No one can resist beauty. A woman is either getting more beautiful or on her way to becoming more beautiful. There are many foods for beauty and skincare in life, but today the editor recommends a few desserts that are not only delicious but also help with beauty and skincare.
Purple Sweet Potato and Tremella Soup
1. Purple Sweet Potato and Tremella Soup
Ingredients: Purple sweet potato, tremella rock, rock sugar
Soak the tremella in clean water for about 1 hour until it becomes soft and fully expanded. Peel the purple sweet potato and cut it into small cubes. After the tremella is soaked, rinse off dust and other small impurities, then tear it into small pieces.
Place the tremella in a soup pot, add water, bring to a boil, then turn to low heat and simmer for 1 hour. Add more water, and be sure to add it all at once. It must be simmered over low heat to extract the collagen. If you are impatient and use high heat, the water will evaporate before the tremella becomes soft.
After 1 hour, the tremella should be quite soft. Add the purple sweet potato and rock sugar, and continue to cook for 45 minutes until the sweet potato is cooked through and the soup is thick. Adjust the amount of rock sugar to your personal taste. If you are drinking it in the evening, don't add too much.
2. Longan Steamed Egg
Ingredients: 7 longans, 1 egg
Shell and pit the longans. Beat the egg, add warm water in a 1:2 ratio with the egg. Pass the egg and water mixture through a sieve repeatedly until there are no more bubbles. Pour the egg mixture into a container with the longans arranged in it. Cover with plastic wrap and steam over high heat for 8-10 minutes.
3. Tremella Congee
Ingredients: 7g tremella, 500g japonica rice, 5 red dates, 50g rock sugar
Soak the tremella in boiling water until it expands, then wash it clean. Wash the japonica rice in clean water. Wash the red dates. Place the japonica rice, tremella, and red dates in a clay pot, add 1000ml of water, and simmer slowly until the congee is thick and a layer of congee oil forms on the surface. Add the rock sugar and cook for another 5 minutes. Take in the morning and evening.
Mango Pudding
4. Chinese Yam, Aloe, and Lily Root Soup
Ingredients: 50g Chinese yam, 150g aloe, 50g lily root, 500g water, 20g rock sugar
Peel and cut the aloe and Chinese yam into strips, then blanch in boiling water. Select and wash the lily root petals. Take a clean pot, add water, Chinese yam, aloe, lily root, and rock sugar. Bring to a boil over high heat, then turn to low heat and simmer for 15 minutes.
5. Mango Pudding
Ingredients: 800g mango, 5 gelatin sheets, 200g milk, 100g white sugar, 150g heavy cream
Peel the mango and cut into cubes. Set aside. Place 2/3 of the mango cubes in a blender. Blend the heavy cream and mango in the blender until very smooth. Heat the milk and sugar in a microwave on high for 90 seconds. Remove, add the gelatin sheets, and stir until dissolved. Pour the mango puree into the slightly cooled milk and mix well. Pour into pudding molds, add the remaining mango cubes to each mold, and refrigerate until set, about 6 hours.
Purple Spade
Roast cheese