First, cumin fried fine noodles
Ingredients: flour 300g, water140g, Chinese cabbage10g, yellow pepper100g, onion 40g, tomato130g, vegetable 50g, oil, salt and cumin powder each.
Production process:
1. Add water to the flour little by little, stir it into a floccule, and knead it into a ball. You don't need to rub it or let it stand.
2. Cut the dough directly into pieces with a knife, press it piece by piece with a dough press, press it once and continue to fold. After the irregular edges are folded and continue to press, the dough will become smoother and smoother, eliminating the process of standing and kneading the dough, and finally press it into very thin pieces.
3. Cut into thin noodles with a fine knife. Take the pressed noodles out of the steamer and steam for 20 to 30 minutes. Pick out the steamed noodles with chopsticks.
4. Chop all the side dishes, stir-fry the eggs, put oil in the pan, stir-fry the onions first, then stir-fry the cabbage and yellow pepper in turn, sprinkle a little salt, then stir-fry the tomatoes to get water, finally add vegetables and fine noodles, sprinkle some salt and stir-fry, add the fried eggs and cumin powder and stir-fry.
Step 5: Skills
1. Because this kind of fine flour is made by a dough press, the dough should be hard. The amount of water I use is about 45% of that of flour.
2. Don't use corn flour to make dough in the process of dough mixing, which will affect the taste. Just use flour.
The steaming time of noodles in the steamer varies from person to person, and we usually steam them for a long time.
Second, Japanese vegetable cake.
Ingredients: 300g of flour, cabbage 1/8 green peppers, half a carrot and half a root of water.
Production process:
1. Shred Chinese cabbage, carrot and green pepper for later use.
2. Add water to flour to make batter with proper consistency.
3. Add shredded cabbage, shredded carrot and shredded green pepper into the batter and stir well.
4. Add oil to the pot. When the oil is warm, scoop a tablespoon of batter and put it in.
5, until the bottom is golden, turn over, fry the other side of the surface golden, and the cake is completely cooked.
Third, Japanese fried dumplings.
Ingredients: 500g minced chicken, 750g cabbage, 500g dumpling skin, 1 Jiang Mo, 2g minced garlic, 2g light soy sauce, 2 tablespoons Lin Wei, 1 tablespoon scallop essence, 1 2 teaspoons white pepper, 1 teaspoon salt,/kloc-.
Production process:
1. Wash and chop the Chinese cabbage, add appropriate amount of salt, grab well, squeeze out the water after the water comes out, add appropriate amount of scallops, sugar and cooking oil and mix well for later use.
2. Add the eggs, light soy sauce, Lin Wei and white pepper into the minced chicken and stir until it thickens. Add Jiang Mo, minced garlic and chopped green onion, and mix well with minced Chinese cabbage to make stuffing.
3. Wrap the stuffing in a jiaozi bag and knead it into a standing jiaozi shape; Drain the water, put it in a pot, add 2 tablespoons of cooking oil, and fry over medium heat until the bottom of jiaozi turns slightly yellow.
4. Pour half a bowl of starch water (clear water+starch 10: 1 mix well), cover the lid and cook over high heat until the water in the pot is dry.
5. Open the lid and turn to low heat, then add 1 tbsp cooking oil and fry until the bottom is golden.
Four, mushroom fish porridge
Ingredients: rice 65438+ fish 65438+ fresh mushrooms 4 celery 50g shredded ginger 2g salt and pepper.
Production process:
1. Wash the rice, soak it for a while, put it in a pot, and add about 8 times of water to cook porridge.
2. Slice the fish and marinate it with a little salt and pepper for a while.
3. Wash mushrooms, remove pedicels and cut into pieces.
4. Wash the celery and cut it into small dices.
5. After the rice is cooked until soft and rotten, add the mushroom slices.
6. Add fish fillets and shredded ginger, stir well, cook until the porridge boils, and cook for another 5 minutes.
7. Pour in celery and cook for a while. Finally, add a little salt and mix well.
Five, clear soup beef noodles
Ingredients: noodles (raw) 1 bowl of cow hind legs 200g of white radish, half ginger, 3 slices of dried pepper, a little onion, 4 white peppers and 2 slices of green garlic.
Production process:
1, first soak the cattle shuttlecock for half a day to remove the blood. Add appropriate water, add onion, ginger and pepper, remove some blood foam after boiling, and stew for 1 hour. Slice the white radish and cook it in beef soup for a while.
2. Take out the beef tendon, cool it, slice it, and chop the green garlic.
3. Reheat a pot of white water and cook noodles. Add some salt and white pepper to beef soup to taste. After the noodles are cooked, take them out and put them in a bowl. Add beef soup, beef slices, white radish and minced green garlic, and finally add a little pepper.
Six, fruit bacon hand-grabbed cake
Ingredients: Indian flying cake, 2 bacon, 2 pineapples 1 lettuce, 2 slices of cheese 1 tomato sauce, a little vegetable oil each.
Production process:
1, put a little oil in the pot, add bacon and fry it with low fire, then take it out, bake it in Indian flying cake until golden, wash lettuce and twist it in half, wash pineapple and cut it into strips and soak it in salt water for later use.
2. Squeeze a little tomato sauce on the flying cake, spread cheese slices and bacon, put lettuce and pineapple on it, and roll up the cake with a spoon and chopsticks to eat.