerator to ice until it is completely cool, then the ice cream can be put in for a long time and is not dissolved, and it is very convenient to take it at any time.
3. You can also squeeze in whipped cream or add different ice creams.
5 steps to tasting shaved ice:
1, ornamentation: after the shaved ice is ready, it is best to put it on the table for 1 minute, so that the taste of various blended raw materials is emitted to the maximum, increasing the overall flavor; and carefully watch the auxiliary materials such as snow-like ice crystals and tender fruits, and the flavor of eating ice comes from all sensory impressions;
2, stirring: rapid stirring is also a kind of brewing and anticipation of the psychological process, a good participation psychology is the best state to taste the food;
3, make good use of lips and tongue: scoop a small spoonful of shaved ice, flip it into the mouth, face the middle of the tongue, this is the best way to let the shaved ice flavor directly to the taste buds, after filling the shaved ice, gently sip the lips, so that the multi-layered taste spreads between the entire lips and teeth;
4, smell: close your mouth, bring the rustic taste of fruit ice to your nose, and use your sense of smell to feel his smooth fragrance;
5, aftertaste: lips and teeth enjoy the ice fragrance, sweetness, fine, cool, fragrant beauty, and then let our lovely throat and stomach taste his difference.
<h1 class="pgc-h-arrow-right" > how to make a milkshake</h1>
Fresh egg shake
Ingredients: milk, an egg, an appropriate amount of ice cubes, sugar, a ball of ice cream (can be a variety of flavors) Method: Add eggs to the blender, half a cup of milk, ice cubes (about half a cup is enough), a ball volume of ice cream, stir into a slushy. This milkshake is very casual, you can choose the coriander flavor of ice cream, and then add your favorite fruit (the fruit should be cut smaller), or any taste of ice cream can be, although it is raw eggs, but when drinking there is no fishy smell of raw eggs, and very refreshing.
Ingredients: ice cream, milk
Method: Mix and stir with a stirrer. This shake has a somewhat sweet feel to drink, and people who like sweets will love it.
Self-created red bean paste,
Ingredients: red bean paste, milk, ice cubes
method:
Mix the red bean paste with ice cubes of milk and stir into a puree. Red bean paste is generally sold in supermarkets, drinking has a rustling feeling, and red bean paste itself is sweet, so there is no need to put sugar, and it is also very good to drink. In fact, the milkshake is originally a very casual dongdong, and I think it is much better to make some at home in the summer than to eat popsicles and ice cream directly. It should be noted that the things stirred cannot all be solid, otherwise it is difficult to crush, and it must be put a little water or milk or the like.
Vanilla shake
material
1: Fruit to taste, according to personal preference. (Juice can also be used.) A big cup)
2) 3 tbsp vanilla ice cream.
3) A large cup of milk.
First put the fruit in the juicer, add the milk, beat well, add vanilla ice cream, beat for 2, 3 minutes, and you're good to go.
Another drink with milk as the base ingredient, tastes equally sweet and delicious, beneficial to the skin, refreshing and rich in vitamin C.
Ingredients: Make about 400 ml, 1 small mango, 2 kiwi fruits, 200 ml low-fat milk, 2 spoons of fresh lemon juice
To make: Peel the mango, slice it and place it in a blender. After the kiwi fruit is sliced, keep a small slice, add the remaining part to the mango, add milk and lemon juice and stir, stir and pour into the fruit cup, and place the kiwi slices on the surface of the milkshake.
Nutrients:
343.4 calories, protein 11.60 g, carbohydrates 72.44 g, fat 3.867 g, edible fiber 9.012 g, vitamin A860.2 g mg, folic acid 22.99 mcg, vitamin C221.7 mg, potassium carbonate 1263 mg, calcium 373.7 mg.
Banana shake
Ingredients: a banana, a cup of yogurt, a little ice cubes
Directions: Peel the bananas, cut into 4 pieces and put them in a food blender with a cup of yogurt and a little ice cubes for 1 minute. A fragrant and refreshing cold drink is made. If you want to taste sweeter, add some granulated sugar.
Grape shakes
Ingredients: a small bunch of grapes, a cup of plain or vanilla-flavored yogurt, a few pieces of ice.
