First, chocolate balls

When melting chocolate, it must be heated in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.

Materials:

Corn flakes 1 box

300 grams of bitter and sweet chocolate

Aluminum foil cup (small) 30g

Practice:

1, cut the chocolate into small pieces, and heat it over low heat until the chocolate melts.

2. Then add a proper amount of chocolate to the melted chocolate and mix well.

3. Take out a proper amount of chocolate cornflakes with a spoon, put them into a prepared aluminum foil cup, and then shape them into a ball.

Second, carambola jelly

Jelly powder will coagulate into lumps when it meets water, so it must be mixed with sugar in advance, and then it can be dissolved in water smoothly by adding water.

Materials:

1, wheat juice 400 ml

Grape juice 400 ml

Orange juice 400 ml

2, carambola jelly powder 45 grams

45 grams of fine sugar

Practice:

1, measure jelly powder and fine sugar in equal parts of15g. In order to avoid jelly powder caking, each part of jelly powder and fine sugar must be stirred evenly first.

2. After mixing well, add 3 parts of jelly powder into 3 kinds of fruit juices and mix well, then put them on the fire and heat them with low fire until they are melted without granules.

3. Pour the cooked jelly liquid into the model and refrigerate it for about 1-2 hours, then demould and buckle it.

Third, muffins

The whole egg must be beaten until the foam is fine, so that it will drip with an egg beater.

Materials:

1, 4 eggs

2. Fine sugar150g

3. 200 grams of medium gluten flour

4. 2 tablespoons of salad oil

5, 2 tablespoons of milk

Practice:

1, put the material 1 into a large bowl, and beat it with an egg beater until the foam is fine and smooth.

2. Sieve the medium gluten flour and add it and mix well.

3. Add Material 3 and mix well, and let it stand for about 10 minute.

Fourth, red round bread

When the dough is wrapped in stuffing, it can be tightened by kneading the dough at the tiger's mouth.

Materials:

1, 300g medium gluten flour

30 grams of fine sugar

Baking powder 1 g

5 grams of dry yeast

Water150g

2. salad oil10g

Stuffing:

Black bean paste150g

Lotus seed paste150g

Decoration:

Edible red pigment 1 package

Appropriate amount of water

Practice:

1, take a little water from the material 1 and mix it with dry yeast for later use.

2. Mix all the ingredients 1 with yeast water and knead into dough, then add salad oil and knead until the dough is smooth, and let it stand for 10 minute.

3. Divide the two kinds of fillings into 5 equal parts.

4. Divide the dough into 10 equal parts. First, take a small piece of each dough and knead it into a circle. Then, wrap the remaining dough in the stuffing. After wrapping it tightly, stick the small round dough just kneaded.

5. Finally, mix the pigment with water, brush it on the dough surface, let it stand for the final fermentation for 40 minutes, and steam it for about 10- 12 minutes.

Five, rat ju cake

Fresh dogwood is dried before it is used to make dogwood. Dried dogbane can be purchased from Chinese herbal medicine shops.

Materials:

1, 500g glutinous rice flour

200 grams of fine sugar

400g of water

2. Rhubarb (dry)180g

Stuffing:

1, cabbage (dry) 300g

300 grams of ground pork

3 red onions

50 grams of shrimp

2, 300 grams of salted mung bean stuffing

Practice:

1, mix the ingredients 1 well to form a ball, then take 300g of cabbage and boil it in boiling water for 3-5 minutes, then scoop it up and knead it with the rest of the ingredients to form a smooth ball for later use.

2. Wash the mouse grass, put it in the pot and add water (flooded the surface) to heat and cook until soft, then remove and squeeze out the water, and chop it up with a knife for later use.

3. Knead the recipe 1 together with the chopped dogbane herb into a dogbane herb ball for later use.

4. Divide the salty mung bean stuffing into 10 parts, stir-fry the stuffing in another oil pan and fry it until it is cooked, and then cool it to get the stuffing.

5. Divide the dough into 20 equal parts, respectively package the salty mung bean stuffing and cabbage stuffing, and finally steam for about 15 minutes on medium heat.

Six, plum jam

Plum jam is a very simple and practical jam. Take some time to make it and put it in the refrigerator. When you want to eat it, take it out and serve it with bread or cooking. It has a wide range of uses.

