Tips for Cooking Sweet Potatoes Roasted sweet potatoes
Ingredients: 1 sweet potato, some napkins and a little water.
Cooking steps:
1. Clean the sweet potato with water and cut off a small part of both ends of the sweet potato with a knife.
2. Wrap the sweet potato with a napkin, and wrap a few more, which is very tight.
3. Wet the paper towel thoroughly with water.
4. Put the sweet potato in a big bowl and cover it with plastic wrap. Don't seal the plastic wrap too tightly. Be sure to leave a hole.
5. Put the bowl with sweet potato in the microwave oven and heat it with 13 fire? 15 minutes or so.
6. Is it simple? Come and have a try.
Recipe tip: You can adjust the baking time according to the size of your sweet potato. You can pinch it by hand or insert it with chopsticks. If it's soft inside, it's cooked.
Homemade dried sweet potatoes
Ingredients: appropriate amount of sweet potato and water.
Cooking steps:
1. Wash and peel the sweet potato, and put it directly into the steamer without cutting. Steam for seven or eight times on high fire until cooked. Hold a small sweet potato with chopsticks, and you can insert it with a little force.
2. After steaming, dry the whole product until the surface is dry. The food dryer I used dried at 65 degrees for 3 hours. If there is no dryer, you can put it in a radiator or dry it.
3. Slice, cut into strips, any thickness. The thinner the finished product, the tougher and thicker it will be. Continue to air dry until it is dry.
The next step is very important and cannot be omitted. Dried sweet potatoes should be steamed in a steamer or rice cooker. The steaming time is adjusted according to the maturity of your first steamed sweet potato. Steam the sweet potato more when it is raw. I steamed it for about 10 minutes.
5. After steaming, continue to dry, and the more dry it is, the more chewy it is. Sun it to the required hardness.
Recipe tip: The step of steaming once is very important and cannot be omitted. If you don't have a food dryer and want to try homemade, please choose continuous sunny days.
Cooking skills of sweet potato milk sweet potato syrup
Ingredients: 80g sweet potato, milk 1 bottle, appropriate amount of rock sugar and a little ginger.
Cooking steps:
1. Peel and cut sweet potatoes into small pieces and soak them in water to remove starch and prevent oxidation and blackening.
2. Drain the sweet potato, put it into the pot, and add some water.
3. Slice ginger and put it in the pot with rock sugar. After the fire boils, simmer for 20 minutes on medium heat until the sweet potatoes are soft.
4. Add milk until it boils again, then turn off the heat. (The milk quantity is controlled by yourself, and sweet milk or coconut milk can be used instead. )
Recipe tip:
1, sweet potatoes must be steamed and cooked thoroughly. First, the cell membrane of starch in sweet potato is not destroyed by high temperature and is difficult to digest.
Because I added pure milk, if it is not sweet enough, I can add sugar according to the sweetness I need later.
Sweet potato doughnut
Ingredients: sweet potato 1 00g, flour 200g, butter 20g, yeast 3g, egg1.
Cooking steps:
1. Sweet potatoes are cooked and pressed into mud with a scraper.
2. Add flour, eggs and yeast, stir well, and add softened butter. Make dough, cover with plastic wrap and ferment twice as big.
3. After the fermented dough is exhausted, roll it into thick slices, about 0.5.
Press the shape with a doughnut mold
5. Cover with plastic wrap and let stand for 30 minutes.
6. Preheat the oven 180 degrees and bake for 20 minutes.
Method for making sweet potato healthy cookie sweet potato cake
Ingredients: 200g sweet potato, 200g purple potato, 80g whipped cream, 80g glutinous rice flour, 20g sugar, 2 egg yolks and 80ml cold boiled water.
Cooking steps:
1. Prepare ingredients, egg yolk, glutinous rice flour, leftover sweet potatoes and purple potatoes, light cream, and white sugar (note that an egg yolk was temporarily added during the production process).
2. Heat the remaining sweet potatoes and purple potatoes in a steamer for five minutes, then peel them and put them in two pots.
3. Sweet potato: Use a spoon to grind the sweet potato into mud, add an egg yolk,10g sugar and 30g whipped cream and mix well. Beat it with an eggbeater until it is thin. Feel dry, then add 30 ml of cold boiled water and continue to stir evenly. Just pull up the egg sucker and hang it on the egg sucker.
4. Purple sweet potato: grind it into a paste with a spoon, add egg yolk and 10 sugar, then pour 50g of light cream, beat it with eggs until it is fine and dry, and then add 50g of boiling water to continue beating.
5. Then put 80 grams of glutinous rice flour into the two ingredients respectively and mix them evenly with a scraper.
6. Put them into two decorative bags respectively, and choose any decorative nozzle.
7. Squeeze them into baking trays for a certain distance, and send them into an oven preheated to 200 degrees, and bake in the middle layer 15-20 minutes.
8. Bake the purple potato cake at the same temperature and time, and bake it twice. Eat it while it is hot, or let it cool for a while.
Recipe tip:
Tip: the oven temperature should be controlled according to the personal oven, and the ingredients are for reference. Look at the remaining sweet potatoes and purple potatoes, plus light cream and cold water. Use only a paper bag to squeeze the pattern. This kind of biscuit is soft and sweet, not as crisp as a biscuit.
Sweet potato glutinous rice paste
Ingredients: sweet potato 200g, glutinous rice flour 80g, sugar 15g, and coconut.
Cooking steps:
1. Peel the sweet potato, cut it into pieces, steam it in a pot, and gently insert it with chopsticks. If it can easily penetrate, it will be cooked. Pour out the water inside, add sugar while it is hot, and stir well.
2. Use the back of the spoon to grind the sweet potato into mud, cool it slightly, add glutinous rice flour, stir well, and knead it into dough by hand, don't touch it by hand.
3. Knead into balls (about 20g each), rub them evenly in turn, put them on a plate, steam for 10 minute, and take them out (leaving a gap in the middle).
4. Take it out after steaming, put it in coconut while it is hot, and wrap it evenly with coconut.
Recipe tip:
1, the amount of sugar depends on your own requirements for sweetness.
It doesn't matter if you don't know how many sweet potatoes you steamed. Slowly add glutinous rice flour until the dough doesn't touch your hands. Remember to pour out the water in the sweet potato after steaming, so as not to add more glutinous rice flour and the sweet potato will lose its original sweetness.
3. It is best to put the water into the steam after heating, leaving a large gap between the balls, otherwise the steamed balls will stick together and affect the appearance. After steaming, the surface of the meatballs is wet, and it is easy to get coconut juice. Water on the surface is not easy to get after cooling. Friends who are not afraid of wasting coconut milk suggest spreading a layer of coconut milk evenly on the surface, then taking it out one by one and wrapping it in coconut milk. This is to avoid slow hands, and the surface of the ball will dry quickly. The meatballs are a little hot, touching the bottom of the dish. With the help of spoons, they can be gently taken out and put into coconuts.
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