1 pocket cake
Practice: Add proper amount of warm water to the flour, fully knead it into smooth dough, cover it with plastic wrap and wake it up for 20 minutes. The baked dough is kneaded into strips and then divided into small doses weighing about 50 grams. Press the small dose flat by hand, and then roll it into dough about 0.2 cm thick with a rolling pin.
Take a rolled dough, brush oil in the middle of the dough with a small brush, brush water on the side, cover another dough, and press the side tightly to make the bag cake; Finish the remaining dough in the same way.
Put oil in the pan, put the raw cake in the pan, fry one side yellow, then turn it over, and finally fry until the middle of both sides is golden, take it out, cut it into two cakes from the middle, and put the fried stuffing on it.
2, scallion cake
Practice: add appropriate amount of salt and chicken powder to the flour and mix well, then add appropriate amount of warm water to knead into dough, and cover with plastic wrap for 20 minutes; Wash the onion and cut it into chopped green onion. Knead the baked dough into strips and divide it into 4 small portions. Roll the small dose into a thin slice of about 0.3 cm, brush it with oil and sprinkle with chopped green onion. Then roll up the dough along the long side and knead it into slender strips.
Roll both ends of the aluminum strip to the middle to form two rolls. Overlap the two rolls together and flatten them slightly by hand. Then roll it into a round cake about 0.5 cm thick with a rolling pin. Then dip sesame seeds on both sides of the round cake. Put oil in the pan, add chopped green onion cake, fry until yellow, then turn over and fry until golden.
3, pumpkin egg pancakes
Practice: peel the pumpkin and remove the pulp, then wash it and cut it into powder, cut the onion into flowers and cut the ginger into powder; Beat the eggs into egg liquid. Put pumpkin powder, Jiang Mo and chopped green onion into a large bowl, pour in flour and glutinous rice flour, add a little salt, pour in egg liquid, add about150ml water, and mix well to form a batter.
Put oil in the pan, pour half of the batter into the pan, cover the pan, fry it with low fire until it is solidified, turn it over, and finally fry it until it is golden and cooked in the middle of both sides, then take it out of the pan, cut it into pieces and put it on a plate, and fry the remaining half of the batter in the same way.
4. Chinese cabbage and shrimp skin cake
Practice: Wash and chop the cabbage, add appropriate amount of salt, marinate for 10 minute, and then squeeze out the excess water in the cabbage; Wash shrimps and drain; Chop ginger and garlic, and cut onion into sections.
Put oil in a hot pan, add shrimp skin, stir-fry over low heat until slightly yellow, add two spoonfuls of cooking wine, stir well, and remove for later use. Add fried shrimp skin, minced ginger and garlic and chopped green onion to sauerkraut, then add appropriate chicken essence and sesame oil and mix well for later use.
5. Sweet corn tortillas
Practice: First, cook tender corn, let it cool, then peel and granulate. Put glutinous rice flour, corn flour, cooked corn kernels and sugar together in a large container. Add proper amount of warm water and knead into dough. The dough is kneaded into long strips and divided into small doses, and the small doses are flattened by hand after being kneaded into a round shape, so as to make a tortilla green body. Put oil in the pan, add tortillas, and fry on low heat until both sides are golden.