sweet-potato pastry
Two sweet potatoes, two eggs, three tablespoons of flour, and some sugar (according to your own sweet taste).
1. Wash the sweet potato, cut it in half or cut it into three pieces (easy to cook), then steam it in the pressure cooker, which usually takes 10- 15 minutes.
2. Then remove the hot sweet potato skin and put it in a porcelain basin, mash it with a wooden shovel, add sugar, flour while stirring, and finally add eggs.
3. Stir well, knead into balls, gently flatten them on the cutting board, and then use the shell of the big jelly that the baby usually eats as a mold to press them into round or heart-shaped shapes.
4. Finally, put the cakes in the oil pan rack (you don't need much oil, so don't eat oil), and fry them once on both sides.
Pay attention:
1. When the sweet potato is peeled and mashed, it must be hot, so that the flour and sugar can be dissolved.
2. Don't put too much flour, it will be hard but not soft.
3. Sweet potato is sticky, so it is better to use some starch or flour.
Features: golden color is attractive and easy to cook. Just fry it, preferably when it's hot. It's delicious.
Sesame pumpkin pie
Ingredients: pumpkin, honey, flour, glutinous rice flour, bread crumbs, edible oil.
1, cut the pumpkin into pieces, remove the pulp, steam it, peel it and mash it, add honey, flour and glutinous rice flour, and serve.
Soft pumpkin dough. First, make a small dose, then press it into a small round cake and soak the bread crumbs evenly.
2, add oil in the pot, and fry the pumpkin pie until golden brown.
Raggmunk
-steam potatoes, peel them and stir them into mud, add glutinous rice flour and stir them while adding them; If you like sweet, you can add some sugar;
-until it can be kneaded into cakes, knead them into cakes half a centimeter thick.
-Heat the oil, then fry the cake. When it is golden, you can eat it!
1, potato patty.
Ingredients: potato 1 piece, 50 grams of beef, a little soy sauce, a little chopped green onion, egg 1 piece, 3 tablespoons of starch, and a little salt.
Method:
1, peel potatoes, cook them and grind them into mud.
2. Stir the minced beef, soy sauce, chopped green onion, eggs and starch evenly.
3. Add mashed potatoes and salt and stir to make a cake embryo.
4. Add oil and heat in a flat pan, and fry the cake embryos one by one in the pan.
2, potato pancakes
1, peeled and shredded potatoes, and chopped onions.
2, take four eggs into the pot, add shredded potatoes and mix well (put the right amount of salt)
3. Heat the pan and add oil, spread the prepared shredded potatoes (not too hot), and turn over after the cake is formed.
4. After the potatoes are cooked, they can be served
3. Fried potato cakes
1. potatoes 1 kg, washed, peeled and shredded.
2. Use kitchen paper or cloth to dry the water in the potatoes.
3. Add 2 tablespoons of dried bread crumbs to absorb the water inside.
4. Slice the small onions one by one and put them in the shredded potatoes.
5. Finally, add an egg and mix well with appropriate black pepper and salt.
After the pan is heated and oiled, put the appropriate shredded potatoes on it and flatten them until they are golden on both sides.
Pie making
Ingredients: flour 1 kg, cold water 6 Liang, pork 1 kg, leek 5 Liang, sesame oil, peanut oil, chopped green onion, Jiang Mo, refined salt and monosodium glutamate.
Method:
1, mix the powder with cold water (add a little refined salt) and knead it evenly.
2. Chop pork into pieces, chop leeks, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate, sesame oil, etc., and mix well to make stuffing.
3. Knead the dough into long strips, and make it into small doses every two. Press the dough flat, spread the meat, tighten the mouth of the dough, and press it into a circle by hand to open the cookies.
4. Heat a flat pan, pour oil on it, put the cookies in the pan, fry them repeatedly on both sides with slow fire, and cook them when they swell.
Xiang Lian horseshoe cake
Raw material formula: peeled horseshoe meat 500g sugar 200g lard 50g dry glutinous rice flour150g lotus seed paste 300g fried meat100g raw olive meat 20g raw oil (each horseshoe cake consumes about 5g oil).
