1. Chicken zucchini cake
Chicken breast, eggs, onions, zucchini, starch and chicken breast are put into a supplementary food machine and beaten into fine mud. Shred zucchini, blanch onion and chop, add a little starch to an egg and stir well. Paper cups are used as molds to make the meat sauce smooth, and then they are fried with low fire until both sides are golden and cooked.
2. Rice and shrimp cakes
Blanch cabbage, rice, carrots, shrimp, water, cabbage and carrots. Add some water to the rice and shrimp and mash them. Stir all the ingredients in a bowl, make a paper cup as a mold to make the shrimp paste smooth, and then fry it on low heat until both sides are golden and cooked.
3. Lotus root shrimp cake
Lotus root, carrot, fresh shrimp, starch, corn kernels, lotus root, carrot blanched, fresh shrimp marinated with ginger slices, all ingredients put in, stirred with a complementary food machine, evenly mixed with starch, smoothed shrimp paste with a paper cup as a mold, and fried with low fire until both sides are golden and cooked.
4. cod seasonal vegetable cake
Cod, carrots, broccoli, starch, potatoes and treated cod are steamed in a pot, carrots and broccoli are blanched, potatoes are steamed and pressed into mud, and cod is steamed. All ingredients are put into a bowl and stirred evenly. When it is more than one year old, add salt to taste, use a paper cup as a mold, and fry on low heat until both sides are golden and cooked.
5. Beef potato cake
Put Chinese cabbage, potato, starch, beef, onion, beef and onion into a food aid machine and mash them into fine mud. Chop the blanched Chinese cabbage, steam the potatoes and mash them. Put all the ingredients into a bowl and stir them evenly. Make paper cups fuzzy, fry them until they are golden on both sides, and stew them with water.
6. Pork yam cake
Plum blossom meat, carrots, starch, yam, shallots, eggs and pork are put into a supplementary food machine to make paste, carrots are blanched and chopped, all ingredients are put into a bowl, seasoned with salt for one year or more, stirred evenly, paper cups are used as molds to make the paste smooth, and fried on low fire until both sides are golden and cooked.