Materials:

750 grams of red plums

500 grams of red sugar

Geely T2 tablespoon, water 1/2 cups.

Practice:

1, put the plums in the pot, add a little water, and cook for 5 to 6 minutes until the plums are cooked and cracked, and then take them out.

2. Put the filter screen on the pot, put the cooked plums into the filter screen, press the plum meat with a spoon, take out the stone, mash the pulp in the pot, cool it and can it.

The ratio of PS: plum jam material is about 250g of plum: 1 cup of sugar.

Seven, steamed fish plum sauce

The natural fragrance of plums can not only inhibit the fishy smell of fish, but also make fish taste sour and sweet, similar to the effect of lemon. You can make more when cooking, and you can also use it when steaming fish and frying meat.

Materials:

6 perilla plums, plum sauce 1 big topic, wine 1 tablespoon, 2 tablespoons of water, a little shredded ginger and onion, salt 1 teaspoon, sesame oil 1 teaspoon.

Practice:

1, wash shredded onion and shredded ginger for later use.

2. Soak wine, plum sauce, perilla plum, salt, sesame oil, etc. together for about 15 minutes. After all the flavors are completely blended, add the washed shredded onion and ginger and stir well. When steaming the fish, just pour the prepared steamed fish plum sauce on the fish, and then put it in a steamer to steam it.

Eight, olive pork belly

Adding some olives or dried tangerine peel to the braised pork belly will reduce the greasy meat and make the pork belly taste unique.

Practice: Just put a handful of olives or dried tangerine peel in the braised pork and simmer it with low fire.

Nine, plum barbecue sauce

Adding plum sauce to the general barbecue sauce will have an unexpected good taste. Plum barbecue sauce can be used not only for barbecue sauce, but also for curing meat before frying, which has many uses.

Materials:

5 tbsp barbecue sauce, 2 tbsp wine, 5 tbsp sugar 1 tbsp plum sauce.

Practice:

1, mix all the ingredients evenly, as long as it is evenly applied to the meat slices when roasting.

2, you can also marinate the meat slices with the prepared barbecue sauce before the barbecue, and then apply a layer of barbecue sauce when the barbecue, which tastes better. Plum jam can be made by yourself, or you can buy it ready-made in the market, which is usually sold in supermarkets.

Ten, crisp plum

Crispy and delicious crisp plum, you can also try to make it yourself. There are only three kinds of materials, although it takes a little longer, but it is very fulfilling.

Materials:

Green plums1000g, salt 25g and sugar1050g.

Practice:

1, remove the pedicel on the green plum seeds and wash them thoroughly.

2. Rub the plums with salt for about 20 minutes until salt water is produced. Pour the plums and salt into a container, add water until the plums can be covered, and soak for about 10 hour. Then pick it up and prick each plum a dozen times.

3. Soak the pricked plums in clear water for about 5 hours, and the water is preferably flowing. After soaking, put it into a clean gauze bag and put it into a dehydrator to dehydrate for about 3 minutes to completely drain the excess water in the plums.

4. Boil with 250 grams of sugar and 6 bowls of water, let it cool, and add plums. Cover and refrigerate for about 4 days before serving.

How to make a few beautiful and simple snacks

Chocolate philosopher's stone

Preparation: 15 minutes, making: 22 minutes, * * * making 2 dozen mini dots.

Materials:

1 cup half flour, 2/3 cups sugar-free cocoa (if common cocoa powder is not available), 1 teaspoon half baking powder, 1 2 teaspoons soda, half teaspoon salt, 1 cup whole milk,1teaspoon half vanilla extract, half sugar,.

Practice:

1. Preheat the oven to about 200 degrees Celsius and prepare 24 mini-dot molds with a diameter of 2.5 inches (about 6 cm);

2. Mix flour, sugar-free cocoa powder, baking powder, soda and salt to make 2 cups, then add milk and vanilla extract.

3. Take a large bowl, add sugar and butter, gently stir and mix, then beat for 3 minutes from slow to fast until it becomes thick paste, and finally reduce the speed, add eggs and beat again 1 minute.

