Type what you have

Ingredients

• ✓ lychee
• strawberry jam
• blueberry
• toothpick

Instructions

1. 1 Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

By JuliettevanSon

Ingredients

• ✓ lychee
• cake flour
• baking powder
• white sugar
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Mix cake flour and baking powder together in a large bowl.
3. 3 Strain lychees into a bowl, reserving canning liquid. Pat lychees dry with a paper towel; cut into small pieces. Add 3/4 of the pieces to the flour mixture; toss lightly.
4. 4 Whisk sugar and egg together in a bowl until sugar is dissolved, about 1 minute. Stir in 5 tablespoons of the reserved canning liquid, butter, and vanilla extract. Add flour mixture; stir batter until just moistened.
5. 5 Spoon batter into the prepared muffin tin, filling each liner 3/4 full. Scatter remaining lychee pieces on top.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By Jessie

Ingredients

• ✓ lychee
• water
• gelatin powder
• water
• milk
• white sugar
• almond extract

Instructions

1. 1 Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

By Kimmee

Ingredients

• ✓ lychee
• butter
• white sugar
• egg
• egg yolk
• lychee syrup
• rose water
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
2. 2 Beat butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Mix in eggs, then egg yolk, one at a time, beating well after each addition. Mix in lychee syrup and rose water until thoroughly combined, 2 to 3 minutes.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Add 1/2 of the flour mixture to the butter mixture and mix until thoroughly combined. Mix in remaining flour until combined and batter is smooth. Gently fold in 1/2 of the lychees.
4. 4 Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. If the edges brown too quickly, cover the pan with aluminum foil.
6. 6 Remove from the oven and place on a wire rack to cool.

By Laka kuharica - Easy Cook

Ingredients

• ✓ lychee
• ice cube
• vodka
• peach schnapps
• cranberry juice
• lychee juice

Instructions

1. 1 Place ice into a cocktail shaker. Pour in vodka, peach schnapps, cranberry juice, and lychee juice. Cover and shake vigorously until the outside of the cocktail shaker has frosted.
2. 2 Strain into a chilled martini glass; garnish with a lychee fruit.

By Bellakitty

Ingredients

• ✓ lychee
• maraschino cherry
• toothpick
• apple cider
• orange juice
• blue food coloring
• mandarin orange
• sparkling water
• gummy worm

Instructions

1. 1 Fill the hole of each lychee with a cherry and secure with a toothpick.
2. 2 Combine apple cider and orange juice in a large punch bowl; add a few drops of blue food coloring to give punch a green tinge. Drop stuffed lychees and mandarin oranges into punch and pour in sparkling water. Place some gummy worms on the rim of the bowl.

By gen_x

Ingredients

• ✓ lychee
• jasmine rice
• water
• vegetable oil
• garlic
• carrot
• onion
• soy-based liquid seasoning
• soy sauce
• green onion
• cashew
• raisin
• white sugar
• white pepper

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Once cooked, spread the rice into a shallow dish, and refrigerate until cold, or use 1 1/2 cups leftover cooked rice.
2. 2 Heat the oil in a wok or large skillet over medium-high heat. Stir in the garlic and cook a few seconds until fragrant, then stir in the carrots and onion, and continue cooking until the onion begins to soften. Add the cold rice, and cook and stir until hot. Pour in the soy sauce, soy seasoning, green onions, cashews, raisins, salt, and white pepper. Cook and stir until hot, then stir in the quartered lychees to serve.

By Darrell MacMullin

Ingredients

• ✓ lychee
• sesame oil
• scallion
• green chile pepper
• vegetable oil
• cornstarch
• oil
• cornstarch
• soy sauce
• tomato paste
• white sugar
• water
• white vinegar
• pork tenderloin
• sichuan peppercorn
• salt
• cornstarch
• rice wine
• soy sauce
• egg yolk

Instructions

1. 1 Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
2. 2 Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
3. 3 Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
4. 4 Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
5. 5 Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.

By betty