Method for making crape myrtle cake

Purple Potato is also called black potato, and its English name is purple potato. Potato meat is purple to deep purple. Besides the nutrients of common sweet potato, it is also rich in selenium and anthocyanins. In recent years, purple potato is very popular in international and domestic markets, and its development prospect is very broad.

Today, many purple sweet potato varieties have been cultivated in many countries. At present, purple sweet potato varieties cultivated in various parts of China are:

① The mountains and rivers are purple. This variety was introduced from Japan, with high pigment content, which is more than 2 times higher than that of common purple sweet potato. In addition to eating, it can also be used to extract pigments. The yield of 667 square meters is generally above 1500 kg, with slender potato shape and poor uniformity, and the main vine is 6 ~7 meters long. Cooking with the tender stems and leaves (tips) of this potato is more delicious than water spinach.

2 American black potatoes. This variety was bred in America. The taste is delicate, sweet and smooth, and the fragrance is rich. This kind of potato has strong germination ability, many branches, stout, the longest is 1 m, not vigorous, semi-erect. Generally, the output of 667 square meters is 3000 Jin, which is rich in nutrition. Lysine, trace elements such as manganese, potassium and zinc, as well as iodine and selenium with anticancer effect, are higher than those of American black sweet potato. It has good color, fragrance, taste and shape, and is the most ideal health food at present. It can also be used to extract pigments.

3 German black potatoes. Introduced to China in 2002, it has medium vines, many branches, neat potato pieces, tender meat, sweet and delicious taste and strong disease resistance. Generally, the yield of 667 square meters is 4000-5000 kg, the number of potatoes per plant can reach more than 10 kg, and the maximum single potato weight is 5.7 kg. Besides eating, it can also extract pigment, which is one of the best varieties of purple potato.

At present, the purple sweet potato varieties bred in China are:

① Ji Shu 18. This variety was bred by Crop Research Institute of Shandong Academy of Agricultural Sciences, with a yield of more than 3,000 kilograms per mu of 667 square meters.

② Guangshu 135. This variety was bred by Guangdong Academy of Agricultural Sciences, with a yield of 2000-2500 kg per mu of 667 square meters.

③ Zi Ning 4. This variety was bred by the Institute of Grain and Oil Crops of Jiangsu Academy of Agricultural Sciences, with a yield of 667 square meters and about 500 kilograms. The above three varieties can also be eaten fresh, all of which have the characteristics of drought resistance, barren resistance, strong adaptability, high yield, uniform potato pieces, smooth potato skin, bright color and delicate meat quality, and are suitable for planting in the vast sweet potato producing areas. ④ Shu Jing 6. This variety is a hybrid of Brazilian sweet potato and China sweet potato, with long stems, purple flesh, high sweetness and good quality. The yield of 667m2 1500 kg ~2000 kg, with high drying rate, is mainly used for deep processing and pigment extraction.

The deep processing of purple sweet potato is mainly to extract anthocyanins. Anthocyanin is a natural purple pigment additive, which is safe and has no toxic side effects. Although it is more expensive than synthetic pigments, it still sells well in the international market. Purple sweet potato can also be peeled, dried, crushed and processed into full powder, with beautiful color and rich nutrition. It is an excellent raw material for food processing and can be used as the main ingredient and ingredient of various cakes. At present, South Korea imports about 500 tons of purple potato powder from China every year. In addition, potato chips, frozen potato cakes and vermicelli made from purple sweet potatoes are popular in the market because of their rich nutrition and good taste.

The cultivation method of purple sweet potato is basically the same as that of common sweet potato.

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PurplePotato is also called black potato, and its English name is purple potato. Potato meat is purple to deep purple. Besides the nutrients of common sweet potato, it is also rich in selenium and anthocyanins. In recent years, purple potato is very popular in international and domestic markets, and its development prospect is very broad.