4. Add flour and milk into the bowl and mix them into chocolate batter, and smooth them with a knife;

5. Inject the chocolate batter into the mold, bake for 20-25 minutes until the mini dots are brown, insert toothpicks to confirm that they are cooked, and then take out the grill to cool;

6. After the mini dots are completely cooled, brush with Fache chocolate syrup (see the appendix for the production method).

Nutrition reminder: Each mini-bar contains 130 calories, 2g protein, 1 8g carbohydrate, 6g fat (4g saturated fat),1fiber, 33mg cholesterol and160mg sodium.

Orange and fruit balls

Ingredients: 3 watermelons, snake fruit 1 each, big Sydney 1 each, 2 navel oranges, and cherry tomatoes150g; Accessories: Fresh squeezed orange juice.

Practice:

1. Cut watermelon, snake fruit and Sydney into pieces with uniform size;

2. Peel navel orange and break it into small petals;

3. Mix the processed watermelon, snake fruit, Sydney, navel orange and cherry tomato with freshly squeezed orange juice.

The chef whispered: The fruit in this cold salad can be sliced and sliced, and if it is more refined, the fruit can be dug into a ball with a ball digger.

Sweet orange jelly

Materials:

* Sweet orange 10 * pudding powder (or gelatin) 1 packet * sugar 1 cup * 3 cups of water * 4 cups of sweet orange juice.

Practice:

1, cut the sweet orange in half, squeeze out the juice, dig out the residue with a spoon, and keep the peel.

2. Add sugar, pudding powder and water to boil (stir while cooking). After turning off the fire, pour in 4 cups of sweet orange juice and mix well. After cooling, pack it into half a sweet orange peel. After cooling, put it in the refrigerator for refrigeration. When eating, take it out and cut it into pieces and put it on a plate.

Cooking guide:

1, fruit juice of any flavor can be added with diced fruit or coconut to make jelly to increase the taste and change.

2. Dry the container, otherwise it will stick after adding pudding powder.

Mango mousse cake

The key to making this cake lies in the ingredients, which should be small and refined, with little freshness, but not too precise, as long as the color is delicious. For example, in the ingredients, mango puree is usually 200 grams, 2 large cups of water, 2 to 3 egg yolks, several tablespoons of fine sugar, 2 small cups of whipped cream, and some gelatin powder is prepared.

What is more demanding is the bottom of the cake: it should be strong and beautiful, and usually decorated with some skirts. These materials can be some cookie crumbs, unsalted butter or mango pulp and ready-made chocolate pie.

After preparing the materials, you must have tools at home. Tools don't need to be too professional, such as rolling pin, egg beater, rubber scraper, stainless steel small cooking pot with long handle, stainless steel big basin, etc., which can be replaced by other aluminum pot and ordinary knives at home, but turntable, spatula, triangular flower squeezing bag, egg beater, etc. are best professional. You can buy a set in the supermarket and use it frequently in the future.

Everything is ready, wash your hands and start making:

Prepare the bottom of the cake first: crush the cookies with a rolling pin, mix in the melted salt-free butter, grind them evenly and spread them on the bottom of the cake, compact them, and freeze them for 30 minutes. A little fish glue powder is first soaked in cold water to soften, and then put into water to be heated and dissolved. Mango puree is boiled with 3/4 (reserved 1/4) and water, cooled to 85℃, washed into egg yolk and mixed well, then added with fine sugar, fish powder and water, mixed well, cooled with ice water, and continuously stirred to make it thick, thus becoming a mousse. Mix the whipped cream with mousse to make mango mousse, put it into a cake mold with cookie crumbs, smooth the surface, and finally put the reserved mango paste into a small triangular flower squeezing bag to decorate the surface. After three hours in the freezer, take out the frozen mango mousse, demould it, decorate the surface with a few pieces of mango pulp, and then put chocolate pie as decoration. Such a cake with mango fragrance can be served. If it's a family of three, light a few candles, even if the wind outside is louder, the warmth of this moment will bring a warm feeling.

Snowflake peach paste

Materials:

200 grams of bread, 50 grams of walnut kernel, 25 grams of orange cake, melon strips, candied dates and candied cherries, 5 eggs, 0/50 grams of melted lard/kloc, 200 grams of sugar and a proper amount of sugar roses.

Production method:

1, cut the bread into small pieces, put it in a basin, add water to soak until soft, squeeze out the water, add 5 egg yolks, and mix into bread paste.

