Ingredients & Filling:

2 sheets of puff pastry, 250g of glutinous rice, 50g of char siu pork, 30g of cooked chestnuts, 30g of fried shiitake mushrooms, 50g of red beans, 10g of fried sesame, 8 slices of boiled pork belly, 5 pieces of Zongzi leaves, 30g of XO sauce, salt, chicken powder, pepper, lard, a little egg liquid, a little sugar syrup

Procedure:

1. Wash the glutinous rice clean, soak it with clean water for 20 hours, and place it in a steamer with clean Zongzi leaves for 40 minutes, then take it out and mix it with XO sauce, char siu pork, cooked chestnuts, fried shiitake mushrooms, fried sesame and appropriate amounts of salt, chicken powder, pepper, lard, mix evenly and reserve.

2. Cut the puff pastry into rectangles with a length of 20cm and a width of 8cm, and a length of 20cm and a width of 10cm, respectively, for preparation.

3. Place the 8cm wide puff pastry on a baking sheet, then spread the mixed rice and red beans on top, and finally cover the meat slices with 10cm wide puff pastry, press the edges firmly. Brush with egg liquid and use a fork to create rules to poke holes on the puff pastry surface, put it into a preheated oven, bake at a temperature of 200°C for 35 minutes, then take it out and brush it with sugar syrup for a glossy effect.

Pine Needle Oil Fresh Bamboo Shoots Shrimp Meat Dumplings

This is a spring seasonal masterpiece, fresh shrimp, spring bamboo shoots, and wild garlic with pine needle oil, a feast for the senses!

Ingredients & Filling:

50g of shrimp meat, 60g of spring bamboo shoots, 60g of wild garlic, a little pine needle oil, a little salt, a little sugar, a little fragrant oil, a little chicken powder

Procedure:

1. Wash the shrimp meat and cut it into pieces, spring bamboo shoots peel, wash and cut into chopped pieces for preparation.

2. Prepare the wild garlic by boiling in ice water.

3. Squeeze the wild garlic and chop it into chopped pieces.

4. Combine the wild garlic, spring bamboo shoots, and shrimp meat and mix them evenly into the seasoning pine needle oil.

5. Pack the prepared filling into dumplings and steam until cooked, then pan-fry until both sides are golden brown.

Peas in Spikes

Ingredients & Filling:

150g of frozen peas, 225g of bananas, 80g of lemon, 20g of powdered sugar, 25g of coconut powder, 50g of the source of life, 200g of milk, 25g of xylose maltone

Procedure:

1. Mix frozen peas, powdered sugar, and xylose maltone in an 80-degree environment for 4 minutes, then cool down.

2. Put the peas into a silicone mold and dehydrate for 48 hours.

3. Mix the original flour, milk, and coconut powder and then freeze.

4. Use a heated light to seal the peas and then put them into coconut balls.

5. Mix lemon and yogurt and then refrigerate, cut bananas into small pieces and put them into a flat pan, add water and sugar mixture to moisten the ingredients.

6. Cook the bananas until they are softened in black caramel.