Exercise:

1. Knead glutinous rice flour, sugar and milk into dough.

2. Steam in the pot, take it out, cut it into small pieces, and stick coconut on it.

Bean paste glutinous rice small salty cake

Raw materials:

Bean paste: 200g (wet)

Glutinous rice flour:100g (dry)

Sizhou Porphyra: 4 small pieces (first cut into thin strips, then cut into small squares horizontally)

Cumin powder: Very little.

Homemade salad dressing: 1 tablespoon

Salt: the right amount

Garlic: Appropriate amount (chopped)

Mix the raw materials into a ball, divide them into several equal parts, rub them into small round cakes in the palm of your hand, and fry them in an oil pan until both sides turn yellow.

Crispy glutinous rice cake

Ingredients: 300 grams of glutinous rice flour, 30 grams of soft sugar, 25 grams of white sugar and proper amount of peanut oil.

Methods: 1. Mix glutinous rice flour and soft sugar evenly, pour appropriate amount of warm water in several times, and stir into thick batter.

2. Pour the prepared batter into a drawer covered with drawer cloth and spread it into a thick cake shape. Steaming with strong fire, taking out, cooling and cutting into thin slices.

3. Pour peanut oil into the wok and heat it to 50%. Add glutinous rice slices and keep pushing with a spoon. When fried to golden brown, remove and drain the oil. Sprinkle sugar while it is hot.

Sweet potato pumpkin

A dessert, the practice is actually very simple, friends who are willing to start work can also try it, and you can enjoy it by turning over the prescription:

1. Cook two sweet potatoes in the microwave oven, then peel them and press them into mud with a spoon.

2. Add glutinous rice flour and sugar into the sweet potato paste bit by bit. The exact amount is hard to say, because I haven't measured it either. It's best to stir the dough vigorously, so that the steamed pumpkin won't go down.

3. Then divide the dough into small portions, wrap it with bean paste, tie the mouth tightly and knead it round. Then gently press out the edge with the back of the knife.

4. Finally, make a pumpkin handle with a black raisin and steam it in boiling water for 7-8 minutes.

The key is that the noodles should be mixed hard, the pumpkins should be smaller and the steaming time should not be too long. The steamed shape will be beautiful and won't lie down.

Baba's practice

Materials:

Glutinous rice flour 300g, peanut flour 100g, fine sugar 30+20g, proper amount of water and a little oil (for washing dishes).

Exercise:

1. Mix 30 grams of white sugar and glutinous rice flour evenly, then pour in a little water and stir evenly to make glutinous rice slurry.

2. Wipe the plate with a thin layer of oil with a paper towel, then pour the prepared glutinous rice slurry into the plate, steam it on a steamer for 15 minutes, and then take it out to cool slightly.

3. Pour the peanut powder into a non-stick pan and stir-fry for 5 minutes with low fire until fragrant, then take it out and add 20 grams of sugar and mix well for later use.

4. Cut the slightly cool glutinous rice cake into small pieces with scissors and put it into peanut powder. Wrap the whole body with peanut powder and serve.

Bitter gourd sweet dumplings

Ingredients: a bitter gourd, 250g glutinous rice flour, 50g cooked noodles, 75g sugar, 50g lard and a proper amount of bean paste stuffing.

Exercise:

1, chopped bitter gourd, squeezed into juice for later use.

2. Blanch the cooked noodles with boiling water and knead them evenly.

3. Put the glutinous rice flour into a basin, add lard, sugar, scalded noodles and bitter gourd juice, and knead into a uniform embryo skin.

4. Rub strips, make a small dose of about 25g, wrap a small amount of bean paste stuffing, rub round, and stick bread crumbs, which will become the green embryo of cold melon balls.

5, the oil pan is on fire, and the small fire is soaked and fried until the green embryo floats, and the firepower is increased. Mature.

The finished product tastes crisp on the outside and soft on the inside, and bitter gourd tastes strong. Relatively green and healthy.

Sweet potato jiaozi in dessert store

Ingredients: sweet potato, glutinous rice flour and sugar.

Practice: The first step is to peel, wash and slice a sweet potato.

Step two, put the sliced sweet potato on the plate. Add water to the steamer, put the plate on the drawer, turn off the heat after steaming. Take out the steamed sweet potato slices, put them in a small pot and crush them completely with a spoon while they are hot. It feels a bit like mud at this time. Then, while stirring with chopsticks, pour the glutinous rice flour in (it will be very hot if you use your hands), and stop pouring the glutinous rice flour when you feel that it can almost become dough. Then, knead the mixture in the basin into dough by hand, and the hardness is similar to that of ordinary pasta. About the steaming time, about 20 minutes.

Step 3, put the mixed sweet potato dough on the chopping board, knead it into a slender strip, and then cut it into small pieces with a knife. At this time, we can see that the fiber of sweet potato itself is obvious, and there will be some tiny filaments. Be careful not to use too much force when rolling the noodles into long strips, because this kind of dough is not as elastic as the noodles we usually wrap in jiaozi, and it will break more easily when pressed hard.

The last step is to add water to the pot and boil it. Then, put the small dough just cut into boiling water, stir it with a shovel like jiaozi, and it will be fine as soon as it comes up. Cooking is very simple, because the sweet potato is already cooked, just cook the glutinous rice flour that was just added when mixing noodles. Take out the cooked sweet potato balls and put them in a small bowl, mix some sugar or honey, add some soup, and a bowl of sweet potato balls with sparkling sugar water will do. You can add some chopped fruit to eat together if you like.