Directions: Crush the ice cubes in a blender, wash and peel the grapes, and stir well in a blender with yogurt.
Whisper: Peeling grapes can be a bit of a hassle, but don't be lazy, or you'll find grape skins floating everywhere in your finished milkshake.
Cold fruit shake
Ingredients: Ice cubes, watermelon, bananas (cut into pieces), yogurt
1, put the banana and yogurt into the blender, stir into the bowl;
2. Break the ice cubes and put them into a container;
3, put half of the ice and banana paste stirred, into the cup;
4, put the remaining ice into the banana paste;
5: Beat the watermelon into juice and put it on ice.
This way, the cold fruit shake is ready!!! Of course, you can also use other fruits
Lychee shake
Ingredients: 6 lychees, 6 ounces of fresh milk
Directions: Add lychees to fresh milk, mix well in a blender and drink.
Strawberry shake
3 strawberries, vanilla (or strawberry) ice cream 50c.c., milk 100c.c., crushed ice cubes 1 cup, sugar 1 tbsp
How to do this: Place all ingredients in a juicer and beat at a low speed for 30 seconds.
Pineapple shake
Fresh milk 14 ounces, ice cream 2 cups, pineapple 2 cups, ice cubes, pineapple pulverized.
1. Pour fresh milk, pineapple and ice cubes into the juicer and add the ice cream.
2. Cover the lid and turn on the juicer switch. As soon as you stir well, stop, pour out the milkshake.
Coconut shake
1 cup of fresh milk, 2 teaspoons of coconut, 3 balls of coconut ice cream (or 1 box in a small box)
1. Pour fresh milk, ice cubes, coconut and ice cream into the juicer.
<h1 class="pgc-h-arrow-right" > method of ice cream</h1>
Apple ice cream
Ingredients: Apple 500g, sugar 150g, fresh milk 2 bottles.
Process: Wash the apples, peel and dig the cores, cut into thin slices, stir into a pulp, add sugar and 1000 grams of boiling water, add boiling milk, stir well, pour into the container to cool and then place in the refrigerator to freeze.
Features: Fruity flavor, delicious taste.
Banana ice cream
Ingredients: Banana 750g, 1 lemon (or a small bowl of lemon juice), cream 450g, sugar 450g.
Process: Wash and cut 1 lemon, squeeze the juice and set aside; add 1500 grams of water to the sugar, boil and filter; peel the banana and pound it into a mud, add sugar water to mix well, then add the lemon juice, mix the cream after cooling, inject it into the mold, and place it in the refrigerator to freeze.
Features: Fragrant and delicious, unique flavor, aids digestion, fire clearing and laxative.
Watermelon ice cream
Ingredients: Watermelon 1500g, 2 eggs, sugar 400g.
Process: Break the watermelon and remove the melon seeds, add sugar, eggs and 1000 grams of boiled water to stir well, then heat and sterilize at high temperature, cool and put it in the refrigerator, and then coagulate.
Features: sweet and delicious, brilliant color.
Sherbet ice cream
Ingredients: 400g milk, 100g sugar, 100g corn flour (or rich powder), 100g sherbet (strawberry, pomegranate, almonds, mint, etc.), 50g whipped cream.
Process: pour corn flour (or rich and strong powder) into half a cup of cold milk and mix well, the remaining milk is heated together with sugar, add the adjusted corn flour and stir continuously, cook for 10 seconds, the milk thickens and then remove from the heat, stir for a while, cool and mix with sherbet and whipped cream, put it in the refrigerator, and after coagulation, it will be ready.
Features: Unique exoticism.
How to make chocolate ice cream
1: Add 4 egg yolks to 4 tablespoons of sugar and beat clockwise to a milky white color for about 5 to 10 minutes.
2: Pour the milk into the pot, add chocolate (occasionally 5 small pieces of eraser-sized milk chocolate) and stir until the chocolate is boiled, about 5 minutes.
3: Slowly pour the boiled chocolate milk into the beaten egg yolk and stir while adding (or the yolk will be cooked).
4, and then use the low heat to cook a little, you can (this process may be produced by the egg yolk, it doesn't matter).
