Cuihua Yang Mei Tang
By VicentaLakin
A friend of my daughter's delivered two boxes of fresh Yang Mei from Zhejiang, and I have to say, it's so fast now. It's delivered at 2 p.m. I got it at 8:00 in the morning. The ice bag is still frozen. Yang Mei is so fresh. It's not easy to eat such fresh Yang Mei in the north, even though the supermarkets also sell it, but the freshness is much less expensive, and because of transportation factors, it's a choice of low maturity and sour taste. I've never eaten such sweet Yang Mei miles in our midst. Two big boxes. They'll eat all kinds of food. The cinnamon sugar that you've developed is made with fresh Yang Mei. I'll put it in the freezer, and this hot summer, and a bowl of sour sweet and cinnamon-flavored yin soup
Recipe Recommendations
- Bayberry of 10
- rock sugar 10g
- sugar Osmanthus 1 teaspoon
- water 700g
Steps for Cuihua Yang Mei Tang
1
A friend of the child's fresh Yang Mei is said to be a very good breed, fresh and mature
2
It's fresh with ice bags
3
Cut it open and look inside. It's red
4
Yang Mei washes with water and soaks it with salt for about 10 minutes
5
When the water's open, put it in Yang Mei
6
Put it in ice cream and cook it for about 10 minutes
7
I'm using too old ice cream. It tastes better。
8
I'll cook some soup
9
If you're cold, or if you're cold, then you can put cinnamon flowers in the freezer, so the smell of cinnamon can be preserved