1. Wonton noodles

Ingredients required:

10 fresh shrimps, 200 grams of meat filling, 20 wonton wrappers, appropriate amount of thin noodles, sweet Appropriate amount of corn kernels and appropriate amount of seaweed

Method:

1. Wash the fresh shrimps. Marinate with cooking wine for half an hour. Remove the shrimp skin, leaving only the shrimp flesh.

2. Use a knife to cut the shrimp into small pieces, not too broken.

3. Put the cut shrimp segments and sweet corn kernels into the meat filling, add salt, white pepper, light soy sauce, and sugar and mix well. If it feels dry, add some water.

4. Wrap the prepared filling into wonton wrappers.

5. Put water in the pot, add wontons after the water boils, boil again, add thin noodles and cook until mature. Add nori, 1g salt and a little sesame oil to taste.

2. Pimple soup

This is a soup with very northern characteristics. It is both a staple food and a soup. The commonly used method in my family is very simple and practical. It only requires one trick, and even a novice in the kitchen can do it easily. The dumplings are small and even in size, slightly chewy in the mouth, and are suitable for all ages. Our whole family likes to drink it. We often make this soup for breakfast on weekdays, and my son can drink two bowls.

1. Wash and peel tomatoes, cut into small pieces and set aside. Beat the eggs in a bowl.

2. Pour water into the flour bowl and stir into batter. The consistency of the batter should be such that it doesn't fall easily when scooped.

3. Put an appropriate amount of cooking oil in the pot. When the oil is hot, add chopped green onion and stir-fry. Pour in the chopped tomatoes and stir-fry evenly, add salt and continue to stir-fry to release the juice. Add appropriate amount of water, pour in 1 spoon of light soy sauce, and bring to a boil.

4. Take a colander, pour the mixed batter into the colander, and let the batter fall from the small hole of the colander. This will make it easy to form small lumps, which are uniform in size and have just the right chewy texture in your mouth after cooking.

5. Bring to a boil over medium heat and it will be cooked in more than 1 minute. Beat in the egg liquid, turn off the heat and remove from the pan. Sprinkle some coriander powder before serving.

3. The lazy version of tofu pudding

Strictly speaking, tofu pudding must be made by adding lactose to soy milk, and a series of ratios and temperatures are also required. It will definitely take a long time and there is a risk of failure. The tofu puff I made is a simple version for home use. It tastes good and saves time!

Method: Soak fungus and yellow flowers, cut into shreds and segments, cut green onion and ginger shreds and set aside. Adjust the water starch. Put a little oil in the pot, heat the oil and add the chopped green onion and shredded ginger, then add the fungus and yellow flowers in turn and stir-fry. Pour in appropriate amount of boiling water and bring to a boil. Pour in soy sauce and salt. After the pot is boiled, beat the eggs and beat them into the pot to form an egg drop shape. Add water starch, do not stir immediately, stir slightly after boiling and turn off the heat. Take out the fat tofu, put water in the pot and bring to a boil, add the tofu and cook for 2 minutes and turn off the heat. Use a small spoon to scrape off the tofu layer by layer, pour in the marinade, and sprinkle with some coriander.

4. Vegetable Momo

300 grams of flour, 3 grams of yeast, 1 potato, 1 carrot, 1 leek, 2 grams of salt, 2 eggs, appropriate amount of cooking oil

1. Prepare the noodles one night in advance. Add flour to yeast and warm water to form a smooth dough, not too hard.

2. Peel and shred potatoes, peel and shred carrots, wash and cut leeks into sections. Beat the eggs into egg liquid.

3. Put an appropriate amount of cooking oil in the pot. When the oil is hot, add the chopped green onions and stir-fry until fragrant. Add the shredded carrots and potatoes, add salt and stir-fry evenly. Add the leeks and stir-fry evenly. In addition, spread the eggs in the pot, fry them and serve them on a plate.

4. Take out the fermented dough and divide it into small portions. Take a small dough and roll it into an oval shape. Roll up from bottom to top. Stand it up, press down to flatten it, and then roll it into a cake.

5. No need to put oil in the pot, put the cake into the pot and bake until both sides change color, swell slightly and become mature.

6. Take a baked pancake. This pancake is hollow, cut it in the middle with a knife, put in your favorite vegetables or meat and you can eat it.

5. Fried dough sticks

300 grams of flour, 3 grams of yeast, 5 grams of aluminum-free baking powder, 2 grams of salt, appropriate amount of warm water

1. Aluminum-free Add the baking powder and salt to the flour and mix. Dissolve the yeast in warm water of about 30 degrees Celsius and then knead the dough. The dough must be very soft and should be in a doughy state but still slightly sticky. If your hands are sticky, you can apply some oil on them. Put it in a plastic bag and put it in the refrigerator to ferment, then take it out and fry it the next morning. It can also be made after fermentation at room temperature.

2. Take out the fermented dough and apply some oil or sprinkle some flour on the chopping board to prevent sticking. Press with your hands into a long strip. Cut into small pieces with a knife.

3. Stack two strips together and press them in the middle with chopsticks. Do not press them too tightly to avoid the two strips sticking together.

4. Put an appropriate amount of oil in the pot, the oil temperature is 70% hot, add the ingredients, fry until golden and take out.