Fried Mandarin duck crisp milk
Ingredients: 150 g of flour, 150 g of dry starch, 50 g of custard powder, 50 g of poppy flour. Seasoning: Vegetable oil, condensed milk, sugar, dry starch, crisp paste (see "Cooking Basics" for preparation).
Directions: 1 Mix the flour, dry starch and poppy flour, water, pour into the pot, add water, sugar, condensed milk and stir well, simmer slowly over low heat, sift half into a tray smeared with lard, and pour the remaining half into another tray; cut into 3.5 cm long, 1.8 cm wide and thick milk strips until cooled and solidified, and stick to the dry starch. 2 pots on high heat, put in vegetable oil, when burning until 50% hot, hang the milk strips on the crisp paste, fry them separately until golden and creamy brown, drain the oil, neatly place them on the plate (golden and milky yellow milk strips are put aside), and serve with condensed milk.
Fluorescent red moon wheel
Ingredients: 100 grams of bean paste, 100 grams of date puree, 150 grams of hawthorn cake, 5 eggs, 15 grams of milk, 12 pearl rice balls, 15 grams of lemon slices. Seasoning: Sugar, osmanthus paste, water starch.
Directions: 1 Beat the eggs, add the right amount of milk and water starch to make a thick egg skin, and cook the pearl dumplings. 2 Cover the egg skin with a layer of bean paste, cover the egg skin with a layer, cover it with a layer of date paste, fry it in a pan of oil over low heat and put it on a plate. 3When the hawthorn cake is pureed, sugar and osmanthus paste are added to make a thick sauce, drizzled on the fried blank, decorated with cooked pearl dumplings in the middle, and edged with lemon slices, you can eat.
Osmanthus rice cake honey juice balls
Ingredients: 100 g rice cake, 100 g flour, 30 g dry starch, 15 g sesame seeds. Seasoning: vegetable oil, osmanthus syrup, honey, baking powder.
1 Cut the rice cake into squares. Put 2 pots on high heat, pour vegetable oil, cook until 40% hot, wrap the rice cake pieces with crisp paste, fry them in oil until golden brown, drain the oil, evenly glue honey, osmanthus sugar juice and sesame seeds, and put them on the plate.
Pearl lotus root porridge
Ingredients: Lotus root 450 g, glutinous rice 250 g, sago 50 g, heartless lotus seed 50 g, goji berries 20 g. Seasoning: Sugar, salt.
Directions: 1 Peel and wash the lotus root, cut into 2.5 cm long filaments, soak the glutinous rice in water for 2 hours, drain the water, soak the goji berries and lotus seeds and wash them. Put 1200 ml of water in 2 cans, pour in lotus, glutinous rice, lotus seeds, sago, cover well, turn off the low heat and simmer for 2.5 hours, put in the soup cup, add sugar, salt, goji berries and mix well.
Rose lotus root porridge
Ingredients: 200 g of tender white root, 100 g of glutinous rice, 2 eggs, 5 g of goji berries, 50 g of millet. Seasoning: Rose sugar, sugar, salt.
Directions: 1 Peel and wash the lotus root, cut into 0.1 cm square filaments, rinse the glutinous rice, pound the egg into a bowl, stir well, and wash the millet. 2 pots of water (about 800 ml), boil over high heat, add lotus, glutinous rice, millet, and then cook over low heat until crispy, add sugar, fine salt, rose sugar, adjust the taste, then pour the egg liquid and stir well, boil and put into the soup cup, sprinkle with goji berries.