1. Multicolored dumplings: Slice pumpkin and purple potato separately, steam them in a pot, take 50g each, and grind them into mud with a spoon for later use. Add water to half a carrot, pour it into a meat grinder, and take 50g carrot juice for later use. Chop 1 spinach, add water, pour it into a meat grinder, and take 50g spinach juice for later use. Mix pumpkin puree, purple sweet potato puree, carrot juice, spinach juice, red rice powder, glutinous rice flour and white sugar into dough. Divide each kind of glutinous rice dough into several small doughs, and then rub them into balls one by one. Boil water in a pot, pour it into colorful jiaozi, and cook until all jiaozi floats on the water.
2, brown sugar crisp: prepare a bowl of glutinous rice flour, a piece of rose brown sugar. Boil a pot of boiling water, pour 80 grams of boiling water into glutinous rice flour, stir while pouring, and knead into a smooth dough. The kneaded dough is arranged in a rectangle and cut into strips one centimeter wide. Pour oil into the pan, heat the oil and fry it with sticky rice strips. Fry each side of glutinous rice strips until they swell, and the skin is crisp and elastic when squeezed. Pour a tablespoon of water into a frying pan, add a piece of rose brown sugar and cook until the brown sugar melts and thickens. Put the stir-fried Ciba into a bowl, pour the boiled rose and brown sugar water on the Ciba, and eat it while it is hot. It is fragrant and soft.
3, purple potato dumplings: glutinous rice soaked in water for half a day in advance. Peel the purple potato, cut into pieces, and steam in a steamer. Add sugar to purple sweet potato while it is hot, grind it into purple sweet potato paste with a spoon, add glutinous rice flour and stir it evenly with chopsticks, and then knead it into smooth dough. Knead the purple potato dough long and divide it into 10 small portions. Grab a handful of sticky rice in your hand and put a purple potato ball on it. The purple potato ball is evenly rolled with a layer of sticky rice. Steam the dumplings in cold water for 25 minutes.
4, banana milk glutinous rice cake: prepare ingredients, bananas, milk, eggs, glutinous rice flour, bananas try to choose cooked. Mix all the ingredients and knead into a smooth glutinous rice dough. Divide the kneaded dough into small portions, take a small portion, knead it into a circle, and flatten it to get some black sesame seeds. Pour oil into the pan, add glutinous rice cake when the oil is hot, and fry it on low heat. Fry until golden brown, turn over and continue frying. When heated, glutinous rice cakes will swell, soften and have crispy skin.
5, ginger fudge: prepare a piece of ginger, glutinous rice flour, brown sugar and weigh it for use. Peel ginger and cut it into small pieces. Pour ginger into a juice cup, add 20 grams of water and squeeze into ginger paste. Filter out 150g ginger juice with a sieve or gauze. Pour glutinous rice flour into ginger juice and stir evenly to form streamlined batter. Pour the brown sugar into the milk pot, add 30 grams of water and heat until the brown sugar melts and boils. Pour hot brown sugar water into glutinous rice batter and stir well. Put oil paper or high-temperature plastic wrap in a steaming bowl, or brush a thin layer of colorless and odorless cooking oil, filter the glutinous rice brown sugar paste and put it in the bowl. Steam the glutinous rice brown sugar paste in a steamer for 30 minutes. It's time to take it out and let it cool, and then put it in the refrigerator for freezing 1 hour.