Fragrant sticky rice eggs
Ingredients: 1 spoon of light soy sauce, 2 spoons of corn starch, 2 spoons of salt, 1 spoon of chicken essence, appropriate amount of lard, 2 spoons of corn, 300 grams of glutinous rice, 20 grams of carrots, appropriate amount of oil, 8 shiitake mushrooms, 1 handful of peas, 10 duck eggs.
Directions: Wash and cut carrots into cubes, wash the peas and corn kernels and set aside. Wash and chop shiitake mushrooms, wash and cut pork into cubes and set aside. Place the glutinous rice in a basin, add water and soak for 6 hours, then remove and set aside.
Beat the chopped pork in a blender and pour into a bowl, add salt, chicken meal, corn starch, soy sauce and oil and stir well. Make a hole in the top of the duck egg, pour out the egg whites, and leave the yolks inside for later.
Put the soaked glutinous rice in a pot, add corn kernels, carrots, peas, shiitake mushrooms, minced meat and stir well, pour in duck eggs and wrap them in tin foil for later.
Boil water in a pot, add duck eggs and steam for 45 minutes, turn off the heat, remove and plate and serve.
Crispy fresh milk
Ingredients: 80 g of low gluten flour, 110 g of water, 25 g of corn starch, 4 g of baking powder, 210 g of milk, 25 g of sugar.
Directions: Put the cornstarch in a pot, add sugar and milk and stir well, pour in a small pot and heat over low heat to form a thick consistency. Spread a layer of plastic wrap in the crisper box, pour in the cooked milk paste, cover the lid and refrigerate for 1 hour.
Take out the refrigerated milk and cut it into strips on the board. Place the flour and baking powder in a bowl with water and stir to form a paste, add the milk strips and stir well.
Heat the oil in a pan, pour the milk strips over medium heat to fry the surface golden brown, remove the oil control and put it on the plate to eat.
Red bean cake with coconut sauce
Ingredients: 400 grams of coconut milk, 125 grams of water, 125 grams of horseshoe powder, 100 grams of sugar, 130 grams of red beans.
Method: Put the red beans in the basin, add water to soak for 30 minutes, remove and rinse and put them in the pot, add water to the boil on high heat, turn to medium-low heat and simmer for 40 minutes, fish out the cooked red beans and set aside.
Add coconut milk to the bowl and add water to stir well, pour half of the coconut milk into the bowl, add horseshoe powder and stir well. The other half of the coconut milk is placed in the pot and added sugar to heat and melt, pour in the boiled red beans and stir well, pour a little horseshoe coconut milk and stir well, until thick, turn off the heat. Pour in the remaining horseshoe coconut milk and stir well.
Pour the stirred red bean coconut milk into the dish. Boil water in a pot, add coconut milk to steam for 25 minutes, remove and cool and cut into pieces, put on a plate and serve.
Tenderloin patties
Ingredients: 3 grams of baking powder, 20 grams of barbecue ingredients, white sesame seeds, 3 grams of salt, 10 grams of oil, 30 grams of oil, fennel powder, 20 grams of egg whites, 300 grams of flour, 5 grams of flour, 10 grams of starch, 200 grams of milk, 1/2 spoon of pepper powder, honey.
Directions: Clean and wash the tenderloin and cut into strips in a basin, add egg whites, starch, grill, oil and stir well, cover with plastic wrap and refrigerate for 3 hours, then remove and set aside.
Spread a layer of oil paper over a baking dish, add the marinated tenderloin, preheat the oven at 200 degrees, and bake the tenderloin for 10 minutes. Remove and brush with a layer of honey, sprinkle with white sesame seeds and continue to bake for 5 minutes.
Flour in a basin added baking powder stirred well, poured warm water to stir well, kneaded into a smooth dough covered with plastic wrap and left to ferment for 3 hours, take out and put on the board, sprinkle a layer of dry flour and roll out into a round cake. Put 10 grams of flour in a bowl and add oil to stir well, form a paste, brush on the dough, sprinkle with pepper powder and fennel powder, roll into rolls and cut into small portions, pinch and let stand tightly for 10 minutes.
Take out the standing dough and roll it out vertically into a cake shape, bake it in a pan until golden brown on both sides, throw it away from the middle, and add the roasted tenderloin to eat.
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