The steps are as follows:

Step 1. Prepare colored food. I use green dandelions, red tomatoes and yellow carrots to express that spring, summer and autumn are naturally mature foods in this season.

Step two. First, clean the dug dandelion thoroughly, and then put it in a boiling water pot to remove the bitterness.

Step three. Take out the roasted dandelion, stir it in a food processor, then squeeze out the juice and mix 50 grams of glutinous rice flour to make green slurry.

Step four. Put tomatoes into a food processor and stir them into a paste, then filter out the juice and mix 50 grams of glutinous rice flour to make red pulp.

Step five. Cut carrots into small pieces, add water, pour into a food processor and stir, then filter out the juice, and mix 50 grams of glutinous rice flour to make yellow slurry. Note: For the method of extracting carrot juice, please refer to the formula carrot juice.

Step six. Mix a bowl of white pulp with 120g powder. Add a teaspoon of sugar to each bowl of pulp and drop a few drops of oil.

Step seven. Take a mold and pad it with a wet cloth.

Step eight. The bottom layer is white. Scoop one third of the white pulp into the mold, shake it flat, and steam it in a cage for 4 minutes.

Step nine. Then steam the green, yellow and red in a cage for 4 minutes. Note: TV is white, green, yellow, white, red, green, yellow, white and red. I ordered the wrong dish.

Step 10. Green, yellow, red again, and finally white, and steam for 4 minutes respectively. ***9 layers, steamed 9 times respectively.

Step 1 1. After the steamed cake is completely cooled, remove the steamer cloth.

Step 12. Cut into pieces and serve on a plate.

Have you learned all the above methods? Let's learn this dessert sweeter than first love!