1. Red bean yogurt
Ingredients: 300 grams of red beans, proper amount of yogurt.
Accessories: appropriate amount of sugar.
Practice: Wash the red beans and soak them for 2 hours. After soaking, put them in a pot, add water to the beans and boil them over high fire. Take out the beans, pour out the boiling water, add water to the beans, continue to cook, then turn to low heat and stew for about 30 minutes. Add a proper amount of white sugar to the pot, stir well, continue to stew until the beans are dry and rotten, then take them out, let them cool, and mix them with yogurt.
2. Coconut mung bean cake
Ingredients: 250g mung bean and 500g glutinous rice flour.
Accessories: 20g shredded coconut, 350g sugar, salad oil 150g.
Practice: Wash mung beans and soak them in water for 2 hours. Put it in a pot and bring it to a boil. Turn to low heat and simmer until it is 89% mature. Twist mung beans into paste with a spoon, then add glutinous rice flour, white sugar and salad oil, beat them into paste, put two into a container, steam them in a pot for 1 hour, then change the knife and sprinkle shredded coconut on the plate.
3.snow lotus with rock sugar
Ingredients: lotus seeds, rock sugar, oranges, coconuts, pineapples and medlar.
Practice: Wash the dried lotus seeds, soak them in clear water one night in advance, steam or cook the lotus seeds and mix well with the fruits, put clear water and rock sugar in the pot, boil the rock sugar until the sugar water is slightly sticky, and pour the rock sugar water into the lotus seeds and fruits.
4. Lotus seed milk dew
Ingredients: 4g of Xiang Lian and 50g of fresh milk.
Accessories: 25 grams of sugar.
Practice: Wash the lotus seeds, put them in a wok with boiling water for about 1 minute, scoop them up and pour them into the wok, add 4 grams of boiling water, put them in a steamer for 30 minutes to 60% heat, add 6 grams of white sugar, and then stew for 30 minutes. Wash the wok and put it on the fire. Add 75g boiled water and 19g white sugar. After boiling, add fresh milk first, then add lotus seeds, and then cook until it is slightly boiling.
5. Waxy corn and vegetable jiaozi
Ingredients: fresh waxy corn 1 piece, half a carrot, 2 mushrooms, 2 tablespoons dry flour.
Accessories: chopped green onion, black sesame, salt and chicken essence.
Practice: Use a wire grater to knead the corn into velvet, and chop the carrots and mushrooms. Put all the ingredients in a bowl and mix well. Knead into a circle by hand, take a plate, spread corn husks on the bottom of the plate, put the prepared corn balls on the corn husks, and steam for 15 minutes. Pour some water or broth into the wok, add some medlar to boil, add some chicken essence and thicken, and pour it on the steamed corn balls.