5, after cooling, put it into the refrigerator to freeze (before freezing, it should be stirred with an ice cream machine, even if there is none, it is exempted), and it should be taken out several times in the middle. 6, when not completely frozen, can be when the milkshake drink milk ice cream raw material formula fresh milk 500 grams of cream 12.5 grams of white sugar 150 grams of egg yolk 100 grams of edible vanilla extract micro-production method will be weighed white sugar added to the egg yolk mixed and whisked. Then slowly pour the boiled fresh milk into the mixture of sugar and egg yolk, stir well and mix evenly, move to another container and slowly heat it with a low heat to maintain the temperature at 70 ~ 75 ° C, stir continuously, and then stop heating, when the temperature gradually drops until there is a certain consistency, and then filter with a fine mesh sieve (or clean gauze), the filtrate is cooled and then add cream and edible herbs flavor, put into another clean and hygienic container for freezing, (its volume is 30 to 50% more than the original). Frozen milk ice cream is immediately available for consumption. Processes and excipients can also be added to make tri-color and nut ice cream.
Tri-color ice cream
Raw ingredient formula cocoa powder 15 g white sugar 5 g strawberry jam 30 g milk ice cream 750 g food coloring trace amount
Preparation method
1. After adding 50% of the sugar weight to the weighed white sugar, heating the sugar to fully dissolve, then filter, and then add cocoa powder, and fully stir and mix evenly, so that the cocoa syrup is initially made. Pour the cocoa syrup prepared as above into 250g of milk ice cream and set aside.
2. Weigh another 250g of milk ice cream, add strawberry jam, coloring and mix well. At the same time, the remaining 250 grams of milk ice cream are added with a little vanilla flavor and mixed well for the next process.
3. The above three kinds of ice cream liquid with different colors and flavors are successively loaded into a hygienic and clean container prepared in advance, and sent to the refrigerator for freezing, which is a beautiful tri-color ice cream after freezing.
How to make taro ice cream
material:
a Taro puree 3/4 cup approx. 160g (~1 cup)
b Whole milk 3/4 cup/180ml
c Condensed milk 3 tbsp
d 2 egg yolks (stir first)
e 1 tsp corn flour
f 1 tbsp cold boiled water
g 2 to 3 tbsp caster sugar
h (animal) whipped cream 2 cups
i Concentrate taro extract 4 to 5 drops or an appropriate amount (if omitted. Ice cream taro tastes lighter. Whiter color)
1. A+b first use a tablespoon to disperse the taro puree, mix well with a blender (or beat well with a juicer). Add c and stir well.
2. Cook (1) over low heat until warm. Add d egg yolks and stir non-stop to make it mix.
3. e+f mix, add (2). Stir non-stop. Cook until slightly thin. Off the fire. Then add g and stir until the sugar is dissolved. Put the pot in cold water to cool down. To be completely cool.
4. Beat the whipped cream at low speed to high speed until 7~8 to distribute. (How soft can be smeared on the cake sandwich.). Add to the cooled (3) in two divided doses and stir well with a blender. Then add i taro essence and stir well.
5. Pour (4) ingredients into metal pots and refrigerate until hard and serve. No stirring is required in the middle. (If there is an ice cream machine, you can put it in the ice cream machine.)
note:
1. Because this ice cream does not need to be stirred halfway through. (Afraid of taking out and stirring will be due to high room temperature. So whipped cream is to be beaten into tiny empty bubbles. Beat it a little longer than usual when making ice cream or mousse.
2. I think this ice cream tastes better than matcha ice cream. Egg yolks and corn flour
To reduce ice crystal formation. If there is no corn flour can be replaced by too white powder.
3. I use 3/4 cup commercially available taro puree. (The kind that makes the cake filling). Already sweet. So please do your own thing about the sugar.
4. If there is no taro flavor. Probably a little more taro servings. Or reduce the amount of whipped cream by some. But I don't know if it will affect the delicate taste. Please try it yourself
5. If the ice cream is too hard when you just take it out and freeze it. You can put it in the refrigerator for a while before scooping it.
![Want to eat! Sanxingdui produces bronze mask ice cream, which also has a unique taste[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)