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標題: Healthy Dessert [打印本頁]

作者: wjolene 時間: 2008-1-31 09:18 PM 標題: Healthy Dessert

Ingredient:; G; [! _9 V+ j4 [( p F5 w

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

Method:. A, v; m1 Q* t

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!5.39.217.77:8898% I* E5 ~* A1 n$ M2 g

[ 本帖最後由 wjolene 於 2008-2-22 02:18 AM 編輯 ]

作者: sa2007 時間: 2008-1-31 11:00 PM

thx for sharing!!! :onion14:

作者: jackynj 時間: 2008-1-31 11:59 PM

thank you for sharing

作者: Alan8166 時間: 2008-2-1 10:06 AM

Thanks...

作者: moxfactor 時間: 2008-2-6 10:30 AM

通常用桂花, 因為香味比較重

作者: wjolene 時間: 2008-2-6 11:42 AM

原帖由 moxfactor 於 6/2/2008 10:30 AM 發表 tvb now,tvbnow,bttvb; ]6 b' J$ b4 J! Z# o) M
通常用桂花, 因為香味比較重

after translation: 5.39.217.77:88987 S' e6 u, V; `- ~9 N
Usually osmanthus, because heavy flavor5.39.217.77:8898% F8 `8 a" Y; }# d1 w/ s: N
tvb now,tvbnow,bttvb$ N& a8 o( i1 H% h" F0 T
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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。1 W( C% G/ g; ~' b9 z" a" w
i think you always use another type of flower

作者: wjolene 時間: 2008-2-14 03:23 AM

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

作者: zilenazrael 時間: 2008-2-21 08:32 PM

thank you.

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