1 pumpkin cake Ingredients: flour, pumpkin, water, sugar, yeast. Tips: 1, the practice of pumpkin puree: this time I peeled and pith cut into pieces, microwave oven dinged on high for 10 minutes, take out and then use a blender to puree, more delicate. 2, the water content of pumpkin puree will determine the softness of the dough, so do you want to add another water, add how much water, need to be based on the actual situation, in short, the dough is soft, if the dough is too hard, steamed out is steamed bread. 3, the steaming time should be based on the size of the dough container (steamer), if the diameter of the container is small, the same dough is bound to be high in height, so the steaming time should be prolonged, otherwise the inside will be steamed impermeable, and vice versa, can be appropriate to shorten the time. 2 vegetables cornmeal cake + sweet potato porridge Ingredients: cornmeal 140 grams (cornmeal eat more will not be fat, but the effect of weight loss), soybean flour 50 grams, 50 grams of flour (plus soybean flour, flour, in order to make the finished cake is more fluffy, only cornmeal texture will be dry and hard), 1 egg, green leaves moderate (the choice of green leaves at will, it is best to use spinach, made of spinach cornmeal cake), small sausage 1-2 (wide-flavored sausage can be, in the selection of sausage must pay attention to the quality and taste, some packaged wide-flavored sausage taste is very poor, you can buy Pu Wu Fang or Tian Fu No. of small sausage, the taste is very good ~ like sausage, with salami instead of can also be, add sausage is also to increase the texture, do not feel too vegan), carrots, small half of a carrot, water, (if you want to also can use the milk), 1 tsp. salt. Ingredients Directions: 1, weigh the three kinds of flour portions, and then mix well, the portion is not as accurate as the cake, as long as the cornmeal accounted for most of the rest of the two kinds of flour put a little bit to improve the taste. 2, will be cleaned and chopped bok choy; carrots peeled and chopped or diced; small sausage slices, you can cut a little larger, eat better texture. 3, will cut the chopped greens, grated carrots, sausage slices poured into the mixture of cornmeal, beat an egg, add a little salt, mix well, gradually add water as needed, and into a mixed dough. 4, pan heat, add a thin layer of oil, use a spoon to take a small handful of dough, into the pan flattened into a pancake shape, fry until both sides of the golden brown removed, in turn, do all you can. Cornmeal can be put into any of your favorite ingredients, made into a variety of flavors of cornmeal cakes, add some sweet potato silk will also be very tasty ~ cornmeal more crude fiber, you can clean up the large intestine, and long-term consumption of coarse grains, not only to meet the human body on the need for crude fiber, but also to provide the body with adequate nutrition, now people's standard of living has improved, rarely eat coarse grains, and therefore will lead to a variety of intestinal disorders (eg: constipation, enteritis), so usually pay attention to the body's need for crude fiber, but also provide adequate nutrition. (such as: constipation, enteritis) so usually pay attention to a balanced diet, coarse and fine collocation is good ~ 3 sweet potato porridge materials: rice, millet, a little (in the washing millet, do not wash too many times, do not have to scrub, that will make the outer layer of millet nutrient loss), sweet potatoes, small half. Practice: 1, do sweet potato porridge I like to use rice and millet boiled together, the rice and millet washed, put into the pot, add the right amount of water, cook until the two kinds of rice are ripe. 2, the process of cooking porridge, the sweet potato wash, peel, cut into small pieces, cut the size of the pieces as you wish, cut the sweet potato can be soaked in water, so as not to be oxidized black. 3, to be cooked in the pot of rice, pour into the sweet potato pieces, continue to cook until the rice and millet blossom, sweet potato soft, you can turn off the fire and served. According to their own preferences and needs can feel free to change the time to put sweet potatoes, all recipes can only be a reference for us, we can all according to their own needs and habits to make changes ~ sweet potatoes are low in calories, and quite satiating, do the staple food, side dishes are a good diet food. To ingredients rich in corn cakes as the main food, with sweet potato porridge, but also with a plate of fried small yellowtail, and then with a cold or stir-fried vegetables, it is a wonderful meal, both nutritious and delicious, and eat more without worrying about getting fat ~ fried small yellowtail is very simple, just deal with the fish, and then add salt, pepper, wine marinade to taste, in the frying before the water to be controlled, can be used to absorb excess moisture of the kitchen paper, and then wrapped in one by one, and then the fish, the water is not very good. The water, and then wrapped in a layer of dry powder (starch or flour), into the pan frying until golden and crispy can be, in the process of frying, do not turn over many times, in the first side of the stereotypes and then turn over to fry the other side, which is my favorite way to do it, you can fry the caramelized, and even the spines are crunchy can be eaten together. 