Production method 1, grind water chestnut into minced meat, then mix the minced water chestnut meat, white sugar and lard evenly, pour it into an oil-swept iron plate, steam it in a steamer, and then add dry glutinous rice flour while it is hot to make a dough.
2. Take 600 grams of dough and divide it into 20 grains. Mix the lotus seed paste with fried olive meat and divide it into 20 grains. Wrap the lotus seed paste with the dough and flatten it into a round cake shape. Put the original olive meat 1 grain in the center of the surface (glue with water to prevent it from falling off when frying).
3. Heat the wok with oil, add proper amount of oil, put the cake into the wok twice, fry until it is light golden yellow, turn the other side to the same color on both sides, pour it into the strainer, filter off the oil, and serve.
Banana tortillas
Ingredients: banana, corn flour, flour, apple, hawthorn cake, fruit cucumber.
Practice: First, take two bananas (depending on the number of people, two bananas can be eaten by three or four people) and mash them into mud, then add corn flour (no water), and then add a little flour (flour is added only to taste better, so add less) until it can be kneaded into dough, knead the kneaded dough into strips, pull them into small dough, and then drive the small dough into pancakes (because cakes need to be made) Put the pan on the fire without oiling, and put the cake directly in the pot. Because there is no oiling, you should turn the cake frequently. When the cake turns golden, take it out, then cut the apples, hawthorn cakes and cucumbers into shreds and roll them in the banana cake. Then cut the banana cake in half with an oblique knife, and you can plate it. This snack is characterized by the fragrance of bananas, plus apples, hawthorn cakes and cucumbers. It is sweet and sour, and it is very light. It is more suitable for summer and festivals.
Taro cake
Wash taro, steam it over water, let it cool, and then open it with a spoon to make it into mud for later use. Then add chives and ham into the prepared taro mud, add proper amount of salt and mix well by hand to make small cakes, and then fry it in the oil with the paste made of flour and eggs. The surface is golden and the inside is soft and slightly salty, which is delicious.
I have to have time to do this. I made it for my husband and asked him to bring some samples to his colleagues, but he was reluctant to give it.
Bean skin (yuba) taro cake
Soak dried beancurd skin or dried yuba in clear water, shred taro with a shredding device or cut it into shreds with a kitchen knife, put it in a pot, add salt and a little monosodium glutamate (or sugar), spread the soaked beancurd skin or dried rot, roll it into the mixed taro shreds, steam it in a pot for 20 minutes, let it cool after steaming, cut it into 3-4 cm thick sections, and then fry it in a pan with cars on both sides. It is crispy and delicious.
Carrot cake
Radish cake, a folk snack in Yunnan, is made from fried flour and crispy flour with radish and shredded stuffing. The finished product is exquisite in workmanship, golden in color, tender in the outside, delicious and economical.
Practice 1
Ingredients: flour 1.5 kg, 500 g of old flour.
Ingredients: white radish 1 kg, 500 grams of cooked fat ham.
Seasoning: cooked lard 1 kg, monosodium glutamate, sugar and alkali each 20g, refined salt 50g, pepper noodles and sesame oil each10g.
Method:
(1) Flour (500g) and lard (200g) are mixed to prepare thin and crisp noodles; Use flour (1 kilogram), add old flour, knead and ferment.
(2) Peel the radish, wash it, cut it into filaments, marinate it with salt (20g), and squeeze out the water. Slice the fat ham into filaments, mix with shredded white radish, add salt (30g), monosodium glutamate, sugar, pepper and sesame oil, and mix well to make stuffing.
(3) After neutralizing and kneading the yeast with alkali, put it on the panel, spread it out and roll it flat, spread it with thin crispy noodles, put 60 grams 1 dose, twist both ends of each dose twice in hand, flatten it vertically into a circle, wrap it in shredded radish, press it into a flat circle, and put it into a pan to fry on both sides until it is yellow and mature.
