#找的味道的味道# Sweet potato, also known as sweet potato, has a rich and solid appearance, a warm and sweet connotation, and has captured the hearts of thousands of housewives. Because of his small size and exquisiteness, he can store at room temperature for a long time and become an indispensable stock of food in the family kitchen. Sweet potato can be used on its own side, and it can be combined with other ingredients to become a delicious dish. Especially in Guangdong, the sweet sweet potato has a place in the morning and evening dinner. Different cooking methods make the simple ingredients achieve extraordinary taste, such as sweet potato porridge, sweet potato syrup, Fried sweet potatoes, sweet potato and so on. But among the many sweet potato snacks, the only sweet potato cake makes me feel tired. My mother is ingenious and can do a lot of good dishes, which is a typical Cantonese-style woman. She pays particular attention to our breakfast cooking. She often said that a good breakfast will make your day energetic and the breakfast should not be sloppy. In order to increase our freshness of breakfast, my mom is different every day. The sweet potato cake is one of the mother's best-handed breakfasts. The fragrant allspice in the sweet sweet potato flavor is soft and delicious. I often can't help but eat the half dish. Now I am also a mother, influenced by my mother, I am not sloppy about my son's breakfast, determined to learn the skills of my mother. The sweet potato cake is simple, delicious and nutritious, and it has become my son's favorite breakfast.
Sweet potato and carrot are diced
Hot pot, put a little more oil than cooking, stir-fried sweet potato diced, carrot diced; fried until the sweet potato diced a little dry, put a spoonful of allspice, mix well, pick up spare;
Stick sticky rice flour, corn starch, add 100 ml of water, mix well, add salt and sugar to taste; and put in a pot and steam until the rice paste, turn off the fire;
The steamed rice paste is added with 100 ml of water, and the mixture is stirred continuously until no large particles are formed by a manual egg beater to prepare a raw and cooked slurry;
Put the sweet potato diced and radish into the slurry, add a spoonful of allspice, and mix well;
Brush a thin layer of oil on the plate, pour the rice paste into the dish and smooth it with a spoon
On the pot, steam in a medium and small fire for about 25 minutes, and then simmer until you are cold.