4 red and green tart Ingredients: eggs, leeks, small tomatoes. Practice: 1, hot pan warm oil, add beaten eggs (egg liquid with a little salt). 2, 1 minute later, add leeks, small tomatoes. 3, cover, medium-low heat for 3 minutes. 4, split with a spatula, out of the pan to eat it ~ 5 farmhouse corn cakes Ingredients: flour, cornmeal, milk powder, yeast, sugar, water, etc. Method: 1, flour, cornmeal according to almost 1:1 ratio mix, more or less does not matter. 2. Mix all ingredients. Yeast, sugar, more or less does not matter. Yeast is a good comrade, even if you put too much, it will not be bitter or strange flavor. Sugar, according to their own taste, I only put two spoons, because I like to chew the sweet aroma of the grain itself. 3, add the right amount of water, and into a dough. 4, covered with plastic wrap, put in the refrigerator low temperature fermentation 7-8 hours. I was in the morning before work and good noodles, home in the evening on the fermentation of white fat. 5, wrapped in tinfoil into the preheated oven, 150 degrees for 30 minutes. 6, open the tinfoil, 170 degrees and bake for another 5 minutes, let it become golden. Cut into small pieces and eat. The outside is a layer of crispy thick skin, inside is a soft core. 6 Fried Sauce Noodles, North and South each have different versions with different tastes and colors. Locally in Yunnan, fried noodles are so common and homely that almost every family serves them as breakfast. This sauce is different from the old Beijing way, and of course it is completely different in taste. It is mainly made with Zhaotong sauce, and locally it is also made with Tangchi old sauce. The names of the sauces are derived from the names of the places, and the two sauces are slightly different in taste, but both of them are mainly slightly spicy and slightly sweet, with a bright red color and a strong flavor. The fried sauce requires a crispy texture, and the minced meat is elastic in the mouth, but without thickening the teeth. Zhaotong sauce is now available in packages in Beijing, and can be found in many stores selling Yunnan souvenirs for about 3 dollars, so it's well worth trying. Ingredients: 2 tablespoons of Zhaotong sauce (about 30 grams), 100 grams of minced pork, 1 tablespoon of soy sauce (15 ml), 10 grams of minced ginger, 8 grams of sugar, 3 grams of salt, 3 grams of monosodium glutamate (MSG), 200 grams of noodles, and a few scallions. Method: 1, first mix the minced meat with a little water starch, salt, stir in the same direction, gluten and marinate for 15 minutes. Then in a frying pan put ginger stir fry flavor, put the minced meat with a spatula quickly slide loose; 2, until the minced meat brown and then set aside, and then use the remaining oil, heat with medium-low heat, Zhaotong sauce stir fry flavor, until the pan appears red oil; 3, put in the previous stir fry of the minced meat, put the soy sauce coloring, stir fry flavor, and then pour in the water did not exceed the material shall prevail, add sugar with medium heat and slowly cook until the broth boils, and then Change into a large fire will be soup dry to their favorite consistency, and finally add the appropriate amount of monosodium glutamate seasoning can be. Zhaotong sauce can be bought in many stores selling Yunnan souvenirs, which is not expensive but tastes very delicious. In addition to making this authentic fried noodles, you can also use this sauce to stew chicken, make braised lamb, eel and other dishes, the flavor is very delicious. The sauce itself is not very salty, but it is recommended that the salt be added at the end, so as not to change the taste after the soup is dried up. Soy sauce with general soy sauce can be, a small spoon to enhance the aroma, color, if you use the old soy sauce, the color will be black, do not look good; noodles in accordance with the general method of cooking, cooked through the draining can be fished out, do not need to be over water. In the local area, the so-called noodles are eaten with blanched pea shoots, not so fancy, of course, you can also according to their own preferences with a variety of vegetables, which can be more nutritious. Beef Buns

