Welcome to my little purple corner. Be different. Be original. Be purple. A cozy corner where everyday moments become lasting memories. Discover eBooks, home cooking, travel journals, everyday reflections, and Purple Affirmations that inspire warmth, courage, and emotional wellness.
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欢迎来到我的紫色小天地。
这里分享：
📚 电子书
🍳 家常料理
✈️ 旅行日记
📝 生活点滴
💜 紫言紫语
愿每一个平凡的日子，都能留下一点温暖、一点勇气，以及一抹属于紫色的宁静。
让我们一起，把平凡的日子，活成高「紫」量的人生。
1. 鸡蛋打散后（可以随意加调料，不加是想吃原汁原味）双面煎熟，切半待用。Beaten egg, fry until both sides turn golden yellow color, cut into half and set aside.
2. 卷饼双面弄热，各约一分钟。Heat up wrap, both sides for about 1 min.
3. 把紫薯泥抹在卷饼上，加上半片煎熟鸡蛋和芝士，对半折好即可。Spreading purple sweet potato paste on wrap, add on egg and cheese slice, folding into half and ready to serve with steamed corn + mini cucumbers.
Purple sweet potato+yellow sweet potato+potato one pot rice really super quick but still delicious and nutritious, can add some extra veggies or anything else or just purely potatoes will do. 紫薯+黄番薯+马铃薯用电饭锅焖熟，材料简单的快手餐但不失美味营养哦。纯紫薯的口感会比较自然，加了黄薯和马铃薯就丰富更丰富一些。三薯一锅熟饭的配料可以很随意，或者绝对可以什么都不加。
紫薯一锅熟饭Purple Sweet Potatoes One Pot Rice
{材料Ingredients}
紫薯1个 Purple sweet potato 1 pcs
黄薯1个 Yellow sweet potato 1 pcs
马铃薯2个 Potatoes 2 pcs
白米2杯 White rice 2 cups
胡萝卜块适量Some carrots pieces
甜椒块适量Some bell peppers pieces
蒜碎适量Some chopped garlic
姜碎适量 Some chopped ginger
小红葱碎适量Some chopped shallots
蝶豆花水+清水550毫升 Blue pea water+water 550ml
无盐黄油30克 Unsalted butter 30g
西兰花适量 Some boiled broccoli
水煮鸡蛋适量 Some hard boiled eggs
{调味料Seasonings}
豆瓣酱1茶匙 Bean paste 1 tsp
酱油1汤匙 Soy sauce 1 tbsp
甜酱油3汤匙 Sweet soy sauce 3 tbsp
鸡精1/2汤匙 Chicken stock 1/2 tbsp
胡椒粉适量 Some pepper
***拌均匀 （除了豆瓣酱 ）Mix well(Except bean paste)
{做法}
1. 马铃薯、紫薯和黄薯洗净去皮切小块状，再用清水去掉淀粉质，沥干备用。Wash and peel off the skin of potatoes, purple + yellow sweet potatoes, cut into small pieces, then rinsed with running water , until the water begins to run clear, drain and set aside.
2. 白米洗三遍后，加入蝶豆花水+清水550毫升。Stir and rinse white rice 3 times, then drain; add in blue pea water+water 550ml.
3. 起无盐黄油锅爆香蒜姜葱碎，接着加入豆瓣酱炒香后，加入马铃薯、黄薯，紫薯和胡萝卜块翻炒片刻，加入调味料、白米和蝶豆花水+清水550毫升，翻炒均匀加入甜椒块再次拌均。Heat up unsalted butter to sauté chopped garlic, ginger, and shallots till fragrant, add in bean paste to stir fry a while, add in potatoes, yellow+purple sweet potatoes and carrots to continue frying, follow by add in seasonings, white rice and 550ml of blue pea water + water, lastly add in bell pepper to mix well.
4. 全部倒入电饭锅内，按下煮饭键煮熟即可。Transfer everything into a rice cooker, cook as you would regular rice.
5. 西兰花先用加了盐和橄榄油的沸水川烫1分钟左右，捞起沥干过冷水备用。鸡蛋用蒸锅蒸13分钟后过冷水剥掉外壳切片备用。Blanch over broccoli with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside. Hard boiled eggs sliced or cut into half as side dish.
Simple No Bake Dessert: Purple Sweet Potato Serradura | 简单又好吃👉🏻紫薯木糠杯
Serradura also known as sawdust pudding or Macau pudding, is a well-known Portuguese dessert, popular in both Portugal and Macau, with a layered appearance alternating between whipping cream and crumbled Marie biscuits. You can alter the recipe by using different types of biscuits. 制作过程超简单，不用烤箱的甜品：紫薯木糠杯， 绝对好看又好吃耶💜💕
紫薯木糠杯 Purple Sweet Potato Serradura
{材料Ingredients}
紫薯泥300克 Purple sweet potato paste 300g
消化饼 200-250克 Digestive biscuit 200-250g
鲜奶油400毫升 whipping cream 400ml
香草精几滴 Vanilla extract few drops
甜炼奶2汤匙 Sweet condensed milk 2 tbsp
{做法Directions}
1. 紫薯洗净表皮，去皮切成小块状，用清水清洗，洗几次，上蒸锅蒸25分钟左右。Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times, steam for 25 mins or until soft.
