1. The rolling of glutinous rice flour.

ingredients:

glutinous rice flour, yellow bean, red bean paste and warm water.

Practice:

(1) Put glutinous rice flour into a container and add a proper amount of warm water.

(2) Knead into smooth and greasy dough.

(3) Put a layer of sesame oil on the bottom of the plate, put the noodles on the plate and wrap them with plastic wrap.

(4) steam in a pan for about 2 minutes, with a big fire in the first 5-1 minutes and a small fire later.

(5) yellow bean poured into the pot and stir-fried until golden brown.

(6) When the noodles are steamed, take them out, wrap them in plastic wrap with a little oil and roll them into pieces.

(7) cut off the corners and evenly spread the red bean paste on it.

(8) Roll up from one end.

(9) Sprinkle yellow bean evenly on the outermost layer.

2. Fermented rice balls.

ingredients: 1g glutinous rice flour, 1 bowl of fermented wine, proper amount of Lycium barbarum and proper amount of sugar.

Practice:

Slowly pour a proper amount of warm water into glutinous rice flour, and then make a dough with moderate hardness. Rub the glutinous rice dough into a small round ball with uniform size, pour a proper amount of water into the pot to boil, then put the round ball into the pot and cook until it floats. Put the wolfberry in the pot. Put the wine and sugar into the pot, boil it again and turn off the heat. Get out and start.

3. Sweet potato cake.

ingredients:

1 sweet potato/15g glutinous rice flour, appropriate amount of oil/salt/sesame.

Practice:

(1) Peel and cut sweet potatoes, steam them, mash them into mud, add glutinous rice flour and a little edible salt, mix well, and knead them into smooth dough.

(2) Take a small piece of dough, round it and flatten it.

(3) Sprinkle black sesame seeds and press slightly to make the sweet potato cake green body.

(4) oil the pan. When the oil is hot, add the sweet potato cake and fry it on low heat until the edge is slightly golden. Turn to the other side and fry until golden.

4. Red dates and glutinous rice cakes.

ingredients:

1, grams of glutinous rice flour, 5 grams of red dates, appropriate amount of water and appropriate amount of sugar.

Practice:

(1) Pour a sufficient amount of glutinous rice flour into the basin, add a proper amount of white sugar, and heat the water at the same time, so as not to burn your hands.

(2) Pour water into the glutinous rice flour several times, and stir it quickly with chopsticks at the same time, so that the glutinous rice flour gradually bunches up and no dry powder can be seen, and then cover it with plastic wrap for about 2 minutes.

(3) Take a proper amount of red dates and clean them.

(4) Knead the baked and cooled glutinous rice flour dough with both hands into a uniform big granule.

(5) spread a layer of wet gauze on the steamer and evenly place a layer of red dates. Sprinkle a layer of glutinous rice flour dough on the red dates to completely cover the red dates.

(6) Spread a layer of red dates again after spreading glutinous rice flour, cover the pot and steam for about 15 minutes.

(7) after the time is up, sprinkle a layer of glutinous rice flour on the red dates, one layer of dates and one layer of glutinous rice, one layer of glutinous rice and four layers of glutinous rice (you can continue to increase it according to your preference), and then continue steaming for about 1 minutes.

(8) Put a thin layer of oil on the flat plate, and put the steamed rice cake upside down in the flat plate. It is easier to take off the drawer cloth by patting it with a little cold water.

(9) The surface of the rice cake is covered with a layer of fresh-keeping film, and it is patted while it is hot to make the surface of the rice cake more delicate, flat and compact.

(1) After molding, remove the plastic wrap, completely cool it, and then cut it into strips or blocks for refrigeration. Steam again, heat or fry before eating.

5. Sesame balls.

ingredients:

white sesame 1g, glutinous rice flour 5g, white sugar 1g, red bean paste 2g, baking powder 1g, water 2ml, edible oil.

Practice:

(1) Dissolve white sugar in water, then add 5ml of oil, baking powder and glutinous rice flour, stir well, and knead it into glutinous rice flour by hand (subject to the fact that the dough does not stick to hands).

(2) Divide the prepared glutinous rice flour into 1 parts and press them into small cakes respectively. Divide the bean paste stuffing into 1 parts, and wrap the bean paste stuffing with glutinous rice flour cakes to make balls.

(3) Cover the outside of each ball with white sesame (or black sesame) respectively.

(4) Heat the oil in the frying pan with medium fire. When it is 6% hot, put the hemp balls in, immediately turn off the fire, and soak for about 3 minutes. During this period, pay attention to constantly pushing (make the hemp balls heated evenly). When the hemp balls gradually expand, the stuffing is cooked and the appearance is golden, the oil can be taken out of the pan and put on the plate.

6. Xue Mei Niang.

ingredients:

glutinous rice flour 1g/ corn starch 3g/ milk 18g, butter 1g/ diced mango/diced strawberry 1g, whipped cream 1g/ powdered sugar 1g/ sugar 4g.

Practice:

(1) Sift glutinous rice flour, corn flour and white sugar into a container and mix well.

(2) add 18g milk, stir it evenly, and then steam it in insulated water for about 15 minutes.

(3) Add melted butter to steamed glutinous rice balls and knead them into smooth dough.

(4) Dice mango and strawberry (you can add any fresh fruit you like here).

(5) Add powdered sugar to whipped cream until it can be decorated.

(6) Divide the glutinous rice balls into 1 parts equally, roll one part into thin slices with a rolling pin (the rolling pin is covered with a plastic wrap so that it won't stick when rolling), squeeze a layer of cream, put a few diced mangoes, and squeeze another layer of cream. In order to prevent sticky hands, you can sprinkle some cooked cake powder on the chopping board and hands during operation.

(7) Adding strawberries is also the same step. Finally, wrap the dough bag like a steamed stuffed bun, and then gently round it, so that the white and fat Xuemei Niang is finished. It tastes better after being refrigerated.

7. Mango glutinous rice paste.

ingredients:

glutinous rice flour 12g corn starch 3g milk 1g coconut milk 1g baby sugar 5g butter 15g shredded coconut.

Practice:

(1) Mix glutinous rice flour, corn starch and young sugar;

(2) Pour in milk and coconut milk, and beat with an egg beater until there are no particles;

(3) melt the butter heat-insulating water, pour it into the milk batter, and stir it evenly;

(4) put it in a heat-resistant container, cover it with plastic wrap, and put it in a microwave oven for 3 minutes;

(5) Take it out after the program is finished. Stir well with chopsticks, take out and put in a clean container, cover with plastic wrap and cool;

(6) Dice mango, divide the dough into small portions, and knead into smooth dough;

(7) Crushing, wrapping in diced mango, wrapping, and pinching;

(8) Put glutinous rice into shredded coconut, roll it for a circle, and slightly compact it by hand.

8. Don't throw away the sugar.

ingredients:

appropriate amount of glutinous rice flour (according to the amount you want to cook), cooked peanuts and honey.

Practice:

(1) Add water to glutinous rice flour and stir with chopsticks.

(2) Then knead it into a hard and soft dough, knead it for a long time, cut it into small doses, and then knead it into glutinous rice dumplings.

(3) put water in the pot, heat it, put it in glutinous rice dumplings, take it out after cooking and put it on a plate for later use.

(4) pour honey on the glutinous rice dumplings.

(5) Put peanuts in a bag and break them into pieces.

(6) Sprinkle the chopped flowers on the glutinous rice dumplings, and the delicious sugar will be ready.