Ingredients: 4 slices of toast, a little cucumber, appropriate amount of egg yolk salad dressing (salty), egg 1 piece, 4 slices of ham sausage, and appropriate amount of meat floss.
Production method: 1. Prepare the materials as shown in the figure; 2. Apply mayonnaise evenly, which is super salty; 3. Wipe each piece evenly. 4. Spread out the ingredients that don't need to be cooked first to save time; 5. Flossing has also started; 6. Saute the ham sausage slices and eggs slightly; 7. Spread the fried ham sausage slices on the toast just wrapped with floss; 8. Put the fried eggs on a piece of toast alone; 9. If you like to eat meat floss, you can apply it on the eggs again ~ haha; 10. From bottom to top, there are cucumber toast, egg toast, ham toast, and finally covered with toast slices; 1 1. Press gently, and then cut quickly along the diagonal; 12. Pack tomorrow's breakfast, and the rest will be snacks ~ ~ ~ Hehe. ...
2. Two-color cookies
Ingredients: low-gluten flour 190g, matcha powder 5g, sugar powder 65g, butter 130g, cocoa powder 10g, eggs 50g and fine sugar 35g.
Production method: 5. Divide the batter prepared in step 4 into two parts, one part is sieved with cocoa powder and low powder; 6. Stir the batter evenly with a scraper; 7. Put the batter into a paper bag; 8. Squeeze the pattern on the baking tray; 9. Divide the batter prepared in step 4 into two parts, one part is sieved with matcha and low powder; 10. Stir the batter evenly with a scraper; 1 1. Put the batter in a paper bag; 12. Squeeze the pattern on the baking tray
3. Asparagus, Bacon and Lily Roll # Beautiful oven recipe #
Ingredients: 5 slices of bacon, Flammulina velutipes 100g, a little black pepper, asparagus 10, carrot 1.
Production method: 1. Blanch asparagus in a pot; 2. Add Flammulina velutipes and take it out immediately after the water boils; 3. Cut the bacon into two pieces, and roll shredded carrots, asparagus and Flammulina velutipes into the bacon; 4. Spread tin foil on the baking tray, put asparagus and bacon rolls into the baking tray and sprinkle with black pepper; 5. Preheat the oven for 200 degrees, and bake in the middle layer for 10 minute; 6. Finished product
4. Braised duck feet
Ingredients: 2 kg of fresh duck feet, appropriate amount of pepper, a small amount of salt, a small amount of soy sauce, a few slices of ginger, an appropriate amount of cooking wine and a small amount of sugar.
Production method: 1. Wash and drain duck feet for later use. Hot oil pan ~; 2. The oil is hot ~ Put your paws in the pot; 3. Slowly fry until the skin is swollen, pick it up and drain it; 4. Put the oiled duck feet into a pressure cooker, and add all the ingredients such as cooking wine, water, salt, sugar and soy sauce to the fire. 5. It is necessary to reissue a composition map ~ octagonal; 6. Seven minutes is enough for pressure cooker spraying. Like to eat spicy food, put Chili powder properly; 7. Mr. Ou, the finished product is served ~ It's delicious, don't ~
5. Healthy and delicious-whole wheat big steamed bread
Ingredients: whole wheat flour 100g, yeast 3g, salt 1g, high-gluten flour 250g, brown sugar (optional) 30g, tasteless seasoning oil (optional) 5g.
Production method: 1. Prepare materials; 2. First put the brown sugar into clear water, heat it until the brown sugar melts, and put it into a bowl; 3. After cooling to 40℃, add yeast, salt and oil to mix into yeast for later use. If you don't eat sugar, you can use warm boiled water instead of brown sugar water; 4. Pour the high-gluten flour and whole wheat flour into a large container, and then pour the yeast water; 6. Knead into a ball and add some water in the process. The amount of water added is extra and can be mastered by yourself. It is best to knead the dough a few times to make the flour gluten and taste better. Then cover the plastic wrap and put it in an oven at about 40 degrees for fermentation for 90 minutes; 7. If there is no oven, you can boil a pot of water to about 80 degrees, turn off the fire, put the container of dough into a steamer in the form of steaming, cover it, and use hot water to help fermentation. Pay attention to steam fermentation with hot water. Don't put the container in hot water directly, it will burn the yeast to death. In summer, it only needs to be fermented at room temperature for 2 hours to double the size; 8. After that, take out the dough and cut it evenly into 6 parts. This size and shape is very random, and it can also be cut into square steamed buns; 9. Cover the plastic wrap again and continue to ferment in the oven or warm water for half an hour, which is twice as large as the original; 1 1. Adjust the position of the steamed bread again, and don't get too close, or it will stick together after steaming; 12. Next, add water to the pot, put it in a steaming pan, cover the lid and steam for 25 minutes on medium heat. 13. Turn off the fire and stew for 5 minutes before taking it out; 14. Start eating right away. Steamed bread is very, very soft Buffalo says it's like eating a soft cake. Instead, let the steamed bread blow with the wind, dry it before eating, and it tastes and tastes the same as the old steamed bread bought in the northeast in the supermarket. Everything is delicious.