Practice 2
Ingredients: rice
Ingredients: vegetable oil, rouge radish, Chili noodles, a little pepper noodles, chopped green onion, salt and monosodium glutamate.
Method:
(1) Wash and soak the new rice thoroughly and grind it into rice slurry.
(2) Cut the rouge radish into shreds, add appropriate amount of salt and monosodium glutamate and mix well. After the radish tastes, sprinkle with chopped green onion and a little pepper powder on the pepper surface (stir-fry the pepper first and then grind the powder) and mix well.
(3) the vegetable oil is cooked with strong fire moxibustion, and the fire power is controlled after the raw flavor is removed, and the oil temperature is kept at about 100 degrees.
(4) Take the mold, turn it in the oil pan, and scoop the rice paste into the mold. The other time, the rice paste only takes up one third of the space in the mold. Put the shredded radish with a chopstick into the mold and scoop the rice paste. Fill the mold, and fry it in the pot until the shell is yellow and crisp. The mold of radish cake is made of thin iron sheet. Generally, the circular or hexagonal size is about 6-7 cm in diameter and 4 cm thick. It is easy to operate by welding the upper handle. Add a proper amount of salt and monosodium glutamate to the rice slurry, so that it will be delicious. Too light salt and too salty will spoil the flavor of the cake.
Carrot cake
Many babies don't like vegetables and radishes, so they are prone to partial eclipse. Using carrots to make delicious cakes, since the proper proportion of vitamins, protein and carbohydrates is guaranteed, the nutrition is balanced. It can also promote the baby's appetite, so as to absorb reasonable nutrients and make the body develop normally.
Raw materials:
250g of carrot, 0/25g of bread/kloc-,75g of bread crumbs, 3 eggs, proper amount of milk, a little vegetable oil and sugar.
Making:
1, wash carrots, chop them up, put them in a pot, inject boiling water until the water just overflows the carrots, add a little sugar, cover the pot and simmer for 15 minutes.
2. Peel the bread, soak it in milk for a while, take it out, put it together with carrots, grind it, add egg liquid and mix well to make a small cake, coat it with foamed egg white, and soak the bread crumbs evenly for later use.
3. Set the pan on fire, add vegetable oil, heat it, add the prepared biscuit, and fry until cooked. When pancakes are baked, the fire should not be too strong, otherwise the cake will be cooked inside.
Features: crisp outside and tender inside, soft and palatable.
Zucchini cake
Production method:
1, add flour to an egg, pour a proper amount of water, and use chopsticks to make it into a mud;
2, wake up the good noodles for a while, in order to strengthen the road, but also to prevent the existence and distribution of pimples;
3, the shredded vegetables to be put in: the zucchini should be tender, washed and cut into filaments for later use; Some people have also had wild vegetables or something, which are also quite delicious.
4. Put shredded Cucurbita pepo into the noodles (you can put more if you like to eat vegetables), add a small amount of water to make thick noodle water, and add a proper amount of salt, pepper powder and chopped green onion; I didn't put chicken essence, so I wanted to keep the original flavor of zucchini.
5. Mash garlic into mashed garlic, add a little soy sauce, proper amount of vinegar and salt, and splash the juice with burnt pepper oil for later use. You can also put sesame oil. Personally, I don't think it is fragrant with pepper oil.
6. Put a little oil in the pot when baking cakes, so that the oil can be spread all over the pot and burned with a small fire.
Tomato cake
Raw material:
Ingredients: 25 grams of tomatoes. Ingredients: bread flour10g, a little ground cooked celery. Edible oil: Lu Hua pure peanut oil 8ml.
Method: (1) Put the bread flour into a pan and bake it brown for later use.
(2) Blanch the tomatoes with boiling water, peel them and cut them into thin slices.
(3) Heat Lu Hua pure peanut oil in a pan, add tomatoes and fry them until both sides are cooked, put them in a small dish, coat them with bread flour, and sprinkle with cooked celery powder (remove leaves and take tender celery stems, wash them, blanch them in a boiling water pot, cool them and cut them into powder for later use; Or salted for later use).
