First, beef brisket soup noodles
Specific methods: wash the beef brisket, cut it into large pieces, put it in the pot, add appropriate amount of onion, ginger and cooking wine, blanch it for 0/0 minute, skim off the floating powder, scoop it up with a colander and drain the water. Pour oil in a hot pan, stir-fry the sirloin for a while, add appropriate amount of star anise, cinnamon, fragrant leaves, Amomum tsaoko, red pepper and ginger slices, stir-fry until fragrant, then add appropriate amount of salt, rock sugar, soy sauce, oyster sauce, soy sauce and cooking wine, stir-fry, pour all into a casserole, add enough hot water, and stew over medium heat 1 hour. Cook the noodles in a pot by hand, add some green leafy vegetables that children like to eat, put them in a bowl, pour in the beef brisket soup, and put the beef brisket on it, and serve. The brisket is stewed in advance and heated the next day.
Second, shepherd's purse pork buns
Specific method: Pour 200g of warm water into a bowl, add 4g of yeast powder and mix well, then pour 400g of flour, stir until there is no dry powder, add10g of lard and mix well, knead into a smooth dough, wrap it with plastic wrap, and put it in a warm place to ferment to twice its size. Knock an egg into minced meat and mix well, then add some salt, soy sauce, oyster sauce, cooking wine and thirteen spices and mix well. Wash shepherd's purse, put it in a boiling pot and blanch it 1 min, take it out and let it cool, squeeze it dry, cut it into small pieces, add proper amount of peanut oil and mix well, then add minced meat and mix well, and the meat stuffing is ready! Knead the fermented dough evenly, exhaust it, divide it into several portions, roll it into a round dough with a thick middle and a thin periphery, wrap it with stuffing, knead it tightly, put it in a steamer, and wake it up for a while. The steamed buns can be steamed when they feel light in your hands. Put cold water in the pot, steam over high fire 15 minutes, stew for 5 minutes, and serve.
Third, the egg roll.
Specific method: Pour 1000g tapioca starch, 250g sticky rice flour, 50g refined flour, 30g corn oil and 1000g water into a dish, and stir into fine slurry. Put the stainless steel rice rolls plate into a pot for steaming, brush it with a thin layer of peanut oil, scoop in a spoonful of powder slurry, add an appropriate amount of egg liquid and vegetables, put it into a boiling water pot, steam for 2 minutes, take it out when rice rolls bubbles, scrape it into the plate with a scraper, continue steaming the next plate, and add the sauce prepared in advance to taste after steaming, and serve.
Fourth, jiaozi stuffed with mushrooms, cabbage and pork.
Specific practice: put minced meat into a dish, knock in an egg and mix well, then add appropriate amount of salt, soy sauce, oyster sauce and cooking wine and mix well. Sprinkle some chopped green onion and thirteen spices, pour in hot oil, stir-fry until fragrant and mix well. Wash the Chinese cabbage, cut it into small grains, add appropriate amount of salt and mix well, marinate for 5 minutes, squeeze out the water, and mix well with minced meat. Wash the mushrooms, cut them into small pieces, squeeze out the water, mix in the minced meat, then pour in the right amount of peanut oil and mix well, and the meat stuffing is ready! Take a dumpling skin, dip the edge in some water, add the meat, close it, knead it into the shape of jiaozi, and freeze it. The next day, when the pot is cooked, it can be served.
Wusange fresh wonton
Specific practice: soak the fungus in warm water, wash it, squeeze out the water, and put it into a meat grinder to make small particles. Wash shrimps, drain and cut into small pieces. Put minced meat in a dish, knock in an egg and mix well, then add some salt, soy sauce, oyster sauce and cooking wine and mix well, add fungus and shrimp skin and mix well, sprinkle some chopped green onion and thirteen spices, pour in hot oil and mix well, and the meat stuffing is ready! Take a wonton skin, wrap it with stuffing, seal it, make it into small wonton, and freeze it. The next day, when the pot is cooked, it can be served.
Six, carrot and egg cake
Specific methods: peel and wash carrots, rub them into shredded carrots with a shredder, chop them up a little, beat in eggs, add appropriate amount of salt, thirteen spices and chopped green onion, mix well, add flour several times, and stir into a thick batter. Brush the electric baking pan with a little oil, pour in the batter, fry until both sides are golden, take out the pan, cut into small pieces, and serve.
Seven, beef soup powder
Specific methods: Wash beef, cut it into shredded meat, add proper amount of cooking wine, oyster sauce, raw flour, peanut oil and shredded ginger, mix well, and marinate for 10 minutes or more. Boil water in the pot, add rice flour and vegetables, add proper amount of peanut oil, boil again, add shredded beef to cook, add proper amount of salt to taste, and serve.