Lychee tea jelly(li zhi cha dong yang yan bu shang huo )

Lychee tea jelly

Introduction:

"It's the litchi season, and Lingnan fruit is famous. Litchi is known for its beauty. It is rich in protein and VC, which can enhance immunity, resist disease, detoxify, stop bleeding, detumescence and relieve pain. Litchi can also prevent freckles, make skin smooth, and nourish brain tissue. The world-famous "eating 300 lychees a day, not saying goodbye to being a Lingnan person" and "one lychee with three fires" are about lychees that people love and hate. Litchi is good, but it's easy to get angry if you eat it with a cup of green tea or black tea. It can not only reduce the fire of litchi, but also dilute the fructose of fruit. If you put litchi in tea jelly, you can avoid the trouble of peeling, and taste it as a dessert. Come on, make a litchi tea jelly to accompany you through the hot summer! Litchi health, but to control the amount of food; tea frozen, both thirst and body fluid, the two complement each other

Production steps:

Step 1: 10 grams of black tea and 10 grams of green tea

Step 2: 20 pieces of litchi pulp

Step 3: 30g fine granulated sugar

Step 4: soften agar with 500ml water

Step 5: soak litchi pulp in light salt water

Step 6: divide half of the agar liquid into a small pot, put the black tea bag, heat it over a low heat, press out the juice of the black tea, set the fire at a low level, and stir while pressing the tea bag (low heat makes the agar not easy to stick to the pot, and also makes the tea liquid dilute slowly)

Step 7: heat the tea over low heat until the color of the tea is dark. Melt the agar completely and leave the heat.

Step 8: fill another small pot with half of the remaining agar liquid and treat the green tea in the same way.

Step 9: after leaving the fire, immediately pour in the jelly mold and put the litchi into the bottom of the mold.

Step 10: let the tea cool slightly (room temperature), and then put the plastic film in the refrigerator for at least 2 hours.

Materials required:

Litchi pulp: 20 pieces

Agar: 10 g

Green tea bag: 1

Black tea bag: 1

Water: 500ml

Fine granulated sugar: 30g

Precautions: 1. Agar is a seaweed extract extracted from plants, which acts as a coagulating agent. The ratio of water to water is about 1:50. 2. Agar should be softened in cold water in advance, and it can be fully expanded. 3. When cooking agar, be sure to keep the heat low and stir while cooking, otherwise it will stick to the bottom easily. 4. Pour it into the mould immediately after cooking, otherwise it is easy to solidify in the pot. 5. When eating tea jelly, honey or sweet scented osmanthus sugar can be added as appropriate to increase sweetness. Agar is generally sold in bakeries, about 50 grams, about 10 yuan.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Li Zhi Cha Dong Yang Yan Bu Shang Huo