Glutinous rice flour, sodium sulfate, pumpkin, purple potato, instant black sesame powder, sugar, butter, shredded coconut.

Exercise:

1: peeled and steamed purple sweet potato, added with appropriate amount of sugar and butter, heated, mashed and stirred into mud, which is the purple sweet potato stuffing;

2. Add appropriate amount of boiling water, sugar and butter to the instant black sesame powder bit by bit and stir it into mud, which is the black sesame stuffing;

3. Steam the pumpkin, add glutinous rice flour, corn flour and corn oil (the ratio is 5: 1: 1) and stir;

4. Making pumpkin dough with moderate hardness;

5: purple potato stuffing, black sesame stuffing and pumpkin dough are divided into the same number of equal parts;

6: Take a pumpkin ball and press it into a sheet, and add the stuffing;

7: Hold the dough with one hand, knead it into a ball with the other hand and roll it into a circle;

8: Put baking paper under the mat, and steam after boiling 10- 15 minutes;

9: Take it out carefully, and roll each one with fine shredded coconut.

Duolashao

Materials:

1: 3 eggs (small); 2: milk1/3cup; 3: refined flour 1 cup;

4: sugar 1/2 cups; 5: butter 1/3 (room temperature softening);

6: baking powder 1/2 teaspoons.

Exercise:

1: First break the eggs as much as possible, then add sugar and beat until they are slightly foamed;

2: Then add butter and milk and stir;

3. Finally, sift in flour and baking powder, as shown in the figure below, and mix in egg batter;

4: Heat the pan without putting oil, pour in an appropriate amount of egg batter, fry it on low heat until a honeycomb appears, turn it over and fry it for a while;

5: pour maple syrup and whipped cream when eating.

Guantang steamed buns

The raw materials are all in the refrigerator: pigskin jelly, minced beef, leeks, eggs, ginger and garlic.

Mixing stuffing: break all kinds of stuffing, put it into a larger container, and stir it in one direction as much as possible to make it thicker. Because it is glutinous rice balls, add more water to the filling, and stir while adding water until the filling becomes paste.

Noodles:

Ordinary flour 1.5 cup, warm water 120ml, a little salt.

(The dough should be smooth. Remember to rub more. Rub it for a while and then rub it for a while. When the calf rubbed it, it felt that the dough was slippery and funny, so it was dragged and fell there for a long time. Haha, it was very enjoyable. )

I started making buns, thinking that buns should be the same as buns, right? If there is, follow the same method as making steamed buns.

High calcium paste

Materials:

Tender zucchini, shrimp skin, eggs, milk, black pepper, salt, mushroom essence and water.

Exercise:

1: Put a proper amount of flour, shrimp skin (slightly washed and drained with clear water), eggs, milk, black pepper, salt and mushroom essence into a small salad bowl;

2: Wash and dry the tender zucchini, cut into pieces first, and then change the knife;

3: Cut the zucchini into shreds and put it into a salad bowl, adding a proper amount of mixture of milk and water while stirring;

4: until it is fully and evenly stirred, it becomes a thinner and flowable batter; 5: Add a little oil to the pot and heat it. Pour in a spoonful of batter and fry over low heat. After turning over, add a little oil and fry over low heat.

Intimate reminder:

1: Before cooking the shrimp skin, it is best to rinse it with clear water to prevent the shrimp skin from containing a little sand;

2. It is recommended not to add salt in advance after the processing of pumpkin shreds, so that some nutrients may be lost after the vegetables come out of the water;

3: The batter should not be too dry, and the fried batter can be crispy outside and soft inside, fragrant and delicious;

4. Start adding a little oil when making pancakes, add a little oil after frying, and fry the healthiest and delicious cakes with the least oil;

5: When making pancakes, it will be more convenient and easy to use if you bake them with a special rubber knife.

6. Old people should not eat too much shrimp skin to supplement calcium every day. For patients with hypercholesterolemia, it is better to limit the consumption of shrimp skin. Shrimp skin contains high calcium, so it is best not to eat it before going to bed.