Features: fried tomato cake is beautiful in color, easy to digest and very delicious.
Winter melon cake
Raw material formula:
Shui Pi: Special powder 9 kg cooked lard 2.5 kg.
Crispy: special flour 8 kg cooked lard 4 kg.
Filling: melon sugar 12.5 kg white sugar 7.5 kg sesame oil 2.5 kg cake powder 4 kg.
Production method:
1. Making pastry: add water to cooked lard and stir, then add special powder (the special powder must be sieved) and mix and stir. Add about 4 kilograms of water, depending on the degree of dryness and wetness of the mixture, and let the water gradually mix into the special powder. Stir for about 15 minutes to form water. After the cooked lard is stirred and melted, add special powder (to be sieved), stir for about 10 minute (manual stirring takes about 15 minute), and mix evenly, that is, oil crisp, which is packaged in blocks according to the proportion of 60% skin and 40% crisp.
2. Stuffing: Mix white sugar, melon sugar (cut into mung bean size) and sesame oil evenly, then add cake powder and mix evenly. It is better to mix by hand.
3. Molding: the ratio of skin to stuffing is 5: 5.5. After the stuffing is shaped, brush the eggs on it and bake. Brush the eggs with pure fresh yolk, and brush the eggs evenly.
4. Baking: Bake at 200℃ for 8 minutes, and when the product is golden yellow, it can be taken out.
Quality standard:
Shape: flat drum shape, slightly convex, full and complete.
Color: light yellow, milky white at the edge and yellow at the bottom.
Organization; Crispy, crisp layer of profile is clear, and the filling is shiny in oil, without impurities.
Taste: Sweet and crisp, with the fragrance of sesame oil and candied wax gourd, without peculiar smell.
Mushroom cake
Ingredients: Lentinus edodes, pork, eggs, seasoning.
Working procedure:
1, wash the mushroom, be careful not to damage the shape of the mushroom.
2. Chop the meat and mix with seasoning.
3. Brew the meat into the back of the mushroom (inside the mushroom umbrella) and then wrap it with egg liquid.
4, add oil to the pot, the fire is not too big, the mushroom cake is fried in the pot, and the stuffed meat noodles are fried for a while. When cooked, they can be served.
Very simple Korean dishes.
Mushroom cake with minced meat
Mushroom cake with minced meat, the name is an accident, because I don't know the name of this dish, but my mother taught me to cook it, but she doesn't know it herself. Anyway, it tastes excellent and is a must-order dish for my relatives every time.
1. First add some shrimps, egg white, chopped green onion, salt and chicken essence into the minced pork and mix well.
2. Pick fresh mushrooms with a diameter of about 4-5cm and cut off the thighs of mushrooms to make them a flat carrier.
3. Stack the stirred stuffing on the concave side of the shiitake mushroom, and don't put too much. Generally, the height is 1cm, which just makes the whole shiitake mushroom and minced meat into an oblate cake-like object.
4. Put the piled mushroom cakes flat on the plate, preferably not stacked, and then pour some cooking oil, just a little bit.
5. Put the plate in a steamer (steamer is also ok) and steam in a sauna for about 15 minutes.
In the process of steaming, everyone must resist a strong appetite, because the aroma of mushroom minced meat will overflow around, well, it smells good!
This dish is said to come from Thailand, so it seems that I have never seen it in my experience of eating Thai food. Forget it, this is my mother's originality.
Celery cake
Many people take off their leaves and throw them away when they eat celery. In fact, celery leaves contain a lot of nutrients. It's a pity to throw them away. Let's make a delicious cake with vegetable leaves.
Practice: 1, celery leaves washed with water, scalded with hot water and chopped.
2, shrimp skin soft chopped with hot water.
3. Add broken leaves, broken shrimp skin, an egg, flour and appropriate amount of water and mix well to make a paste.
4. Put a little oil in the pan and pour it into the mixed paste and fry it until it is cooked.
Step 5 turn the other side
6. All right, out of the pot.
Coriander cake
Ingredients: flour, eggs, salt, onion, coriander, shrimp skin, water.
