5 cups of japonica rice, turbid wine, sugar, hot water and salt.

* Seasoning: jujube, cockscomb, tremella and black sesame.

Exercise:

(1) Soak japonica rice in water at 20℃ for 8 hours, take it out and grind it into flour.

(2) Mix 100 glutinous rice flour with 10% white sugar, 15% turbid wine and 45% water, and ferment at 30℃ for 8 hours.

(3) Peel and shred the jujube for seasoning, pick the cockscomb leaves, wash them out, and fry them with black sesame seeds.

(4) Put the mixed flour into a sponge cake rack or steamer with clean linen, and add jujube, cockscomb leaves, black sesame seeds and tremella as seasonings.

(5) When steaming, start steaming for more than 20 minutes. After cooling, it is cut into diamonds and quadrangles.

Bakpia

Mung bean cake is made by seasoning ground mung beans with salt and adding shredded pork, mung bean sprouts, bracken and shredded kimchi. This is a good appetizer. Chicken or turkey can be used instead of pork. Change the pickled bracken, mung bean sprouts and cabbage into shreds. Can be paired with soy sauce and broth and vinegar sauce.

* Mung bean has diuretic effect, which is a cooling food and can prevent the department from getting cold. And it is rich in calcium and vitamin A, which is good for growing children and the elderly.

material

1 cup mung bean, 200g cabbage pickle,100g bracken, 200g pork,150g mung bean sprouts, 2 green onions and 2 red peppers.

* Pork seasoning: 2 tbsp soy sauce, chopped green onion 1 tbsp, mashed garlic 1/2 tbsp, pepper noodles 1/4 tbsp, sesame oil 1 tbsp, sesame 1 tbsp, cooking oil 1 cup.

Exercise:

(1) Soak peeled mung beans in cold water, rub and peel them by hand, and grind and season them according to the ratio of mung beans 130g: water 90cc.

(2) Grinding pork into minced meat and adding seasoning.

(3) Cook mung bean sprouts with salt water and cut off the hard stems of bracken. Shred the onion.

(4) Dehydrating kimchi and cutting it into shreds.

(5) Peel the red pepper and round it.

(6) Put oil in the pot, put a spoonful of ground mung beans, then put pork, mung bean sprouts, bracken, pickles and onions, and turn the ground mung beans upside down and fry. The smaller the diameter, the better the frying.

(7) Dip in vinegar and soy sauce.

Artemisia argyi cake

Mugwort needs tender mugwort to be soft. The feature is that when eating rice cakes, ginger juice is added to honey.

Put the cooked and mashed Folium Artemisiae Argyi into glutinous rice flour, make it the size of chestnuts, and dip it in mung bean powder.

* Artemisia argyi is characterized by its rich inorganic substances and vitamins. In particular, it contains a lot of vitamin A, and only 80g can supply the required amount for one day. And because it is rich in vitamin C, it is also very effective in preventing and treating colds.

Materials:

5 cups of glutinous rice flour, salt 1 tablespoon, mugwort leaf 100g, and a small amount of syrup.

* mung bean paste: 3 cups of mung beans, 0 tsp of 65438+ salt and 3 tsp of sugar.

Exercise:

(1) Grind mung beans with a stone mill, soak them in warm water, peel them, steam them, crush them with some salt, and then add sugar to make stuffing.

(2) Wash Folium Artemisiae Argyi, boil, rinse with cold water, remove water, and mash.

(3) After the glutinous rice flour is steamed, add Folium Artemisiae Argyi and dye it green.

(4) Pick the mung bean stuffing into the size of mung bean, grab it evenly with your hands, and mix it well with Artemisia argyi. There are more rice cakes than mung bean stuffing.

(5) Dip in sugar when eating.

Orange parfait

Materials:

Delicious skim yogurt 1 cup

3 tablespoons low-fat cereal

Orange 1

Exercise:

Peel, seed and cut the oranges for later use.

Mix delicious skim yogurt, sliced orange slices and low-fat cereal, and serve.

Nutrition (per serving): 2 5 0 calories

Citrus sponge pudding

* For better results, fresh shredded coconut can be used.

Material: 4 servings of sugar 180g.

Self-raising flour 60 grams

3 tablespoons shredded coconut

Lemon peel velvet 1 tablespoon

Dried orange peel 1 tablespoon

2 tablespoons lemon juice

2 tablespoons orange juice

Protein 2

2 egg yolks

Butter (melted)100g

250 ml fresh milk

working methods

1. Preheat the oven to 180℃.

2. Sugar 80g, self-raising flour, lemon peel and orange peel, and mix well.

3. Mix egg yolk, lemon juice and orange juice evenly, and add butter and milk; Mix (1)

4. Beat the protein until it bubbles, and add the remaining sugar twice until it is solidified.

5. Add protein into (2) for three times; Pour into the prepared mold.

6. Put the mold into a baking pan filled with hot water and steam at 180℃ for 45 minutes.

Ginger Bread

Material: (9 inches x 13 inches)

8 tablespoons unsalted butter

2 1/2 cups of low-gluten flour

Hot water 1 cup

2 teaspoons of baking powder

2 teaspoons of Jiang Mo.

Cinnamon powder 1 1/2 teaspoons

Clove 1/2 teaspoons nutmeg.

Salt 1/2 teaspoons

2 teaspoons of baking powder

2/3 cup of brown sugar

1 cup molasses.

Ginger juice 1 tablespoon

2 eggs (large)

Appropriate amount of icing

Exercise:

Previously prepared:

1. Butter and eggs are deiced at room temperature.

2. Preheat the oven to 190C/350F.

3. Spread the butter on the cake mold and pour in the flour (except the amount).

4. Add the beaten powder into hot water for later use.

5. Sift the flour, all spices (cinnamon, cardamom, ginger powder and clove), salt and baking powder together.

6. Add brown sugar to butter and stir until soft as cream. Add a. syrup B. ginger juice C. brush with water D. powder 1. Beat the egg mixture thoroughly and mix well.

7. Pour the dough into the cake mold, bake for 30-35 minutes, take it out and let it cool, cut it into cubes, and finally sprinkle with powdered sugar.

Big chocolate tart

You can put your favorite fruits, such as strawberries, pineapples and kiwis. Come and make a delicious chocolate fruit pie!

Material: (3.5-inch egg tart mold x 6)

Flour 1 1 5g egg (scattered) half.

5.5g butter and a little salt.

Frosting 2.5g Yun Ni takes a little sesame oil.

Chocolate filling:

250g whipped cream and 50g melted butter.

Dark chocolate (chopped) 200g

Sour skin practice:

1. Dice the butter and coat it with sugar by hand.

2. Add Yunna sesame oil to the broken eggs, and add it in several times (1) and mix well.

3. Add salt to the sieved flour, add (2), knead into dough, wrap it with plastic wrap, and put it in the refrigerator for 2 hours.

4. Take out the dough from the refrigerator, divide it into 6 parts, press it into the tart mold, and poke a hole in the bottom of the tart skin with a fork.

5. Preheat the oven at 180 degrees and bake for 5 minutes until the tart turns golden yellow.

6. Take out the mold and put it on a cold rack for cooling.

Chocolate filling method:

1. Chop the chocolate and cook it in a double-layer pot until it melts; Or melt chocolate with warm water of 40 50C.

2. When the chocolate is completely dissolved, slowly add the boiled cream and stir well until it becomes soft and smooth.

3. Then add the melted butter and stir well.

Combination eating method:

Pour the chocolate filling directly into the egg tart skin and leave it at room temperature until it solidifies. You can eat it.