1. Wash purple potato, peel and cut into small pieces, and peel and cut iron yam into small pieces.
2. Put the cut purple potato yam into a pot and steam it.
3. After the purple potato and yam are steamed, add a proper amount of sugar and a small amount of olive oil, and heat and press them into a paste.
4. Knead into small pieces, put them in moon cakes and mold them into flower cakes. (PS: Two-color cake is pressed with a piece of yam and a piece of purple potato respectively)
1. Wash millet, chop apples, medlar 10, and 6 red dates.
2. Put the washed millet, medlar, red dates and chopped apples into the rice cooker.
3. Press the porridge button and get it in 2 hours.
1. Peel the sweet potato, cut it into small pieces, then steam it in a steamer for about 20 minutes until it is cooked, and mash it into sweet potato paste.
2. Add yeast powder, flour, brown sugar, mashed sweet potatoes and salt, and start the dough program of the bread machine (you can also knead the dough manually until the dough surface is smooth and not sticky).
3. After the dough is fermented, take it out and exhaust it, and make it into your favorite steamed bread shape (flat, round, whatever you like). The step of exhausting air is very important, which will make steamed bread more chewy.
4. After fermenting again 15 to 20 minutes, steam in cold water.
1. Peel the pumpkin, cut it into small pieces, steam it in a pot (or microwave oven), grind it into mud, and let it cool for later use.
2. Take a large container, add pumpkin puree and glutinous rice flour, and knead into dough.
3. Cut the dough into small pieces, knead it into a circle, press it into a cake, and wrap it with bean paste.
4. Freeze in the refrigerator, steam if you want, and fry if you want.
Tip: Because I don't like the bean paste stuffing outside, I think it's too sweet. I made my own bean paste. The steps are as follows:
1. Red beans are soaked for about 2 hours in advance. My method is to freeze red beans in the refrigerator for 2 hours, then soak them for 30 minutes, which is very easy to cook.
2. Put the soaked red beans into the pressure cooker (the water does not pass through the beans about one finger joint).
3. Take out the cooked red beans and put them into a blender and break them. The more broken the better.
4. Water washing: put the broken red beans into the filter screen, add clean water to wash out the fine sand, and leave the bean dregs in the net (this is to ensure that the made bean paste is very delicate).
5. Put the clear water with red bean paste into the pot, add rock sugar, and simmer slowly after the fire is boiled. (It needs to be stirred constantly during the process to prevent the pan from sticking). Turn off the fire after the water thickens, and the delicate and delicious red bean paste is ready.
1. Soak brown rice for more than half an hour.
2. Cut the potatoes into small pieces and wash off the starch for later use.
3. Cut carrots and onions into small pieces for later use.
4. Cut the beef into pieces, add oyster sauce, soy sauce, pepper and cooking oil, stir well and let stand for half an hour.
5. Put oil in the pot, stir-fry beef and cut into sections.
6. Start the pot again, add potatoes, carrots and onions and stir fry.
7. Pour in the beef, continue to stir fry, and add seasonings such as salt and monosodium glutamate.
8. Put the soaked brown rice and rice into the rice cooker.
9. Pour the fried beef and carrots into the pot, without adding water, and cook in the rice cooker.
1. Slice the marinated tofu with a thickness of 1 cm. Heat oil in the pan, fry the tofu slices on both sides until golden brown, stand up and fry on all sides.
2. Push the tofu aside with a pan, add the olive vegetables and stir fry gently.
3. Pour clean water, cover it, and slowly burn on medium fire.
4. When the juice is half collected, turn on the fire and collect the juice.
5. Sprinkle with red pepper rings and chopped green onion, and take out the pot.
Tip: Olive vegetables are full of flavor and do not need seasoning.
1. Wash shrimp, marinate with wine and a little salt 1 hour, then add starch, mix well, and let stand 15 minutes.
2. blanch the vegetables and take them out.
3. Take the oil pan and stir-fry the shrimps until the shrimps change color.
4. Wash the pot, add a little oil, pour in miscellaneous vegetables and stir fry, and season with salt.
5. Finally, stir-fry the shrimps and put a small amount of soy sauce out of the pot.
1. Soak kelp, wash it, boil it in boiling water 15 minutes, scoop up the supercooled boiling water, then drain it and put it on a plate.
2. Wash spinach, blanch in boiling water for 3 minutes, and drain for later use.
3. Prepare chopped green onion, minced garlic, Jiang Mo and pepper.
4. Put a little olive oil in the pot, stir-fry minced garlic, Jiang Mo and pepper, and add salt and soy sauce vinegar.
5. Sprinkle a little sesame oil, sprinkle chopped green onion and add 10 peanuts to serve.
1. Tie the tendon with a rope, and don't cut it.
2. Buy Lee Kum Kee's braised sauce, add water in proportion, add sugar, ginger and star anise, and bring to a boil.
3. Add beef and simmer for 2 hours.
4. Immediately after taking out the pot, wrap the plastic wrap. The purpose of wrapping plastic wrap is to make the beef cut beautifully and not fall off. Wrap the plastic wrap while it is hot and put it in the refrigerator after room temperature.
Tip: Stewed soup can continue to marinate tofu, marinated eggs, marinated duck legs, marinated chicken legs and so on.
1. Wash a piece of chicken breast to remove fat and fascia. If it is too thick, you can cut it into several pieces with a horizontal knife.
2. Put the meat in the dish, add light soy sauce, or other favorite seasonings, poke it with chopsticks a few times and taste it.
3. After marinating 15 minutes, the starch on both sides should be wiped evenly.
4. Heat the pot to 80% heat, add the chicken breast, and immediately turn to low heat.
5. Put the lid on, and when the sound of zi la la begins to get louder, open the lid and turn it over. Guy, I heard the sound of zi la la again. Finish.
Finally, I couldn't help asking myself: "Is this a food diary or a fitness diary?" .