What snacks do you make during the Spring Festival?

Today, I will share with you some snacks I saved for the New Year. Just learn to do it at home. They are simple and delicious, and the whole family likes them.

[Component List]

sweet potato

[Production Steps]

1. Wash the sweet potato first. There is a lot of mud. I washed it several times.

After washing, peel off all the skins of the sweet potatoes. My cauldron is a huge project, and it's finally finished. Now cut the big sweet potato, so that if the sun is big, you don't have to cut it very small, and it tastes fleshy thicker.

2. After all the slices are cut, put them into the steamer and start steaming for the first time. I use the method of three steaming and three drying for this dried sweet potato. The first steaming must be completely cooked and poked through with chopsticks. Don't steam it too badly, otherwise it won't be shaped;

3. Then clean up and start to bask in the first sunshine. If the weather is fine, 1-2 days is enough.

Sweet potatoes are not particularly dry at this time. If it is too big, we can make it smaller.

4. Then put it in a steamer and start steaming for the second time. Be sure to use a big fire, because the dried sweet potatoes steamed at high temperature will be sweeter, and the steaming time will not be too long, just about 8 minutes;

5, and then pour it out for the second sun, and it is enough to continue drying for one day. If it rains, it can only be dried in an oven or a fruit dryer. Be sure to look at the weather in advance before you do it;

6. The sweet potato dried for the second time has been particularly dry. Next, continue to put in the steamer and start the third steaming. The third steaming can make the dried sweet potatoes softer and last longer. The steaming time is 10 minute.

7. Then pour it out and put it in the sun for another day, until it is 80% dry, and the dried sweet potato can be eaten directly;

At this time, the sweet potato has a strong aroma and full color. Dried sweet potatoes made by the ancient method of three steaming and three drying are soft and waxy in taste, natural and sweet in taste, and will not feel bored at all.

1. Wash kumquat with clear water first, then add a spoonful of salt to water, soak kumquat in salt water for half an hour, then take it out and drain it.

2. Then we cut kumquat in half, pick out the seeds in the middle with a bamboo stick, put them in a bowl after all treatment, and marinate them with 150g rock sugar for one night.

3. Pour the rock sugar directly into the pot, add cold water, don't add too much water, otherwise the cooking time will be particularly long; Cook slowly with a small fire, which is a very patient thing. Turn it over while cooking until the kumquat becomes transparent and the soup in the pot becomes thick.

Because kumquat is still quite thick after half-cutting, it can also be dried, but it takes a long time, so it will be faster to dry it in the oven. We prepare a baking tray, spread it with oiled paper, then put kumquat neatly on the baking tray, with the section facing up, and then bake it in the oven 100 degree for 80 minutes; When warm, dip a thin layer of powdered sugar on the surface to prevent sticking. If there is no powdered sugar, use white sugar, but the color of powdered sugar is better, just like frost.

Our candied kumquat is ready, so we can taste it slowly after sealing and canning. Candied kumquat is not astringent at all, not only beautiful, but also chewy, and even has a little taste of grapefruit sugar. Don't waste the soup left in the pot. Drink a spoonful of water to relieve cough and moisten lungs. It tastes good.

[Component List]

mango

[Production Steps]

1, mango washed and peeled.

2, from the end of the fruit into the knife, the mango is smaller and a mango is divided into two pieces. Be careful when slicing!

3, oven 80 degrees hot air function for six hours.

Take it out and let it cool.