Carnation papaya milk Sago(kang nai xin mu gua niu nai xi mi lu )

Carnation papaya milk Sago

Introduction:

"There are three steps for flower consumption. First, choose fresh and pure flowers. 1. Try to choose fresh flowers that have not been polluted by pesticides, if they have been polluted by pesticides, they must be cleaned; 2. Try to choose fresh flowers that are just in full bloom. Secondly, soak the flowers before cooking. Take the whole flower apart, remove the calyx, take off the petals one by one, and soak in water for 2-3 hours. Finally, choose the proper cooking method. Flower tea: dry the flowers and drink them. Method: take off the calyx and pedicel of the bud or newly opened flower, spread the corolla downward into a thin layer, and dry it with slow fire or oven. When drying, turn it over from time to time to make it heated evenly. After drying, put it in a sealed container and refrigerate in the refrigerator. When drinking directly with hot water brewing, can add rock sugar, honey, etc. to increase sweetness. Applicable flower species: Rose, chrysanthemum, lotus, osmanthus, water lily, camellia, jasmine, pear, gardenia, lavender, cherry, Magnolia, etc. Flower wine: soak in wine with fresh flowers or dried petals. Practice: first, soak petals for 2 hours in salt water, then sterilize them, then remove the dried leaves and add the baijiu. After sealing, put it in a cool place for 2-3 months, let the fragrance and color of the flowers fully integrate with the wine, and then drink it in Kaifeng. Suitable flower species: chrysanthemum, dandelion, osmanthus, jasmine, rose, orchid, plum, camellia, cherry, lotus, Magnolia, pansy, etc. Flower porridge: the petals and rice, water, cooked porridge. Method: soak the petals in brine for 2 hours, remove the astringency and sterilize, then add rice and water to boil

Production steps:

Materials required:

Carnations: two

Papaya: half

Milk: a box

Simmy: 30 grams

Rock sugar: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Kang Nai Xin Mu Gua Niu Nai Xi Mi Lu