Crust:

Flour 250g+2g salt+15ml oil, 150ml boiling water, mix quickly with chopsticks, let it cool down a bit, add 50ml cold water and knead it well, let it rest for half an hour

Filling:

Beef, green onion, ginger

Seasoning:

Ginger, pepper water, salt, pepper, water, water, salt, pepper, pepper spray, pepper, water, salt, pepper. Pepper water, salt, soy sauce, peanut oil, sesame oil, a little five-spice powder

Practice:

1, beef minced stuffing, into the pot, add salt, soy sauce, ginger juice, pepper water, stirring vigorously....

2, finely chopped green onions, and minced ginger together with the beef stuffing, seasoning can

3, the dough into 10 small doses, respectively, wrapped into a bun-shaped, close the mouth of the light press down flat, put on the board to wake up for ten minutes.

4. Add oil to a pan, add the dough, fry one side until golden brown, then turn over, cover the pan with a lid and fry over low heat until both sides are golden brown

. Two-color pumpkin roll pumpkin dough ingredients: 160 grams of pumpkin, 200 grams of flour, 2 grams of dry yeast; white dough ingredients: 200 grams of flour, 2 grams of dry yeast, sugar; Method 1. pumpkin peeled and deseeded and cut into slices, put into a steamer and steam under water and then remove (about 10 minutes); 2. pumpkin dough: steamed pumpkin mash into a puree, and wait for the temperature to drop to 35 degrees or so when the addition of dry yeast, mix well! After adding the flour, knead well into a smooth dough; 3. white dough: add the right amount of sugar to the flour, put the yeast into a small amount of lukewarm water to dissolve into a solution and then poured into the flour, and then add the right amount of lukewarm water, and fully kneaded into a smooth dough; 4. the pumpkin dough and the white dough covered with plastic wrap and placed in a warm place to ferment for an hour and a half or so, when the dough fermentation to the volume of the volume of the pre-fermentation doubled before it is ready; 5. Place the fermented white dough and pumpkin dough on a lightly floured board and knead out the air, then flatten the two doughs and fold them together, then use a rolling pin to roll them into a rectangle about 0.3cm thick; 6. Brush a thin layer of oil on the rolled out dough (just a little bit, not too much), then roll up the dough horizontally, and use a knife to cut it into small dosage pieces weighing about 60 grams; 7. Chopsticks will be a small dose of waist pressure out of a mark, pull out the chopsticks, and then as shown in the picture will be a small dose of stretching some of the two hands in the opposite direction will be a small dose of each end of 180 degrees, and then pinch the two ends together, two-color pumpkin rolls billet will be ready; 8. will be done billet with a moist gauze cover and then rest for 20 minutes for the second fermentation; 9. steamer pot into an appropriate amount of water, into the molasses roll billet, steam 10 minutes after turning off the heat, the steamer pot will be placed into a steamer pot, the steamer pot into a suitable amount of water, into the molasses roll billet, and then turn off the heat. Steam on high heat for 10 minutes, then turn off the heat and wait for another 5 minutes before uncovering the pot and removing it. Sesame rolls Ingredients: 200 grams of flour, 2 grams of dry yeast, black sesame powder, brown sugar; Method: 1. flour: dry yeast into a little warm water dissolved into a solution poured into the flour, and then add an appropriate amount of warm water, kneaded into a smooth dough, covered with plastic wrap and placed in a warm place to ferment for 1.5 hours or so, when the dough is fermented to the volume of the volume of the pre-fermentation doubled before it can be; (now). The temperature is relatively high, placed at room temperature fermentation can be) 2. black sesame powder, brown sugar, a little flour mixed well, pay attention to not have small particles, such as to use a spoon to get loose; (flour is not too much, I only put a small spoon, the purpose of the addition of flour is to prevent the brown sugar by steaming melted and overflowed); 3. fermented dough on a flour-dusted board to fully knead out the inside of the air, then rolled Into about 0.3 cm thick rectangular crust; 4. with a small brush in the crust brush a little oil (oil does not have to be too much, a little bit can be); 5. in the brush good oil on the crust evenly sprinkled with a good mix of black sesame powder, and then gently rolled with a rolling pin; (at this time to be very gently rolled, don't be too forceful ha!)　6. and then sprinkle good sesame flour crust along the short side of the roll up, with a knife will be cut into about 50 grams of small doses; 7. will be two small doses stacked together (cross-section to their own), and then use chopsticks in the overlap of a good small dose of waist pressure (do not be too hard to break the pressure of the Ha Ha), pull out the chopsticks after the sesame rolls billet is done; 8. will be done rolls billet with a moist saran wrap covered with a 20-minute rest to carry out the The