2. 蒸好加入蒸紫薯水/清水搅拌成泥状即可。Pour in steamed purple sweet potato water / clean water blend until smooth puree will do.
3. 消化饼用搅拌器搅成碎粉状，看似木糠一样咯。Blend the digestive biscuit into thin powder.
4. 鲜奶油+香草精+炼奶中高速打发至出现明显的纹路后加入紫薯泥低速拌均匀即可。Whip whipping cream + vanilla extract + condensed milk under medium high speed until the texture become fluffy, add in purple sweet potato paste and mix well under low speed.
5. 然后一层打发的紫薯鲜奶油，一层消化饼干碎，重复至8分满就可以了。Assemble the layers together, alternate layering the purple sweet potato whipped cream mixture and biscuit powder, repeat until 80%full of your deserts bowl.
6. 盖好放入冰箱冷藏至少2小时以上再享用最美味。要吃时才铺上熟紫薯粉和满满的鸡肉丝。Cover and keep refrigerated for at least 2 hours or overnight. Dusting with purple sweet potato powder and chicken floss before serving.
***打发鲜奶油的容器等预先放入冰箱冷藏至少30分钟。Chilled mixing bowl and whisk attachment 30mins in advance before use to whip up the cream.
1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use.
2. 将全部材料放入面包机内（除了干酵母&黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。Mix all ingredients in a bread machine(except instant yeast & butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins).
3. 将发酵好了的面团在撒了些面粉的桌面，分割成适合的面团，搓成圆球形状休面十分钟，擀平排气整形做成各种形状的面包。Transfer dough onto a floured surface, shaped round and divide dough into equal portions, shaping up to ball shape, let it rest for 10 mins only flatten and shape to any desired shape.
4. 吐司模具抹上室温融化的无盐黄油，放入整好形的面包面团，盖好做二次发酵（约50分钟）。Glaze non-stick toast mold with with room temperature unsalted butter, put in shaped dough, cover and leave aside to prove till double in bulk (about 50mins).
5. 预热烤箱170°C， 烤25分钟左右。Pre-heated oven 170°C, bake for 25mins.
Purple Sweet Potato Yam Butter Cookies that special designed only for you🤗只属于你【紫薯芋泥】牛油小饼干
紫薯芋泥牛油饼干Purple Sweet Potato Yam Butter Cookies
{材料Ingredients}
木薯粉300克 Tapioca flour 300g
玉米淀粉50克 Corn starch 50g
普通面粉130克 All purpose flour 130g
糖粉60克 Icing sugar 60g
紫薯泥150克 Purple sweet paste 150g
无盐牛油200克Unsalted butter 200g
{做法Directions}
1. 无盐牛油室温30分钟软化后，与糖粉低速打发至浅黄色，加入紫薯泥搅拌均匀即可。Blend room temperature unsalted butter + icing sugar until soften or light yellow color, add in purple sweet potato paste and mix well.
2. 分两次筛入木薯粉+玉米淀粉+普通面粉翻拌均匀。Sifted in tapioca flour + corn starch + all purpose flour in batches and mix well after each addition.
3. 揉成软面团，盖好休面10分钟。Knead into soft dough, cover and let it rest for 10 mins.
4. 每小份约6-7克，搓成小球状，按成大小一致的圆形状后用叉子简单塑形，冷藏保存待烤。Divide soft dough into 6-7g each portions shaping into small ball, press down to make a circle shape, use fork for simple shaping up. Keep refrigerated while waiting to bake.
5. 提前预热好烤箱上下火（不开风扇）170°C，烤15-18分钟左右即可。Pre-heated oven 170°C(without fan), bake for 15-18mins.
Purple sweet potatoes paste with yam for slightly light purple color. 加了芋泥的紫薯馅更好看，紫色虽然百看不腻但偶尔也要调一下色泽，浅一些的紫色也挺好的💜
纯天然紫薯芋泥酱 Natural Purple Sweet Potato + Yam Paste
{材料Ingredients}
芋头1个 Yam 1 pcs
紫薯1个 Purple sweet potato 1 pcs
蒸紫薯水50毫升 Steamed purple sweet potato water 50ml
*清水适量 Some water
{做法Directions}
1. 紫薯和芋头洗净表皮，去皮切成小块状，用清水清洗，洗几次，上蒸锅蒸25分钟左右。Clean purple sweet potatoes and yam, peel off skin and cut into small pieces, rinse well with water for few times, steam for 25 mins or until soft.
2. 蒸好加入蒸紫薯水/清水搅拌成泥状即可。Pour in steamed purple sweet potato water / clean water blend until smooth puree will do.
DIY lantern with recycle materials♻️ for Mid Autumn Festival. School project for my little one.学校为了加强儿童对华人传统节日【中秋节】的认识，从而彰显并传承优良中华文化并且促进亲子关系而举办的灯笼制作比赛。孩子想参加以可回收物品或环保材料和自备制作工具来制作的小创意纸灯笼，也是家里第一个自制亲子环保♻️灯笼耶。#DIY