Fried leek box

= = = = bulkiness: material (quantity can be 6) = = = = =:

1. medium gluten flour 1.5 cup, baking powder 1 teaspoon, mix well;

2. Warm water 3/4 cup (yeast will die if it exceeds 30 degrees), sugar 1 tablespoon, yeast 1 teaspoon, flour 1 tablespoon, stir evenly and let stand for 10 minute;

3. Slowly add half of the two ingredients in 1, stir evenly while adding, and then add the remaining 1 ingredients (so that noodles are easier and more uniform);

4. If the dough sticks to your hands when kneading, you can use some corn oil instead of dry flour to coat it on your hands. Cover with plastic wrap and keep warm in a warm place until the dough is twice as big as before. If you press it with your finger and it doesn't bounce immediately, the dough will be fine (about 45 minutes). I made the dough into a "heart" shape, but it was deformed after I made it;

5. Divide the dough into 6 parts and cover it with plastic wrap to keep it moist.

Note: this proportion of dough can be used to steam steamed bread, flower rolls and steamed buns.

= = = = When the dough is ready, you can start preparing the stuffing! =====

1. 1 Lentinus edodes, softened with water, washed and cut into small pieces (I don't have it at home, so I don't need it);

2.2 eggs, I am used to adding 2 drops of soy sauce, which is more fragrant when fried;

3. Wash and dry leeks and cut into small pieces, cut tender tofu into small pieces, cut bacon into small pieces, and cut garlic and ginger into small pieces;

4. First fry the eggs, mash them, stir-fry bacon and garlic ginger, then add tender tofu, and finally add appropriate amount of salt, soy sauce and black pepper to taste;

5. Mix in leeks when you are out of the pot (if you mix in leeks too early, water will come out and it is not easy to wrap them), and let them cool for later use;

The protagonist of the leek box is leek, and the others are naturally what you like to add. You can add shrimp. When I was mixing stuffing, someone drooled and said, 10 8 kinds are delicious!

= = = = = leek box = = = =

1. Take a cut dough and roll it into a thick skin and thin edge, and put the stuffing on the skin;

2. Close the epithelium and press it on the side with a fork;

= = = = = Fried leek box = = = =

1. Put a little oil in the pot, put the prepared leek box in, cover it and fry for 1 min, turn it upside down and fry for 1 min;

2. Add 1 tbsp water, cover and let the leek box simmer until it is dry. Remember to shake the pan when cooking, so as not to stick to it;

3. After the water is dry, remove the lid and fry both sides until crisp, and then take out the pot (about 1 min)!

The frying steps should be patient and prevent frying. It is also possible that some people fry directly without adding water. I borrowed the frying method of fried buns, because I used dough.

With some light salads, you can have a full meal. Because of the use of dough, it tastes softer and easier to digest.

Cut it open and see. Be careful not to eat too much.

Corn cake

Materials:

1。 4 eggs, 2 lemons (or white vinegar 1 teaspoon), 3 cups of sugar1/,5 strips of butter1/(or 2 tablespoons of corn oil) 2. 2/3 cup corn flour, 1/4 cup medium gluten flour, add 3/4 teaspoon baking powder and mix well. draw

Note: butter must be bitten in the microwave oven in advance in a container for 10 second, and let it cool for later use. Remember not to cover it when you bite, or you will bear the consequences. Ha ha ha, the corn flour is very fine. If it feels granular, it won't work, and I'll be fooled.

Exercise:

1。 Put the eggs and lemons into the pot and stir with a blender at high speed for 5 minutes until there is no egg liquid, as shown in the figure.

Then, while stirring at high speed, add sugar (2/3 cups if you like it sweeter) three times and stir until it is white and sticky, and then stir in butter for another 2 minutes.

2。 Sift the mixed flour into the beaten egg paste for three times, and gently stir it evenly from top to bottom with a plastic knife.

3。 Pour into a steamer covered with waxed paper, steam over high fire for 15 minutes, cool slightly, tear off the waxed paper, and cut into pieces to eat. Put the extra cake in a plastic box and seal it. Before eating, heat it in microwave oven for 20-25 seconds. If the weather is cold, you can't finish it in two or three days, and you don't need to put it in the refrigerator.

Look at today's results! Personally, I think green lemon is not as fragrant as yellow lemon. Paired with some fruits and yogurt (milk, soybean milk) is a rich, nutritious and healthy breakfast.

If you look closely at the texture of the cake, it has a soft and sweet taste.

Chinese dumpling

1: In addition to what has been marked in the figure, add salt+pepper+soy sauce+oil for seasoning.

2. If there is baking soda at home, add a little (to ensure that the stuffing absorbs more water) and add a proper amount of water starch (be careful not to add too much water while stirring, so as not to pack the stuffing too thinly). Many people say that we should work in one direction, but it doesn't make much difference to me.

