Ingredients: 1 potato, several peeled peas, appropriate amount of meat floss, appropriate amount of salad dressing and a little salt.

Production method:

1. Wash and steam potatoes, press them into mud, add salad dressing and a little salt, and stir well.

2. Wash and cook peas (younger children should crush them).

3. Sprinkle chopped peas and meat floss on the mashed potatoes.

Cream fish

Ingredients: fish, carrots, onions, cream, milk, etc.

Production method:

1, fish out;

2. Crush carrots and chop onions;

3. Put the fish, carrots, onions, cream and milk into the pot and cook together;

4. Cook on low heat until all the dishes are cooked, and add a little salt.

Mix pork and minced vegetables

Ingredients: 20 grams of pork, carrots, tomatoes, onions, a little sweet pepper, salt and broth.

Production method:

Cut pork liver, carrot, tomato, onion and bell pepper into powder. Put minced pork, minced carrot, minced persimmon pepper and minced onion into a pot, add broth and cook until soft, then add tomatoes and cook for a while, and add a little salt.

Spiced chicken wings

Ingredients: eight chicken wings and a bag of delicious spiced fried chicken ingredients.

working methods

1. Wash the wing roots, blanch with boiling water, and drain.

2. Pour the fried chicken powder into the fresh-keeping bag (too big for me to carry here), put the wing roots into the bag one by one, and shake the bag to make the fried chicken powder evenly wrap on the surface of the wing roots.

3. After heating 200ml of salad oil in the pot, add the wing roots in turn, fry for three to four minutes, turn over one by one and fry for another three to four minutes (the time should be flexibly controlled according to the size of the wing roots), and fry until both sides are golden.

If you like a little salty taste, you can marinate the wing roots with a little salt for one hour after the first step. When frying, the fire should not be too big, and the medium fire is almost the same, otherwise it will be easy to paste outside.

Crispy lotus root clip

Raw materials and seasonings: 750g of lotus root, 250g of mushroom meat stuffing and peanut oil.

Batter: flour 150g, raw flour 30g, water about 250ML, egg 1 each, alkali 1/4 tsp, salt 1/2 tsp.

working methods

1, peeled lotus root and cut into thin slices, each about 0.2CM.

2. Put a small group of meat stuffing into the lotus root with chopsticks, and gently squeeze it flat by hand to make the meat stuffing evenly distributed.

3. Put the flour, raw flour, eggs, alkali and salt into the bowl.

4. Add a little water and stir well to make a paste.

5. Take another small bowl, add flour, and dip the lotus root clip wrapped in meat into dry flour.

6. Put the batter back and hang it all over your body.

7. Add more oil to the pot and heat it to 50% to 60% heat. Slip into the lotus root folder with paste on it and fry it over medium and low heat.

8. Fry into golden brown, turn over until both sides are golden brown. When eating, return to the pan and fry with a slightly higher oil temperature.

Flammulina velutipes scrambled eggs

Materials:

Flammulina velutipes, eggs, onions, oil consumption, salt, peppers.

Exercise:

1. Remove the root of Flammulina velutipes 1-2 cm, wash and soak in light salt water;

2. Break the eggs, add a little salt, pepper and water, and stir until uniform;

3, the pot is hot, add a little oil, lay eggs, fry into egg blossoms, and serve;

4. Heat a little oil in the pot, add Flammulina velutipes, fry until soft, and add fried eggs;

5, stir-fry until the two are evenly mixed, add salt and fuel consumption, stir-fry evenly, add a little chopped green onion, and start the pot.