Ingredients: rice, sushi vinegar, cucumber and carrot.

Production accessories: salt, vinegar, sausage, sushi curtain, seaweed. Production steps:

1. Add a spoonful of sushi vinegar to the cooked rice and stir well.

2. Cucumber and carrot are cut into strips and pickled with a little salt and vinegar.

3. Sausages are also cut into strips.

4. Spread a piece of seaweed on the sushi curtain.

5, seaweed rice.

6. After paving, put some cucumbers, carrots and sausages at one end.

7. Start rolling and use the power of the curtain to roll forward.

8. Roll it up and cut it. It is suggested to find a sharp knife with some cold water on it, which won't stick to your hands.

note:

1, don't be greedy. You can't put too much rice and rolls, or you won't roll them at all.

2. When rolling, use the power of the curtain to push forward.

3, cutting is very important, you must find a sharp knife, if the knife is blunt, it is easy to destroy the shape of sushi when cutting.

pizza

Menu Name: Pizza

Ingredients: 400g wheat flour, 0/2g yeast/kloc-,20g egg yolk, 80g sausage, 25g onion (white skin), 30g butter, 25g pepper (green tip) and 200g tomato.

Making auxiliary materials: salt 12g, sugar 25g, olive oil 35g, tomato sauce 15g, thyme 5g and lemon juice 50g.

1, put the dry yeast powder into a small bowl, pour it into warm water and mix well;

2. Sieve high-gluten flour and low-gluten flour into a steel basin, add yeast water and stir evenly;

3. Add olive oil, salt, sugar and egg yolk and knead into dough;

4. Take out the dough, beat it until it is smooth and round, and seal it with plastic wrap for basic fermentation for about 35 minutes;

5. When the dough swells into two parts, divide it into three small doughs, roll it into balls again, and seal it with plastic wrap for secondary fermentation for about 30 minutes;

6. Roll the fermented dough into a flat dough, press the edges slightly thicker with your fingers, and evenly fork out holes in the center.

7. Put the dough (the method is as follows) into the greased baking tray, move it into the oven preheated to 265,438+00℃, bake for about 7 minutes, and take it out after the color is golden;

8. Cut the sausage into thin round pieces, and dice the pepper (green red) and onion for later use;

9. Brush the baking tray with a thin layer of oil and put it in the crust;

10, then evenly sprinkle shredded cheese on the crust, then evenly sprinkle sausage, onion and red green pepper, and finally sprinkle shredded cheese;

1 1. Move the crust into an oven preheated to 200℃ and bake for about 6 minutes until the cheese surface turns golden yellow, then take it out.

Menu Name: Sausage Roll with Rotten Skin

Ingredients: bean curd skin, Cantonese sausage or sausage.

Production accessories: side dishes are optional (small rapeseed, broccoli and coriander can be used). Production steps:

1. Soak the bean curd skin in clean water for 5- 10 minutes, then take it out and drain it, cut off the hard part of the bean curd skin with scissors and trim it into rectangles with the same size.

2. If you like something heavier, you can also prepare some salted egg yolk, put a layer on the bean curd skin, and then roll it into the sausage. These small changes can be adjusted according to your own preferences ~

3. Take two pieces of bean curd skin, lay it flat on the chopping board, roll it into Cantonese sausage, roll it slowly to the end, and then seal it with batter or starch paste, and be sure to roll it tightly.

4. Wrap the rolled sausage roll with plastic wrap, put it in a steamer, steam it for 10- 15 minutes, then take it out, cool it and cut it into thick slices.

Name of Recipe: Luo Songtang

Ingredients: half a cabbage, potato 1, carrot 1, 2 tomatoes, onion 1, 2 celery petals, sausage 1 (preferably sausage), and half a catty of beef.

Production accessories: appropriate amount of canned tomato sauce, appropriate amount of tomato sauce, pepper 1 teaspoon, cream 1 teaspoon, flour 1 teaspoon, a little salt and a little sugar. Production steps:

1, cook the beef first. Wash the bought beef, cut it into small pieces, put it into a soup pot, inject appropriate amount of water, put it on the fire to boil, skim off the floating foam, and simmer on low heat until the beef is soft and rotten. Look at the time, two hours will be fine ~ I only ordered a few drops of cooking wine when I stewed beef, and I added some salt to taste before turning off the fire, but I didn't put any other seasonings ~

I cooked beef the day before. When cooking today, just cut the vegetables and put them in for cooking. Wash potatoes and carrots, peel and cut into small pieces, slice onions, cabbages and sausages, peel tomatoes and cut celery into small pieces. If you just stew beef, cut vegetables until the beef is cooked.

3. Take another pot, add cream, dissolve, add potato pieces, and then add sausage. After the fragrance comes out, add other vegetables, add tomato sauce, add a little salt to adjust the taste, stir fry evenly, then pour all of them into the beef soup pot that has just been stewed, and continue to stew on low heat ~

Stir-fry the flour when it is almost ripe. Pour the flour into a clean wok, stir over low heat until it turns slightly yellow, and then add it to the stewed red vegetable soup while it is hot. Stir well with a spoon. How much to add depends on your own preferences. I hope you can put more when you are thicker, or you can not put it ~

5. Cook for a while until the food inside is soft and rotten. Add salt, sugar and pepper before turning off the fire and mix well.