second fermentation; 9. Steamer add the right amount of water, the fermented rolls billet into the steamer, cover the pot, high heat steam 12 minutes off the heat, and then wait 5 minutes after the open lid can be removed. Carrot bean paste pancakes Ingredients: 250 grams of carrots, 120 grams of flour, 50 grams of cornstarch, 50 grams of glutinous rice flour, red bean paste, cooked white sesame seeds, appropriate amount; Method: 1. carrots washed and peeled steamed, removed into a pot with a rolling pin mashed into mud; 2. flour, cornstarch, glutinous rice flour into carrot puree, kneaded into a smooth dough, molten for 20 minutes; 3. molten dough kneaded into long strips, divided into about 30 grams of weight of small desserts. Divide the dough into small doses of about 30 grams; 4. Flatten the small doses and knead them into a thin crust with thin edges and a thick center; 5. Put in the appropriate amount of bean paste filling, and slowly pinch the crust together with the tiger's mouth; 6. Place it on the board with the mouth facing down and flatten it with your hands to form a small cake; 7. Sprinkle a layer of ripe sesame seeds on the board evenly, and gently press the cake on the sesame seeds to make it coated with sesame seeds on both sides; 8. Put oil into the pan, and add the carrot bean paste cake. Into the carrot bean paste cake, small fire will be fried yellow one side and then flip, and finally fried until both sides of the golden brown cooked through; pumpkin bean paste roll ingredients: 350 grams of pumpkin, 350 grams of flour, 5 grams of yeast, bean paste moderate; Method: 1. will be removed from the skin and pith of the pumpkin washed and cut into slices, put into the steamer in the steamer for about 15 minutes under water (with a chopstick gently can be inserted into the pumpkin when the pumpkin is already ripe), take out of the puree; 2. Pumpkin puree cooled to about 35 degrees Celsius, add yeast, mix well, then add flour, and knead it into a smooth dough; 3. Place the pumpkin dough in a warm place to ferment for 1.5 hours, when the dough is fermented to twice the size of the unfermented volume can be; 4. Place the fermented pumpkin dough on a flour-dusted board to fully knead the air out of the inside after kneading into strips, and then divided into about 40 grams of weight of the small dosage; 5. Knead the dough into a teardrop shape, spread the red bean paste, and then roll up the wide part, the pumpkin and red bean roll billet is ready; 6. Cover the billet with moist gauze and leave it to molasses for another 20 minutes; 7. Put the billet into a steamer and steam it for 10 minutes over high heat, turn off the heat, and wait for 5 minutes to uncover the lid and take it out. Pan-fried purple potato cake ingredients: 250 grams of purple potatoes, 150 grams of glutinous rice flour, cornstarch 50 grams, sesame seeds, sugar; Method: 1. purple potatoes after washing and steaming, when not hot, tear off the skin, mashed into a puree; 2. glutinous rice flour, cornstarch and sugar mix, pour into the purple potato puree, and then add an appropriate amount of water, will be kneaded into the purple dough; 3. dough kneaded into strips, with a knife to cut into small dosage; 4. small dosage will be slightly kneaded and then rounded, then the dosage will be cut into small dosages; 4. Dosage slightly kneaded round and then flattened into a small round cake; 5. In the case on the board sprinkled with some white sesame seeds, the small round cake on the sesame seeds, gently press with your hands, so that the surface of the small round cake stained with sesame seeds, purple sweet potato pancake billet is ready; 6. pan with oil, into the purple sweet potato pancake billet, low heat will be fried until slightly yellow on both sides of the middle of the slightly bulging cooked through. Sesame sauce brown sugar pancakes Pancake crust ingredients: 150 grams of flour; filling ingredients: brown sugar, sesame paste, sesame oil, flour, (ratio of 2:1:1:2); Method: 1. Flour in the amount of boiling water, stir with chopsticks into a snowflake, and then add a little cold water, kneaded into a smooth dough, covered with plastic wrap molasses for 20 minutes; 2. Two tablespoons of brown sugar, one tablespoon of sesame paste, a spoonful of sesame oil, two spoons of flour into the bowl and mix well into the filling. Knead the dough into a long strip, and then divide it into small, even doses; 4. Knead the small doses and then press them flat, and then pinch them into a pie crust that is thicker in the center and thinner at the edges (or use a rolling pin to roll it out); 5. Put an appropriate amount of brown sugar filling into the crust, and then slowly close it with the mouth of the tiger and close the mouth; 6. Place the mouth of the crust face down on the counter, and then flatten it by hand into a cake biscuit; 7. Put oil into a pan and add in a cake biscuit, and cook the cake biscuit over low heat for 20 minutes. billet, low heat will be fried yellow one side and then flip, and finally fried to both sides of the golden center slightly bulging when you can.