Noodles: (35 cents)

1: medium gluten flour 1.7 cup; 1 egg; Clear water 3/4 cup;

2: Stir all the materials in 1 evenly, knead into dough, wrap it with plastic wrap, and wake it for 30-60 minutes.

3. Divide the proofed dough into several "small doses", and take one and gently flatten it into a dough sheet with thick middle and thin edges (remember to spread flour to prevent adhesion, and cover it with plastic wrap to prevent air drying if the speed is slow).

4. Pack the stuffing in your favorite way. If you want to be lazy once in a while like me, wrap it in the upper right corner and pinch it in half ~ ~

5. Note: It is very important for jiaozi to eat skin or not. Don't mix the noodles too thinly, but dry them a little.

Boiling: Boil a pot of water, put the wrapped jiaozi in when the water boils, and add some cold water when the water boils again. In a short time, jiaozi will become a floating "white fat man"! Mix your favorite dip, don't worry.

Sam sun pan fried pork bun (detailed description)

Materials:

Dough: full-effect flour 1 2/3 cup, baking powder 1 teaspoon, warm water (not hot) 190ml-200ml, sugar 1 tablespoon, and fast-growing yeast.

Stuffing: minced beef (30% fat), minced mushrooms, celery, eggs, Jiang Mo, minced garlic, chopped green onion, sugar, soy sauce, sweet potato powder and braised pork soup;

Other auxiliary materials: cooked sesame, chopped green onion and olive oil.

Note: 1Cup=240ml, 1 spoon = 15ml, 1 teaspoon =5ml.

Exercise:

1: Put the full-effect flour 1 and 2/3Cup, baking powder 1 teaspoon into a medium-sized Lecou 3P salad basin and mix well;

2: 1 tablespoon of sugar, 1 tablespoon of fast-growing yeast and 1 tablespoon of medium-gluten flour are mixed evenly, then warm water (not hot) 180ml-200ml is added, mixed evenly and left standing10-1.

3: While stirring the material 1 with chopsticks, add the material 2 until no flour can be seen, and knead it into a smooth dough;

4. Wipe a little water on the edge of the basin, cover it with plastic wrap and put it in a warm and humid place until the dough is twice as big as before;

5: Add a proper amount of chopped mushrooms, chopped celery, eggs, Jiang Mo, minced garlic, chopped green onion, sugar, soy sauce and sweet potato powder into minced beef (30% fat), put it in a small pot, add braised pork soup while stirring, and finally stir in the same direction;

6. Divide the fermented dough into 12 small portions, each portion is rolled into a thick dough with a thin edge, each portion is wrapped with a proper amount of stuffing, folded into buns, covered with plastic wrap, and placed in a warm and humid place for secondary fermentation for about 15-20 minutes;

7: Add a tablespoon of olive oil to the pot and heat it. Put the steamed bread fermented twice into the pot, leaving a little space between the steamed bread, and pour in 1/3 of clear water that overflows the steamed bread.

8: Cover the lid. After the water boils, turn to medium-high fire and fry until the water is dry (squeaky-squeaky-squeaky sound), then turn to medium-high fire and fry for 3-5 minutes;

9: Leave the fire 1-2 minutes, then open the lid and sprinkle with chopped green onion and cooked sesame seeds.

Intimate reminder:

1: This recipe can be used to steam steamed bread, rolls and so on. Please click here for details.

2. Regarding the stuffing, it is best to chop the stuffing with half-fat and half-lean pork (beef), and other ingredients can be freely matched. If you like fried dumplings with plenty of soup, you can add a proper amount of pigskin jelly. Please click here for details.

3. Medium gluten flour is the common flour in jiaozi. Because the water absorption of flour in different places is slightly different and the air humidity is also different, the added warm water 190ml-200ml is the reference value. Generally, it is observed while adding. If the dough is slightly sticky, a small amount of corn oil can be added to prevent adhesion;

4. When the dough is fermented, pay attention to cover it with plastic wrap and put it in a warm and humid place for fermentation. In the second fermentation, steamed bread generally becomes bigger 1/3.

When the steamed bread is fried in the pot, it will get bigger when heated, so there should be a gap between them. It is best to use a transparent pot cover to check the situation in the pot;

6. The whole frying process should be changed from a big fire to a small fire, and it should be fried step by step, not blindly burned to avoid speculation;

In addition, people living in North America should pay attention to the variety of instant baking powder in supermarkets, and the dough fermented by different kinds is slightly different. I recommend using this downstairs. You can't use it all at once. Domestic cheese, Angel yeast can be used, and the effect is equally strong.