自製紫色蔬菜泥
材料：紫色番薯3條
做法：
1）紫薯不用去皮，隔水蒸熟20分鐘。然後，剝開皮，用叉子壓成泥。
2）用網濾過篩，鋪在不沾布上，用湯匙推開，拿另外一張不沾布蓋上，用擀麵棍擀成薄片。掀開上面的不沾布。
3）烤箱預熱100度，風扇功能開啟。烤大約1小時。
4）完全烤乾的情況下，薯泥變得脆薄，可以整片從不沾布取下來。
5）撕開幾片，放入攪拌機，打成粉末。
6）放進乾淨的罐子保存，可存放2-3個月。
用途廣泛，麵包，蛋糕，水餃皮， 馬卡龍， 湯圓， 餅乾， 麵條， 任何點心。
Homemade vegetable puree powder
Ingredients:
3 pcs purple sweet potato
Steps:
1 ) Clean the sweet potato, without peeling off the skin, steam cooked for 20 minutes. Peel the skin and use a fork to mash it.
2 ) Sieve the mashed sweet potato with strainer. Spread it on a non- stick baking sheet, using a spoon to spread slightly. Take another piece of baking sheet cover on top the mashed sweet potato, roll it into thin slices with a rolling pin. Remove the covered non stick baking sheet.
3 ) Preheat the oven to 100 degrees with the fan on. Baked for about 1 hour.
4 ) Once the mashed sweet potato is completely baked dry, it can be removed from the baking sheet easily in whole piece.
5 ) blend the dried sweet potato with a blender till powder form.
6 ) keep the purple colour powder in a clean container, can be stored for 2-3 months.
Wide range of uses，i.e. bread, cake, dumpling skin, macaron, dumplings, biscuits, noodles, any dessert.
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