Ingredients: millet150g, flour 200g, yeast 3g, sugar 50g.

Exercise 1. Soak millet in clear water until it is mashed by fingers, and pour it into a cooking machine with water to make a fine rice paste. 2. Pour into a container, add yeast, sugar and flour in stages, stir with chopsticks to form a thick batter, and seal and ferment to twice the size.

3. In this season, it will ferment in one hour at room temperature, stir with chopsticks and discharge the gas inside. 4, take some small molds, brush with vegetable oil (easy to demould), scoop in the batter, and it will be fine if you are eight minutes full. 5. Put it in a steamer and ferment for 20 minutes. 6. When the batter becomes larger obviously, steam for 30 minutes and stew for another five minutes.

Glutinous rice and purple potato balls

Ingredients: flour 100g, glutinous rice flour 100g, 3 purple potatoes, and proper amount of sugar.

Exercise 1. Flour and glutinous rice flour are poured into the bowl according to the ratio of 1: 1. Knead with boiling water of about 90 degrees into dough with moderate hardness and relaxation for 20 minutes. 2. Wash and peel the purple potato, cut into pieces, steam it in a steamer, press it into mud, put it in a place that is not hot, and knead it into small balls.

3. Pull out a piece of dough slightly larger than the purple potato ball, round it, press a hole in the middle, put a purple potato ball in it, and close the mouth to tighten the mouth. 4. Put it in a steamer, steam for 20 minutes on high fire, and wrap it in coconut while it is hot.

Black sesame steamed bread

300 grams of flour, black sesame 1 small bowl, 3 grams of yeast and 30 grams of sugar.

Exercise 1. Stir-fry black sesame seeds in a pot, and then pour into a cooking machine to make fine black sesame powder. 2. Pour flour and black sesame powder into a bowl, then add yeast and sugar, knead with warm water of about 30 degrees into a smooth dough with moderate hardness, and seal and ferment to twice the size.

3. Sprinkle dry flour on the panel, take out the fermented dough, and knead it repeatedly to exhaust the gas inside. 4. Knead into long strips, cut into small noodles of the same size, and round them one by one. 5. Put in a steamer, ferment for 20 minutes again, steam for 25 minutes on high fire, stew for 5 minutes, and take out.

Fried noodles and tofu rolls

Ingredients: 300g of flour, 3g of yeast, 2 eggs, tofu 1 piece, 2 shallots, vegetable oil and salt.

Exercise 1. Pour flour and yeast into a bowl, beat it with warm water into a smooth dough with moderate hardness, leave it at room temperature, and ferment it to twice its size. 2. Crush the tofu with a fork, beat in two eggs, and stir well to coat the tofu with egg liquid. 3, put a little more vegetable oil in the pot, pour the tofu egg liquid into it and fry it, and chop it into small particles.

4. After the dough is fermented, it is first kneaded and vented, and then rolled into rectangular thin slices with a thickness of about 0.2 cm. 5. Sprinkle a layer of tofu eggs on the surface, then sprinkle chopped green onion and roll it from one end to the other. 6, cut into small noodles about 2 cm wide, brush the oil in the pot, put it in, there should be a gap in the middle, and then ferment for 20 minutes. 7. First, burn the bottom to golden brown, add half a bowl of water, cover the lid, fry on high fire until the water is completely dry, press it with a shovel, rebound immediately, and turn off the fire.

Homemade version of silk cake

Ingredients: flour, onion, salt, vegetable oil.

Exercise 1. Pour the flour into a bowl, add a little salt, use half hot water and half cold water, then mix the flour together, add a handful of chopped green onion and knead it into a smooth dough. 2. Put it on the panel, rub it into long strips, divide it into noodles with uniform size, put it into a circle, find a suitable container, brush it with vegetable oil, put them in, coat the surface with vegetable oil and seal it for 2 hours.

3. After baking, roll it into rectangular thin slices, cut it into thin strips, pinch both ends with your hands, and stretch it as far as possible to the support point. 4. Roll it from one end to the other, pull it while curling, press the joint at the bottom, and then stand up and flatten it. 5. Brush the vegetable oil on the bottom of the flat pot, and put the prepared cake embryo in and bake until both sides are golden.

New Year cake; rice cake

Ingredients: rice150g, flour 200g, yeast 4g, sugar 50g.

Exercise 1. Soak rice for four hours and beat it into fine rice paste with a cooking machine. 2. Pour into a bowl, add yeast and sugar, then add a small amount of flour, stir into a thick paste, and seal and ferment to twice the size.

3. Find some suitable containers and brush them with vegetable oil. After the batter is fermented, stir and exhaust the air inside, and scoop it into the container respectively. 4. Put in a steamer, ferment for the second time, and then steam over high fire.