Healthy and delicious practices healthy and delicious dessert practices

1, mango milk Similu Tainong mango 2, sago 70g, pure milk 125ml, appropriate amount of honey, appropriate amount of water and appropriate amount of cold boiled water. Boil water in a pot. After the fire boils, add sago and stir with a spoon. After boiling for 20 minutes, turn off the fire when there is only a little white stone left in the middle, cover the pot, stew for about 5 minutes, take out, rinse the mucus with running water and put it in cold boiled water for later use. Remove the flesh of mango and leave some neat and beautiful diced mango for decoration in the cold storage. Put all the remaining pulp into the cooking machine, then pour in the milk and stir at high speed until it is thick and smooth. Take out sago, control the moisture, put it in a container, add a proper amount of mango milk, and decorate with diced mango.

2. Preparation of sugar-free ingredients: glutinous rice flour 1 00g, sticky rice flour 20g, white sesame seeds, peanuts, yellow sugar1block, and clear water. Pour glutinous rice flour and sticky rice flour into a large bowl, add appropriate amount of water to make dough, then knead into long strips, cut into equal-sized agents, and knead into balls for later use. Put peanuts in the microwave for 3 minutes, sesame seeds 1 minute. After cooling, peel the peanuts and crush the sesame seeds with a rolling pin. Add water to the pot, boil it and put it into the kneaded dumplings. After floating completely, cook for another minute, and then pick it up for use. Put the brown sugar in another pot and pour in 150ml of water. When the medium heat is slightly thicker, pour in the cooked glutinous rice balls and continue to cook for about 3 minutes. When cooking, shake the pot to avoid sticking it. Pick it up and put it on a plate, pour some sugar water on it and sprinkle with peanuts and sesame seeds.

3. Preparation of mango glutinous rice paste ingredients: glutinous rice flour 150g, mango 1, appropriate amount of shredded coconut, 250ml of milk, 25g of corn oil, 50g of sugar powder and 40g of corn starch. Put all the materials except mango and shredded coconut into a basin, stir well and mix into slurry. Then steam over high fire for 20 minutes to solidify it. Cut mango into 2cm * 2cm diced mango for later use. After the steamed dumplings are slightly cooled, dip some water in your hand, flatten a piece, put a piece of diced mango on it, roll it into a circle like jiaozi, and roll the wrapped dumplings and shredded coconut together as soon as possible.