Homemade dessert making. . . . . 10 or above is the best?

1, assorted sago fishing ingredients: 1, sago: 100g 2, almond dew: 1 listening 3, sugar: 5 tablespoons (added or subtracted according to personal taste) 4, various seasonal fruits (such as mangoes) 5, and three-flowered light milk: 2 tablespoons. 2. After the water is boiled again, pour in the soaked sago. When the sago is cooked until it is transparent, add the whole jar of almond dew and light milk, turn off the heat after boiling, let it cool and put it in the refrigerator for later use. 3. Wash, peel and cut all kinds of seasonal fruits. 4. Suck the sago full of almond dew and fish it up in a beautiful glass container. A bowl of sago will be fine. 2, melon sago ingredients: syrup (honey), sago, honey dew. Methods: 1. Boil 500g water, add 750g sugar, stir while adding, and get 638mL syrup (it is better to use honey directly, but it is more expensive), and let it cool. 2。 Add 5 times of cold water to sago, simmer for 30 minutes on medium fire, take it out after 20 minutes, rinse it with cold water, and add it to syrup or honey for preservation. 3。 Cut the honey dew into small grains (4 grains in size), add it into the prepared sago dew and put it in the refrigerator 1-2 hours. Tip: 1. Change honey dew into coconut milk or coconut milk, and it becomes coconut milk sago. 2。 Melon should not be too big, otherwise it will sink to the bottom, more or less depending on personal preferences. You can't leave it for too long, or the honeydew melon won't be crisp. 3。 Add less syrup or honey, and add it if it is not sweet. It's too sweet to help. 3. Coconut milk sago dew Raw materials: sago, coconut milk, cherry tomatoes and mangoes. Practice: Wash sago with cold water and cook it slowly in boiling water. When there is only a small white spot in the middle, take it out and cook the cooked sago in cold water. At this time, sago is like a pearl, very beautiful. Add coconut milk, cherry tomatoes and mangoes and mix well. (You can also add some sugar according to your taste or eat it after refrigeration. ) Fruit milk sago fishing: Ingredients: one banana, one pineapple, five strawberries, one apple (other seasonal fruits are also acceptable), two spoonfuls of sago, a large bowl of water, a proper amount of jelly powder (not added) 1, boiled in water, sago, and boiled over medium heat 10 or so. 2. Cook until the sago is transparent with white spots in the middle. Turn off the fire, cover the pot and stew until completely transparent. At this time, you can prepare the fruit and cut it into pieces. 3, sago is cool, pass cold water once, then filter out the water and add various fruit pieces to eat. Tip: If you want to eat jelly, add jelly powder or fish powder when cooking sago, stir well and put it in the refrigerator. 4, love the supreme practice: in a transparent goblet, the bottom is light green sago in ice, and then put 6-8 kinds of fruits such as papaya, mango, grape, apple, pineapple, kiwi fruit, put it into a beautiful torch shape, with a spoonful of ice cream on it. It is worth mentioning that the cold skin and ice cream in fruits, black cold skin is unique to the south, tastes like jelly, but has a little bitterness, and is an excellent medicinal dessert; The ice cream in this shop is homemade. You don't have to worry about getting fat without cream, but the taste is not worse than that of ice milk. When eating, you can take two small bowls to scoop out the fruit and eat it. It is best to let the ice cream melt for a while, and the taste will penetrate into the fruit and Simiri below, not to mention how delicious it is. 5, three-color sago fishing practices: in mango, strawberry, taro, papaya, kiwi, cantaloupe and other fruits of various colors, choose three fruits to eat with sago, sweet and sour. More than a dozen frozen juices, such as watermelon juice, melon juice and orange juice, are cold and refreshing, which is quite enjoyable; Fruit snacks such as strawberries, mangoes, melon pancakes and fresh fruit pasta may be used as staple foods. 6. Coconut milk sago dew Raw material: sago (It is said that it is sold in big supermarkets, but I can't find it in the nearby supermarket in Five Blessingg. Finally, I bought a bag of 4 yuan coconut powder and fresh milk in the vegetable market. There are different opinions about this thing. Some people say that sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it in the second way. 1. Boil the water in the pot, turn down the heat, and put the washed sago (I washed it once) into the pot to cook. Stir constantly during cooking. It's a little cloudy at first. Keep stirring. Slowly, slowly, I found that Simi became transparent. Turn off the fire when there is still a small white spot in Simi's heart. 2. Boil the cooked sago in cold water. Simi at this time is like a little pearl, very beautiful. 3. Add water to the pot, bring it to a boil, turn off the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own. 4. Pour the boiled coconut milk into sago, let it cool, and you can add watermelon. Chill in the refrigerator. 7. Coconut milk sago sauce ingredients: a can of coconut milk, sugar, milk 1 liter, sago sauce, large glass container: 1. Sago soaked in water for 20-30 minutes is easy to produce white stones in a short time, and it will break after a long time. 2. put a liter of water in the pot, pour in milk, coconut milk and sago, and keep stirring, otherwise it will be easy to touch the pot. 3. Turn off the fire after boiling, and add sugar after the sago is cooked thoroughly.

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