How do chefs make high value sweet potato glutinous rice cakes?

First of all, you need to steam the sweet potato, then add sugar, stir some glutinous rice flour, knead it into a small piece, and put it in an oil pan for frying, so that it can be made.

First of all, you have to prepare the flour and sweet potato flour, first knead the flour into a dough, then sprinkle sweet potato flour on the dough and knead it again, put the kneaded dough aside and let it rise for a few hours, then steam it in a pot.

1.Peel the sweet potatoes and steam them in a pot, add sugar, and mash them with milk.

2.Add glutinous rice flour and stir into a flocculent shape, knead into a smooth dough, divide it into ten small agents, and knead it into a round ball.

3.Boil, boil, steam for 20 minutes, and serve.

Sweet potatoes and glutinous rice flour have different water absorption, so adjust the milk according to the dryness and humidity of the dough. In this way, the sweet potato glutinous rice cake can be made without a drop of oil on the pot, it is very delicious, soft and glutinous, and the whole family loves to eat it.

Ingredients: glutinous rice, blood glutinous rice, millet, red beans, mung beans.

The steps are as follows:

1. Soak all the beans overnight to make bean paste, you can buy ready-made, or you can make it yourself, boil the beans until they are very soft and rotten, then dry the water, grind them into sand, add slag and judge into honey.

2. Steam all kinds of mu of finch rice, and then steam the water just before the rice.

3. If you steam it across water, you can only choose one kind of glutinous rice, blood glutinous rice or glutinous rice according to your favorite sweetness while hot to mix in sugar, spread plastic wrap in the bowl to prevent sticking, such as resistant to change and then spread with nut preserves, if not, you can omit, then spread glutinous rice and then spread bean paste, and finally spread a layer of glutinous rice and press it tightly.

How to make net red glutinous rice cakes:

Operating materials: 280g of glutinous rice flour, appropriate amount of dried fruits, 15g of corn oil, pure milk or coconut water, appropriate amount of sugar, no corn oil can also be replaced by other edible oil, but try not to use peanut oil and other heavy taste.

1. Take a basin, pour in 250g of glutinous rice flour (the amount of a whole bowl), then add 30g of sugar, 15g of corn oil, 250g of pure milk or coconut water.

2. Take a flat-bottomed container of appropriate size as a mold, and brush a layer of corn slow pat oil or cooked oil around the mold to prevent the batter from sticking to the container and facilitate the demolding of glutinous rice cakes.

After the batter is poured, shake the batter up and down several times to completely remove the excess gas from the batter, and then add various dried fruits to your taste. Spread the dried fruits on top of the batter, then gently stir the batter with chopsticks to evenly blend the dried fruits in the middle of the batter.

3. Add water to the pot, bring to a boil over high heat, and steam the batter in the pot. Cover and steam over high heat for about 15 minutes, then turn off the heat and remove from the pot. After the glutinous rice cake is out of the pot, put it aside to cool, then cover it with plastic wrap and put it in the refrigerator for half an hour.

4. Take a waterless and oil-free wok and heat it, add 30g of glutinous rice flour, heat it over medium heat, stir-fry it with a spoon, and wait for the glutinous rice flour to change color and yellowish, it is already cooked.

5. Take out the glutinous rice cake after the refrigeration time is up, sprinkle the fried glutinous rice flour evenly on top of the glutinous rice cake, and then use a knife to cut the glutinous rice cake into long strips or squares of uniform size. Our glutinous rice cake is ready, put it in the refrigerator and eat it at any time, which is very convenient.

1. Ingredients: 300g glutinous rice flour, 100g purple sweet potato, 50g starch, 60g sugar, 10g corn oil.

2. Method: (1) Peel and wash the purple potato, cut it into small pieces, and steam it in a pot.

2) Bowl 1: 150g glutinous rice flour, 100g crushed purple sweet potato, 30g sugar together. Bowl 2: 150g glutinous rice flour, 50g cornstarch, 30g sugar together.

