Practice: After the eggs are scattered, mix well with fresh milk to make fresh milk and egg liquid for later use. Spread jam evenly on the trimmed toast, stick every two pieces, cut into triangles, and wrap with fresh milk and egg liquid. Add some olive oil to the pot, heat it on medium heat, and then turn to medium heat. Gently scoop up the toast from the fresh milk and egg mixture, put it in the pot, fry both sides slowly, and then color the three sides. You can sprinkle some powdered sugar or mix some honey when eating.
2, onion-scented Melaleuca patty material: 300-400g flour, 200g pork stuffing, appropriate amount of chives or onions, eggs 1 serving, salt 1 serving, cooking wine 1 serving, 2 teaspoons soy sauce, light soy sauce 1 serving, Jiang Mo.
Practice: Wash the onion and cut it into chopped green onion for later use; Cut ginger into powder for later use. Knead the flour and dough evenly.
Add salt, cooking wine, Jiang Mo, soy sauce, light soy sauce, sesame oil, pepper and salad oil to the meat stuffing, stir well, then beat an egg and continue to beat until the meat stuffing is thick.
When the meat stuffing, chopped green onion and dough are ready, you can start cooking. Folding method is the same as scallion cake. Take a small piece of dough, roll it into a circle, evenly wrap it with a layer of meat stuffing with a spoon, sprinkle with a layer of chopped green onion, cut it four times, then fold it layer by layer, finally roll it into a round cake and fry it in a pot. Don't worry when frying, for fear that it will be too big and too thick to be cooked. As long as you have a good grasp of the heat and see that the skin is golden enough, the inside is absolutely cooked. If the temperature is well controlled, there will be no phenomenon that the skin is burnt but the inside is not ripe. Don't forget to add a little garlic paste, a few drops of Chili oil and sesame oil to the vinegar when eating.
3, chestnut porridge material: glutinous rice or rice100g, (you can also put some rice and glutinous rice) chestnuts10g, (about150g) sweet-scented osmanthus or sugar (it is delicious without these seasonings).
Practice: The practice is very simple. Wash chestnuts, put them in a boiling pot and cook them, then take them out and peel them, and then grind them into powder with a blender.
Wash glutinous rice or rice. If glutinous rice is used, it should be soaked in clear water until the rice grains fully absorb water and swell, and then put into the pot together with appropriate amount of clear water. After the fire boils, turn to low heat and cook for about 30 minutes. If you like to put whole chestnuts or diced chestnuts, put them in and cook them with porridge now.