Besides the nutrients of common sweet potato, it is also rich in selenium and anthocyanins. Purple sweet potato is rich in nutrition and has special health care function. It contains about 20% of protein, and contains 18 kinds of amino acids easily digested and absorbed by human body, including 8 kinds of vitamins such as vitamin C, B and A, and 10 kinds of mineral elements such as phosphorus and iron. It contains a lot of anthocyanins and has high medicinal value. Dr. Masquerel, a French scientist, discovered that anthocyanins are powerful natural free radical scavengers.

Anthocyanin can prevent and treat 100 diseases, and is known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins and minerals.

Anthocyanin is the most direct, effective and safest free radical scavenger for preventing and treating diseases and maintaining human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Anthocyanin has a small molecular structure and is the only substance that can scavenge free radicals through the blood-brain barrier to protect brain cells, and at the same time, it can reduce some harm of antibiotics to human body. Purple sweet potato will become one of the main raw materials of anthocyanin.

Purple sweet potato has high cellulose content, which can increase the volume of feces, promote gastrointestinal peristalsis, clean up mucus, gas accumulation and corruption in intestinal cavity, discharge toxic substances and carcinogens in feces, keep defecation unobstructed, improve digestive tract environment and prevent gastrointestinal diseases. Zinc, iron, copper, manganese, calcium and selenium in purple potato are all natural, and the content of iron and calcium is extremely high. Selenium and iron are essential elements for anti-fatigue, anti-aging and blood-enriching, and have good health care functions. Selenium is also the "king of cancer", which is easily absorbed by human body, effectively stays in serum, repairs myocardium, enhances immunity, eliminates free radicals that produce cancer in the body, inhibits the synthesis of cancer DNA and the division and growth of cancer cells, and prevents the occurrence of diseases such as gastric cancer and liver cancer.

The tender leaves of purple sweet potato stem tip are rich in vitamins, protein, trace elements, edible fiber and soluble non-oxidizing substances. Regular consumption has the functions of losing weight, bodybuilding, fitness and cancer prevention. Therefore, black potato has good health care function from the tender leaves at the tip of the stem to the potato pieces, and it is the first health care food among pollution-free, green and organic foods at present.

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Potatoes should be eaten with persimmons, tomatoes, white wine, crabs and bananas.

Some major problems

(1) Don't eat too much purple potato at one time.

(2) Purple potatoes should be steamed before eating.

(3) People with dampness blocking the spleen and stomach, qi stagnation and blood stasis should eat purple sweet potatoes carefully.

Purple potato cereal and tremella porridge

Ingredients: purple potato, tremella, cereal, rice.

Accessories: pear juice, rock sugar and mineral water.

Exercise:

1. Soak the tremella for one hour in advance, wash it, tear it into pieces and put it in the pressure cooker.

2. Peel and wash the purple potato, cut it into cubes 1cm square, and put it in the pot.

3. Wash the rice and cereal and put them in the pot.

4. Pour enough mineral water, add a large piece of pear juice rock sugar, cover it, buckle the upper limit pressure valve, and simmer for 20 minutes after the fire reaches SAIC.

Wei Zi cake

Raw materials: peeled cooked purple potato 100g, milk150g (about 20 slices), and appropriate amount of glutinous rice flour.

Accessories: Lipu taro, sugar and oil.

Exercise:

1. Lipu taro peeled and cut into pieces, steamed in a pot, poured into a blender, and mashed with sugar. Pour an appropriate amount of oil into the pot, add the taro paste, stir-fry until the water evaporates, and thicken the stuffing to get the "taro stuffing".

2. Cut the purple potato into pieces, steam it in a pot and peel it, then mix 100g and 150g milk and beat it, and finally filter to obtain a uniform and delicate milk purple potato solution.

3. Add glutinous rice flour to a spoonful of milk purple potato liquid until it can be kneaded into soft dough.

4. Divide the dough into several small portions, turn it over one by one by hand, wrap it with taro stuffing, close it, reunite it gently, and flatten it into a green body.

5. Add the right amount of oil to the pot. After heating, put the blanks in one by one and fry them on low heat until they are golden on both sides.

Purple potato toast

Raw materials:

250 grams of high flour, 25 grams of sugar, 4 grams of salt, 3 grams of yeast, about 200 grams of milk purple potato liquid (steamed peeled purple potato 90 grams+140 grams of milk), 30 grams of egg liquid and 25 grams of butter.

