Purple potato cereal and tremella porridge

Ingredients: purple potato, tremella, cereal, rice.

Accessories: rock sugar mineral water.

Exercise:

1. Soak the tremella for one hour in advance, wash it, tear it into pieces and put it in the pressure cooker.

2. Peel and wash the purple potato, cut it into cubes 1cm square, and put it in the pot.

3. Wash the rice and cereal and put them in the pot.

4. Pour enough mineral water, add a large piece of pear juice rock sugar, cover it, buckle the upper limit pressure valve, and simmer for 20 minutes after the fire reaches SAIC.

Purple potato cake

Raw materials: peeled cooked purple potato 100g, milk150g (about 20 slices), and appropriate amount of glutinous rice flour.

Accessories: Lipu taro, sugar and oil.

Exercise:

1. Lipu taro peeled and cut into pieces, steamed in a pot, poured into a blender, and mashed with sugar. Pour an appropriate amount of oil into the pot, add the taro paste, stir-fry until the water evaporates, and thicken the stuffing to get the "taro stuffing".

2. Cut the purple potato into pieces, steam it in a pot and peel it, then mix 100g and 150g milk and beat it, and finally filter to obtain a uniform and delicate milk purple potato solution.

3. Add glutinous rice flour to a spoonful of milk purple potato liquid until it can be kneaded into soft dough.

4. Divide the dough into several small portions, turn it over one by one by hand, wrap it with taro stuffing, close it, reunite it gently, and flatten it into a green body.

5. Add the right amount of oil to the pot. After heating, put the blanks in one by one and fry them on low heat until they are golden on both sides.

Purple potato toast

Raw materials:

250 grams of high flour, 25 grams of sugar, 4 grams of salt, 3 grams of yeast, about 200 grams of milk purple potato liquid (steamed peeled purple potato 90 grams+140 grams of milk), 30 grams of egg liquid and 25 grams of butter.

Exercise:

1. Purple potato is washed, cut into pieces with the thickness of 1 cm, and steamed in a steamer. Take 90 grams of peeled and cooked purple potato, put it in a blender, add 140 grams of milk, fully beat and filter, leaving about 200 grams of milk purple potato liquid.

2. Knead other raw materials except butter into a uniform dough, then add softened butter, knead until the gluten is in a complete stage, form an oiled basin, cover it with plastic wrap, and put it in a warm place for basic fermentation.

3. After the basic fermentation, exhaust, take out, divide into three equal parts, round, and ferment in the middle for 15 minutes.

4. Take a portion of dough, gently flatten it, roll it out with a rolling pin, turn it over and roll it tightly from top to bottom. Eat the other two doughs in turn.

5. Knead three pieces of dough to the same length (if the gluten shrinks, stop and relax for a while before kneading).

6. Braid from the middle to both ends, fold in half, arrange the shape, put it in a toast mold, gently press it, and send it to the oven for final fermentation.

7. After the last fermentation, brush the egg liquid on the surface, 180 degrees, the lower layer, 35 minutes (cover with tin foil after coloring).

Purple potato rice

raw material

Rice and purple potatoes. Wash the purple potato, peel it and cut it into cubes 1 cm square for later use. Wash the rice, put it in a rice cooker, add water (the same as usual), and then add diced purple potatoes to stew the rice.

Put more purple potatoes and less, depending on personal preference. Because purple potatoes don't absorb much water, you can add as much water as usual when stewing rice.

Don't turn off the power immediately after the meal is ready, and stew for 10 minutes. After ten minutes, open the lid of the rice cooker, gently stir the rice and purple potato, and you can eat. Purple potato is very soft and rotten, and it is easy to be ground into purple potato paste, which is nutritious and delicious.