Flamingo Simirou
By VicentaLakin
FATTENING IS A WOMAN'S LIFE-LONG PURSUIT, FATTY, THINNER, NEVER SATISFIED. MY AGE IN THE EARLY 40S IS EVEN MORE DIFFICULT TO CONTROL, BUT I'M NOT PAYING ATTENTION. NOT FOR A LONG TIME. SO I'VE BEEN PUSHING MYSELF FOR FOOD THAT'S GOOD AND DOESN'T HAVE MUCH OF A SENSE OF GUILT. TODAY'S PINK CUP OF SIMILU IS MADE OF DRAGON NUTS AND MILK OF HEARTS. THE PINK COLOR IS COMPARABLE TO THE CHERRY BLOSSOMS OF SPRING, AND THIS IS A FRESH TASTE OF NUTRITION. IN ADDITION TO THE ABUNDANCE OF PLUME THAT CAN HELP REMOVE THE FREE RADICALS IN THE BODY, THE PYROLOGUM CAN ALSO PROVIDE A VARIETY OF NUTRIENTS SUCH AS VITAMIN C AND E, AND MILK CAN PROVIDE A LARGE AMOUNT OF TRACE ELEMENTS SUCH AS CALCIUM PHOSPHORUS. FROZEN FRUIT, WITH ITS OWN PINK, MILK WITH ITS OWN ODOUR, COLLIDE WITH ATTRACTIVE PINK。
Recipe Recommendations
- red heart dragon fruit half a
- fresh milk 250ml
- sago appropriate amount
- sweetening
- ten minutes
- ordinary
Steps for Flamingo Simirou
1
Materials are ready: Simi, dragon nuts, fresh milk。
2
Carrots cut into small pieces for final decorative and muscular purposes, and all the rest is put into the juice machine; they are not recommended because they are too colorful, they are too red when combined with milk, and half of them are soft pink, but because they are not sweet enough, we do not want to add sugar, so some slices are left to increase the taste of eating。
3
Pour fresh milk into the juice machine and keep it at the recommended maximum alert line。
4
Cover the head, double-button, 28 seconds to quickly out the flamingo milkshake; different juice machines have different time and power, adjusting the time or speed to their own juice machine; well-drinked milkshakes can be used directly, but we're going to do Simirou today, so let it stay in the juice cup。
5
A pot of water is to be boiled at the beginning of the preparations, and when the water starts, the rice is poured into the pot, and the small and medium fire is always boiled; if the time is sufficient, the rice can be blistered 20 minutes early, with some time saved in the boiler。
6
Simi cooks for a longer time, allowing constant viewing of the amount of water, if it is too small, with enough water, and occasionally stirs a few times to prevent Simi from settling and making a pot; until Simi boils to a transparent state, without seeing white cores and turning off the fire; and if there are any other small white cores, it will absorb water and become transparent as it leachs in the water。
7
And pour cold water into the pot to dilute the hot soup, extract the rice for a long time, and overwhelm the water, so that it remains unconnected。
8
Prepare a nice cup or bowl, a proper amount of Simi into the cup, then pour a well-layed flamingo shake into the cup, mix it evenly with a small spoon, then put on the pre-cut flamingo plum, and have a nice cup of flamingo similiac with a warm spring, smooth, sweet and special taste of flamingo, together with a good drink of pigmentation, intestinal and calcium。
9
Flamingo Simeon, fragrance, low fat, nutritionFlamingo Simirou Make Tips
1. Simi has a lot of brands, some of which go into the pot, and he/she has no taste; the rice is said to be of good quality in Viet Nam, which can be chosen according to his/her preferences, and is not recommended here; 2. Because I make sugar-free, it is less sweet, and friends who like sweets can add sugar or coconut juice at their discretion; 3. This method allows for a variety of tastes and colours of Similu, such as mango Similu, meguamilu, megua Similou, so many different combinations, such as coconuts, milk freeze, red wine freeze, almond bean bean bean curd, and so on。