1. Egg Fried Rice Balls

Method:

1. Let the cooked rice cool for a while and then knead it into rice balls (just put some water on your hands and it will not stick) Hands)

2. Beat the eggs, add a little salt, roll the rice balls in the egg liquid,

3. Pour an appropriate amount of oil into the pan, add the rice balls, and then Fry until browned

2. Purple sweet potato cake

Ingredients: purple sweet potato, white sesame and a little vegetable oil

Method:

1 , Peel the purple sweet potato, cut into thick pieces, and steam in a steamer

2. Use a spoon to mash the purple sweet potato into puree, roll into balls, and then press into cakes

3. Non-stick Put a little vegetable oil in the pot and fry on low heat for five minutes on each side

4. You can sprinkle some sesame seeds when taking it out of the pot~

3. Fragrant mango double-skinned milk

Ingredients: 500g fresh milk, 3 egg whites, 2 mangoes, 20g sugar

Method:

1. Boil the milk until it boils slightly, pour it into a bowl and let it cool

2. Use chopsticks to pick up the condensed milk skin and pour out the milk below

3. Add sugar to the poured milk and stir to melt. Filter the beaten egg whites and stir well. Please add QQ: 349946027 to share delicious food. /p>

4. Pour the egg milk liquid back into the bowl, let the milk skin float, seal it with plastic wrap and put it in the steamer. After the water boils, steam over low heat for 15 minutes until it solidifies

5. Puree the mango and pour it on the cooled double-skin milk. It will be smoother after refrigeration

4. Papaya milk

Ingredients: fresh papaya and milk

Method:

1. Peel and remove the seeds from the papaya, crush it in a strainer to get the juice

2. Boil the milk and pour it into the juice. The mixture of juice and milk The ratio is 1:3

3. Increase the amount and solidify before use

5. Medicinal mud dessert

Method:

1. Yam Clean the skin, cut into sections and steam in a pot over water (about 15-20 minutes)

2. Press the yam into mud and add a little salt. If the yam is too dry, you can add some Dilute with milk

3. Put it into a piping bag and squeeze it into the shape you like

4. Add appropriate amount of water and honey to the blueberry jam and mix evenly. Stir thoroughly and pour on Yam puree

6. Banana crisp

Method:

1. Peel and remove the seeds from the pumpkin, cut into small pieces and put in the microwave for 6 minutes, then press into puree. If you like sweet food, you can add some sugar

2. Mix the pumpkin and glutinous rice flour into a dough and make it sticky

3. Peel the banana, cut it first, and then cut it into thin strips

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4. Flatten the dough and evenly wrap the bananas in the middle to make them into banana shapes

5. Heat the oil pan for 5 minutes, add the banana crisps one by one, and fry until golden brown, scoop up and remove the oil

7. Strawberry Daifuku

Ingredients: 300g glutinous rice flour, 27g fine sugar, 1 pinch of salt, about 225ml water

Method:

1. Put the ingredients except water into a basin, add water little by little depending on the hardness of the batter, until the dough is as hard as an earlobe

2. Peel the dough with your hands. Cut out a piece of about 4cm, flatten it, and steam it in a steamer over high heat for about 20 minutes

3. After steaming, use corn starch as hand flour to prevent sticking, and shape the dough into a dumpling wrapper shape while it is hot

4. Wrap the strawberries in them

8. Hawthorn cake

Ingredients: 500g hawthorn, 15g lotus root starch, 250g sugar, 250g water

Method:

1. Clean the hawthorn, cut it in half, and remove the bottom and hawthorn core

2. Put 250g of water in the pot, add the processed hawthorn, small Cook for 20 minutes until the hawthorn is soft

3. After the hawthorn is slightly cool, put the hawthorn and the remaining juice into a blender and beat into a puree

4. Pour the hawthorn fruit into a puree. Pour the puree into the pot, add 100g of white sugar and stir slowly over low heat until the puree becomes thick and bubbling

5. Melt 15g of lotus root starch with a little cold water.

Then pour it into the pot, stir over low heat until it is very thick, then pour it into the container while it is hot, and cut it into pieces after cooling.

9. Red Bean and Coconut Milk Cake

Ingredients: 25g red beans, 50g corn starch, 15og coconut milk, 250g fresh milk, 35g sugar

Method:

1. Soak 25g red beans in boiling water for half an hour

2. Put Put it into the pot, add water and cook for about half an hour until cooked

3. Pour all the remaining ingredients into the pot

4. Cook slowly over low heat, cooking from time to time Stir to avoid clumping

5. Cook until it becomes thick and solid

6. Add the previously cooked red beans and stir evenly

7. Pour into a bowl After letting it cool, use a knife to unmold along the edge

8. Turn upside down on the plate and cut into pieces