Raw materials of Margaret biscuit: 50g low-gluten flour, 50g corn flour, 50g unsalted butter, cooked egg yolk 1, 25g fine sugar, and salt 1. Methods: 1. Prepare raw materials, 50g of low-gluten flour, 50g of corn flour, 50g of unsalted butter, 1 cooked egg yolk. 2. Cook the eggs directly, remove the yolk and crush the yolk powder with a sieve. 3. Add fine sugar and salt to the softened butter at room temperature and beat it to death with an eggbeater until the color becomes lighter and the volume is slightly larger. 4. Put the egg yolk powder into a sieve and stir it with a silicone scraper. 5. Then sift in the low-gluten flour and corn flour and mix them with a silicone scraper. 6. Knead into a smooth dough that is hard, soft and suitable. Put it in the refrigerator and relax for 30 minutes.

7. Remove the refrigerated dough and divide it into 8 grams of small dough with uniform size. 8. Knead into small balls, put them in a non-stick baking tray, and then gently flatten them with your thumb to let the edges of the biscuits naturally crack. 9. Put it into a pre-prepared electric oven. On the middle and high floors, fire up and down 170 degrees, 18 minutes, until the edge is slightly brown. 10, crisp and easy to make cookies. Tip: 1, the batter must not be too soft, otherwise there will be no natural cracks on the edge when you press it by hand. 2. The baking time can be adjusted according to your own electric oven. 3. The processed biscuits should be kept in vacuum after cooling.

Sweet and sour eggplant food: 2 long eggplants, mashed garlic: (1) juice: 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, oil consumption 1 spoon, sugar 1 spoon, a small amount of salt, 1 teaspoon of cassava starch and half a bowl of water. (2) Coat the long eggplant slices with cassava starch evenly, heat the oil in the pot, and add the long eggplant.