Balsam pear jelly(ku gua shui guo dong )

Balsam pear jelly

Introduction:

"When the weather gets colder, the old people's blood pressure rises. They are busy in the hospital, their mother-in-law's home and their own home. They often come back very late at their mother-in-law's home. Busy drinking water is also less, inevitably a little bit on fire, although the weather is cold, or want to eat bitter gourd to reduce their own fire. In addition, in recent years, studies have found that balsam pear contains fat clearing element, raw has the effect of weight loss, but it will be effective to eat 2-3 raw every day. If it is cooked and cooked in boiling water or hot oil, the bitterness will be reduced, and most people can accept the taste, but part of the nutrients of balsam pear will be lost. "

Production steps:

Step 1: prepare ingredients: balsam pear, jelly powder, wolfberry, mango

Step 2: wash the wolfberry and soak it in water

Step 3: wash the balsam pear, cut off the tip and don't throw it away

Step 4: stir the bitter gourd with chopsticks and pour out the pulp

Step 5: cut the mango flower knife into small pieces

Step 6: put some water in the pot

Step 7: pour in the jelly powder

Step 8: bring to a boil and let the jelly powder melt

Step 9: slightly air, pour the boiled jelly juice and mango pieces into the hollowed out balsam pear, seal the incision with toothpick, fix it, and let it stand until it solidifies

Step 10: cut the bitter gourd into thick slices, and then you can put it on the table. The color is rich and novel, and it's good for hospitality.

Materials required:

Bitter gourd: one

Jelly powder: one bag

Wolfberry: moderate

Mango: 2

Note: 1, jelly powder to cool after melting, and then pour into the balsam pear. 2. Balsam pear wash clean after eating raw, can maintain the best nutrition. 3. The fruit inside can be changed at will.

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: other

Chinese PinYin : Ku Gua Shui Guo Dong