the first kind: Qifeng cake.

ingredients: 95g of low-gluten flour, 6 eggs, 7g of corn oil, 6g of sugar, 6g of milk and 1 lemon.

1. Take two pots without water and oil, separate the egg white and yolk, and put them into the two pots respectively. Heat 7 grams of corn oil to about 7 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 6 grams of pure milk and mix well again.

2. Drop a few drops of lemon juice into the egg white pot to remove fishy smell, beat it with an egg beater at low speed until the egg white bubbles, add 2 grams of white sugar, beat until the foam becomes fine, then add 2 grams of white sugar, and beat until the egg white appears lines, and add the last 2 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 into the egg yolk bowl and stir evenly with a knife. Pour the egg yolks into the bowl with egg whites, and mix them again.

4. Brush a layer of oil in the cake mold, pour the egg paste into the mold and shake it a few times to shake out the bubbles. Adjust the steam oven to 14 degrees, heat up and down, preheat for 5 minutes, put the mold in the baking tray, put it in the middle layer of the steam oven, adjust the temperature to 14 degrees, heat up and down, and bake for 7 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 kind: brown sugar jujube cake.

ingredients: 8g of jujube, 12g of brown sugar, 15g of low flour, 5 eggs, 6g of milk, 8g of corn oil, 1g of salt, 2g of baking soda and 3g of baking powder.

1. Take 8 grams of jujube, clean it, dry it in the air, cut it into shreds, then cut it into small pieces, pour it into the pot, add 6 grams 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 the fishy smell, add 12g of brown sugar, beat the eggs to three times their original size with an eggbeater, then add the cooled jujube granules, draw a Z-shape, and mix well.

3. Sieve in 15g of low-gluten flour for three times, then sift in 1g of salt, 2g of baking soda and 3g of baking powder, draw a Z-shape, stir well, then add 8g of corn oil and stir well. Brush a layer of oil in the cake mold and pour in the stirred batter. Shake a few times, shake out the bubbles in the batter and sprinkle with appropriate amount of white sesame seeds.

4. adjust the steaming oven to 15 degrees and preheat it for ten minutes. Place the mold on the baking tray, adjust the temperature to 16 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 by inverting the mold and cut it into small pieces.

the third type: steamed turbot.

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

specific method: after removing internal organs, clean the Duobao fish, cut several knives on the fish, put them into a pot, add appropriate amount of chopped green onion, shredded 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 it in a steaming oven, steam for 8 minutes in quick steaming mode, stew for 2 minutes, take it out, pour out the steamed soup, sprinkle appropriate amount of chopped green onion, shredded ginger and shredded carrot, and pour hot oil.

fourth: baked pizza.

prepare ingredients: flour, yeast powder, salt, shredded cheese, tomato sauce, shrimp, green pepper, mushrooms, onions, ham sausage, tomatoes and cooking oil.

1. add 3g of flour, 2g of yeast powder and 3g of salt into the bowl, add warm water and stir with chopsticks until there is no dry flour, then knead into smooth dough and ferment to twice the size.

2. After the dough is fermented, take it out and knead it until it is exhausted, then divide it into three flour agents with equal size, knead the flour agents, roll it into a specific flour cake, and stick holes in the cake with a fork to facilitate the taste.

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

4. put the pizza in the steaming oven. Adjust the temperature to 19 degrees, fire up and down, bake for 2 minutes, take it out and put it on a plate, and cut it into small pieces.