Exercise 1:

Ingredients: sweet potato

Accessories: flour, millet flour, red bean paste.

Cooking method:

1. Steamed sweet potato, peeled, put into a vessel, add one third of flour and millet flour, and stir evenly to form dough;

2. Knead the dough into small balls, wrap them in red bean paste, make cakes, and fry them in oil pan.

Exercise 2:

Ingredients: sweet potato

Accessories: glutinous rice flour

Seasoning: fried sesame seeds, red beans, pine nuts and raisins.

Cooking method:

1, put the red beans in a pressure cooker, cook them, fry them dry, add raisins, pine nuts and sesame seeds, and make them into bean paste stuffing;

2. Steamed sweet potatoes are peeled and pressed into mud, glutinous rice flour is added to the dough, and the bean paste stuffing is wrapped one by one to make small cakes, soaked in sesame seeds and fried in an oil pan.

Exercise 3:

Materials:

1, 1 kg of Polygonum cuspidatum (net weight after peeling), cut into thick slices.

2, glutinous rice flour two or two.

3, one or two white sugar (can be increased or decreased according to personal preferences).

Exercise:

1, put the sweet potato on the boiling water steamer rack and steam it with medium fire 15 minutes until cooked.

2. Take it out and press it into mud with a spoon while it is hot.

3. Add glutinous rice flour, sugar and about a tablespoon of water and knead thoroughly (moderate dry humidity).

4. Take a proper amount of mashed potatoes and knead them into a ball with both hands, and then pat them into cakes with both hands.

5. Heat the oil in the pot to 80% heat, add the cake and fry for 8 minutes on medium heat (turn the cake over from time to time when frying).

6. After the flameout, press each cake by the pot with a shovel to separate the oil.

7. Serve after serving.