Materials:

2 pieces of potatoes, proper amount of salt and cumin powder.

Practice:

(1) Peel potatoes and wash them.

(2) Cut into thin slices, the thinner, the more brittle. Those without knives can be scraped with a scraper.

(3) Put the cut potato chips into a large bowl, and soak them in water with proper amount of salt for 5 minutes to remove starch and add a little salty taste.

(4) Wipe the soaked potato chips with paper towels. Be sure to dry it, otherwise it will be difficult to bake it crisp.

(5) spread tin foil on the baking tray. Brush a thin layer of vegetable oil on the tin foil with a brush to prevent potato chips from sticking to the baking tray.

(6) Put the potato chips into the baking tray and set them up.

(7) Preheat the oven for ten minutes in advance, 160 degree middle baking 10 minute.

(8) Take out the baking tray after ten minutes, sprinkle cumin powder on one side of the potato chips, adjust the temperature to150g, and continue baking for five minutes. Observe that you can turn over again in the middle of baking, and take out the chips that are thin and crisp first.

(9) Master the heat well, turn it over frequently and bake it, which is fragrant and crisp.

2, cat ears.

Materials:

240 grams of medium gluten flour, 2 eggs, 20 grams of fine sugar, 20 grams of brown sugar, and an appropriate amount of cold water.

Practice:

(1) Materials are ready: medium gluten flour is divided into 2 parts-1 white sugar dough and1brown sugar dough; Put an egg in each of the two doughs, and add it in cold water according to the dough state.

(2) First, put 1 20g flour, 20g fine sugar and1egg into a bowl, stir them into a flocculent state with chopsticks, then add a proper amount of cold water until there is no dry powder, knead them into dough by hand, and cover them with a lid15min.

(3) Put 1 20g of flour, 20g of brown sugar and1egg into a bowl, stir them with chopsticks into a flocculent state, then add a proper amount of cold water until there is no dry powder, knead them into dough by hand, and cover them for15min.

(4) Put the white dough on the kneading mat, sprinkle a little flour to prevent sticking, and roll it into a rectangular dough sheet with a thickness of 1 cm; Move the patch to a clean desktop.

(5) Roll the brown sugar dough into a rectangular dough sheet with a thickness of 1 cm, and brush a layer of clear water on the surface of the dough sheet.

(6) Put the white dough on the brown sugar dough, squeeze out the air bubbles in the middle of the dough pieces, or puncture them with toothpicks, so that the dough pieces can be well bonded together.

(7) Whichever color dough can face outwards. If you want the white dough to be the epidermis, turn the two dough sheets over; Roll it from one side to the other, and then gently knead it for a few times to make the dough roll fit more closely and have a more rounded shape. Wrap it with plastic wrap and refrigerate it in the refrigerator for 1-2 hours to make the dough roll a little harder and facilitate slicing later.

(8) The frozen and hardened dough roll is cut into thin slices with a sharp knife, and the thickness is about 2-3mm; This is the "cat ear" green body.

(9) After cutting two or three pieces, put the dough on the kneading mat. If there is no kneading mat, it can be spread on the plastic wrap or plastic bag to prevent the cut dough pieces from sticking together again.

(10) Pour half a pot of oil into the oil pan, insert a wooden chopstick or a bamboo chopstick into the oil pan, and when there are small bubbles on the edge of the chopsticks, put the "cat's ear" into the oil and fry it until it floats on the oil surface.

(1 1) There are two ways to fry the "cat's ear" thoroughly: one is to fry it until it floats on the oil surface, and when the oil temperature rises again, a large amount of fried food can be put back into the pot and fried until the white flour appears light brown, and then it can be fished out with chopsticks. The second is to fry the white flour directly until it is light brown and fished out with a metallic sound.

(12) The cooled "cat ears" are fragrant, crisp and crisp, not greasy, sweet and palatable, and have a beautiful shape without additives.

3, snowflake crisp.

Materials:

20g of butter, 90g of marshmallows, 70g of biscuits, 20g of milk powder, 50g of dried strawberries15g, and 45g of dried nuts.

Practice:

(1) Put the butter in a non-stick milk pan and melt it on low heat.

(2) Pour in cotton candy.

(3) Stir-fry on a small fire.

(4) Add milk powder, stir well, and turn off the fire.

(5) Pour in biscuits.

(6) Add dried nuts.

(7) Add dried strawberries.

(8) mix well.

(9) Tidy up by hand and let the marshmallows fully wrap the biscuits and dried fruits.

(10) Put it in a baking tray for finishing and compaction, and sprinkle with milk powder.

(1 1) cut into pieces.