2. The walnut kernel is soaked in hot water, peeled, slightly fried in oil and cut into pieces. Cut orange cakes, melon strips, candied dates, candied cherries and sugar roses into pieces.

3. Heat the oil in the pan to 50% heat, add the bread paste, stir-fry constantly until the bread paste turns yellow, then add the white sugar, orange cake, melon strips, candied dates, cherries and sugar roses and stir well. Stir-fry until the sugar is dissolved and the bread paste is oily, then add walnuts, stir well and plate.

4. Beat the egg whites of 2 eggs into egg bubbles, sprinkle with cherry powder, and cover with bread paste.

In order to increase the aesthetic feeling of various flavors, various designs or characters can be placed on the egg bubbles with various fruit materials. If you don't use egg foam, it's called "fried walnut paste"

Features:

Elegant color, sweet and tender, moist and refreshing.

Egg-centered cherry tomato

Steps:

1. Break the eggs, stir them evenly, and add a proper amount of salt and monosodium glutamate.

2. After the eggs are steamed, buckle the front on the plate and insert the cherry tomatoes in the middle.

3. Cut the orange into semi-circular pieces and put them on the side, and finally decorate them with chopped green onion.

Features: bright color, appetizing.

Ingredients: eggs, oranges, cherry tomatoes, chopped green onion and lard.

Wheat straw egg tart

View the original picture and send it to your mobile phone.

Egg tart skin materials:

Butter 250g white sugar 1 40g flour 480g (sieved) eggs1wheat straw flour10g (sieved).

Skin practice:

(1) pour butter, sugar, wheat straw powder and flour into a food blender and mix evenly at low speed;

(2) Then add the eggs and beat all the mixture into dough;

(3) Put the dough into the mould, and press out a plurality of round mould doughs for later use.

Stuffing materials:

Water 450ml sugar175g cyan, a little (with or without) eggs, 5 fresh milk 60ml fresh wheat straw juice 50ml.

Stuffing practice:

(1) Boil water and sugar together, turn off the fire, add cyan pigment and wheat straw juice, mix well and let it cool;

2. Gently break the eggs, add fresh milk, stir well, then add the cooled wheat straw juice, mix well, filter, and cool in the refrigerator;

③ Pour the cooled wheat straw mixture into the prepared round mould dough and bake at 200 degrees Celsius for 30 minutes.

Strawberry Leiya cheese jelly cake

A: main ingredients: cream cheese 184g/ fine sugar 50g/ gelatine tablets 4g (that is, fish film)/orange peel wine 9ml (I use BACARDI Bacardi chilled orange rum to replace it)/fresh orange juice 9ml/ fresh egg yolk 2/fresh cream 167ml.

B: Digestive cake at the bottom of the cake 1 10g/ unsalted cream 90g (I think it is too much, so reduce it to 50g).

C: Decorate several fresh strawberries.

Practice:

1, the cream cheese is softened at room temperature and then added with sugar.

2, slowly add the egg yolk (my egg yolk is added directly, the finished product color is yellow, and the cake on the original illustration looks very light and nearly white. It is estimated that the yolk will not be so yellow if it is beaten to white in advance)

3. Add wine and orange juice and mix well.

4. After the fish film is soaked in cold water, heat it in water until it melts, then pour it into the cheese paste and mix well quickly.

5. After the whipped cream is whipped, gently mix in the cheese paste (I forgot this step, but it tastes good)

6. Wash strawberries and cut 4 or 5 strawberries in half.

7. Take an angel cake mold, put the half-cut strawberry on the edge, pay attention to the pedicle up, and then pour the cheese paste into the mold. The mold I used is 5.5 inches.

8. After breaking the digestive cake, mix it with melted butter, spread it on the cheese paste, flatten it, wrap it with plastic wrap and refrigerate it in the refrigerator.

9. When eating, wrap it in a hot towel for a while, draw it on the edge of the mold with a knife, separate the bottom of the cake from the mold, and then buckle it into the plate. Decorate with strawberries

Sweet and sour DIY strawberry ice cream

Materials: (4 persons)

Egg 1 piece, 80g of white sugar, corn flour 1 spoon, 3/4 cup of whipped cream, a little vanilla oil, strawberry 1 50g, milk1cup.

