1. Knead the flour into a cake and decide how big it is. Make it look good. .
2. Slice the apple, the thinner the better, the size, and cover the bread.
3. remove the core and chop the dates. Put it in the bread and wrap it up.
4。 Beat an egg, the yolk and egg whites should be separated. Egg yolk and egg white are opened separately.
5. Add milk to the egg yolk and open it.
6. Add sugar to the egg white and open it.
7. Heat the oil in the pan, and then put the bread in the frying pan. Fry each side for one minute, then fry the other side. If you fry for 30 seconds, whatever.
8. Fry until the bread is a little golden on both sides, and add egg yolk milk. Keep bombing.
9. About a minute, add the egg white and fry it. Stir-fry for 30 seconds and you can take it out.
10. Put an apple or a jujube on each bread.
It's over. .
Tip: According to my experience, bread can be made thinner, so it is not greasy. But not too thin, it will break.
Yogurt honey ice cream
Ingredients: one bottle of Danone original yogurt, two boxes of ice cream at home (one box of vanilla and one box of chocolate), honey, kiwi fruit and strawberry.
Practice: Clean the kiwifruit, peel it and cut it into small pieces. Clean the strawberries and remove the pedicels, four times for each strawberry.
Take a clean glass, pour in Danone original yogurt, add four spoonfuls of honey, stir evenly with chopsticks, and then let it stand for about an hour, stirring several times during the period.
Dig out two spherical ice creams with different tastes with an ice cream spoon, put them into a small disk prepared in advance, then scatter the strawberries and kiwis cut into small pieces on the disk at will, and then pour the evenly stirred honey yogurt on the ice cream.
Features: novel and unique taste, first-class visual effect.
Xiangmanyuan taro roll
Ingredients: wonton skin (wonton skin) is about 200g, taro is about 350g, 2 tablespoons raisins and 2 tablespoons honey.
Seasoning: raw flour 1.5 teaspoon, crude oil 1/2 teaspoon, honey 1 spoon.
How to do it:
1. Peel taro, steam, mash, add raisins and seasonings and mix well.
2. Sweep water on one corner of wonton skin to make it stick easily. Put (1) taro stuffing on wonton skin and wrap it into small rolls.
3. Boil three cups of oil in a wok, put down the taro roll and fry until slightly golden. Drain the oil, put it on a plate and pour it with honey.
Experience: After the taro roll is fried, put it on the plate with a paper towel to absorb the excess oil, so as to avoid the soft wonton skin from soaking in the drained oil. Taro produced in Lipu is the best, because it has a little more "powder", bright colors and clear patterns.
Hupo walnut cuttlefish cake
Ingredients: walnut kernel 80g, 1 cuttlefish weighing about 600g, 8 biscuits, eggs 1 piece.
Seasoning: cornstarch 1 tablespoon, salt 1/2 teaspoons, and proper amount of protein.
How to do it:
1. The cuttlefish is peeled off, washed, sliced, stirred into paste with a blender, stirred into cuttlefish glue with seasoning, and refrigerated for about 1 hour.
2. Soak walnuts in water and drain.
3. Coat each biscuit with cuttlefish glue, put three walnuts, put the side coated with cuttlefish glue in the oil pan and fry until golden brown. Drain the oil and serve.
Experience: Walnuts must be soaked in water to get rid of the greasy taste.
Chestnut milk dew
Ingredients: 360g of chestnuts from Liangxiang, 3 slices of ginger with sugar150g, 900g of evaporated milk, 2 cups of clear water and 2 slices of ginger.
How to do it:
1. Soak chestnut meat in boiling water for a while, peel off the skin, pour in water, sliced sugar, ginger slices and chestnuts, cook for about 10 minute, turn off the fire and soak for 5 minutes, then cook for 5 minutes, and let it cool for later use.
2. Stir half a cup of ice water and (1) into a slurry with a blender, filter and pour in light milk.
Experience: Chestnuts cooked will be softer and more sticky than those that have not been soaked.
