[Production Steps]
1. Wash spinach, cut into pieces, pour into a bowl, add flour, eggs and salt in turn, and stir well;
2. Add a proper amount of water and stir until there are no particles;
3. Add a little oil to the pot, pour in the batter, and always use a small fire;
4. fry until one side is slightly shaped, roll it into an egg roll with chopsticks and spatula, and fry for another minute.
Cut it into pieces, and friends who like ketchup can squeeze in and enjoy it!
1 carrot and 1 coriander, knead and stir-fry to make meatballs, which are delicious and easy to make. This flavor of meatballs ranges from snacks to large ones. It's crisp and crisp when eaten in one bite, even if it's left for two days.
Just fried meatballs, crispy outside and crispy inside, bite, crispy outside and tender inside, nutritious and delicious. Even if it is cold, it can also be used to stew soup, which is time-saving and convenient. It is not difficult to stir-fry meatballs, but if you want to make them crispy outside and tender inside, you must master the skills.
[List of ingredients] Sweet potato vermicelli 1, coriander, ginger 1, carrot 1, and medium gluten flour 500g.
[Production Steps]
1, soak the powder first, 1 A piece of sweet potato vermicelli is soaked in water, and then a carrot is prepared, peeled first, then directly rubbed, and finally cut into dices. The shredded carrot planed by the planer will be thinner, and then it will be more convenient and quick to cut. Put it aside first;
2, more coriander, coriander used to fry meatballs is really super delicious, and it is also chopped with a knife, especially the coriander stalk should be cut smaller, and then put aside for use;
Then let's have another piece of ginger and cut it into Jiang Mo. Ginger can taste, and a little fried meatballs will be more fragrant;
4. At this time, the sweet potato powder is also soaked and completely soft. Take it out and drain it first, then chop it on the chopping board. Fried meatballs and sweet potato powder are my favorite, and the taste will be a little strong.
5. After cutting, put it directly into a larger bowl, and then add carrots, parsley and ginger together. Then seasoning, salt, pepper, chicken essence, mix well, add 500 grams of medium gluten flour, and continue to mix well with chopsticks;
6. Then we boil the water in the pot. After the water in the pot is boiled, add it to the flour several times and stir it with chopsticks. This is boiled noodles, and the flour added to the bowl can be made into batter.
7. Then we can boil the hot oil. First, we can burn the oil to 70% heat, and then turn it down. Then we can squeeze meatballs, grab a handful of batter, squeeze it out with a tiger's mouth and scrape it with a spoon. We can make this meatball smaller, which will be easier to cook when fried;
8. After putting some meatballs in the oil pan, slide them with chopsticks to prevent them from sticking together, and then continue frying them in the pan. After all the meatballs are squeezed, you can let them fry slowly. It takes about 8 minutes to fry on a small fire.
9. Just fry the meatballs until they become golden and crisp. If you like it to taste crispy after cooling, fry it for another two minutes until the skin is a little hard and then take it out to control the oil. Our meatballs will be fried.
The meatballs just out of the pot are hot and fragrant, but I still can't help but taste a few at once. This meatball tastes crisp, but the inside is soft and tender, so you can't stop eating it one by one.
Healthy and fat-reducing vegetable dumplings! The color of Huang Cancan is very nice. Open it and it's full of vegetables. Coupled with the outer layer of corn flour, it tastes particularly fragrant, light and refreshing, just scraping oil for the stomach.
This vegetable jiaozi is healthy and light. Mix all the vegetables and wrap them in corn flour. Soft, salty and delicious! Put it on a pot and steam it. This kind of breakfast is not only nutritious and delicious, but also low in calories, which is very in line with the concept of healthy eating and can be safely eaten by adults and children at home.
【 List of Ingredients 】 Appropriate amount of spinach, carrot 1 root, 4 mushrooms, 3 eggs, appropriate amount of shrimp skin, 2 tablespoons of corn flour, half a spoonful of salt 1 tablespoon of chicken powder, half a spoonful of pepper, and soy sauce 1 tablespoon.
