1. Baked vegetable rolls with bean curd skin
Ingredients: tofu skin 100g, lettuce 50g, cucumber 60g, onion 40g, Pleurotus eryngii 40g, shallot 40g, coriander 30g, green pepper 40g, Korean hot sauce 1 spoon, oil consumption 1 spoon, soy sauce 1 spoon, and Chili noodles 65438.
working methods
Mix the sauce, a spoonful of Korean hot sauce (bibimbap sauce), a spoonful of oil consumption, a spoonful of soy sauce.
Slice Pleurotus eryngii, and fry the water in an oil-free and water-free nonstick pan for later use.
Lettuce is torn into two halves the size of bean skin by hand. Cucumber, onion, chives, coriander and green pepper are all cut into strips or segments with basically the same length. Cut the bean skin into about 10 cm long and 8 cm wide.
Three rolls in a string and two bamboo sticks in a string.
The electric baking pan preheats the thin oil on the upper and lower plates.
Brush the sauce before preheating, brush both sides, put it in the electric baking pan, just put five strings at a time, sprinkle some Chili noodles and cumin noodles.
Cover the pot, about two or three minutes, and it will be out of the pot!
2. Dry fried fish pieces
Ingredients: 800g of silver carp, 4g of cooking wine, 2g of sugar, 5g of Chili powder, 4g of cumin powder10g, 4g of red oil, 20g of onion and 2g of ginger.
working methods
Clean the fresh silver carp, remove the head and cut into pieces.
Wash the onion and shred the ginger.
Stir-fry fish pieces with cooking wine and salt, stir-fry shredded onion, shredded ginger, cumin powder, Chili powder, red oil and white sugar, and marinate for more than 2 hours.
Brush a layer of vegetable oil on the electric baking pan for preheating, add fish pieces and shredded onion, cover and press the barbecue function key to use the up and down functions.
When you hear the dripping sound, turn over and continue frying until the fish pieces are golden on both sides.
Power off and sprinkle pepper and cumin powder on both sides.
3. Shao Tong network
Ingredients: 3 eggs, wheat flour 120g, bean paste stuffing 50g, milk 1 bag, sugar 10g.
working methods
Prepare ingredients.
Beat the eggs into a bowl, add sugar and beat well with an egg beater.
Sift in flour and mix well, then add milk and mix well.
Heat the electric baking pan, add the egg paste, fry one side first and then the other side.
Take a slice and add the bean paste.
Add another slice to the bean paste. Delicious gongs and gongs can be enjoyed.
4. Walnut sesame cake
Ingredients: 200g flour, 2 eggs, 70g walnut kernel, 30g white sesame, 30g black sesame and a little salt.
working methods
Walnuts are soaked in warm water for half an hour and then peeled.
Deep-fry the walnut kernel in the oil pan until it is yellowish and fragrant.
Cool the fried walnuts, put them in a fresh-keeping bag and press them into mud with a rolling pin.
Beat the eggs in a bowl, add a little water and stir well.
Put the flour into a large bowl, then add the walnut paste, black sesame seeds and white sesame seeds.
Pour in the egg mixture and a little salt, and stir into a paste.
Put a little oil in the baking pan, pour the batter into the baking pan, fry it, roll it up and cut it into sections.