Ingredients: pumpkin glutinous rice flour, rock sugar,

Practice: 1. Wash the pumpkin, peel and remove the pulp, and cut into large pieces.

2. Use a steamer or microwave oven to make pumpkin puree. Put pumpkin pieces into a special steamer for microwave oven, add appropriate amount of water to the lower layer of the steamer, cover it, and put it in microwave oven for about 10 minute.

3. Take out the steamed pumpkin, try it with chopsticks or fork to see if it is steamed thoroughly, then put it in a container and press it into pumpkin puree with a small spoon while it is hot. Don't use all the pumpkin puree, leave some for pumpkin pie.

4. Put the pumpkin puree into the soup pot, add water to boil, and the ratio of water to pumpkin puree is 2: 1.

5. After the water is boiled, take a small bowl and mix the glutinous rice flour into a paste with water.

6. After the pumpkin sauce is boiled, add a spoonful of glutinous rice paste to the soup pot with a spoon and stir constantly to prevent the glutinous rice paste from caking. After reaching the desired consistency, there is no need to add glutinous rice paste.

7. Cook for a while and then add rock sugar or sugar to taste.

Carrot clam porridge

Ingredients: 1 pot porridge, 100g clam meat, 1 carrot, 5g shredded ginger, 50g asparagus.

Practice: 1, the porridge bottom is boiled, added, and the carrots are cooked for 10 minute;

2. Add the soaked clam meat and shredded ginger and continue to cook 15 minutes;

3. Dice asparagus and add a little salt. Eat with carrot and clam porridge.

Breakfast oatmeal cake

Ingredients: butter ... 60g sugar ... 50g eggs ... flour ... 1 00g baking powder ...1teaspoon oats ... 75-100g milk ...100ml raisins ... whatever, broken flowers.

Practice: 1. Butter is heated and dissolved into liquid, then mixed with sugar and stirred evenly.

2. Beat an egg into butter sugar and mix well.

3. Sieve the flour, then mix it with oatmeal and baking powder, pour it in two steps at a time, stir it into batter, and then add milk, raisins and peanuts to the evenly stirred batter. You can add all kinds of favorite nuts, such as walnuts, melon seeds, almonds, chocolate beans, etc. for baking. ...

4. Divide the batter into small pieces, put them on a baking tray covered with tin foil, and preheat the oven for 5 minutes, 10- 15 minutes, 180 degrees.

Red bean milk sago dew

Ingredients: red bean paste (you can buy it on the street, you'd better make it yourself), sago, milk and rock sugar.

Practice: 1. Wash sago and soak in hot water for 30 minutes. Stand by and watch.

2. Put water in the pot, bring it to a boil, and add appropriate amount of rock sugar (according to personal taste).

3. After the crystal sugar melts, add the soaked sago and stir slowly in one direction.

4. When the sago is cooked until it is translucent and there is only a small white spot in the middle, pour in the milk and add the right amount of red bean paste. Turn off the heat after boiling.

Jasper Vegetables rice rolls

Ingredients: Chinese cabbage leaves, 2 pieces of rice, half a bowl of green tomatoes and peppers, 10g coriander, 10g.

Seasoning: salt, sugar, rice vinegar, mushroom essence.

Practice: 1. Put the cabbage in a boiling pot, blanch it for 2 minutes, take it out, put it in a bowl, add a little sugar and soak it in rice vinegar for 20 minutes.

2. Heat the pot and add a little oil. Add chopped green and red bell peppers and stir-fry until fragrant. Add rice, chopped coriander and salt, and stir-fry mushrooms evenly.

3. Stir-fried rice is rolled on cabbage leaves, cut into sections and put on a plate.