1. Rose cake food: rose sauce, cooked glutinous rice flour, chopped flowers, medium gluten flour, fine sugar, boiled water and animal oil.
Practice: First, add 30 grams of cooked glutinous rice flour and 20 grams of cooked broken flowers into 200 grams of rose sauce, stir them evenly, put them in the refrigerator for one hour, take them out, divide them into equal parts, and make them into balls for later use.
1 10g medium gluten powder, 8g white sugar, 50g boiled water and 30g animal oil, put them together, stir them evenly, and knead them into a film. Choose 60 grams of wheat gluten and 30 grams of animal oil, mix them together and knead them into shortcakes. Relax for 20 minutes. Take a skin of water and oil, put the shortcake in it, then wrap it in it and tighten the mouth. After squashing, roll out a larger roll, stretch it out and flatten it, and then put the stuffing into the bag. Make it into the shape of a cupcake, put it in a baking tray, bake it in an electric oven at 165 degrees for more than 30 minutes, and then take it out.
Second, tremella yam soup food: tremella, yam, lily, red dates, medlar, old rock sugar.
Practice: divide the tremella into small flowers, soak them in clear water until they are soft, wash and drain the water for later use, peel the yam and cut into pieces, and soak the lily in clear water in advance for later use.
Pour the water into the pot, then clean the tremella, yam, lily and jujube, remove the jujube whiskers, put them into the pot and keep it boiling on low heat, then turn to low heat and cook for an hour. After a long time, open the cover, sprinkle with aged rock sugar and medlar, cook for 10min, and take it out.
Stewed bird's nest food with rock sugar: instant bird's nest, aged rock sugar.
Practice: put the ready-to-eat bird's nest in clear water one night in advance and stew it immediately the next morning. Break the cooked instant bird's nest and put it in a saucepan. Add enough water, put it in a stew pot to prevent water from steaming, take it out at 10min, add old rock sugar and stew for another 5min, then take it out and serve.
Lycium barbarum and pigeon soup food: Lycium barbarum, squab, red dates, rice wine, onion, ginger and salt.
Practice: First, cut the squab into pieces, soak it in clear water for 30 minutes, change the water twice in the middle, clean it, drain the water and put it into the pot. Pour water into the pigeon, then add rice wine, add ginger and garlic, bring to a boil, turn to low heat for three minutes, pick up the pigeon, wash it and put it in a clean pot.
Then pour in fresh ginger and garlic, peel red dates and medlar, add enough water, cover and simmer for an hour. Cook until the juice turns yellow, and you can cook it.
5. longan, red dates and dried eggs: raw eggs, dried longan, red dates, old brown sugar and medlar.
Practice: dried longan, cleaned, jujube beard removed, washed Lycium barbarum, soaked in warm water for 30 minutes. Add water to the pot, add dried longan, red dates and medlar, cover the pot, bring to a boil, turn to low heat, and cook for 15 minutes. Then open the cover, keep the fire low, knock in two eggs, and stir, don't solidify. Finally, add the old brown sugar and stir, and then take out the pot.