Practice: required materials and preparation: sliced ham, shredded vegetables, folded cheese slices and cut into strips.
Processing of shredded vegetables: blanch vegetables except onions, add two spoonfuls of salt to boiling water, remove and drain. Put into a large container, add salt and pepper and stir.
Toad roll in the hole: spread the ham flat, put the mixed vegetables, put the cheese strips, roll it up and fix it with a toothpick. Ham rolls can be heated slightly in the pot until the cheese inside melts. It can also be heated in a microwave oven. If you like more cheese, you can cover it with another slice of ham. To bake it well, just roll up the ham and put it in the oven, then sprinkle cheese shreds evenly on it, put it in the oven preheated to 200 degrees and bake it for about six minutes until the cheese melts into golden yellow.
2, French toast materials: 4 pieces of white toast, appropriate amount of jam, 2 eggs, fresh milk 125ml.
Practice: After the eggs are scattered, mix well with fresh milk to make fresh milk and egg liquid for later use.
Spread jam evenly on the trimmed toast, stick every two pieces, cut into triangles, and wrap with fresh milk and egg liquid.
Add some olive oil to the pot, heat it on medium heat, and then turn to medium heat. Gently scoop up the toast from the fresh milk and egg mixture, put it in the pot, fry both sides slowly, and then color the three sides.
You can sprinkle some powdered sugar or mix some honey when eating.
3, onion-scented Melaleuca patty material: 300-400g flour, 200g pork stuffing, appropriate amount of chives or onions, eggs 1 serving, salt 1 serving, cooking wine 1 serving, 2 tablespoons soy sauce, light soy sauce 1 serving, Jiang Mo.
Practice: Wash the onion and cut it into chopped green onion for later use; Cut ginger into powder for later use.
Knead the flour and dough evenly.
Add salt, cooking wine, Jiang Mo, soy sauce, light soy sauce, sesame oil, pepper and salad oil to the meat stuffing, stir well, then beat an egg and continue to beat until the meat stuffing is thick.
When the meat stuffing, chopped green onion and dough are ready, you can start cooking.
Take a small piece of dough, roll the dough into a circle, spread a layer of meat stuffing evenly with a spoon, sprinkle with a layer of chopped green onion, cut four knives according to the position marked by the black line in the figure below, and stack them layer by layer according to the figure. Finally, roll them into a round cake and fry them in a pot. Don't worry when frying, for fear that it will be too big and too thick to be cooked. As long as you have a good grasp of the heat and see that the skin is golden enough, the inside is absolutely cooked. If the temperature is well controlled, there will be no phenomenon that the skin is burnt but the inside is not ripe. Don't forget to add a little garlic paste, a few drops of Chili oil and sesame oil to the vinegar when eating.