Cream fried cake
1 The cream fried cake is made of superior flour. First, boil a proper amount of boiling water. After the water is boiled, turn to low heat, pour the flour into the pot, stir quickly until the dough turns from gray to white, and when it doesn't stick to your hands, take it out and air it for a while to make instant noodles. Dissolve sugar and vanilla powder in water, put an appropriate amount of egg liquid into a bowl, stir, add it into instant noodles several times, add cream, sugar water and vanilla powder for the last time, and knead well. Pour peanut oil or vegetable oil into the pot, or use butter. However, soybean oil or sesame oil should not be used, because the latter two oils are easy to offset the creamy taste. When the fire is high enough to smoke, switch to a small fire. At this time, divide 500 grams of evenly stirred dough into 40 even balls, press them into round cakes by hand in front of the oil pan, and then oil them one by one. When the cake swells like a ball and is golden yellow, take it out and roll it with sugar to eat.
2 raw materials
Water 1/2 cup (about 125ml), flour 1/2 cup (about 70g), 2-3 eggs, sugar 1 spoon, butter 1/2 strips of cream.
(about 50g), vanilla essence 1 teaspoon.
working methods
1, put 1/2 cups of water, 1/2 strips of butter and 1 tablespoon of sugar in the pot, bring to a boil, then pour in the flour and stir evenly with chopsticks. 2. Beat the eggs evenly, pour the egg liquid into the hot noodles several times and stir evenly with chopsticks. This process is more practical. Add vanilla essence (remove the smell of eggs, don't put it if there is no vanilla essence), and the batter after stirring is the dough blank of cream fried cake.
3. Heat the oil (the oil temperature should not be too high). I used two large stainless steel spoons: first, dig a lump of batter (about the size of egg yolk) with one spoon, and dip the other spoon in oil, gently stir the batter into the oil, fry it until it swells and turns golden yellow, then take it out, drain the oil and sprinkle with sugar.
knack for cooking
Adjust the dryness of batter with egg liquid. If the batter is thick, put a little oil on your hands and grab a small piece of cream fried cake.
Knead the dough into a ball the size of an egg yolk, then flatten it and fry it in oil, so that the fried dough will not expand as much as the thin dough, but the thin dough is not easy to handle, so we have to use a spoon. It is not very beautiful in shape, but it expands greatly.
Cappuccino coffee
Materials: espresso 60cc warm milk 60cc fresh milk foaming machine 1.
Exercise:
1. Beat the hot milk with foaming agent until it bubbles.
2. Pour the foamed milk into the espresso. You can add some sugar yourself, and the cappuccino with sugar will be smoother. )
Shuangse snacks
Ingredients: potato, glutinous rice flour, Gao Legao, sugar.
Steps:
(1) Peel potatoes, cut into small pieces and cook;
(2) Pour the cooked potatoes into the mud, add glutinous rice flour and white sugar and knead into dough. It should be noted that glutinous rice flour should not be added too much at a time, but one by one. If it is too dry, you can add a proper amount of hot water (glutinous rice flour should not be cold water);
(3) Divide the kneaded glutinous rice balls into two parts of powder, add Gao Legao into one part, and knead evenly;
(4) According to the method of wrapping jiaozi, cut two pieces of dough into equal parts, then mix them, knead them into balls and put them into a plate.
(5) In order to prevent snacks from being put on the plate, oily paper should be put on the plate, but it is really impossible to buy it. In another way, put a layer of peanut oil on it and steam it for 8- 10 minutes.
Mung bean cake in Korea
Mung bean cake is made by seasoning ground mung beans with salt and adding shredded pork, mung bean sprouts, bracken and shredded kimchi. O is a good appetizer. Chicken or turkey can be used instead of pork. Pickled bracken p mung bean sprouts p Chinese cabbage is shredded instead. Can be paired with soy sauce and broth and vinegar sauce.
Materials:
Mung beans 1 cup o cabbage pickles 200go bracken 100go pork 200go mung bean sprouts 150go onion 2 O red pepper 2.
Pork seasoning:
2 tablespoons soy sauce, 0 chopped green onion, mashed garlic 1 tablespoon, pepper noodles 1/2 tablespoons, sesame oil 1/4 teaspoon, sesame oil 1 teaspoon, and edible oil 1 teaspoon.
Exercise:
(1) soak peeled mung beans in cold water, rub peeled mung beans by hand, and grind them to taste according to the ratio of green W 130g: water 90cc.
(2) Grinding pork into minced meat and adding seasoning.
(3) blanch the mung bean sprouts with salt water, and o cut off the hard stems of the bracken. Shred the onion.
(4) Dehydrating kimchi and cutting it into shreds.
(5) Peel the red pepper and round it.