When eating, put some lettuce, cucumber and salad dressing in the cake.
Dry fried soybean kelp cake
Ingredients: cooked soybean 1 cup, kelp 1 5cm, 8 grams of red shrimp skin, eggs1piece. Seasoning: water1/2 cups, flour 2/3 cups, vegetable oil.
Practice:
1.Wash kelp, steam it in a pan for 10 minute, then soak it in water to soften it, drain it and cut it into filaments for later use.
2. Put the cooked soybeans in a basin, pour in kelp, shrimp skin and 3 tablespoons of flour and mix well.
3. Take another pot, beat in the eggs, add cold water and stir, pour in the remaining flour and stir into a paste.
4. Pour the flour into a basin filled with soybeans and kelp and stir evenly for later use.
5. Heat the oil pan to about 180C, slide the spare materials in from the side of the pan, fry until golden brown, and take them out. When eating, you can dip in spicy soy sauce or rub some white radish mud.
Fried leek cake
(1) Yellow Peel 12 pieces (2) leek 1 80g shrimp 30g diced hind legs 1 20g fat diced meat 1 20g diced mushrooms 30g salt1tsp white powder/.
Fresh chicken powder 1 teaspoon pepper 1 teaspoon sesame oil 1 and 1/2 tablespoons lard, 3 tablespoons.
Making:
(1) Wash the leek in the material (2), cut it into coarse powder and fry it. After washing the shrimps to remove the intestinal mud, add the diced hind legs, diced fat, diced mushrooms, salt and white powder, and beat them by hand until they are sticky. Then add the chopped leeks and other seasonings and stir them evenly. Put the prepared stuffing in the freezer and freeze it for 20 minutes to help the stuffing set.
(2) Smooth the big yellow skin, put 40 grams of stuffing in the middle, wrap it into a circle, then gently flatten it, and put it in steamed apricot. Minutes, then fry both sides in hot oil until golden brown.
Chinese cabbage cake
Main ingredients: flour accessories: cabbage, onion seasoning: salt, chicken essence, vegetable oil.
Cooking method:
1, add a little salt to the flour, use cold water to make dough, then beat it for a while, and cover it for 8 minutes;
2. Sprinkle a thin layer of dough on the chopping board, roll out the dough, brush it with oil, add cabbage and onion, sprinkle with salt and chicken essence, wrap it up, press it into a cake, put it in a pan, turn it over and brush it with oil, and fry it on both sides.
Onion cake
Ingredients: 300g of onion, appropriate amount of coriander and egg.
Ingredients: custard powder, bread crumbs, cornmeal, oil, salt and monosodium glutamate.
Method: 1, remove both ends of onion and cut into discs. 2. Add custard powder, cornstarch, salt and monosodium glutamate to the egg liquid and make it into paste. Wrap the onion slices in the adjusted paste and pat them with bread crumbs. 3, from the oil pan, add onion cakes, fry until golden brown, arrange in the plate, and put some coriander on both sides.
Special point: crispy outside and fragrant inside.
Eggplant cake
Method:
(1) Shred the eggplant and marinate it with salt 1 quarter of an hour to soften it.
(2) mashing garlic, shredding pepper, and mixing with pepper powder and monosodium glutamate into shredded eggplant; Add the right amount of flour and mix well until it is strong.
(3) Heat the vegetable oil in the pot, knead the mixed eggplant into a cake shape, fry it in the pot for 2 minutes, pick it up and put it on the plate.
Features: Delicious, tender and delicious.
Sweet-scented osmanthus eggplant cake
First, prepare fresh osmanthus, eggplant, magnolia slices and dried seaweed. Cut the fresh eggplant into a cylinder with a diameter of 3 cm, and then cut it into 30 pieces with a thickness of three points for use. Cut fresh duck and pork into minced meat and ham into diced meat; Wash the sediment with dried seaweed, make it well with boiling water, remove and cut into powder. Then cut the magnolia slices into small dices. Then put the minced meat, diced meat, etc. into a dish, add a little seasoning and water starch, and stir to make duck and pork stuffing.
