Raw and frozen

Crystal cakes are stored in the same way as ordinary cakes. Raw cakes can be stored in the cold storage layer, or frozen if you want to keep them for a long time, but cooked cakes must be frozen, which is easy to deteriorate. How to make crystal cakes

1. Fruit and vegetable crystal cakes

① Preparation materials: sago, leaves, pumpkin, celery, appropriate amount of strawberries, appropriate amount of sugar, appropriate amount of long dates and salad oil.

② Then steam the pumpkin, press it into mud, and then sieve it. Chop celery, stir in a blender, and sieve.

③ Then put the strawberries into a blender and stir them into strawberry puree. Soak sago in water, but you don't have to soak it.

④ take part of sago, add it into pumpkin puree, sugar and salad oil, and stir well.

⑤ Dry the moisture on the surface of the leaves, and apply a layer of salad oil on the smooth side, then release the adhesive.

⑥ roll the leaves into a nest shape and put some pumpkin sago and a candied date.

⑦ put another layer of pumpkin sago, compact it, wrap it, and tie it with cotton thread.

⑧ After all kinds of fruits and vegetables are prepared in turn, put them into the pot, and put the water that has not reached the surface in the pot. Bring them to a boil with high fire and turn them into low fire for about an hour.

2. crystal sago

① preparation materials: 2g sago, appropriate amount of red bean paste, appropriate amount of raisins, 16 leaves, 3 long straw ropes and appropriate amount of sugar.

② Wet sago with a little water, shake the container, and let sago receive water evenly. Pour sugar into sago, shake the container and mix well.

③ wash the leaves and straw rope, drain the leaves for later use, wash the straw rope, and soak the straw rope for about 1 minutes.

④ boil water in a pot for later use. Dry clean the grapes and drain them for later use.

⑤ after the water boils, put the leaves in and scald them for 2 minutes, then take them out and drain them.

⑥ Fold the two leaves together into a funnel shape. There must be no mouth at the bottom to prevent rice leakage.

⑦ put some sago into the bucket first. Spread with bean paste and raisins. Then spread a layer of sago and press it a little. Press down the sides of brown rice and cover sago. Fold the upper leaves down to better cover the sago, and tie them tightly with straw ropes to prevent the leaves from loosening. Build the extra leaves into shapes. Put the seeds in a pot, boil them in water for 1.5 hours, and simmer for 2 minutes after turning off the fire. Precautions for eating glutinous rice

1. Eat glutinous rice during the day, and don't eat this indigestible thing before going to bed. Especially after 9 o'clock, what you eat can't be completely digested, so you should avoid eating before going to bed.

2. When we eat dumplings, we can mix them with fresh fruits and vegetables, which can promote better gastrointestinal peristalsis.

3. Eat the glutinous rice while it is hot. If it is glutinous rice with meat, egg yolk, oil, etc., it should not be eaten cold. People with poor digestion must pay attention.

4. People with indigestion should not eat too much, otherwise it will cause indigestion and other problems.

5. Generally, the shelf-life of your own package is relatively short, so you should eat it in time. Eat it in the refrigerator within 4 days, otherwise you can't eat it for too long, which is not good for your health. Health tips

This article is about how to preserve crystal cakes. Crystal cakes are preserved in the same way as ordinary cakes, but they should be kept open when they are raw and cooked, so that they are not easy to go bad!