First, cumin fried fine noodles
Ingredients: 300g of flour, water140g, Chinese cabbage10g, yellow pepper100g, 40g of onion, tomato130g, 50g of vegetables, one each of oil, salt and cumin powder.
Production process:
1. Add water to the flour bit by bit, stir it all into a floccule and knead it into a ball. You don't need to rub it more or let it stand.
2. Cut the dough directly into pieces with a knife, press it piece by piece with a dough press, and continue to fold it once. After the irregular edges are folded, the dough will become smoother and smoother, eliminating the process of standing and kneading, and finally press it into a very thin piece.
3. Cut into thin noodles with a fine knife. Take the pressed noodles out of the steamer and steam for 20 to 30 minutes. Pick out the steamed noodles with chopsticks.
4. Chop all the side dishes, stir-fry the eggs, put oil in the pan, stir-fry shallots first, then stir-fry Chinese cabbage and yellow pepper in turn, sprinkle a little salt, stir-fry tomatoes to remove water, finally add green vegetables and fine noodles, sprinkle appropriate amount of salt to stir-fry, add fried eggs and stir-fry cumin powder.
Step 5: Skills
1. Because this kind of fine flour is made by a dough press, the dough should be hard. The amount of water I use is about 45% of that of flour.
2. Don't use corn flour to make dough puffs in the process of kneading dough, which will affect the taste. Just use flour.
The time of steaming noodles in the steamer varies from person to person, and we usually steam them for a long time.
Second, Japanese vegetable cake
Ingredients: flour 300g cabbage 1/8 green pepper, half carrot and half water.
Production process:
1. Shred cabbage, carrots and green peppers for later use.
2. Add water to the flour to make a batter with moderate consistency.
3. Add shredded cabbage, shredded carrot and shredded green pepper into the batter and stir well.
4. In the pot, add oil. When the oil gets hot, scoop a tablespoon of batter and put it in.
5, until the bottom is golden, turn over and fry the other side. The surface is golden and the cake is fully cooked.
Third, Japanese fried dumplings.
Ingredients: 500g of minced chicken, 750g of Chinese cabbage, 500g of dumpling skin, Jiang Mo 1, 2g of minced garlic, 2g of soy sauce, 2 tbsps of Lin Wei, scallop essence 1 tbsp, white pepper 1/2 tsp, salt 1 tsp, and sugar/.
Production process:
1. Wash and chop Chinese cabbage, add appropriate amount of salt and grab it evenly. When the water comes out, squeeze out the water, add appropriate amount of scallop, sugar and cooking oil and mix well for later use.
2. Add the eggs, soy sauce, Lin Wei and white pepper into the minced chicken and stir until it thickens. Add Jiang Mo, minced garlic and chopped green onion, and mix well with minced Chinese cabbage to make stuffing.
3. Wrap the stuffing in a jiaozi bag and knead it into a standing jiaozi shape; Drain into a pot, add 2 tbsp cooking oil, and fry over medium heat until the bottom of jiaozi is slightly yellow.
4. Pour half a bowl of starch water (water+starch 10: 1 mix well), cover with fire and cook until the water in the pot is dry.
5. Open the lid and turn to low heat, then add 1 tbsp cooking oil and fry until the bottom is golden.
Four, mushroom fish porridge
Ingredients: rice150g fish100g fresh mushrooms, 4 celery, 50g shredded ginger, 2g salt and pepper.
Production process:
1. Wash the rice, soak it for a while, put it in a pot, and add about 8 times of water to cook porridge.
2. Slice the fish and marinate it with a little salt and pepper for a while.
3. Wash mushrooms, remove pedicels and cut into pieces.
4. Wash celery and cut into dices.
5. After the rice is cooked until soft and rotten, add the mushroom slices.
6. Add fish fillets and shredded ginger, stir fry, cook until the porridge boils, and cook for another 5 minutes.
7. Pour in celery powder and cook for a while. Finally, add a little salt and mix well.
Five, clear soup beef noodles
Ingredients: noodles (raw) 1 bowl of beef hind legs, 200g of white radish, half of ginger, 3 pieces of dried pepper, a little onion, 4 pieces of white pepper and 2 pieces of green garlic.
Production process:
1, soak the cattle shuttlecock for half a day first, and remove the blood. Add appropriate amount of water, add onion, ginger and pepper, remove some blood foam after boiling, and simmer for 1 hour. Slice the radish and cook it in beef soup for a while.
2. Take out the gluten, let it cool and slice, and chop the green garlic.
3. Reheat a pot of white water and cook noodles. Add some salt and white pepper to beef soup to taste. When the noodles are cooked, take them out and put them in a bowl. Add beef soup, beef slices, white radish, minced onion and garlic, and finally add a little pepper.
Six, fruit bacon hand-grabbed cake
Ingredients: Indian flying cake, 2 bacon, 2 pineapples 1 lettuce, 2 cheeses 1 tomato sauce, a little vegetable oil each.
Production process:
1, put a little oil in the pot, add bacon and fry it with low fire, then take it out, add Indian flying cake and bake it until golden, wash lettuce and twist it in half, wash pineapple and cut it into strips and soak it in salt water for later use.
2. Squeeze a little tomato sauce on the flying cake, spread cheese slices and bacon, put lettuce and pineapple on it, and roll up the cake with a spoon and chopsticks to serve.