Then the eggs, flour and water starch are stirred into an egg paste; Cut eggplant from the middle slice with a blade, make eggplant clips, fill them with stuffing one by one, roll a layer of dry starch on them, and set the plate. Thicken with ginger, onion and water starch. After pouring oil in the hot pan, wrap the duck, pork and eggplant cakes with a layer of egg white paste one by one, fry them in the oil pan, remove them and drain them when they are golden brown, and put them neatly in the plate. Leave a little oil in the pot, pour in the sauce, pour in a little hot oil when it is cooked, pour it on the fried eggplant cake, sprinkle fresh osmanthus on it and serve.
This sweet-scented osmanthus eggplant cake tastes crisp outside and tender inside, with strong sweet-scented osmanthus flavor and palatable aroma, with a hint of sweetness in a slight acid. The food made with osmanthus is not only delicious, but also has the function of clearing away heat and moistening dryness.
Milk-flavored cucumber cake
Break the cucumber with a juicer and filter out the cucumber juice (save it and drink it, remember to add some honey! ), the left cucumber paste and flour are mixed together, remember not to put too much water, the most important thing is to add eggs, so that the baked cake will have milk flavor!
Then do the same as ordinary cakes, not too much oil, and then play by yourself! Perhaps because of the cucumber, the cake contains more water, so it can be baked on the fire for a little longer, and it will be fine when it is almost golden yellow!
Pea cake
The method of making pea cake is not complicated. Mix glutinous rice, salt and freshly washed and chopped pea sprouts, add water, and stir well until pea sprouts and glutinous rice flour are mixed, then knead into a small ball, put it in the palm of your hand and knead it into a flat shape. When the oil in the wok is half hot, put the cake in. Slowly, the oil bubbles on the pea cake, and then the white face becomes a yellow-green face. Pea cakes are best eaten as soon as they are out of the pot. They are salty and fresh, hard on the outside and soft on the inside, and have the smell of spring soil in the south of the Yangtze River.
Crispy Chinese sauerkraut pancake
Bean curd cake
Raw materials: lemon100g, radish (for decoration), tofu half, pork 30g, Chinese cabbage 30g, carrot 20g, shredded onion10g, minced garlic 5g, persimmon pepper 20g, vegetable oil 20g, soy sauce 3g and refined salt 2g.
manufacturing process
1, cut the tofu into cubes with a length of 4cm and a thickness of1.8cm, fry them with plants, and cut them with a knife to make them look like pockets.
2. Cut carrots, bell peppers, cabbage and pork into filaments. Pour vegetable oil into a wok, and stir-fry pork, carrots, Chinese cabbage, onions, garlic, bell peppers, Chili noodles and vermicelli.
3. After putting the stuffing in the tofu pocket, put it neatly in a small pot, taste it with soy sauce and refined salt, pour in water and boil it a little, then put it on a plate.
Pumpkin bean curd cake
Ingredients: hot pot tofu 1 box, pumpkin 1/4, 2 tablespoons sugar, white powder 1 tablespoon flour 1 tablespoon.
Practice:
1. Peel the pumpkin, remove the seeds and steam until cooked. Mix the pumpkin, tofu and seasoning.
2. Make it into a cake, put it in a steamer and steam it for 5 minutes on medium heat.
3. Pour oil into the pan, and fry the bean curd cake on medium heat until both sides are golden yellow.
Baked apple pie
Ingredients: Six apples, Fuji or Huang Xiangjiao. A cup of flour. Two-thirds cups of sugar. A teaspoon of Baking Powder. Three-quarters teaspoons of salt. An egg. A third cup of melted butter or margarine. A teaspoon of Cinnamon.