[Production Steps]
1, there are some spinach in the field, put it aside after washing;
2. Prepare a carrot and some mushrooms. Peel carrots and shred them directly. Every time I cook vegetable dumplings, I put carrots. The color is beautiful and delicious.
After the dishes are ready, we will cut the mushrooms, slice them first, and then chop them into such particles.
4. Then cut some onions, ginger and garlic. Onions are also cut into small pieces, just like Jiang Ye. After the filming, the garlic was also chopped.
Then we boil the pot, add a drop of oil after the water boils, then blanch the spinach for 30 seconds, take it out and put it directly on the chopping board, and then chop it with a knife.
6. At this time, we prepare a clean piece of gauze, first wrap the chopped spinach, then squeeze out the water and set it aside.
7. Then prepare a bowl and beat in 3 eggs, add a drop of cooking wine to remove the fishy smell, and then stir evenly for later use;
8. Heat the oil in the pot. After the oil is hot, pour in the eggs, slide them in circles with chopsticks, and serve them first after stir-frying;
9. Stir-fry other side dishes with the bottom oil in the pot. Add onion and ginger and stir-fry until fragrant, then add a handful of shrimp skin. Stir-fry and add mushrooms and carrots. Stir-fried carrots and mushrooms a little will not only taste more fragrant, but also taste more nutritious. After frying, turn off the heat and serve.
10. At this time, we prepare a big bowl, pour in all the fried carrots and mushrooms, and then add all the eggs and spinach. After stirring evenly, continue to add two spoonfuls of corn flour, 1 spoonful of salt, half a spoonful of chicken powder, half a spoonful of pepper and one spoonful of soy sauce, and stir evenly with chopsticks first;
1 1, and then we can start to knead jiaozi, the size is as big as we like, and it is almost as big as my table tennis;
12, prepare a spoonful of corn flour after kneading, put the kneaded vegetable dough in and roll it around, so that the surface of the vegetable dough can be covered with a layer of corn flour, which is easy to spread. When wrapping corn flour, you can wrap it with your hands and then wrap it with another layer, so that you can make a very strong corn flour skin that will not spread;
13, after all done, steam in the pot. If you are afraid of sticking, you can brush some oil on the bottom. Boil cold water, steam for 20 minutes, and then simmer for 5 minutes after turning off the fire. At this time, you can cook!
This vegetable is delicious when eaten directly in jiaozi, and the color in Huang Cancan is also beautiful. When you open it, it's full of vegetables, and with the corn flour on the outside, it tastes particularly fragrant, light and refreshing, just scraping oil for your stomach.
However, I prefer dipping in the sauce. Add a boiled egg and a handful of garlic to the bowl. After mashing together, it is super delicious egg and garlic paste, plus a spoonful of soy sauce, a spoonful of balsamic vinegar and two spoonfuls of sesame oil. Mix well and dip in jiaozi to eat! Fine coarse grains, thin skin and big stuffing, high fiber and low calorie, don't miss the little friends in the fat-reducing period!
Local snacks, Shaanxi, is a kind of food that looks like a dish or rice. It is made of all kinds of vegetables and vegetables, and it is a long scroll with multiple layers. Steamed in a steamer, cut into small pieces, suitable for eating. Today, Rong Er shared this kind of rolling method, mainly with leeks as stuffing, which is more delicious and tastes longer.
[Component List]
Dough: 300g flour, 3g salt, 0g oil10g cold water140g.
Stuffing: 1 leek, 1 vermicelli, 3 eggs, 1 tofu.
Seasoning: 30g of salt, soy sauce, chicken essence, pepper and oil.
