1. Prepare a small pot, pour 75g vegetable oil and 100g white sugar, beat 2 eggs, break the white sugar by hand, and stir until it becomes sticky. As long as you can pull up the silk, pour in 250 grams of medium gluten flour.

2.5 grams of aluminum-free baking powder can break through the shell after heating, which is essential for making baking powder. Do not add water, make dough first, and then knead it into dough. After the dough is smooth, it does not need to be proofed.

3. Knead the dough directly into small balls by hand, roll it on white sesame seeds, and then knead it into a ball by hand. A mass of sesame seeds will be wrapped more firmly and will not fall off easily when frying.

Rub all the balls.

Let's fry meatballs, burn oil in the pot, and the oil bubbles, that is, when the oil temperature is 30% hot, the oil is low. Put the dough in the oil pan and fry for 2 minutes on low heat. Deep-fry the meatballs until they are golden brown and crispy.

You don't need to make money or wake up. You can do it whenever you want. Crispy and delicious, simple to make.

Second, preserved egg crisp

1. and noodles. Prepare 150g flour, add 10g condensed milk to taste, 10g white sugar, 20g vegetable oil, and mix well with 80ml water. Stir into flour wadding first, and then make into soft dough for later use.

Prepare100g flour, and add 30g vegetable oil to make oil noodles. The hardness of the oil surface should be consistent with the dough, which makes it easier to roll.

2. Prepare 100g bean paste stuffing, and add a little flour to make the bean paste harder.

Sprinkle dry flour on the chopping board, take out the dough, knead it flat, knead it into long strips, pull it into a batter with uniform size, flatten the batter, wrap it into a small piece of oil surface, put it in a tiger's mouth, rotate and tighten the opening, and compact the excess flour to make a round dough blank for use.

After wrapping, we began to roll. Flatten the round blank, roll it into a tongue, then fold it, roll it into a long strip, fold it into a square, and then roll the square a little bigger for filling.

Prepare two preserved eggs, peel them and cut them into small pieces. First, put the bean paste stuffing on the dough, then put a small piece of preserved eggs, tighten the opening and pull off the excess noodles for later use.

4. After all the dough is wrapped, pat the dough flat, then lift it up, pat it flat again, repeat it several times, adjust it to an oval shape, and the crispy green body will be ready.

Brush oil evenly on the baking tray, stir the egg yolk evenly, brush on the blank and sprinkle with a layer of black sesame seeds. Adjust the oven to 170 degrees, turn on the upper and lower fire, preheat for three minutes first, then add preserved egg crisp and bake for 20 minutes.

Third, peanut cake

1. Prepare 200g of dried peanuts and wash them. Put it in a cooking machine, add appropriate amount of water, and beat the peanuts into peanut paste.

After beating, pour the peanut paste into the pot, add 180g corn flour and peanut paste while it is hot, and mix well. Then add 3 grams of yeast and 150 grams of flour, stir into flour wadding, and then make soft dough, and seal and ferment for about 1 hour.

2. Take out the dough and knead it for a while to exhaust the air inside.