1. Carrot glutinous rice balls

1. Prepare two carrots, wash and peel them, cut them as thinly as possible, put them in a pot with cold water, steam them for about 2 minutes, and then put them into a bowl.

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2. Mash radish while it is hot. If you like sweet food, you can add white sugar, add glutinous rice flour several times, stir while pouring, stir it into flour wadding, and knead it into dough.

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3. Glutinous rice is difficult to form dough. Knead it for a few more minutes, then knead it into a long strip, divide it into equal dough, slightly larger than jiaozi's, and knead it into balls respectively.

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4. Boil the water in the pot, add radish balls, add some cold water after the pot is boiled, and repeat it twice. When it is all floating, remove the cold water once to prevent adhesion.

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5. Add half a bowl of clear water and a proper amount of brown sugar to the pot, while heating, slide the shovel and boil the sugar.

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6. Wait for the soup to be thick, add the radish and glutinous rice balls, and keep turning them with a wooden shovel for about 3 minutes. After the balls are evenly colored, they can be taken out of the pot.

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7. After serving, pour the extra soup, which is delicious and nutritious, soft and sweet. It is specially designed to treat children who don't like vegetables, and there is no soup left on the table. Make more raw embryos and store them in the refrigerator. It will not be bad for a few months.

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2. Cake of wormwood glutinous rice and bean paste

1. Pick a handful of fresh wormwood in the morning, go home and wash it, leaving only the most tender parts, put it in boiling water, add a spoonful of salt and blanch it for two minutes.

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2. After taking out, soak it in cold water first, so that the color is greener and the taste will be better.

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3. Remove from cold water, wring out the excess water, put it on the chopping board, cut it a few times at will, and chop it into pieces.

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4. Add 3 spoonfuls of glutinous rice flour and 1 spoonful of sticky rice flour to the bowl, add chopped wormwood, stir well with chopsticks, and start kneading the dough. If it feels too dry, add some water.

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5. Just use glutinous rice flour, and add sticky rice flour, which can reduce the waxy nature and won't play the teeth. You can add it according to your own preferences, just like normal kneading.

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6. Prepare some bean paste stuffing, such as rose sauce, jujube paste and osmanthus sauce.

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7. Brush some oil on the chopping board, divide the dough into pieces, flatten the palm of your hand, wrap the bean paste in the middle, then tighten it with a tiger's mouth, make it into a ball, and press it into a small cake again.

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8. Preheat the electric baking pan in advance, brush it with a layer of oil, put in the wormwood cake, and slowly bake it over low heat.

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9. Turn over the middle several times, keep it heated evenly, and then take it out.

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1. wormwood is really delicious, golden in color, soft and sweet, and the nutrition is just right. Children like it very much, and they clamor for it every three to five times.

3. Brown sugar Baba

1. Prepare 15 grams of glutinous rice flour and 13 grams of warm water, stir while pouring, just like kneading dough, and knead it into a state of not touching your hands. If it is too dry, add a little water; If it is too wet, add a little powder and use it flexibly.

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2. After the dough is formed, sprinkle some dry powder on the chopping board and knead the dough into a long strip.

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3. Divide into 8 equal dough, the specific amount, please according to your own dough, the size is equal.

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4. Knead the dough into a circle, and then press it flat with the palm of your hand, as shown in the figure. All the dough should be made in this way, without being too thin, just 2-3 cm thick.

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5. Put 1 teaspoon of oil in the pot, wait for one minute, then put the green embryo in and fry it. Just turn it on a low heat. Remember to turn it over frequently and fry it until it is golden brown on both sides. Don't use too much fire to avoid frying.

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6. At this time, add a bowl of brown sugar water, 3g brown sugar and 3 warm water, and stir until the brown sugar melts.

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7. At this time, the oil at the bottom of the pot is gone. If it must be poured out, wait until the rice cake begins to zoom and yellow, then pour in the brown sugar juice, and continue to stir it with low fire. When the sugar juice is completely absorbed by the rice cake, you can go out of the pot.

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8. I like the taste of cooked soybean flour, and I can also add a little. The soft, glutinous and sweet brown sugar is ready, crystal clear, sweet and sticky, and very delicious.

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Fourth, glutinous rice banana cake

1. Prepare two fresh bananas and half a bowl of glutinous rice flour.

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2. Peel off the coat of banana, then slice it, add two spoonfuls of sugar, and press it into banana puree with the bottom of a spoon.

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3. Add a proper amount of glutinous rice flour for several times, and stir while pouring.

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4. Stir until there is no dry flour, and it looks flocculent, ready to start kneading.

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5. Sprinkle some glutinous rice flour on the chopping board to prevent adhesion. After kneading into a dough with moderate hardness, knead it into long strips without waking up and divide it into equal-sized agents.

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6. Take out a dough, roll it on the chopping board, press it repeatedly with your palm, and roll it into a pancake with a rolling pin, with a thickness of about .3 cm.

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7. Heat the oil in the pan, wait until the oil temperature is 6% hot, put in the cookies, stir them slowly over low heat, and turn them with chopsticks several times to keep them heated evenly.

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8. This kind of cake crust will bulge quickly when it is exposed to high temperature, and then it can be taken out of the pot when it floats completely and turns golden yellow.

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9. Banana glutinous rice cakes are ready, sweet and soft, all hollow, and children love them very much.