Seasonal vegetable potato cake 1 and potato are steamed in the pan, and the skin is peeled off while it is hot, and the potato is ground into mud with a small spoon. 2. Knock an egg into the purple potato paste, put some sausage crumbs, put a little onion, and then pour two spoonfuls of corn flour. 3. According to the individual's taste, add appropriate salt, add a small amount of white pepper and mix well. 4. Pour some cooking oil into a non-stick pan, roll the purple potato paste into a ball, squeeze it flat, put it in the pan and fry until both sides are yellow.
Broccoli omelet with shallots 1 and broccoli are washed and blanched in a boiling water pot. This step cannot be omitted. Broccoli has a high oxalic acid content, so it must be soaked in water before cooking. 2, blanched broccoli with appropriate amount of water to make juice with high-speed blender. 3. Add a small amount of wheat flour, an egg, a small amount of onion, and mix well with appropriate salt. 4. Put a thin layer of cooking oil on the wok, pour a spoonful of flour paste into the wok and scrape it flat. Slowly fry it. After the bottom is slightly shaped, put a ham sausage at the top and roll it up from top to bottom. 5. Push the rolled dough to the top, pour the remaining dough into the vacant position at the bottom again, fry the dough with low fire, fry it until the bottom is slightly set, and then roll it up from top to bottom again. This is the actual operation until every dough is used up. After the whole thing is done, it can be taken by cutting it into sections.
Prepare food in advance for pork wonton with Pleurotus ostreatus: 1 piece of raw pork, 3 pieces of Pleurotus ostreatus, 1 handful of lettuce, appropriate amount of salt, 1 teaspoon of soy sauce, appropriate amount of shallots, 2 pieces of ginger, 1 teaspoon of oil consumption, a small amount of sugar, appropriate cooking oil, a handful of dried shrimps, appropriate seaweed, 1 piece of Xianglai 1, a piece of fat and suitable raw pork, minced pork paste, and a small amount of multi-meal with bone soup. There is no big bone soup, so cold water is used instead. 2. Then blanch the mushrooms and vegetables separately, chop them and add them to the dumpling stuffing. 3. Add appropriate salt according to the individual's taste, put in a teaspoon of soy sauce, a spoonful of chopped green onion, a small amount of ginger foam, a teaspoon of oil consumption, a little sugar to taste, put in a tablespoon of cooking oil, and mix well in one direction. 4. Take a piece of wonton skin and put it in the appropriate dumpling stuffing.
5. Turn it down twice, and pinch the two corners at the top together. The bought wonton skin is slightly hard, so wipe a small amount of cold water in the work handover area. All the above processes can be made in advance. Pack more at one time and put them in the refrigerator for frozen storage. Don't unfreeze the wonton when you get up in the morning, just put it in the pot and boil it immediately. 6. Put appropriate cold water into the pot and boil it. Put the small wonton into the pot. When the pot is just cooked, use a spoon to stick to the side of the pot and walk twice in the water to create a vortex, so that the small wonton will not easily sink to the bottom of the pot. Cook until the wonton floats and cook for another 30 seconds. 7. Put a pinch of dried shrimp skin, a small amount of chopped green onion, minced chives, a small amount of minced seaweed, a small amount of salt, a little soy sauce, a small amount of sesame oil, and two stir-fry spoons to cook wonton soup. 8. Fish the cooked wonton into a bowl and eat it best while it is hot.