In the cold winter, eat with your family, you must not miss a sweet dish! Sweets are warm, but also cold, Xiaobian for you to introduce 6 kinds of desserts suitable for winter eating, let's start a gastronomic journey together.
One. Eight treasure rice
Ingredients: 250 g of rice.
Ingredients: lilies, lotus seeds, back plums, raw meat, orange cakes, roses, raisins, dried dates 50 g each.
Ingredients: 200 g of sugar, 200 g of salad oil.
Preparation Method: (1) Rinse the rice with water, cook until it is 80% hot, drain it, put it in a small dish, add large oil and sugar and mix well.
(2) Dry clean the dates and drain the lilies and lotus seeds.
(3) Take a bowl, use salad oil to spread the bowl well, first arrange the jujube flowers in the middle of the bowl into a circle, and then place the lotus seeds, raisins, plums, lilies, roses, and the original meat around the dates in turn. The remaining ingredients are all put into the rice, mix well, spread out in a bowl, steamed in a basket, removed and closed on a plate.
(4) Put the pot on the fire, add half a spoonful of water, sauté the remaining sugar into juice, and pour over the eight treasure rice.
Features: soft, sweet, sticky, fragrant.
Two. Honey water rice root
Ingredients: 500 g lotus root.
Ingredients: 150 g of rice.
Ingredients: Osmanthus sugar, green and red silk, honey two, white sugar, large oil to taste.
Preparation method: (1) Wash the lotus root and cut off the lotus knots. Soak the rice for three hours, scoop it up and let it dry. Fill the rice with rice from the end of the lotus knot, steam it over high heat, soak it in cool water for two minutes, peel off the lotus root, let it dry, cut off the other end of the lotus root, cut it from the middle, cut it into two thick pieces, place it neatly in a bowl, sprinkle with sugar, steam for ten minutes, take out and put it on the plate.
(2) Put the pot on the fire, soak the juice in the dish, add sugar, honey, osmanthus sugar and stir-fry into the juice, "pour on the prepared rice root."
Three. Amber winter melon
Ingredients: 500 g of winter melon.
Ingredients: Hawthorn cake 50 g.
Ingredients: sugar, rock sugar, large oil, sugar color to taste.
Preparation method: (1) Peel the winter melon and cut into square pieces.
(2) Put the pot on the fire, add about 400 grams of water, add sugar, rock sugar, sugar color, large oil, and add winter melon. Stir in the juice on the small fire, wait for the winter melon pieces to shrink, the juice is thick, amber, put into the dish, sprinkle the hawthorn cake slices, and pour the juice on top.
Features: tender sweet tendon aroma, color amber.
Four. Amber yam
Ingredients: yam 800 g.
Ingredients: sugar, sugar color, large oil to taste.
Preparation method: (1) Wash and peel the yam, cut into a three-minute square, one-inch and six-long stick, blanch it in a pot of boiling water, remove it, and drain it.
(2) Put the pot on the fire, add water to the eight two, add a little sugar and sugar color, then add the yam, boil, move to the small flame to collect the juice, the juice is thick, amber, close into the dish, pour the juice on the top and serve.
Features: crisp and tender, not greasy, color like amber.
Five. Pluck the yam
Ingredients: 600 g of yam.
Ingredients: 300 g of sugar, 500 g of peanut oil (about 100 g).
Preparation method: (1) The yam is steamed to remove the skin and cut into hob pieces. Heat the oil by 50%, remove the yam from the pan, heat it three times, fry it until it is persimmon brown, and drain the oil.
(2) Leave a little oil in the pot, set on the fire, fry the sugar into a thin juice, when the flowers are small, put the fried yam under the pot, throw some water, turn over and out of the pot.
Features: The color is persimmon yellow, soft and fragrant and sweet.
Six. Stir-fried osmanthus yam puree
Ingredients: diced hawthorn cake, osmanthus sugar to taste.
Ingredients: 300 g of sugar, 200 g of salad oil.
Preparation Method:
(1) Steam the yam and peel it, roll it into a mud on the pier and stir well.
(2) Put the pot on the fire, add oil, put the yam puree, white sugar, osmanthus sugar together under the pot, while frying, add the remaining oil into the pot, fry until it is non-stick spoon, non-stick pan, and no oil. Remove from the pan, put on a plate and sprinkle with diced hawthorn cakes.
Features: thick sweet and soft fragrance, long osmanthus flavor.