Honey lemon tea
Ingredients: lemon, honey, water
Exercise:
1. Wash lemon with salt, rinse with tap water and dry.
2. Cut into thin slices.
3. A layer of lemon honey
4. Sealed and refrigerated after filling.
5, warm water, cold water, ice water at will, add two mint leaves to add refreshing.
Sweet-scented osmanthus sour plum soup
Ingredients: 6 ebony, hawthorn 10g, 5g Luoshen flower, 3 licorice roots, rock sugar according to your own taste, 1 -2 liters of water, and appropriate amount of dried osmanthus.
Exercise:
1. Wash Mume, Crataegus pinnatifida, Luoshen Flower and Glycyrrhrizae Radix;
2. Soak all materials except rock sugar for 20 minutes and cook for 30 minutes. Finally, add rock sugar to taste and drink with slag;
3. Finally, add some dried sweet-scented osmanthus or sweet-scented osmanthus instead of rock sugar, which tastes better;
4. The sour plum soup with Luoshen flower is more brilliant. Serve chilled or with ice.
Mint lemonade
Ingredients: mint 15g, 2 small green lemons, purified water 1.5l, and proper amount of honey.
Exercise:
1. Wash mint leaves, put them in a blender, and pour a little water to make mint juice;
2. Pour the beaten mint juice into a container through a filter screen to filter out foam and dregs;
3. Slice lemon;
4. Add 1.5 liters of purified water to the container, add mint, pour honey and mix well before drinking.
Mango pomelo sago
Ingredients: 5 mangoes, coconut milk 1 box (245 ml), red grapefruit 1/4, sago100g, a little whipped cream and 20g of sugar.
Exercise:
1. Mango diced, (four 300g pulp, one for decoration).
2. Mix the pulp of four mangoes with coconut milk and white sugar, put them in a blender, stir them into coconut milk mango pulp, and put them in the refrigerator for later use.
3. Boil the water in the pot, add sago to boil 1 min, cover and simmer for 20 minutes, then take it out and let it cool. At this time, there is a small white spot in the middle of sago.
4. While simmering sago, peel the grapefruit skin and put it in the refrigerator for later use.
5 Cook another pot. After the water boils, add the cooled sago and continue to cook for 5 or 6 minutes until the sago is almost completely transparent and cooled.
6. Take out mango coconut juice, mix in sago, drizzle with whipped cream, and add diced mango and shredded grapefruit for decoration.
Watermelon mango milkshake
Ingredients: watermelon 1/2, mango 1, a little yogurt.
Exercise:
1. Dig out the melon meat with a round spoon or a ball digger and put it in a bowl;
2. Cover with plastic wrap and put in the freezer;
3. After about 3 hours, take out the frozen watermelon ice and put it in the cooking machine;
4. Dice the mango, put it in a cooking machine, beat it evenly with watermelon ice, add a little yogurt to taste, and sprinkle with mango granules for decoration.
Drink winter melon tea in summer
Ingredients: wax gourd1500g, dried longan100g, and brown sugar 500g.
Exercise:
1. Wash the wax gourd and cut it into small pieces.
2. Keep all winter melon skins and seeds. This is a good thing.
3. Mix the wax gourd and brown sugar and let it stand for 30 minutes. Wax gourd naturally came out.
4. Add dried longan and cook together. Bring the fire to a boil and turn it down for 2 hours (I use an ordinary natural gas stove with minimum fire. Cook until the wax gourd turns brown and transparent. ) I use a cast iron pan, which has good sealing performance and locks the water. The basic water consumption for cooking for two hours will not be much less. If you use an ordinary pot, you can reduce the time according to the situation and master it flexibly.
We want to concentrate the juice, so we don't need to add water.
6. Don't cook with a big fire, just keep' glug'. Cook slowly.
7. After cooling, filter. Wring the water out of the wax gourd residue with gauze and bottle it. Be sure to squeeze it dry as much as possible, the essence is inside.
8. Take a few spoonfuls of concentrated juice of winter melon tea every time you drink it and dilute it with boiling water.
I like to add a lot of ice to dilute it. It's cool and enjoyable.