laobian dumplings

Ingredients: vegetarian meat, soy sauce, pepper noodles, seasoning oil, vegetarian food and vegetables at will.

Method: Chop the vegetarian meat, heat the pot, add cooking oil, stir-fry the vegetarian meat stuffing a few times, then add soy sauce, ginger foam, cooking oil and pepper noodles until the vegetarian meat is cooked, and then add the favorite vegetables.

Practice: Mix the flour with water and knead it into a slightly hard dough 10 minute, then add the additive, roll it into a round skin, spread the stuffing and wrap it in jiaozi.

Note: jiaozi is cold water and noodles.

Chrysanthemum crisp

400 calories; Protein 6.7g, fat17g, carbohydrate 55g.

Raw materials: 250g of low-gluten flour, 70g of vegetable oil, 5g of salt, proper amount of water, 20g of sugar10g, and 250g of jujube paste.

Exercise:

First of all, step one, mix150g low-gluten flour, 20g vegetable oil, salt, clear water and white sugar, knead into dough to make oil skin, and let stand for half an hour.

Then in the second step, 50 grams of vegetable oil is added to the remaining 100 grams of low-gluten flour, kneaded into dough, and left to stand for half an hour.

Next, in the third step, divide the oil skin and pastry into eight parts, wrap the pastry in an oil bag and roll it flat, then let it stand for 20 minutes, hold the jujube paste and seal it, then let it stand for 10 minute, cut it evenly with a knife and dig out the stuffing.

Finally, put it in the oven for 20 minutes, and remember to turn it once in the middle.

Features: Beautiful appearance, crisp taste, suitable for all ages.

Note: It takes more than two hours to knead dough in cold water.

Baking: 220 degrees in the upper pot and 200 degrees in the lower pot, which takes 22 minutes, and the furnace temperature is 180 degrees.

spring pancake

Ingredients: 500 grams of flour, 300 grams of boiled water, salad oil.

Method: Pour the flour on the panel, make a ring-shaped noodle nest, dissolve the salt water with boiling water, pour it into the noodle nest, and let the soup cool like snowflakes until it becomes dough (slightly swollen).

Practice: Knead the dough into a long strip with 50g of three flour agents, roll it flat to make a round dough, brush it with salad oil, then take an overlapping piece, brush it with salad oil, and then overlap another piece, so that 4-5 pieces can be put in. Then roll it into a pan-sized round cake blank with a flat pan or an electric baking pan until it is mature.

Features: distinct layers and rich fragrance.

Note: the furnace temperature 180℃, and the bottom of the pot should not be oiled or rolled too thin.

Pumpkin pie

Preparation materials: pumpkin, glutinous rice flour, sugar, whipped cream, red bean paste, salt and coconut.

Exercise and Steps:

1. Peel and wash the pumpkin, cut into pieces, and steam in a steamer 10 minute.

2. Take out the steamed pumpkin, mash it with a spoon, add a proper amount of white sugar, whipped cream and a spoonful of salt (salt is used to adjust the sweetness, so it will be sweet in a moment), stir well, and add a proper amount of glutinous rice flour while it is hot to make a dough with moderate hardness. If it is too hard, you need to add some water to adjust it.

3. Cover the basin with a layer of cloth and wake it for 10 minutes. After waking up, divide into small embryos with uniform size, knead them into circles, flatten them by hand, put a proper amount of bean paste in the middle, seal them, knead them into circles, add all the bean paste, and then press them into cakes. Add water to the steamer, spread a layer of cloth on the steamer, put the prepared pumpkin cakes in one by one, cover the pot and steam for more than 10 minutes.

You don't need to put a drop of oil on the pot. Prepare a clean cloth, dip it in oil, wipe the sides of the pot with the oil-soaked side, wrap the steamed pumpkin pie with a layer of coconut milk, then put it flat in the pot and fry it on both sides with low heat.

Features: fragrant outside and soft inside, sweet and delicious.