Hong Kong style poplar nectar
Yangzhi Ganlu is a Hong Kong-style dessert. The main ingredients are grapefruit and mango. The main cooking process is boiling. Mango and grapefruit are rich in vitamins and are a nutritious dessert.
The practice of Hong Kong style poplar nectar
Ingredients: 40g sago, 400g mango, 1/4 grapefruit, 80g coconut milk, 20g fresh milk, 10g rock sugar
Bring the water to a boil on a high heat, put in the rinsed sago and cook for 15 minutes. Stir the sago from time to time to prevent the sago from sticking to the pot. Turn off the heat and cover it for 5 minutes
Filter out the sago through a sieve and rinse it under running water to wash away the thick gums. At this time, the sago is in the form of transparent round granules, drained and set aside
Take 1/4 grapefruit, peel and peel the meat, gently rub it and set aside
Peel the mango, remove the core, cut half of the flesh into 1cm cubes
Put the uncut mango pulp into a blender, add coconut milk, sugar candy and beat to make mango coconut milk, then sieve to remove the particulate impurities
Add the cooked sago, mango grains, and grapefruit flesh to the filtered mango coconut milk, mix well, put in the refrigerator and refrigerate for 30 minutes
When serving, you can decorate the top with a little grapefruit pulp, Finally, you get home cooking Hong Kong style poplar nectar.