Ingredients: 95g of low-gluten flour, 6 eggs, 70g of corn oil, 60g of sugar, 60g of milk, lemon 1 piece.

1. Take two water-free and oil-free pots, separate the egg white and yolk, and put them into two pots respectively. Heat 70 grams of corn oil to about 70 degrees, pour it into a basin, sieve 95 grams of low-gluten flour, and stir until there are no dry flour particles. Add 6 egg yolks, add 60 grams of pure milk and mix well again.

2. Drop a few drops of lemon juice into the egg white basin to remove fishy smell, beat with an egg beater at low speed until the egg white bubbles, add 20 grams of white sugar, beat until the foam becomes fine, then add 20 grams of white sugar, beat until the egg white appears lines, and add the last 20 grams of white sugar.

3. Beat the egg whites until they are creamy, and lift the eggbeater so that the egg whites will not flow back. Add one-third of the egg white to the egg yolk bowl and stir well with a knife. Pour the egg yolk and egg whites into a bowl and mix again.

4. Brush the cake mold with a layer of oil, pour the egg paste into the mold and shake it a few times to shake out bubbles. Adjust the steaming oven to 140℃, fire up and down, preheat for 5 minutes, put the mold in the baking tray and in the middle of the steaming oven, adjust the temperature to 140℃, fire up and down, and bake for 70 minutes.

5. After baking, take out the mold, take out the cake with oil-absorbing paper while it is hot, and put it on the grill, which is beneficial to the heat dissipation at the bottom, so that the cake will not shrink back.

The second type: brown sugar jujube cake.

Ingredients: 80g of red dates, 20g of brown sugar 1 50g, low-gluten flour150g, 5 eggs, 60g of milk, 80g of corn oil, 2g of salt1g, 2g of baking soda and 3g of baking powder.

1. Take 80g of jujube, clean it, dry it, cut it into shreds, then cut it into small pieces, pour it into the pot, add 60g of pure milk and stir-fry it with low fire until the milk is completely absorbed, then turn off the fire and let it cool for later use.

2. Take a water-free and oil-free basin, beat five eggs, drop two drops of lemon juice to remove fishy smell, add120g brown sugar, beat the eggs to three times the original size with an egg beater, then add the cooled jujube, draw a Z shape, and mix well.

3. Sieve in 1 50g of low-gluten flour for three times, sieve in1g of salt, 2g of baking soda and 3g of baking powder, draw a zigzag shape, and mix well. Add 80g of corn oil and mix well. Brush the cake mold with oil and pour in the stirred batter. Shake it a few times to shake out the bubbles in the batter and sprinkle with appropriate amount of white sesame seeds.

4. Adjust the steaming oven to 150 degrees and preheat it for ten minutes. Place the mold on the baking tray, adjust the temperature to 160 degrees, and bake for 35 minutes. After the jujube cake is colored, spread a piece of tin foil on the top of the mold to prevent baking. After baking, take out the mold, take out the brown sugar jujube cake and cut it into small pieces.

The third type: steamed turbot.

Prepare ingredients: Duobao fish, onion, ginger, coriander, carrot, salt, cooking wine, steamed fish, soy sauce and cooking oil.

Specific practice: clean the Duobao fish after eviscerating, cut several knives on the fish, put it into a basin, add appropriate amount of chopped green onion, ginger and cooking wine, and marinate for 2 hours. Put the marinated Duobao fish in a dish, smear appropriate amount of salt on the fish, add appropriate amount of chopped green onion and shredded ginger, put in a steaming oven, steam for 8 minutes in quick steaming mode, stew for 2 minutes, take out, pour out the steamed soup, sprinkle appropriate amount of chopped green onion, shredded ginger and shredded carrot, and pour hot oil.

The fourth type: baking pizza.

Prepare ingredients: flour, yeast powder, salt, shredded cheese, tomato sauce, shrimps, green peppers, mushrooms, onions, sausages, tomatoes and cooking oil.

1. Add 300g flour, 2g yeast powder and 3g salt to the bowl, add warm water and stir with chopsticks until there is no dry flour. Knead into a smooth dough and ferment to twice its size.

2. After the dough is fermented, take it out and knead it until it is exhausted, then divide it into three parts of flour, knead the flour, roll it into pancakes, and poke holes in the cakes with a fork to facilitate the taste.

3. Spread a proper amount of tomato sauce on the cake embryo, sprinkle with a layer of thawed cheese crumbs, then add fresh shrimp, ham slices, mushroom slices, onion rings, green pepper rings and small tomatoes, and sprinkle with a thick layer of cheese crumbs.

4. Put the pizza in the steaming oven. Adjust the temperature to 190 degrees, fire up and down, bake for 20 minutes, take it out and put it on a plate and cut it into small pieces.

Fifth: Flavor roasted eggplant.

Prepare ingredients: eggplant, onion, garlic, coriander, pepper, salt, sugar, fresh essence, oyster sauce, cumin powder, spiced powder and cooking oil.

1. spread a layer of tin foil on the baking tray, put the cleaned eggplant into the baking tray, put it into the steaming oven, adjust the temperature to 220 degrees, and bake for 10 minute.

2. Add a small amount of oil to the pot, add half of minced garlic to the cold oil, stir-fry until fragrant, take it out, put the remaining half of minced garlic, chopped green onion and millet pepper into a bowl, add soy sauce, oyster sauce, cumin powder, spiced powder, salt and sugar and stir well.

3. Take out the baked eggplant, cut it from the middle with a knife, don't cut it, and then cut it a few times. Pour in the garlic juice, put it in the steaming oven again, bake for 5 minutes, then take it out and sprinkle with chopped green onion and coriander.

Sixth: steamed egg cake.

Prepare ingredients: eggs, salt, sesame oil.

1. Beat three eggs into a bowl, add a little salt, quickly break them up with an egg beater, and then add a proper amount of warm water and mix well. The ratio of eggs to water is about 1: 1.5. After stirring evenly, skim off the bubbles on the surface with a spoon.

2. Put the egg liquid and the plate into the steaming oven, cover a plate and set it to the fast steaming mode of 100 degrees. Steam 10 seeds, stew for 2 minutes, take out, and drop two drops of sesame oil.