[Production Steps]
1, first mix flour, 300g flour, 3g salt, 0g oil10g cold water140g, and knead the flour without adding dry flour;
2. Knead a basically unsmooth dough first, and then cover it with plastic wrap for proofing 10 minute. 10 minutes later, it will be particularly smooth after three or two times. This is also a small skill of kneading dough. Continue to cover it with plastic wrap and wake it up 1 hour;
3. When the dough is ready, we will prepare the stuffing, 1 leek, clean it first, and then put it on the drying rack to drain the water;
4, 1 vermicelli, heated blisters are soft;
5, 3 eggs, stir evenly for use;
6. Put oil in a hot pot and cool it, pour in the egg liquid, fry the egg into pieces with chopsticks, and let it cool directly without seasoning;
7. The water of leek is also dry. Chop the leek first. Leek can strengthen yang and regulate intestines. You can eat more in autumn, cut it and put it in a bowl.
8, tofu 1 block, diced for use;
9, fans are also soaked, and the same is also chopped for use;
10 Then prepare a large bowl, pour in all the ingredients and season as follows: 30g of salt, soy sauce, chicken essence, pepper and oil, and mix well. Refueling can not only prevent leeks from coming out of water, but also keep the color green, and mix well for later use;
1 1, knead the dough and divide it into 2 parts.
Roll thin, put the rolling pin on the bread, put your hands on the bread after rolling, and roll it back and forth from one side to the other.
Use a little force when rolling, and then pull it back close to the chopping board. After several repetitions, the dough will roll up.
12, and then spread the previous stuffing evenly as much as possible.
Leave a little space on the edge, and then roll it from bottom to top. After rolling, it can be divided into several portions, or it can be directly put into the pot, depending on the size of the pot.
13, put cold water on the pot, fire for 15 minutes, take out the pot, cut into pieces, and roll up;
It's very fragrant. The dish rolled out can be vegetarian, which is rare and very common.
Most people use leeks in vegetarian dishes because leeks are more fragrant than other vegetables.
【 List of Ingredients 】 Appropriate amount of pork, purple cabbage 1, ginger, salt 1 spoon, chicken essence 1 spoon, half a spoon of pepper, 2 tablespoons of soy sauce, sesame oil 1 spoon, appropriate amount of chopped green onion, 30g of edible oil, 200g of wheat starch and potato starch/kloc-.
[Production Steps]
2, a spoonful of salt, a spoonful of chicken essence, half a spoonful of pepper, two spoonfuls of soy sauce, a spoonful of sesame oil, a handful of chopped green onion, and 30 grams of cooking oil, stirring until hard;
3. Prepare another bowl, 200g of wheat starch and 0/00g of potato starch, mix well and put aside first;
4. After washing the purple cabbage, cut it in half, cut it into strips and cook it with water. Slowly, the color of purple cabbage is ripe. Turn off the fire after the pot is boiled, then filter and pour into the bowl;
Squeeze a few drops of lemon juice and stir it, and the color will turn beautiful red instantly. This is actually because purple cabbage will turn red in acid and green in alkali;
6. Then pour it into the freshly mixed starch while it is hot, and stir while adding it. Knead the dough after there is no dry powder, first knead it into a dough with moderate hardness and cover it for 30 minutes;
7. After 30 minutes, take out the long strips, divide them into small noodles, first round them and then roll them out, just the size of the dumpling skin;
8, a spoonful of stuffing in the middle, first pinch out five corners, then push the lace up with two fingers, and finally sort out the pattern;
9. When it is all cooked, boil the water and steam it, and it will be completely cooked in high fire 15 minutes.
I've been talking about this crystal steamed dumpling for a long time, and it's finally ready today. Needless to say, it is crystal clear and valuable. The main reason is that the Q-bomb with excellent taste is smooth. Both inside and outside, beautiful and delicious. This crystal steamed dumpling should be a high-end version of jiaozi. Did you all learn how to share today?
Potato chip cake, very delicious breakfast cake, 10 minutes can fix a family's breakfast, rich in nutrition, delicious and affordable, with burnt skin, very delicious!
【 List of Ingredients 】 Potato, red pepper, chopped green onion, one spoonful of edible salt, one egg, two spoonfuls of flour, cooking oil and a little black sesame.
