A truly delicious dessert! Rich and smooth, it's bursting with the rich aroma of American almonds and milk. Think nuts alone are too boring? Give this a try—it's sure to whet your appetite. Not just almonds, but peanuts, walnuts, hazelnuts, and more can all be prepared with this recipe.

    PS: Because nuts and milk are rich in nutrients, this almond milk is very suitable for breakfast and can be eaten with bread or other staple foods. It is easy to make and can be done in ten minutes - with it, what excuse do you have not to eat breakfast?

[ Rich Almond Milk ] (Reference quantity: 2 bowls)
Ingredients : 80g American almonds, 450g fresh milk, 30g glutinous rice flour, 30g granulated sugar.

Instructions:
1. Place almonds in the grinding cup of a food processor and grind into a powder. Pour the powdered almonds into the mixing bowl.
2. Add milk and glutinous rice flour.
3. Blend again in a food processor until smooth.
4. Sieve the blended mixture (it's essential for a rich and smooth texture).
5. Heat the sifted mixture over medium heat, stirring until it boils.
6. Stirring until it boils will thicken. Turn off the heat and add granulated sugar, stirring until dissolved (adjust the amount of sugar to your taste). Pour into a bowl and serve hot.

TIPS:
1. American almonds sold commercially are generally cooked, meaning they can be eaten directly as a snack. Therefore, they do not need to be roasted before making this recipe; you can use them directly. Using southern almonds will yield a completely different flavor.
2. Almonds can be replaced with other nuts such as peanuts and walnuts to make peanut or walnut paste. Raw peanuts or walnuts should be toasted in the oven before making this recipe and allowed to cool before use.
3. Be sure to sieve the mixture before cooking, otherwise the texture will be less smooth. Coarse particles may clog the sieve during sieving. If sieving is slow, don't worry; place the sieve over a pot and let the mixture slowly pass through.
4. This recipe produces a rich and smooth almond paste. If you want a thicker "almond paste," increase the amount of glutinous rice flour to 40-45 grams.

5. Friends who are allergic to milk can replace milk with water.

Ingredients: Tremella, purple sweet potato, raisins

Ingredients: Rock sugar

practice:

1. Break the dried white fungus into small pieces and soak them in warm water overnight. Wash and peel the purple sweet potato.

2. Tear the white fungus into small pieces, cut the purple sweet potato into cubes, and wash the raisins and set aside. 

3. Put the white fungus in a pot and boil over high heat. 

4. Add diced purple sweet potatoes, rock sugar and raisins. 

5. Bring to a boil over high heat. 

6. Turn to low heat and simmer for 10 minutes. 

7. Turn off the heat when the purple sweet potato and white fungus soup becomes thick.

8. It can be eaten hot or after cooling naturally.

Quick way to cook Tremella fuciformis: Soak the Tremella fuciformis in warm water overnight before going to bed. Put it in a pot and boil it in the morning. Add rock sugar and cook for about ten minutes. 

Tremella fuciformis, known as the "common man's bird's nest," shares similar nutritional and medicinal benefits. Rich in gelatin, vitamins, inorganic salts, and amino acids, it's a renowned "mountain delicacy" known for clearing lung heat, benefiting the spleen and stomach, and moisturizing the skin. Purple sweet potatoes, in addition to their common sweet potato nutrients, are also rich in selenium and anthocyanins, making them an ideal health food.