Pineapple rice, is a cuisine made of pineapple, rice and other ingredients. Sweet and sour and delicious, it is both nutritious and tasty, and also improves appetite.

Practice

①Wash the pineapple with water and then dry it, then cut it in half

②Then use a knife and a spoon to dig out the pineapple meat

③Cut the pineapple meat into small pieces, beat the egg, cut the shrimp into small pieces, cut the carrots into cubes, chopped green onions

④Pan heated up, pour in the olive oil and the egg mixture, scramble the egg and then make it into small pieces, and serve it! to be used

5 and then into the minced shallots, the use of the bottom of the pan residual oil stir-fry aroma

6 into the shrimp, stir-fry until the shrimp brown

7 into the peas and diced carrots, stir-fry until the surface of the peas is slightly wrinkled

8 into the rice and eggs, stir-fry until the rice is loose

9 will be cut up pineapple chunks into the pot

⑩ add salt seasoning

This dish is mainly made of apples as the main material, the appearance of golden color, smooth block type, sweet and sour taste, sugar silk long. The flavor is sweet and sour, the outside is crispy and the inside is soft, and the sugar filaments are continuous.

Practice

①Prepare the ingredients apple peeling

② apple rolling knife cut into the plate spare

③ and then pour the powder in the apple mix evenly

④ open the fire pot into the oil burning fifty percent of the heat into the apple fried until golden brown

⑤ into the plate spare

⑥ the remaining oil into the container, the pot and then leave a little oil Pour in the right amount of sugar and slowly simmer until the sugar can be shredded

⑦ Pour in the apples and simply stir-fry can be out of the pan on the plate

Shredded apples

Three, Mango Pancake

Pancake is originally a westerner's favorite dessert, but after a long time of polishing, it has been transformed into one of the Hong Kong desserts of the classics.

This dish combines pancake and mango perfectly, with the sweetness of mango, the softness and smoothness of cream, and the western-style pancake. With the creation and improvement, mango pancake has been turned into a classic Hong Kong style dessert.

Practice

①Eggs add powdered sugar and mix well, do not whip

②Pour into the milk and mix well, sift in the low-flour mix

③Butter melted in water or low-temperature microwave melting. Add it to the custard. The batter can be left to stand for half an hour

④Pour in a pan over low heat, pour in the appropriate amount of custard, spread it into a round shape, and then take it out when it is solidified. (There is no need to put oil on the pan or turn it over.)

⑤ Whip the light cream with sugar until dry peaks, you can clearly see the pattern does not disappear. Spread the crust and cool it, then spoon in the appropriate amount of whipped light cream. Add a strip of mango flesh

⑥Fold over and close face down. Serve the finished mango pancakes on the same day