Healthy Dessert ， 描述： chrysanthemum agar-agar

wjolene

Ingredient:tvb now,tvbnow,bttvb% a" B) U+ l3 N3 S

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

Method:9 l7 ~' s1 C5 e3 @

• 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。: r. `; a3 D$ B9 I" J2 o
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。( c/ Z8 t; G9 \4 z( {5 U
[ 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 / [. ?6 k% I( ]$ Q5 ]1 {& H; n
通常用桂花, 因為香味比較重

7 o7 U# ^& ]8 D7 R! F

+ `4 E) o* s8 L! Z& @# x& b8 ttvb now,tvbnow,bttvbafter translation:
' Y; a- ]8 W& C1 Q9 w8 ?公仔箱論壇Usually osmanthus, because heavy flavor
  y4 P! e& O# `tvb now,tvbnow,bttvb( k, x# x" D( |% y, Q3 ^
--------------+ H) ~/ k! ?* q5 c/ p# z3 |9 M; S8 L
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。+ W" G9 `- j. ]4 B: P
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.