4 recipe variations from early nine seasons for a cool summer day, my husband likes to love

Lotus tea with lychee

Resources

Ripe lychee

Lotus seeds

Sugar, vanilla

Making:

This dish is very simple, not fussy and time consuming. The burdened and brittle tea of ​​lotus seed combines with the sweet taste of the fabric.

First, boil the cloth for 30 minutes and then soak in cold water, then peel and remove the seeds. Let the cloth peel and seeds aside, then start cooking the sugar, you should marinate the lotus seed with the previous sugar for the lotus seed to absorb the sweetness. Then, cook on the stove and cook lotus seeds with 600ml of water.

After the lotus seed has been ripe, put the lotus in the fabric. Then put the lotus stuffed cloth into the cooking pot for a few minutes for the cloth to soak in the sugar water. You want to have more flavor, add a vanilla tube, but don't like it, it's okay, the taste of tea is very fragrant.

Lychee smoothie

Resources

20 lychee fruit

1/3 lemon or lemon,

1 tablespoon sugar (increase / decrease as you like) and a few salt grains.

Making:

Peeled and peeled off cloth, remove the flesh and then wash. Put the cloth into the juice extractor and mix the juice with a few salt grains.

If you have a blender, put the meat in the blender and grind it, filter the pulp to get the juice.

Add sugar and squeeze more lemon to increase the acidity of the drink. Lemon also helps your fabric juice cup not become dark.

Finally, you add a few stones and enjoy the delicious taste of a cool drink.

Fresh lemon litchi juice

Resources:

- Lychee: 15-20 fruits

- Fresh lemon: 1 fruit

- Cool boiled water, sugar (if you want to drink sweet), some cold ice.

Making:

- Fabric peeled, removed seeds, take the meat.

- Lime is double, squeeze the juice, remove seeds.

- Add the meat meat with 300ml of calming boiled water and lemon juice on the blender to puree.

- The inside of the fabric is usually a part of the film, the taste is slightly acrid, so when you finish grinding, you go through the filter to remove this membrane.

- Pouring into a glass, you can add sugar if you want to drink sweet, but the fabric is usually sweet, so I usually do not use more sugar.

- This dish tastes good when left cold or when drinking some cold ice to drink with.

Fabric jelly

Resources:

300g of fruit

1/2 pack of jelly jellyfish with plastic fish

130g sugar

700ml coconut water

Ice

20g copra

Making:

Using curettage, scraping copra into thin fibers.

Peeled, discarded, split pieces of cloth. Leave the cloth on top of the basket so it is drained because if the cloth is wet, the jelly will not freeze.

Put copra and coconut water in the pot, place on a boiling stove. The purpose for copra is to add aromatic and fatty jelly.

Mix the sugar with the powdered vegetable parts. When the coconut water boils, slowly pour the mixture of jelly powder sugar. Stir well, turn on the heat.

Prepare a larger mold than the jelly mold, put the ice cubes in to speed up the jelly process. Pour a thin layer of jelly onto the surface of the mold.

Wait for this jelly surface to coagulate, then put the lint on top. Then gently pour 1 layer of jelly to fill the fabric.

Do the same until the end of the jelly and the pulp, as well as the volume of the jelly mold. Then wait for the jelly to cool, then put it in the refrigerator to cool.