Healthy Dessert ， 描述： chrysanthemum agar-agar

wjolene

Ingredient:5.39.217.779 T$ w3 j4 G& r( e/ Z

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

Method:; x2 S- e! \% |1 g* f( K5 d$ ^

• 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!
4 I1 ^% M! X/ 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。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。! P# R/ t3 D, @! l8 |
[ 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
% _# \" ^' P) L: P7 I! V通常用桂花, 因為香味比較重

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。4 M. E5 r( R3 I" j* a. p5 d

3 T# I" E" P- hafter translation: 公仔箱論壇5 @: J( v% t' a% Y
Usually osmanthus, because heavy flavor
4 M" {* W& y1 w+ ?- K4 Q1 ytvb now,tvbnow,bttvb* e/ [% g' E0 d' a6 a( Y1 l' I
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0 l; L. B" R: o2 l+ l5.39.217.77
4 U1 E/ t- v  ~# q# tTVBNOW 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。i 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.