Practice:
1. Cool our good rice a little and knead it into a rice ball (it won't stick to your hands if you get some water on your hands);
2. Beat the eggs well, add a little salt, and roll the rice balls in the egg liquid;
3. Pour proper amount of oil into the pan, add rice balls and fry until brown.
2. Purple potato cake
Ingredients: purple potato and white sesame with 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 a small fire;
4. Sprinkle some sesame seeds when cooking.
Third, fragrant mango double skin milk
Ingredients: fresh milk 5g protein 3 mangoes and 2 sugars 2g
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 stir well;
4. Pour the egg and milk liquid into the bowl again, let the milk skin float, seal the plastic wrap on the steamer, steam for 15 minutes after the water is boiled, and then solidify.
5. Mud mangoes and pour them on cold double-skin milk, which will be smoother after cold storage.
Fourth, papaya collides with milk
Ingredients: fresh papaya, milk
Practice:
1. Peel papaya, remove seeds, and crush it in a filter to get juice;
2. Boil the milk and pour it into the juice. The ratio of juice to milk is 1: 3.
3. It can be used after heavy volume solidification.
V. Medicine Mud Dessert
Practice:
1. Wash the yam with skin, cut it into pieces and steam it in a pot (about 15-2 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.
Sixth, banana crisp
Practice:
1. Peel and seed the pumpkin, cut it into small pieces, put it in the microwave for 6 minutes, press it into mud, and add some sugar if you like sweet;
2. Pumpkin and glutinous rice flour are mixed into a ball, which is sticky when rubbed;
3. After peeling the banana, cut it first 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. Add banana crisps one by one, fry until golden brown, and remove the oil.
VII. Strawberry Dafu
Material: 3g of glutinous rice flour, 27g of fine sugar, 1 pinch of salt, and about 225ml
Practice:
1. Put the materials except water into a basin, and add water little by little according to the hardness of the batter, so that the dough is as hard as an earlobe;
2. Peel the dough into a 4cm block by hand, flatten it, and steam it in a steamer for about 2 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.
VIII. Hawthorn Cake
Material: 5g of hawthorn, 15g of lotus root starch, 25g of sugar and 25g of water
Practice:
1. Wash the hawthorn, cut it in half, and remove the bottom and hawthorn core;
2. Put 25g of water into the pot, add the processed hawthorn and cook for 2 minutes on low heat until the hawthorn is soft and rotten;
3. After the hawthorn is a little cold, put the hawthorn and the remaining juice into a blender and beat the fruit mud;
4. Pour the hawthorn puree into the pot, add 1g white sugar and stir slowly until the puree becomes sticky and bubbly;
5. 15g 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 then cut into pieces after cooling.
IX. Red bean coconut milk cake
Material: red bean 25g corn starch 5g coconut milk 15og fresh milk 25g sugar 35g
Practice:
1. Soak red bean 25g in boiling water for half an hour;
2. Put it in a 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. Boil until it becomes 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.