Healthy Dessert ， 描述： chrysanthemum agar-agar

wjolene

Ingredient:5.39.217.773 J+ p! v9 }  S& a& |3 @

• Chrysanthemum (菊花)
• Water
• Agar-agar (Jelly)
• Kei Chi (Red Seeds)
• Sugar

Method:
9 N* ?5 X0 @; e! K1 V/ M5 Ctvb now,tvbnow,bttvb

• Put the Chrysanthemum into water to make it softer. Then peel off the flowers and throw away the middle part.
• Put the Agar-agar into water (If you are not using the powder form) to make it softer. Cut them shorter so that can go into the pot.
• Put the Kei Chi into water to make it softer. If your kei chi gets bigger in size, cut it smaller.
• Put the pot at the stove.
• Pour in water (Usually the amount of water needed is written on the packaging. You can adjust according to your needs).
• Put in NUMBER 2 and stir till dissolved.
• Add Sugar (According to your sweetness). And stir till dissolved.
• Add NUMBER 1 and NUMBER 3 and stir.
• Keep stirring so that won't stick to pot or burn.
• When all done. Pour into mould. Rest it awhile and put into the fridge for setting.

The quantity of each is up to you. Make sure the agar-agar is dissolved otherwise you can still get to eat the strips. After a few times trial and error, you'll get it right. Have fun!TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。- n( k4 P5 z& {, `( ?8 R
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[ 本帖最後由 wjolene 於 2008-2-22 02:18 AM 編輯 ]

sa2007

thx for sharing!!! :onion14:

jackynj

thank you for sharing

Alan8166

Thanks...

moxfactor

通常用桂花, 因為香味比較重

wjolene

原帖由 moxfactor 於 6/2/2008 10:30 AM 發表
+ ]9 V+ P4 r2 o8 H9 A公仔箱論壇通常用桂花, 因為香味比較重

. C0 g7 S+ i. `8 Mtvb now,tvbnow,bttvb
3 l+ M+ k) C5 o* VTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。after translation: 5.39.217.77; F5 y! L0 S1 w+ F
Usually osmanthus, because heavy flavorTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。: Q. e* h1 _) P$ ]! f+ t

# |( |6 ]! m' _, x; F% ^: _--------------tvb now,tvbnow,bttvb* ?: g5 A' g7 N8 T" b' Z6 |

& H0 ?- i( P+ k4 M# S2 e5.39.217.77i think you always use another type of flower

wjolene

there's another version of this, if you want to know, pm me

zilenazrael

thank you.