Ingredients: sweet potato/purple potato-peeled and diced, ginger-about 1CM thick, gently press it. Dried longan/longan, rock sugar and red dates (seeded)
Practice: Boil the water and add ginger slices. Add longan, sweet potato diced/purple potato, boil over high heat, then add rock sugar and cook over low heat for 20-30 minutes, or until the sweet potato becomes soft. Eat while it's hot.
Red bean lotus seed soup
Material: lotus seeds 1 bowl
Accessories: adzuki bean, half bowl of seasoning, 4 bowls of water, and appropriate amount of sugar.
Exercise:
1. Fresh lotus seeds are shelled.
2. Go to the core (if the body is too hot and easy to get angry, you don't need to go to the lotus seed core)
3. Prepare red beans and lotus seeds, and wash red beans.
4. Put the red beans into the pressure cooker, pour in four bowls of water, and press the "Beans/Tendons" button to take them out when the time is up. If you don't have this button, press it directly for 20 minutes to take it out.
It can be seen that the red beans taken out are no longer called soft cotton, but are still granular.
6. Add lotus seeds and continue to cook in the pressure cooker for 20 minutes.
7. You can add rock sugar after taking it out, or add honey after cooling slightly, which will make the frozen taste better.
Yuyuan dessert
Ingredients: 500 grams of taro, 240 grams of cassava flour and 70 grams of potato starch.
Ingredients; 80g of sugar, pumpkin puree, matcha powder, milk, purple potato puree, red yeast rice powder, rock sugar, red bean paste and sago.
Exercise:
1. Steamed taro
2. Peel the steamed taro and press it into mud with a spoon.
3. Cassava flour and potato starch
4. Steamed purple potatoes and pumpkins are pressed into mud.
5. Cassava flour and potato starch
6. Take white taro dough and add purple potato paste, pumpkin paste, matcha powder, red rice flour and various doughs. Very soft, you can add starch. Be hard and soft, and wake up for a while.
7. Rinse sago quickly with cold water and blanch it with boiling water. Stir it to prevent it from sticking to the pan.
8. Cook until translucent, turn off the fire and stew for 10 minute, remove and rinse, and cook again with water until transparent.
9. Take out the cooked sago, put it in a bowl of cold boiled water and put it in the refrigerator 1-2 hours.
10. Knead the woken taro dough into long strips, cut it into small pieces with a knife, and use some starch to prevent adhesion.
1 1. Take red taro dough, round it, and insert a toothpick in the middle to make a yellow flower core.
12. Yellow flower heart in the middle
13. Press out the petals with a toothpick.
14. Green pressed out the veins of the leaves with a toothpick.
15. Finished products
16. Made small peaches and pumpkins.
17. Put the taro in a pot with boiling water and cook until it floats for about 5 minutes. Remove the supercooled boiling water for later use, add rock sugar to the pot and boil the sugar water.
Add taro syrup to the bowl. You can add anything you like, such as sago, bean paste, milk and so on. It can be served as a cold drink or a hot food, whichever you like.
Tips:
Taro balls are delicious only after they are cooked. Try not to cook them overnight or put them in the refrigerator. If you don't eat them, you should put them in the refrigerator. They will go bad in a few hours at room temperature.
Mung bean black rice dessert
Ingredients: mung bean, black rice and brown sugar.
Exercise:
1. Wash mung beans and black rice;
2. Cook in a rice cooker for half an hour, and add brown sugar to serve.
Gelatin stewed milk
Ingredients: 500ml milk, 50g gelatin.
Seasoning: appropriate amount of rock sugar, 2 slices of ginger.
Exercise:
1. Soak the dried flower gum in clear water overnight, take it out and soak it in boiling water until soft.
2. Put the gelatine in a saucepan, pour in milk and ginger (2 slices can be added for those who are afraid of fishy smell, not too much, otherwise it will spoil the taste), boil the water and stew 1 hour.
3. Add a proper amount of rock sugar and stew for 20 minutes until the rock sugar melts.