Exercise:

1. Purple potato is washed, cut into pieces with the thickness of 1 cm, and steamed in a steamer. Take 90 grams of peeled and cooked purple potato, put it in a blender, add 140 grams of milk, fully beat and filter, leaving about 200 grams of milk purple potato liquid.

2. Knead other raw materials except butter into a uniform dough, then add softened butter, knead until the gluten is in a complete stage, form an oiled basin, cover it with plastic wrap, and put it in a warm place for basic fermentation.

3. After the basic fermentation, exhaust, take out, divide into three equal parts, round, and ferment in the middle for 15 minutes.

4. Take a portion of dough, gently flatten it, roll it out with a rolling pin, turn it over and roll it tightly from top to bottom. Eat the other two doughs in turn.

5. Knead three pieces of dough to the same length (if the gluten shrinks, stop and relax for a while before kneading).

6. Braid from the middle to both ends, fold in half, arrange the shape, put it in a toast mold, gently press it, and send it to the oven for final fermentation.

7. After the last fermentation, brush the egg liquid on the surface, 180 degrees, the lower layer, 35 minutes (cover with tin foil after coloring).

Purple potato yam cake

Ingredients: purple potato 1 kg, yam 1 root, brown sugar 2 tablespoon, 2 tablespoons honey, 50ml milk, Geely powder 1 tablespoon.

Exercise:

1, peeled purple potato and yam and boiled with a little water. Purple sweet potatoes are easy to rot, so put yam first.

2. Take out the cooked purple potato and yam and mash them in two containers respectively. Purple potato with brown sugar, yam with honey and milk.

3, purple potato yam raw water (only 50ml left), melt gelatin powder, pour it into purple potato mud and yam mud in two halves, that is to say, yam mud will become lavender.

4. The purple potato paste should be put into the mold and scraped flat, and then poured into the yam paste for refrigeration.

Purple potato tea towel

1, purple potato washing

Step 2 peel

Step 3 cut into small pieces

4. Put it in the microwave oven and put it on fire 10 minute.

5. Press the purple potato into purple potato paste with a rolling pin.

6. Take a piece of plastic wrap and put a proper amount of purple potato paste on it, wrap it with plastic wrap and tie it tightly.

7. After opening, the tea towel with natural grain is distorted.

8. Proper modification

Kiwi purple sweet potato paste

1 peeled purple sweet potato, cut into small pieces, steamed in water or ripened in microwave oven, and mashed with a spoon.

2 Add milk and honey to the purple potato paste and stir well. You can control the amount of milk yourself. If you like to eat milk powder or milk powder, you can put less or even no milk.

3 put plastic wrap in a small bowl, peel and slice kiwi fruit into a bowl.

4 Pour the stirred purple potato paste into a bowl and compact it. (be sure to press it tightly, otherwise it will collapse and look bad. )

5 Open the plastic wrap, pour out the molded purple potato paste and buckle it upside down in the plate.

Purple sweet potato egg tart

Ingredients: (about 10 egg tart) tart skin: 90g low flour, 10g high flour, 15g butter +65g warm water; Egg tart water: 70g of whipped cream, 70g of milk, 5g of condensed milk (nothing can be omitted), 0/5g of powdered sugar/kloc-,2 egg yolks and 7g of low powder;

Exercise:

* The peeling part *

1. Weigh high flour and low flour and 15g butter;

2. Knead butter and flour together and try not to see butter;

3. Add warm water, knead into smooth dough and relax for 20 minutes;

4. Weigh 65g of butter, put it in a fresh-keeping bag and roll it into thin slices;

5. Roll the loose dough into dough with a width slightly larger than that of butter slices and a length more than 3 times that of butter;

6. Cut the fresh-keeping bag with scissors or a knife, take out the butter and put it in the center of the dough, and cover the dough on both sides with butter;

7. Press the dough from one side to the other by hand, try to exhaust the air wrapped inside the dough and pinch it at the other end;

