Raw materials of purple potato omelet: 3 raw eggs, 30 grams of milk (with egg skin), 40 grams of low-gluten flour, 2 grams of salt, 3 purple potatoes, and appropriate amount of milk (with purple potatoes).
Clean the purple potato, peel it, cut it into small pieces, put it in a plate and send it to a wok. Crush the cooked purple potato with a spoon, add appropriate amount of milk on schedule, and stir until it looks like red bean paste.
Beat the raw eggs into a pot, add salt and 30 grams of milk, stir well with an egg beater, then sieve the low-gluten flour into the pot, and continue to stir with the egg beater until it is silky.
Pour a little oil into the wok, and pour two spoonfuls of batter into the cauldron. Shake the cauldron so that it covers all the bottom pots evenly. Then stir-fry with a small fire so that it won't go off. Fry until the egg skin is solidified, and then take it out of the pot. Take a fried egg skin from the remaining batter, then take a proper amount of purple potato stuffing and spread it evenly on the surface of the egg skin. Finally, turn it up from top to bottom and cut it into sections.
Ingredients of mung bean and red bean soup: 50g of big red bean, 50g of black beans, proper amount of old rock sugar, washed red beans and mung beans and put them into a bowl. Add raw water into a bowl, soak for 20 minutes, pour into an electric pressure cooker, add appropriate amount of water, cover and cook for 30 minutes. Add the right amount of old rock sugar while it is hot, stir it evenly, and then put it in a warm place and drink it after refrigeration.
Lazy version of raw materials: a handful of amaranth, 2 raw eggs, half chicken breast, appropriate amount of white pepper, appropriate amount of salt, soy sauce 1 tablespoon, appropriate amount of washed amaranth with wonton skin, diced, poured into a bowl, added with raw eggs, white pepper, soy sauce and salt, and mixed well.
Put the chopped chicken breast into a bowl, stir it evenly again, then take a wonton skin, put a spoonful of stuffing on the wonton skin, and then knead both sides for preform. The rest are actually operated one by one.
Pour the right amount of oil into the wok, and then put the cooked and fried food into the wok one after another. After the fried food hardens and the bottom turns yellow, pour in half a bowl of water, cover it, and simmer until the water is dry.
Raw materials of flower nail powder: one vermicelli, one spoonful of crisp soybeans, one chive, one spoonful of Chili oil, a small amount of ginger foam, 1 cloves of garlic, two spoonfuls of soy sauce and one spoonful of rice vinegar.
Soak the vermicelli in cold water in advance, fry the soybeans in advance, and pour the right amount of water into the pot. If you have bone soup, you should cook it with bone soup. When we cook powder, we pour Chili oil, minced onion and ginger, soy sauce and rice vinegar into a bowl, mix the evenly cooked powder and juice together, then pour in the freshly fried juice, sprinkle with onion and crispy soybeans, and stir well before eating.