Ingredients: purple potato, white sesame, a little vegetable oil.
Practice: 1. Peel the purple potato, cut it into thick slices 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 on both sides for five minutes. You can sprinkle some sesame seeds when cooking.
Egg milk potato cake
Ingredients: potato (yellow skin) 200g, egg 75g, milk 50g, wheat flour 10g, salt 2g, sugar 10g, and chicken essence 2g.
Practice: 1. Shell the eggs and break them in a bowl; 2. Add milk, salt, sugar and chicken essence, and stir into egg milk juice. 3. Steamed potatoes are peeled and mashed into mud; 4. Add flour and egg milk to mashed potatoes and knead into dough; 5. Process the dough into small balls with a diameter of 1 cm, and gently flatten them by hand; 6. Fry in the oil pan until both sides are golden, and put on the discharge tray.
Xiangmang 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 cool it. 2. Pick up the condensed milk skin with chopsticks and pour out the milk below. 3. Pour out the milk, add sugar, stir to melt, filter out the broken protein and stir evenly. 4. Pour the egg 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. Mash mango and pour it on cold double skin milk, which will be smoother after refrigeration.
Papaya collides with milk
Ingredients: fresh papaya, milk.
Practice: 1, papaya peeled and seeded, crushed 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. Curing can be used in large quantities.
Yaoni dessert
Ingredients: yam, milk, blueberry sauce, honey.
Practice: 1. Wash yam with skin, cut into pieces, and steam in a pot (about 15-20 minutes). 2. Press the yam into mud and add a little salt. If 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 the right amount of water and honey to the blueberry sauce and mix well. Stir well and pour it on the yam mud.
Banana crisp
Ingredients: pumpkin, glutinous rice flour, banana, flour.
Practice: 1. Peel the pumpkin, remove the seeds, cut it into small pieces, put it in the microwave for 6 minutes, and press it into mud. If you like sweets, you can add sugar. 2. Pumpkin and glutinous rice flour are mixed together and sticky. 3. After peeling, cut off the banana and 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 chips one by one, fry until golden brown, and take out and drain the oil.
Strawberry devku
Ingredients: 300 grams of glutinous rice flour, 27 grams of fine sugar, salt 1 pinch, and about 225 ml of water.
Practice: 1. Put the materials except water into the basin, and add water little by little according to the hardness of the batter to make the dough as hard as an earlobe. 2. Peel the dough into pieces of 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.
haw jelly
Ingredients: 500g of hawthorn, 0/5g of lotus root starch/kloc-,250g of sugar and 250g of water.
Practice: 1. Wash the hawthorn, cut it in half, and remove the bottom and hawthorn core. 2. Put 250 grams of water in 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 mash it. 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, cooled and cut into pieces.
Red bean coconut milk cake
Ingredients: 25g red beans, 50g corn starch, 0/5g coconut milk/kloc-,250g fresh milk and 35g sugar.
Practice: 1. Soak 25 grams of red beans in boiling water for half an hour. 2. Put it in the pot and add water for about half an hour until it is cooked. 3. Pour all the remaining materials into the pot. 4. Cook slowly on a small fire, stirring from time to time while cooking to avoid caking. 5. Cook until it thickens and becomes solid. 6. Add the previously cooked red beans and stir well. 7. Pour into a bowl, cool and demould along the edge with a knife. 8. Cut the meat upside down on the plate.