(6) Put oil O and a spoonful of ground mung bean O in the pot, then put pork P, mung bean sprouts P, bracken P, kimchi P and onion O, and turn the ground mung bean upside down for frying. The smaller the diameter, the better the frying.
(7) Dip in vinegar and soy sauce.
Niutougao
Soybean is rich in protein, so it is called "beef growing on the land", which can promote the formation of amino acids.
Rice cakes steamed with chestnuts, dates, persimmons and other fruits and soybeans are mixed in glutinous rice noodles. Because the cut rice cake looks like a piece of cow head meat, it is called cow head cake.
Ingredients: glutinous rice 10 cup, japonica rice 7 cups, soybean 2 cups, adzuki bean 2 cups, jujube 1 cup, chestnut 1 cup, sugar 1 cup, salt 2 tablespoons, persimmon 10.
Exercise:
(1) Soak japonica rice and glutinous rice in water at 20℃ for 8 hours and glutinous rice for 30 hours, then take out the salt and mash it into noodles with 60 100 mesh.
(2) Peel the chestnuts and cut the big ones in half.
(3) Peeling the jujube and cutting it into 2-3 parts, and cutting the persimmon.
(4) Cook adzuki beans and soak soybeans.
(5) Mix the prepared chestnuts, jujubes, oranges, adzuki beans, soybeans and white sugar in rice flour, and steam them in a steamer. When steaming, put the steamed soybeans or adzuki beans under the steamer.
(6) cutting into quadrangles after cooling and hardening. The name is because it looks like a cow's head.
Pumpkin rice cake
Dry pumpkin (persimmon) is mixed with glutinous rice flour, dipped in bean paste and steamed into rice cake.
Ingredients: glutinous rice 10 cup, 2 tbsp salt, 200g dried pumpkin (or persimmon), 2 cups sugar1.
Red bean paste: 4 cups of red beans, 3/4 teaspoon of salt.
Exercise:
(1) Picking old pumpkins, peeling and removing seeds, drying in the sun to make dried pumpkins, cutting them into 5cm when using, and taking them out after washing.
(2) Soak the glutinous rice in water at 20℃ for 30 hours, take out the salt, mash it, and sieve it out.
(3) The cooked adzuki beans are seasoned with salt, crushed and put away.
(4) Spread a layer of bean paste in the steamer, dry the pumpkin with white sugar mixed with glutinous rice flour, spread 3cm thick in the steamer, sprinkle with bean paste, and steam it out layer by layer.
Ham sweet persimmon tower
Materials (6 persons):
Sliced ham 1 00g, sweet persimmon1,French bread 1/3, 3 cheese sticks and 3 black olives.
Production method:
1. There are slices of bread at the bottom; Peel the sweet persimmon, cut it into small squares, wrap it in ham and arrange it on the bread.
2. Then cut the cheese sticks and black olives into small pieces and stack them to form a tower.
Salted cake
Materials:
6 ounces of lean meat, 4 tablespoons of red onion (sliced), 5 eggs, 3/2 cups of low-gluten flour, 3/2 cups of fine sugar, 1 cellophane.
Seasoning:
A little salt and monosodium glutamate, and 1 tablespoon soy sauce.
Production method:
1. Slice onion, stir-fry until golden brown, add minced meat and stir-fry, add seasoning and mix well to get stuffing.
2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and stir well to form a batter.
3. Spread cellophane on the steamer, pour in half of the batter, steam for 8 minutes on medium heat, sprinkle with stuffing, pour in the remaining batter, and steam for 8 minutes. Try to poke it with a utensil before taking it out, and don't touch the raw materials when taking it out.
Cooking guide:
Leave air holes around the steamer, or the cake will not be cooked well.
Jiaozi bean paste cake
Materials:
20 dumpling wrappers, bean paste 1 cup, lemon peel powder 1 spoon, water 1 spoon.
Production method:
1. Stir the red bean paste and lemon peel evenly, divide into 10 equal parts, and knead each part into balls for use.
2. Take 1 dumpling wrapper, put a piece of bean paste in the middle, apply a little water around the dumpling wrapper, and cover it with another dumpling wrapper. Press the bean paste stuffing slightly flat, pinch it around the dumpling skin, fold out the lace, and make 10 in turn.
