Ingredients: 2 tablespoons Lodigiano cheese, 2 tablespoons Pecorino cheese, 2 teaspoons Italian parsley, 1/2 tablespoon egg juice, appropriate amount of bread flour, appropriate amount of salad oil, appropriate amount of olive oil, lettuce

Appropriate method: 1. Chop Lodigiano cheese and Pecorino cheese and set aside, mince Italian parsley.

2. 2. Put two kinds of chopped cheese and minced Italian parsley in a steel basin and mix until the ingredients are mixed into a ball. Then slowly add the egg juice while mixing thoroughly.

3. Place 2 in a bite-sized rugby mold to shape, and coat with bread flour.

4. Add enough salad oil to the hot pan, heat to 150℃, add 3, and fry until the surface is golden brown.

5. Plate and serve with lettuce.

1. Cut the smoked cheese into small pieces and set aside.

2. Sift the premixed flour, low-gluten flour and baking powder and set aside.

3. Put all the ingredients (except for the smoked cheese in Method 1) into an automatic mixer and mix evenly at medium speed. Then add 2/3 of the diced cheese in Method 1 and mix evenly at slow speed.

4. Take an appropriate amount of the batter from step 3 and put it into a piping bag, squeeze it into balls with equal portions, sprinkle the remaining 1/3 of the diced cheese on the surface, and put it in the oven at 190℃ for the upper side / 180℃ for the lower side.

Bake for about 25 minutes and take out.