[Production Steps]
1. First pour the shredded potatoes into a basin filled with clear water and soak for half an hour, so that the starch in the potatoes can be soaked out, and the taste is crisp and crisp, and it will not get fat.
2. Cut two red peppers and cut them into rings.
Cut some chopped green onion and put it in a bowl for later use;
3. Take out the soaked shredded potato, drain the water, pour it into a large bowl, and then add the pepper and chopped green onion.
Add another spoonful of edible salt and an egg, stir well with chopsticks, and add two spoonfuls of flour and mix well;
4. Preheat the electric baking pan, brush a layer of cooking oil, pour in all the potato batter, spread it out with chopsticks, and sprinkle a little black sesame seeds to make it taste more fragrant, then cover it and bake it for 5 minutes on low heat;
5. The delicious potato cake is ready. The aroma of sesame seeds and eggs is very complete and beautiful. At the bottom is a very complete omelet, which looks particularly appetizing.
After adding two spoonfuls of flour, the cake is also tough and not fragile. Just cut it into small pieces when eating.
Potatoes are not fried or cold, and when chopsticks are stirred, the potato cakes made are nutritious and delicious. If you don't eat Chili, you can change the red pepper into vegetable pepper, which can be eaten by the elderly and children, and it is also very suitable for making breakfast cakes. It's fast and simple!
Using carrot juice and flour instead of yeast, you can also make salty and attractive stir-fried buns.
[List of ingredients] Carrots 1 root, 300g flour, 4 mushrooms, chopped green onion and eggs.
[Production Steps]
1 and 1 carrots are shredded first and marinated with a spoonful of salt for 10 minutes to remove the water inside; In this way, squeeze the water with gauze;
2, this juice is used to mix noodles, and the shredded carrots are put aside for use;
3, 300 grams of flour, 2 grams of salt to increase the gluten of flour, carrot juice and flour 150 ml, add some water if the juice is less;
Knead the dough by hand to form a smooth dough with moderate hardness;
Move to the chopping block and rub into strips;
Divide into facets;
Continue to knead round and press into small cakes;
Put it on a plate, sprinkle some dry flour, cover it and relax for 30 minutes;
4, now adjust the stuffing, carrot shredded;
Sliced mushrooms;
Cut another handful of chopped green onion, cut chopped green onion separately, and then cut chopped green onion;
Beat 4 eggs in a bowl, add 1 tablespoon salt and mix well;
5. Pour the oil in a hot pan, pour the egg liquid after the fire, stir fry quickly with chopsticks, chop it into small particles with a spatula after setting, and take it out after stirring;
6. Add the right amount of oil to the pot, heat it, add the scallion, stir-fry the fragrance, add the mushrooms, stir-fry until the mushrooms are soft, add a spoonful of soy sauce, half a spoonful of salt and a little pepper. Stir well and add carrots;
Pour in the eggs, stir well, stir fry for 30 seconds, and the egg stuffing is ready;
7. When the dough wakes up, take it out and roll it out. Roll it into a thick dough with a thin edge in the middle, wrap it with two spoonfuls of stuffing, and wrap it. You don't have to pinch it like a steamed bread, just pinch it tightly. After finishing, all the raw embryos are ready;
8. Pour the oil into the pot, add the raw embryo of the steamed stuffed bun, cover the lid and fry it on low heat. First fry until golden, that's all;
Add half a bowl of water;
9. Cover the lid and dry the soup with medium fire;
Add a handful of chopped green onion before cooking, which is more attractive. You can also brand the other side with the residual temperature in the pot, which will taste better. When it's cooked, just fry the bag.
The bottom is crisp. The pot was cooked a minute late and the bottom was a little burnt. You can pay attention when making a pot. You can turn off the fire when the water is basically dry. I can't wait to try one. It's really fragrant, crisp, crisp and energetic. Open it and see that it is full of stuffing.