Seven coloured bouquets

By VicentaLakin

Seven coloured bouquets
Like colorful foods that make the food more glamorous, more beautiful, more attractive and more appetiteful。

Recipe Recommendations

  • fresh lotus root appropriate amount
  • honey water appropriate amount
  • white vinegar appropriate amount
  • pineapple water appropriate amount
  • salt appropriate amount
  • crystal sugar powder appropriate amount
  • purple potato juice appropriate amount
  • Fafeng syrup appropriate amount
  • cocoa powder appropriate amount
  • matcha powder appropriate amount
  • orange juice appropriate amount
  • edible blue pigment appropriate amount

Steps for Seven coloured bouquets

  • Make Seven coloured bouquets step 0
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    One, white vinegar has to choose better。
  • Make Seven coloured bouquets step 1
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    Two, cut the skin
  • Make Seven coloured bouquets step 2
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    3 In boiling open water. Pull it out
  • Make Seven coloured bouquets step 3
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    4. Precision salt, white vinegar, ice cream powder, honey water (opened) and immersed in a pineapple for about two hours。
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    5. Take it out and immerse it in a different color (this is mammal rose syrup)。
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    Six, it's the juice with the potato mixer
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    7. Take it out and put a piece of it on the plate. Have an appetite. It's the best underdrink. Don't need perfume, eat it with a special breath。
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    8. If you eat of your own, you may put it directly into the bowl, so that the water may be dipped into it and graze it with cinnamon. A spleen。

    • Seven coloured bouquets Make Tips

    What are the effects and functions of eating lotus root in autumn? Traditional Chinese medicine believes that raw lotus root tastes sweet and cold in nature, and enters the heart, spleen and stomach meridians. It has the effects of clearing heat, promoting saliva, cooling blood, dispelling blood stasis, replenishing spleen, appetizing appetite, and stopping diarrhea. There has long been a saying among the people that "lotus flowers are covered in treasure, and autumn lotus roots are the most nourishing." Autumn season is the time when fresh lotus roots are in the market. At this time, the weather is dry. Eating some lotus root can play the role of nourishing yin and clearing heat, moistening dryness and quenching thirst, clearing heart and tranquilizing the nerves. At the same time, lotus roots are warm in nature and have the function of contracting blood vessels. Eating more can nourish the lungs and nourish the blood. Lotus root has undoubtedly become the "main dish" nowadays.

    How to choose:
    It is better to choose a lotus root with short nodes and thick body. The second node from the tip of the lotus root is the best.

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