Decorations: whipped cream, mint leaves, strawberries.

Production method:

A. making ice cream base material

1, beat the eggs in the pot, add 30 grams of sugar and stir. When the egg juice turns white, add corn flour and stir carefully;

2. Mix the remaining sugar with whipped cream and milk in the pot, stir and heat with a wooden spoon until it is almost boiled;

3. Remove the pan from the pan, add the egg liquid bit by bit while stirring, and after stirring, move the pan to a slow fire and heat it until it becomes sticky;

B, cooling and adding strawberries.

4. Put the pan in ice water, stir and cool, add Yunna sesame oil, stir well, pour it into an ice box and put it in a refrigerator freezer for 1-2 hours;

5. Stir and freeze repeatedly for 3-4 times during the curing process, add chopped strawberries during the last stirring, and stir and freeze.

Cheese Cake

material

Digestive biscuits one pack125g

50 grams of butter.

250g of cream cheese.

Pure yogurt (full-flavored and strong)100g

50 grams of fine sugar

Whole egg 1 egg, yolk 1 egg.

The juice of half a fresh lemon

Corn flour (corn starch)10g

A little vanilla powder

Practice:

1, cut the butter into small pieces and put it in a small bowl. Take a basin, pour cold water into it, then put a small bowl of butter in it, light a small fire and melt the butter in water. When the butter melts, it can be removed from the fire.

2. Put digestive biscuits in a fresh-keeping bag, roll the biscuit into powder with a rolling pin, pour it into a bowl, then pour in the melted butter, stir it evenly, pour it into a round bottom model, press and flatten it with a spoon, and put it directly in the freezer for five minutes. It will soon become hard, and there should be a smooth plane after flattening.

3. Soften the cream cheese with water according to the method of step 1, then pour the softened cheese and yogurt into a large bowl, mix well by hand, then pour in sugar and mix well.

4. Pour an egg and an egg yolk into 3 and mix well.

5. Sieve the corn flour and vanilla powder into 5 and mix well; Finally add lemon juice and mix well. During the mixing process, the cheese will form small pieces, so be patient and crush it with a spoon. It's best to fish in the batter with a small screen at last.

7. Pour the batter into the mold and smooth the surface with a spoon.

8. Cover the bottom with tin foil, fire at 150 degrees for 80 minutes, steam and bake for about 60 minutes, and cover the cake with tin foil to continue baking.

9. After the time is up, release the mold after cooling and put it in the refrigerator for cold storage.

Red berries mango blueberries Buffy

Materials (for 2 people):

4 tablespoons mango meat (finely diced) and 4 tablespoons blueberry respectively.

Young sugar, custard powder each 1 tablespoon.

Whipping cream100 ml

6 red berries (finely divided)

2 red berries for decoration.

2 small dessert cups

A little fresh mint leaves

Practice:

1. Bring light cream to a boil over low heat, add sugar and custard powder, cook while stirring until the sugar is dissolved and slightly thick, put it in the refrigerator for later use.

2. Put red berries, mango meat and blueberries into three-color fresh fruit layers respectively in the dessert cup, and then add Buffy juice.

Garnish with cranberries and mint leaves.

Tips: Cheese cream must be cooked and mixed well, otherwise it is easy to get granules. If the texture is too thick, you can add light cream and cook until it is thick.

Moderate.

Matcha coconut milk sorbet

Materials:

(1) 30g mung bean powder, starch10g, corn flour10g, cold water120g.

(2) Coconut milk120g, fresh milk 230g and sugar 80g.

(3) 2 tablespoons of spatula powder, 460g of cold water, 80g of sugar, 30g of mung bean powder, 0/0g of starch/kloc, and 0/0g of sodium sulfate/kloc.

Steps:

1, materials (1) are mixed evenly first, then material 2 is mixed evenly, and it is put on the stove to cook and stir. When it boils, stir quickly until it is thick and powdery, and then turn off the fire and enter the mold.

2. Mix the matcha powder in the material (3) with a little cold water, then mix it with the rest of the material (3), put it on the stove and cook while stirring. When it is boiling, stir it quickly until it is smoky and transparent, that is, turn off the fire. When it is solidified, pour it into Figure 2. When it is solidified, it can be eaten, and cut into pieces when eating!