Purple sweet potato dumplings
Purple potatoes, also called black potatoes, are purple to deep purple. In addition to the nutrients of ordinary sweet potatoes, they are also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are currently the most direct, effective and safest free radical scavenger found in the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E.
Recipe Recommendations
- purple potato of 4
- bean paste 20 grams
Steps for Purple sweet potato dumplings
1
Four purple potatoes, wash, peel, cut into pieces, place in a steamer and steam for 15 minutes.
2
Put the steamed purple potatoes in a bowl and press them into mud with a spoon.
3
Take a sheet of plastic wrap, dig a large teaspoon of purple potato paste and place it in the middle of the film, about 1 cm thick.
4
Place the bean paste filling on the purple potato paste, which is about 1/4 of the size of the purple potato paste.
5
Wrap the purple potatoes into a round ball with plastic wrap, knead them into a round ball and squeeze them tightly, and then remove the plastic wrap.