Practice:
Wash the apples, cut them into six or eight petals each, remove the stone, put them in a baking tray neatly, stir the flour, sugar, Baking Powder, salt and eggs evenly, then pour the melted butter or margarine on the noodles, and finally sprinkle with Cinnamon (spice). Bake at 350 degrees Fahrenheit for one hour, or insert and take out the toothpick without sticking.
apple pie
Peel the apple, shred it, add water and eggs to make a paste, add shredded apple and sugar and mix well. Add oil to the pan, scoop a spoonful of batter into the pan, spread it out and turn it over.
Applesauce practice: Peel the apples, cut them into small cubes, put them in stainless steel pot, add water, add a little sugar after the apples are cooked soft, then mash the apples in the pot and turn off the heat after they are cooked into a sticky shape. (Be careful not to paste the bottom during cooking)
Pea pear cake
Ingredients: a little peas, pears and broccoli, and a little seasoning.
Practice:
1, peas are cooked, peeled gently, pressed into mud and seasoned for later use.
2. Peel the pear, cut it into small dices and mix it into the pea paste.
3. Take a small oil pan, add the pea paste with diced pears, add some dry fried powder, and fry into golden brown and oblong cakes.
4. Broccoli is boiled with salt water, removed and drained, and served on the side of golden cookies.
Nutrition record:
1 Late April is the season when fresh peas are on the market. Chinese medicine believes that peas are sweet, flat, diuretic and wet; Nutrition believes that peas have a high content of protein, which is a good helper for babies to grow up.
2. Make peas in another way: wrap crisp and sweet pears in soft and salty pea mud. Is it wonderful? I believe the baby will like it.
Chestnut cake
Chestnuts, lean meat. It's all chopped up Fishing well. Add glutinous rice flour, potato flour, salt, oil, chicken powder and one egg. Stir together and bring to a hot pot. Heat the oil, and pour the fish into it. Spread thinly all over the pot. Wait, wait, wait. Cut 8 pieces with a stainless steel spoon. Fry on both sides for a while.
Watermelon cake
Dig the ground juice of melon pulp and mix it with flour, stir it into a paste, add a little sugar, then put the mold ring on a pan, pour rice flour paste into the mold ring after the oil is hot, add sweet stuffing such as bean paste, then pour a layer of powder paste, fry one side and then the other side, and take out the mold ring. This kind of watermelon cake has a sweet smell.
Children's Diet-Spinach Cake (1 after age)
Ingredients: 50g spinach, 2 eggs, flour100g, shrimp10g, some salt, monosodium glutamate and salad oil.
Practice:
1, spinach washed and chopped;
2. Break up the eggs, add spinach, add flour, shrimp, salt, monosodium glutamate and water, and mix well to form a thick batter.
3. Heat the oil to 70% heat, put it into the batter, knead it into a round cake of about15cm, fry it with low fire until one side is light yellow, pour in cooked oil, and fry the other side until it is light yellow.
Features: bright color and rich nutrition. You can also replace spinach with leeks and bean sprouts to make vegetable cakes with various flavors.
rose cake
There was a record of eating flowers in ancient China. On the one hand, the ancients thought that flowers were the elite of plants, which could preserve health and prolong life, and were natural green food according to the present words; On the other hand, flowers are used to describe people's moral nobility, eating fragrant and drinking dew, and to describe people's pursuit of morality. As early as more than 2,000 years ago, Qu Yuan, a patriotic poet in China, wrote such a poem in Lisao: "When you drink magnolia in the morning, you will be exposed, and when you have autumn chrysanthemum in the evening, you will lose your English." As a metaphor for one's own abstinence.
Rose cake is a kind of dessert with sugar stuffing and crispy skin. Its preparation method is as follows: fresh roses are peeled and pedicled, washed with clear water, pickled, mixed with fried honey to make rose stuffing, and then dough synthesized from rich flour and fermented dough are folded in layers to make skin, and the stuffing is wrapped, flattened into a round cake shape, and printed with the words "rose cake" and so on. After baking in the oven, the rose cake is made. Rose cakes have delicate taste and strong fragrance.