material

Salt, a little milk, 1 egg, lard, cooked black sesame, baking powder, sugar, low flour.

working methods

1. First, beat the white sugar, a little salt and melted lard evenly with an egg beater, then add the eggs and continue beating.

2. Add low flour and baking powder, stir well, continue to stir with milk instead of water, continue to add low flour and knead into dough, wrap it with plastic wrap and put it in the refrigerator for half an hour.

3. Take out the dough, divide it into several doses, roll it into a dough sheet, sprinkle a little sesame seeds and buckle it into a round dough sheet with a wine glass, and make the remaining doses into rhombic tablets.

4. Put a little oil evenly on the baking tray and put the dough evenly in. Preheat in oven 180℃, send to baking tray, and fire at 180℃ for 20 minutes. Time can be calculated according to the thickness of the patch.

5. Finally, take it out and let it cool completely.

Practice 2,

material

Flour, lard, onion ginger, sugar, chicken essence, salt, cooking wine.

working methods

1. add water to flour and knead it into dough, roll it into long strips and divide it into small dough.

2. Cut lard into small pieces in advance, add Jiang Mo, cooking wine, salt, chopped green onion and chicken essence, and marinate for half an hour.

3. Wrap the lard in a small dough, flatten it, add a little oil to the pan, and fry until golden on both sides.

4. Squeeze another dough, wrap the dough with sugar, flatten it, roll it slightly with a rolling pin, roll it into an oval shape, and fry it in a pot until both sides are golden.

Exercise 3,

material

150g minced meat, 3 potatoes, 150g vegetables, an egg, salt, pepper, flour and olive oil.

working methods

1, blanch vegetables and cut into pieces.

2. After the potatoes are sliced, cook until crisp.

3. After cooling, it is pressed into mud.

4. Beat the eggs into minced meat, add salt, pepper and appropriate amount of water, and beat them in one direction.

5. Add chopped vegetables into minced meat and stir well.

6. Mix mashed potatoes with chopped vegetables.

7. Grab a ball with disposable gloves and wrap it in flour (directly with a spoon).

8. Pour a little olive oil into the pot, add potato balls and flatten them until golden brown on both sides.

skill

You can use any vegetables, cabbage, onions and the like, and the amount can be increased, as long as it can be kneaded into a ball and tastes good.

When flour is wrapped, it is easy to form when frying, and it is not easy to loosen.

Minced meat can be fatter, it will taste better, and it will taste better if it is stirred with water.

Practice 4,

material

Flour, 6 eggs, alkali, salt, honey, lard, sesame oil, red bean paste.

working methods

1. In the morning, the lid has been lifted. Melt the alkali with hot water. Pour it into the dough and knead it repeatedly. There should be no yellow in the dough.

2. Burn some oil on the pot, put some flour in the small pot, and pour it into the flour to make oil noodles when the oil temperature is high. Knead it with the dough and divide it into three parts, one with salt and the other with honey.

3. I fry salty noodles first, knead the noodles into strips, put one dose every 50g, and knead them into balls. Pour a lot of linseed oil into the pot (the fried linseed is particularly delicious, and the linseed oil I used was given by my husband's people, who planted it themselves and ground it themselves).

4. Crush the ball, roll it into a small cake and cut it twice with a knife.

5. Fry in the oil pan. Then the fried bread is sweet. Finally, add the remaining bread to your own bean paste and bake it in a pan.