Peanut rose dew
By FrankHoeger
Ingredients: glutinous rice
Recipe Recommendations
- pure milk 500 ml
- peanut 100 grams
- glutinous rice 100 grams
- walnut kernel 50 grams
- white sugar appropriate amount
- milk fragrance
- cook
- three-quarters of an hour
- simple
Steps for Peanut rose dew
1
Prepare the raw materials you need.
2
Boil a pot of boiling water, turn off the heat immediately after the water boils, and pour in the peanuts and walnut kernels and soak for about ten minutes.
3
Remove the skins of peanuts and walnuts (they are easy to peel after soaking in hot water).
4
Put a little bit of oil in a frying pan, shake the pan, make the oil evenly stick to the bottom of the pan, and stir-fry the peanuts and walnut kernels over low heat until done.
5
Remove the calyx and core of the rose, and only take the petals for later use.
6
Pour the glutinous rice, peanuts and walnut kernels, and rose petals that have been soaked in advance into a mixing cup;(Don't have too many dried roses, as long as they have a faint rose fragrance, too much will overshadow other scents).
7
Pour more than half of the milk into a mixing cup, connect to the power supply and stir into a paste.
8
Filter the stirred slurry with a filter net, and the taste will be better.
9
You can filter while stirring with a spoon. It will be easier to filter. Add a little milk to the remaining residue from the filter and start stirring until there is very little residue.
10
Pour the filtered slurry into a saucepan and add appropriate amount of white sugar according to your preference.
11
Bring to a boil and turn on low heat, stir while cooking to avoid burning the pan. After boiling, stir for a while.
12
Boiled peanut and rose dew can be refrigerated in the refrigerator, and you can drink it directly hot in winter.