Ingredients: 5g of flour, 5g of lard, proper amount of baking soda, salt and pepper, 5g of frying oil (actual consumption is 15g).

Practice:

First, put 4 grams of flour into a basin, mix in a little baking soda powder and cooking oil, mix well, add 25 grams of warm water, make dough, knead well, and make dough, which is slightly sticky.

2. Put the lard into a pot, boil it, then remove it from the fire, pour in 8g of flour, mix well and let it cool for later use. This is pastry.

thirdly, knead the leather dough into 2 small doses, mix the cooled pastry with appropriate amount of salt and pepper, knead evenly and then group into 2 small doses. Take one small pastry and pack it into a pastry, pinch it tightly, flatten it, gently flatten it into rectangular pieces, and then roll it thin. Repeat this method for three times to form a square dose, pinch both ends with both hands to form a round green body, and cross-cut the top of the green body with a sharp knife for three times to form six petals, so that the layers are exposed in a lotus shape.

fourthly, pour oil into the pan and heat it. After the oil temperature reaches 3% to 4%, fry the green bodies one by one. When the petals open, take them out and put them on the plate.

features: beautiful shape, crisp and salty.

Chrysanthemum Crisp:

Shake: 5g of flour, 125g of lard, 5g of sugar, a little salt, a proper amount of red pigment, and 4g of frying oil (actual consumption is 15g).

Practice:

First, put 35g of flour into a basin, mix in 25g of cooked lard, then add a proper amount of warm water to form a water-soluble oil dough, knead it evenly, cover it with a wet cloth and lick it slightly.

2. Add 1g of cooked lard to the remaining flour, and knead it evenly to form a crisp dough. Add a little salt and knead it evenly.

3. Tear the oil-water dough and the crisp dough into 1 dough pieces respectively, wrap the crisp dough into the oil-water dough pieces one by one, roll them into rectangular pieces, and fold them into long strips with a width of about 2 cm. Cut into two small strips along the strip with a sharp knife in the middle.

fourthly, press the small strips to the edge of the case, cut several knives along the edge of each strip into wooden comb-shaped flower knives, which are tower-shaped from one end and glued with water at the other end to make a green body.

5. Pour oil into the pan. When the oil in the pan is heated to 4%, gently put the green body into the pan and fry it. When you see the layers open, you will fry until the green body is yellow and white. Remove the dish, sprinkle with sugar while it is hot, and serve.

features: it looks like a chrysanthemum, with beautiful shape, crispy and sweet.

Assorted potato fried cake:

Ingredients: 5g of potatoes, 25g of cooked flour, 2g of sugar, 5g of shredded green onion, sliced melon, assorted ingredients, a little osmanthus sauce, and 5g of fried oil (actual consumption is 2g).

Practice:

1. Wash potatoes, put them in a drawer, steam them thoroughly with high fire, peel them, wrap them in a wet clean cloth, rub them thoroughly, add cooked flour, make dough with moderate hardness, and knead them evenly for later use.

2. Add the white sugar into the cooked flour, chop the shredded green onion, add a little osmanthus sauce and sesame oil, and mix well to make the assorted stuffing.

3. Knead the potato dough long, pull it into small doses, press it flat, wrap it in assorted stuffing, pinch it tightly, press it into small round cakes, and make it into green bodies.

fourthly, pour the frying oil into the pot, heat it until the oil temperature reaches 6%, then add the green body and fry it until it is golden yellow, and then take it out.

features: soft and sweet, with unique flavor.