8. Turn the dough over, pat it gently with a rolling pin to evenly distribute the butter, and then roll it into a rectangle;

9. Fold the dough into four folds like a quilt and relax for 15 minutes;

10, roll out the loose dough again, fold it four times, relax it again, and repeat the process again, that is, a * * * passes three times and folds it four times;

1 1. "Open the last loose dough sheet, that is, the thousand-layer pastry;

12, roll up from the shorter side of the cake and cut into pieces with a width of about 1.5 cm or a weight of about 20-25g;

13. Crush the cut dough with the palm of your hand, dip a little low powder at the bottom, and put it into the egg tart mold;

14, put a little low powder on the thumb of both hands, and squeeze the pastry around the tart mold, with the edge of the pastry slightly higher than that of the tart mold;

15, the peeling of the finished product is relaxed for 20 minutes, and the peeling part is completed.

* Start the water part *

1. Separate the yolks of two eggs and break them up with a manual eggbeater;

2. Add 15g sugar powder and stir until the sugar is dissolved;

3. Add condensed milk, whipped cream and milk and mix well;

4. Add 7 grams of sieved low powder and stir evenly;

5. Sieve the egg tart water, and stir the screened dough bumps with an egg beater again until they are completely dissolved in the egg tart water;

6. Pour the tart water into the tart skin for about 7 minutes;

7. Dice the steamed purple sweet potato and sprinkle it in acid water.

Preheat the oven at 220 degrees, and bake in the middle layer for 20-25 minutes until the surface is burnt.

Pumpkin and purple potato soup

Ingredients: pumpkin, purple potato, rock sugar.

Exercise:

1 pumpkin peeled and seeded, cut into small pieces;

2 peeled purple potatoes and cut into small pieces;

3 Put the pumpkin and purple potato pieces into the soup pot, add appropriate amount of water, and turn to low heat for stewing after the fire is boiled;

4 Cook until the pumpkin and purple potato are soft, and add a small amount of rock sugar to melt.

Fried apple potato cake

Raw materials:

600g purple potato, apple 1 piece, onion 1 piece (chopped), bacon 1 piece (diced), a little onion (chopped), 2 tablespoons butter and 3 slices of cheese.

Exercise:

1. Peel, wash and shred purple potato, remove the core of apple, peel and shred, and mix well with shredded potato.

2. Boil the butter, stir-fry the bacon until it is crisp, add the onion and stir-fry for a few minutes.

3. Add shredded potatoes and chopped onions and stir well. Season with salt and pepper.

4. Spread the above materials all over the bottom of the pot and fry on low heat until both sides are golden.

5. Spread the cheese on the potato cake and eat it while it is hot.

Ingredients: 2-3 eggs, bacon, a few slices of purple potato, 65438+ 0-2 green beans or diced carrots.

operate

1, don't put oil in the pot (bacon will produce oil itself), and heat the pot;

2. Pour in bacon slices and fry until cooked;

3. Stir fry until bacon is oily;

4. Pour in diced potatoes and green beans and stir-fry until 89% mature.

5. Take out the fried materials and let them cool slightly;

6. Mix the fried materials into the beaten egg liquid, add a proper amount of salt and stir evenly;

7. Pour the mixed liquid back into the hot oil pan;

8. Stir-fry the eggs.

Sweet crisp potato chips

Ingredients: 2 purple sweet potatoes, 20g cooked peanuts, appropriate amount of cooked white sesame seeds, and almond 10.

Seasoning: peanut oil, 20 grams of brown sugar and proper amount of sugar.

working methods

Peel the cooked peanuts, put them in a food bag with almonds and crush them with a rolling pin.

Sesame, sugar and chopped peanuts and almonds are mixed together.

Peel and slice sweet potato.

Heat the oil in the pot to 50% heat, fry the sweet potato slices and take them out.

Heat the oil to 80% heat and fry the potato chips.

Remove the drained oil and put it in a small bowl for later use.

Leave less oil in the pot and add brown sugar until it melts.

Add the fried potato chips and stir quickly and evenly.

After serving, sprinkle with the mixed nuts and mix well. Serve.