1, carrot and beef wonton
Ground beef into minced meat, add chopped green onion, Jiang Mo, pepper water, salt, white sugar, soy sauce and soy sauce, and stir well in one direction. Peel carrots, wash them, cut them into pieces, and take them out in boiling water for one minute. Chop carrots, put them into beef stuffing, add cooking oil and stir well again. So the filling is ready.
Make wonton noodles harder. You can add some edible alkali (200:1) when mixing noodles. Roll the dough into thin dough, then cut it into wonton skins and wrap the wonton in your favorite way. You can wrap more at a time and freeze it in the refrigerator, which is convenient for cooking in the morning. Season the bowl with soy sauce, sesame oil, seaweed, shrimp skin, etc., and then bring in the cooked wonton.
2. Shredded pork noodles with tomatoes and vegetables
Pork is shredded, tomatoes are peeled and diced, onions are diced, and chickpea is washed. Cool the oil in a hot pan, add shredded ginger and scallion, and stir-fry over low heat for fragrance. Add shredded pork and stir-fry until it changes color, then add onion and stir-fry until it tastes delicious.
Add a spoonful of soy sauce and stir-fry the sauce. Pour in tomatoes and stir-fry the soup. Add an appropriate amount of water, boil over high heat and add noodles. When the noodles are about to be cooked, add the chicken feathers, and then add salt and chicken essence to taste.
3. Broccoli omelet
Cut broccoli into small flowers and wash, cut carrots into pieces, put them in a pot with boiling water, blanch them for one minute and take them out. Rinse the vegetables and chop them separately. Put the chopped vegetables into a large bowl, beat in the eggs, add water, flour and salt, and stir into a delicate batter.
Preheat the electric baking pan and brush the oil, pour in a proper amount of batter and spread it out with a shovel. Cover and bake the cake until the inside is cooked and the surface is golden. The pan is slightly cold, just cut into small pieces.
4, radish steamed dumplings
Add half boiling water to the flour and mix well, then add half warm water and mix well, knead into a smooth dough and wake up for 20 minutes. Peel the white radish, wash it and rub it into filaments. Then put boiling water in the pot and simmer for one minute to remove. Rinse shredded radish with cold water, wring out the water and chop it up.
Chop pork, add chopped green onion, Jiang Mo, salt, soy sauce, soy sauce and pepper powder, and stir well. Pour the shredded radish into the meat stuffing, add proper amount of cooking oil, and mix well again to make the stuffing. Move the dough to the panel and knead it smooth again. Then rub into long strips, cut into small doses, and wrap into jiaozi. Put boiling water on the pot and steam over high fire for 10 minutes.
5. Purple potato cake
Peel and wash the purple potato, cut it into small pieces and steam it in a steamer. 100 grams of glutinous rice flour, add 50 grams of ordinary flour, add a small amount of 90 ml of boiling water several times, stir well, and knead into smooth dough. Sealing relaxation 10 minutes is good.
Steamed purple potatoes are pressed into mud while they are hot, and then a little milk and milk powder are added and mixed well. Divide the dough into small pieces and knead them smoothly. Roll it thin and wrap it in stuffing. Roll into small cakes and bake them in a pan until both sides are golden.