Ingredients: rice, eggs, vegetable oil.
Practice: 1. Cool the cooked rice a little and knead it into rice balls (if you get some water on your hands, it won't stick to your hands). 2. Beat the eggs well, add a little salt, and roll the rice balls in the egg liquid. 3. Pour the right amount of oil into the pan, add the rice balls and fry until brown.
Second, purple potato cake
Ingredients: purple potato, white sesame, a little vegetable oil.
Practice: 1. Peel the purple potato, cut it into thick pieces and steam it in a steamer. 2. Mud the purple potato with a spoon, knead it into balls, and then press it into cakes. 3. Put a little vegetable oil in a non-stick pan and fry for five minutes on both sides of small fire. 4. You can sprinkle some sesame seeds when cooking.
Third, egg milk potato cake
Ingredients: 200g of potato (yellow skin), 75g of eggs, 50g of milk, 2g of wheat flour10g, 2g of salt, 2g of white sugar10g, and 2g of chicken essence.
Practice: 1. Shell the eggs and break them up in a bowl; 2. Add milk, salt, sugar and chicken essence, and mix into egg milk juice. 3. Steamed potatoes are peeled and mashed into mud; 4. Add flour and egg milk to mashed potatoes and knead them into dough; 5. Processing the dough into small balls with a diameter of 1 cm, and gently flattening them by hand; 6. Fry in the oil pan until both sides are golden yellow, and serve on a discharge plate.
Tips: Egg-milk potato cake is mainly potatoes, and eggs and milk are added to make it more nutritious. It is a snack suitable for all ages in the family and can be eaten often.
Four, fragrant mango double skin milk
Ingredients: 500g fresh milk, 3 egg whites, 2 mangoes and 20g sugar.
Practice: 1. Boil the milk until it is slightly boiling, pour it into a bowl and let it cool. 2. Pick up the condensed milk skin with chopsticks and pour out the milk below. 3. Pour out the milk, add sugar, stir and melt, filter the broken protein, and mix well. 4. Pour the egg milk liquid into the bowl again, let the milk skin float, seal the plastic wrap on the steamer, steam on low heat for 15 minutes after the water boils, and then solidify. 5. The mango is mashed and poured on the cold double skin milk, which is smoother after refrigeration.
Five, papaya hit the milk
Ingredients: fresh papaya, milk.
Practice: 1, papaya peeled and seeded, and crushed in a filter to get juice. 2. Boil the milk and pour it into the juice. The ratio of juice to milk is1:3. 3. Solidification can be used in large quantity.
Six, medicine mud dessert
Ingredients: yam, milk, blueberry sauce, honey.
Practice: 1. Clean the skin of yam, cut it into pieces and steam it in the pot (about 15-20 minutes). 2. Press the yam into mud and add a little salt. If the yam is too dry, you can dilute it with some milk. 3. Put it in a paper bag and squeeze it into your favorite shape. 4. Add appropriate amount of water and honey to the blueberry sauce and mix well. Stir well and pour it on the yam mud.
Seven, banana crisp
Ingredients: pumpkin, glutinous rice flour, banana, flour.
Practice: 1. Peel and seed the pumpkin, cut it into small pieces and put it in the microwave for 6 minutes, and press it into mud. You can add some sugar if you like sweet food. 2. Pumpkin and glutinous rice flour are mixed together and sticky. 3. Cut off the banana after peeling, and then cut it into thin strips. 4. Crush the dough and evenly wrap the bananas in the middle to make a banana shape. 5. Heat the oil pan for 5 minutes, put the banana crisps in one by one, fry until golden brown, and remove the oil.
Eight, strawberry Dafu
Ingredients: glutinous rice flour 300g, fine sugar 27g, salt 1 pinch, water about 225ml.
Practice: 1. Put the materials except water into the basin, and add a little water according to the hardness of the batter, so that the dough is as hard as an earlobe. 2. Peel the dough into pieces about 4cm by hand, flatten it, and steam it in a steamer for about 20 minutes. 3. After steaming, use corn starch as hand powder to prevent sticking, and knead the dough into dumpling skin while it is hot. 4. Then wrap the strawberries.
Nine, hawthorn cake
Ingredients: hawthorn 500g, lotus root starch 15g, sugar 250g and water 250g.
Practice: 1. Wash the hawthorn, cut it in half, and remove the bottom and hawthorn core. 2. Put 250g of water into the pot, add the processed hawthorn and cook for 20 minutes on low heat until the hawthorn is soft and rotten. 3. After the hawthorn is slightly cool, put the hawthorn together with the remaining juice into a blender and beat the fruit mud. 4. Pour the hawthorn puree into the pot, add 100g sugar and stir slowly until the puree becomes sticky and bubbly. 5.5g of lotus root starch is melted with a little cold boiled water, then poured into a pot, stirred with low fire until it is very thick, then poured into a container while it is hot, and can be cut into pieces after cooling.
Ten, red bean coconut milk cake
Ingredients: 25g red beans, 50g corn starch, coconut milk 15og, 250g fresh milk and 35g sugar.
Practice: 1 .25g red beans are soaked in boiling water for half an hour. 2. Put it into the pot, add water and cook for about half an hour until cooked. 3. Pour all the remaining materials into the pot. 4. Cook slowly with low fire, stirring from time to time while cooking to avoid caking. 5. Cook until it is thick and solid. 6. Add the previously cooked red beans and stir well. 7. Pour it into a bowl, let it cool and use a knife to demould along the edge. 8. Cut the pieces upside down on the plate.