3. Preheat the pan, add a little salad oil, then add jiaozi and bean paste cake, and fry until both sides are golden.
Features:
Unique flavor, crisp and refreshing, a little sweet and sour.
Bass banana
Materials:
3 bananas, 2 eggs, flour 1 bowl, 6 tablespoons of sugar, pure malt 1 spoon, 6 bowls of salad oil and 2 tablespoons of black sesame.
Production method:
Peel bananas and cut them into hob blocks; Beat eggs evenly and mix with flour; Boil the granulated sugar, clear water and pure malt in a pot until the granulated sugar is dissolved, and cook slowly on low heat; When the sugar is almost ready, heat the salad oil in another pot, dip the banana pieces in the oil, fry until golden brown, take out, pour out the sugar juice and mix well; Sprinkle with black sesame seeds.
Features:
The color is light yellow and slightly bright, and the texture is soft and tender. Soak in water when eating, it is sweet and delicious.
Raw banana roll
Ingredients: 2 bananas, 5 salted duck eggs and 2 raw eggs; Accessories: wafer paper 10 wafer, appropriate amount of bread flour, appropriate amount of salad dressing.
Exercise:
1. Steamed salted duck eggs to get yolk, and then cut each yolk in half;
2. Divide each banana into four parts and cut into sections about 5 cm long;
3. Take two raw eggs and stir them evenly;
4. Half a salted egg yolk is sandwiched between two bananas, wrapped tightly with wafer paper and sealed with raw egg yolk;
5. Evenly dip the banana roll in the egg yolk liquid, and then roll a layer of bread flour;
6. Heat the oil (not the banana roll) in the pot. Add banana rolls and fry for 7-8 minutes.
7. Take out the banana roll and put it on a plate. Serve with small salad dressing.
Tip: Pay attention to color, aroma and taste when choosing bananas. There are many black spots on the epidermis, and bananas with dark yellow color are the most delicious. If the epidermis is blue and has no spots, it is fresh but immature.
Yam potato
Materials:
* Toast 1/2
* 1 bowl of cold boiled water * 65438 eggs +0 * 4 tablespoons sugar * 65438 milk +0 cup * 3 slices of vanilla * 1 cup of peanut powder.
Method:
1. Stir sugar, vanilla powder, cold boiled water and milk to dissolve.
2. Cut off the hard edge of the toast, cut it in half, and put it into the material made by method (1) to make it soft.
3. Break up the eggs, take out the toast (remove water, not too dry), roll it into a tube, let it stand for 2-3 minutes to set, then dip it in the egg liquid, fry it in the oil pan until it is slightly yellow, and take it out.
Dip in peanut powder while it's hot and serve.
doughnut
Materials:
* 3 cups of low-gluten flour * 1 tablespoon baking powder.
* 2 eggs * 4 slices of vanilla * a little powdered sugar and cinnamon * 1 cup of fine sugar * 1/2 cups of milk * 2 tablespoons of cream (melted).
Exercise:
1. Mix flour, baking powder and vanilla slices and sieve twice for later use.
2. Beat the eggs and sugar together for 10 minute until they turn milky white, then add the milk and beat well.
3. Mix the materials of method (1) and method (2) evenly, then add the cream and mix evenly to form dough.
4. Roll the dough into 1 cm thick dough, circle it with a model, fry it in warm oil until golden brown, take it out, and dip it in powdered sugar mixed with cinnamon while it is hot.
Hannuota snacks
Exercise:
1。 Prepare an ordinary small paper cup, a little taller is better.
2。 Tear up soft toast (or softer bread) by hand, put it in a small bowl, pour in a small amount of fresh milk (not too much, otherwise the snacks will be thin and difficult to shape), stir with chopsticks, so that the bread is soaked in milk, and then put it in a paper cup.
3。 Beat an egg in another small bowl, season with salt and sugar, dig a little egg liquid with a small spoon, about four or five teaspoons, and pour it into a paper cup with bread. At this time, it is necessary to ensure that all raw materials account for about half of the cup volume.
4。 Put the paper cup in the microwave oven, heat it for half a minute with medium-high fire (you can heat it for a while if you put too much egg liquid), and take it out. You will be surprised to find that the whole snack will rise because of the expansion of the egg liquid (which is why you should not fill a whole cup when preparing the raw materials).
5。 Put the paper cup upside down on the plate to be loaded, sprinkle with sesame seeds, and the salt and pepper will be delicious.