Composition:

Appropriate amount of glutinous rice flour, appropriate amount of soybeans and bean paste, and appropriate amount of warm water.

Exercise:

(1) Put glutinous rice flour into a container and add a proper amount of warm water.

(2) Knead into a smooth and greasy dough.

(3) Put a layer of sesame oil on the bottom of the dish, put the noodles on the dish and wrap them with plastic wrap.

(4) Steam for about 20 minutes, the fire will be high in the first 5~ 10 minutes, and then it will be low.

(5) Pour the soybeans into the pot and stir-fry until golden brown.

(6) After the noodles are steamed and taken out, wrap a little oil with plastic wrap and roll into pieces.

(7) Cut off the corners and evenly spread the bean paste on it.

(8) Roll up from one end.

(9) Evenly sprinkle soybeans on the outermost layer.

2. Fermented rice balls.

Ingredients: glutinous rice flour 1 00g, fermented wine1bowl, proper amount of Lycium barbarum and proper amount of sugar.

Exercise:

Slowly pour a proper amount of warm water into glutinous rice flour, and then knead it into a dough with moderate hardness. Rub the glutinous rice dough into small balls with uniform size, pour in appropriate amount of water to boil, and then put the balls in a pot to cook until they float. Put the Lycium barbarum into the pot. Put the wine and sugar into the pot, boil it again and turn off the heat. Go out and get started.

3. Sweet potato cake.

Composition:

Sweet potato 1 root/glutinous rice flour 150g, proper amount of oil/salt/sesame.

Exercise:

(1) Peel and cut sweet potatoes, steam and mash them, add glutinous rice flour and a little edible salt, mix well and knead them into smooth dough.

(2) Take a small piece of dough, knead it round and flatten it.

(3) Sprinkle black sesame seeds and press slightly to make a sweet potato cake blank.

(4) Oil the hot pot. When the oil is hot, add the sweet potato cake and fry it on low heat until the edge is slightly golden. Turn to the other side and fry until golden brown.

4. Red dates and glutinous rice cakes.

Composition:

1000g glutinous rice flour, 500g red dates, proper amount of water and sugar.

Exercise:

(1) Pour enough glutinous rice flour into the basin, add appropriate amount of white sugar, and heat water at the same time to make it not hot.

(2) Pour water into the glutinous rice flour several times, and stir it quickly with chopsticks at the same time, so that the glutinous rice flour gradually gathers and no dry powder can be seen, and then cover it with plastic wrap for about 20 minutes.

(3) Take a proper amount of red dates and wash them.

(4) Knead the baked and cooled glutinous rice flour dough into uniform large particles with both hands.

(5) Spread a layer of wet gauze on the steamer and evenly spread a layer of red dates. Sprinkle a layer of glutinous rice flour dough on the red dates to completely cover them.

(6) Spread a layer of red dates after spreading glutinous rice flour, cover the pot and steam for about 15 minutes.

(7) When the time is up, sprinkle a layer of glutinous rice flour, a layer of jujube and a layer of glutinous rice on the red dates, with a total of four layers (can be increased according to preferences), and then continue steaming for about 10 minute.

(8) Apply a thin layer of oil to the flat plate and pour the steamed rice cake into the flat plate. It is easier to take off the drawer cloth with a little cold water.

(9) Cover the surface of the rice cake with a layer of plastic wrap and pat it while it is hot to make the surface of the rice cake more delicate, flat and dense.

(10) After molding, remove the plastic wrap, completely cool and cut into strips or blocks for refrigeration. Steam it again, heat it or fry it before eating.

5. Sesame balls.

Composition:

White sesame100g, glutinous rice flour 500g, sugar100g, red bean paste 200g, baking powder10g, water 200ml and edible oil.

Exercise:

Dissolve (1) sugar in water, then add 50ml oil, baking powder and glutinous rice flour, stir well, and knead into glutinous rice flour by hand (dough will not stick to hands).

(2) Divide the mixed glutinous rice flour into 10 parts and press them into small cakes respectively. Divide the bean paste into 10 portions, and wrap the bean paste with glutinous rice cake to make balls.

(3) Cover each ball with white sesame seeds (or black sesame seeds) respectively.

(4) Heat the oil in the frying pan with medium heat. When it is 60% hot, put the hemp ball in, turn off the fire immediately and soak for about 3 minutes. During this period, keep pushing (so that the hemp ball is heated evenly). When the hemp ball gradually expands, the filling is cooked and the appearance is golden, it can be served out of the pot.

6. Xue Meiniang.

Composition:

Glutinous rice flour 100g/ corn starch 30g/ milk 180g, butter 10g/ diced mango/strawberry, whipped cream 100g/ powdered sugar 10g/ sugar 40g.

Exercise:

(1) Sift glutinous rice flour, corn flour and white sugar into a container and stir well.

(2) Add 180g milk, stir it evenly, and then steam it in warm water for about 15 minutes.

(3) Add melted butter to the steamed dumplings and knead them into smooth dough.

(4) Dice mango and strawberry (you can add any fresh fruit you like here).

(5) Add powdered sugar to the whipped cream and send it to a state where it can be decorated.

(6) Divide the glutinous rice balls into 10 portions, roll one portion into thin slices with a rolling pin (the rolling pin is wrapped with plastic wrap, so it won't stick when rolling), squeeze a layer of cream, put a few diced mangoes, and squeeze a layer of cream. In order to prevent sticky hands, you can sprinkle some cooked cake powder on the chopping board and hands during operation.

(7) Adding strawberries is also this step. Finally, make the dough bag look like a steamed stuffed bun, and then gently wrap it around, so that the white and fat Xue Meiniang is ready. It tastes better after refrigeration.

7. Mango glutinous rice paste.

Composition:

Glutinous rice flour 120g corn starch 30g milk 100g coconut milk 100g sugar 50g butter 15g shredded coconut.

Exercise:

(1) Mix glutinous rice flour, corn starch and granulated sugar;

(2) Pour in milk and coconut milk, and beat with an egg beater until there are no particles;

(3) the butter is melted in the heat preservation water, poured into the milk batter and stirred evenly;

(4) put it into a heat-resistant container, cover it with plastic wrap, put it into a microwave oven, and stew it for 3 minutes on medium heat;

(5) After the program is completed, take it out. Stir well with chopsticks, take it out and put it in a clean container, cover it with plastic wrap and let it cool;

(6) cutting mango into cubes, dividing the dough into small portions, and kneading into smooth dough;

(7) pulverizing, wrapping in diced mango, wrapping tightly, and pinching tightly;

(8) Put the glutinous rice into the shredded coconut, roll it around, and slightly compact it by hand.

8. Sugar is not awkward.

Composition:

Appropriate amount of glutinous rice flour (according to the amount you want to cook), cooked peanuts, honey.

Exercise:

(1) First, add water to glutinous rice flour and stir with chopsticks.

(2) Then knead it into soft and hard dough, knead it for a long time, cut it into small doses, and then knead it into glutinous rice balls.

(3) put water in the pot, heat it, put it into glutinous rice dumplings, cook it, take it out and put it on a plate for later use.

(4) Pour honey on the dumplings.

(5) Put peanuts into a bag and knock them into pieces.

(6) Sprinkle the cut flowers on the glutinous rice balls, and the delicious sugar will be ready.