3) Add 5 grams of oil to each bowl, and then add cold water to form a batter, and when the white batter is made, the chopsticks draw out the lines, and it will disappear within 1 second. The purple batter is slightly dryer.

4) Use a square bowl, put oil paper (for baking biscuits) in the bowl, and then cut a knife diagonally at the four corners of the oil paper to prevent sticking and grinding.

5) Pour 1 2 purple potato lakes first, cover with plastic wrap, and steam in a pot over medium-low heat for 10 minutes.

6) Pour another 1 2 white rice cereal on the purple potato lake, and steam for 10 minutes.

7) Pour the remaining purple rice lake on top of the white one and steam for another 10 minutes.

8) Finally, pour all the white rice cereal over the purple rice cereal and steam for another 15 minutes.

9) After cooling, the inverted buckle is removed and grinded, and it is placed in the refrigerator overnight, which is hard and easy to cut.

10) Smear water on the knife, cut it into pieces and put it on a plate, the small and fresh appearance is bursting, soft and glutinous and sweet, hot and cold are delicious.

There are many recipes, and those with high cooking skills can innovate by themselves.

1.Steam the sweet potatoes and mix the brown sugar into water by the way.

2.Steam the sweet potatoes for twenty or thirty minutes, take out the cold water and rinse, and peel the skin well. Knead the dough with glutinous rice flour, steamed brown sugar water and mashed sweet potatoes with some warm water.

3.Then knead into small doughs. Coat each dough with water and press with black sesame seeds.

4.Wrap the plastic wrap one by one.

Sweet potato glutinous rice cake.

Ingredients: 2 sweet potatoes, 3 eggs, 1 tablespoon of sugar, 1 bowl of glutinous rice flour, 1 tablespoon of low-gluten flour, appropriate amount of sesame seeds, appropriate amount of cooking oil.

Steps] 1. First wash and peel the sweet potatoes, cut the sweet potatoes into thin slices, cut them a little thinner to make it easier to steam, and put them on a plate and steam them in a pot. Steam in a pot over cold water over high heat for 20 minutes.

2. Prepare 3 eggs to beat up, steam the sweet potatoes until soft, pour the sweet potatoes into a large bowl, then add the egg liquid, add a large spoonful of sugar while hot, press into sweet potato puree, and add the amount of sugar according to your preference.

3. After the sweet potato puree is delicately pressed, add a bowl of glutinous rice flour and stir well to form a flocculent dough, and then add a large spoon of low-gluten flour, which can neutralize the viscosity of glutinous rice flour, and knead it into a dough after stirring well. If you are sticky during the kneading process, you can add a little glutinous rice flour and finally knead it into a soft dough and pat it smooth with your hands.

4. Roll the smooth glutinous rice dough into long strips, knead it into an evenly sized agent, knead the agent tightly and round it, and then arrange it into a square shape. Finally, wrap it in a layer of sesame seeds, and pat the surface with your hands a few more times to prevent the sesame seeds from falling off.

5. Do all the raw embryos, heat oil in the pot, turn to low heat after the oil is hot, put in the raw embryos, fry until one side is golden and turn over one side, fry slowly over low heat, turn over frequently, fry golden brown on all sides, and press to quickly rebound and cook.

Pumpkin glutinous rice cake preparation.

1.Prepare the sticky rice flour, glutinous rice flour, pumpkin slices, sugar and homemade red bean paste in the picture 2Place the pumpkin slices in the microwave and press the "steam" function for 10 minutes, so that the pumpkin will not have moisture.

4.Divide the kneaded dough into small dough of about 10 grams.

5.Knead the small dough into a dough sheet.

6.Place the red bean paste in the middle of the dough sheet.

7.Then knead the dough sheet into a small round dough.

8.Prepare the printing mold, a small amount of vegetable oil.