To make crystal red bean paste mooncakes, you need to prepare 200g of tapioca pearls, 25g of sugar, 50g of cornstarch, and red bean paste. First, pour the tapioca pearls into a bowl, add sugar and mix well, then soak in 100g of warm water for about 30 minutes. Next, stir the soaked tapioca pearls into a paste-like consistency, mix in the cornstarch and knead into a smooth dough. Then, divide the dough into 6 to 8 small portions, flatten each portion and wrap with red bean paste, then shape into a round ball. Finally, use a mooncake mold to shape the dough into mooncake shapes, place in a steamer, and steam over high heat for 25 minutes before serving. Healthy tip: Control the intake of oil, salt, and sugar in daily diet.
Next is the method for stir-fried lettuce with lily bulbs. The ingredients needed include two lettuce stems, half a fresh lily bulb, and some cooking oil, salt, and soy sauce. Specific steps: Wash and peel the lettuce into shreds, drain the water; remove the root of the lily bulb and break apart. Heat oil in a pan, add the lettuce shreds and lily bulb, quickly stir-fry, add soy sauce and salt for seasoning, stir-fry until the edges of the lily bulb turn transparent and then serve.
As for stir-fried wood ear mushrooms and sliced bamboo shoots, prepare wood ear mushrooms, bamboo shoots, cooking oil, peppercorns, salt, and a small amount of sugar. Soak the wood ear mushrooms in warm water for 30 minutes and blanch, slice the bamboo shoots. Heat oil in a pan, fry the peppercorns until fragrant, add the bamboo shoots and wood ear mushrooms, quickly stir-fry, season with salt and sugar, then plate and serve once the ingredients are well combined.
