Ingredients: potato microwave steamer salt, pepper, pepper powder, spiced powder, Chili powder and cumin powder.

working methods

1. Wash, peel and slice potatoes.

2. Soak in cold water for about ten minutes, and the calories will be lower after removing starch.

3. Control the moisture, add appropriate seasonings and mix well, and marinate for two or three minutes to taste.

4. put the meat pieces in the steamer, don't overlap, otherwise it will not cook well.

5. Bite the fire for 3 minutes, turn over and bite for 3 minutes.

6. Crispy and healthy potato chips are successful, and they are not afraid of how long they will be eaten.

Erhuasheng nougat

Cotton candy 65438+ sweet milk powder 000g cooked peanut kernel 45g.

working methods

1. Crush the cooked peanuts with a rolling pin.

2. Microwave heating 1 min. Don't take too long, or it will burn.

3. The slightly better cotton candy has melted.

4. Pour the milk powder and peanuts into it and stir well, and the speed must be fast, otherwise the marshmallows will solidify easily. If it has hardened and is not stirred evenly, you can put it in the microwave oven for another ten seconds.

5. Put the stirred sugar paste into plastic wrap or plastic bag.

6. Make it into a rectangle while it is hot. Let it cool in the refrigerator for an hour or two and let it harden completely.

7. Sprinkle a little milk powder on the chopping board and cut the nougat without plastic wrap into small pieces.

8. Put nougat in a safety box, sprinkle some milk powder and shake it back and forth to avoid sticking.

Sanzizhi cold rice noodles

Ingredients: 200g flour, 3g cold water, 3g salt and 2g yeast.

working methods

1. Add a proper amount of water and a little salt to the dry flour to make dough, whether it is soft or hard, and then cover it with a wet cloth to wake it up for more than ten minutes.

2. Put some cold water in a bigger pot, and then put the dough in it.

3. Hold the dough with your hands and "wash" it like rubbing clothes.

The water is getting whiter and whiter, the starch is washed into the water, and the gluten is left in the hand. At this time, the dough in your hand will become more and more scattered. It doesn't matter, just salvage it at last.

5. When you feel that the dough is not "smaller" after washing, scoop it up with your hands and scoop the gluten into a bowl. The water in the bowl is filtered into another container through a fine screen, and the "residue" obtained is also put together with the gluten. Leave the obtained liquid in the refrigerator overnight or at least four hours to precipitate the starch in the water.

6. Add a little water, knead the relatively loose gluten into a ball like dough, and then continue to wash, and wash the starch as clean as possible. Finally, you can take it to the bottom of the faucet and rub it.

7. Gluten obtained

8. After flour and water are left overnight or at least four hours, the starch has precipitated and the upper layer has turned into clear water. At this time, use a spoon to skim off the water, leaving only the surface. At this point, the starch below may have become very sticky and hard, so you should stir it vigorously until it becomes a uniform batter basin.

9. Prepare a stainless steel plate and coat it with a little oil to prevent adhesion. There shouldn't be too much oil. How to master? Drop five or six drops of oil, put on disposable gloves or wipe them evenly by hand. In fact, it's easy to brush more with a brush.

10. Boil the water in the pot. When the water is about to boil, scoop a spoonful of batter into a plate, transfer it to a plate, and spread the batter into a layer two or three millimeters thick. As for how much to add, you can feel it when you make two or three pieces. Don't pour it out of thin air Measure it with a spoon, whether it is one spoon or more, and try it according to the size of your container.

1 1. Put the plate on the surface of the pot. Note that it is on the water. Instead of steaming in a steamer, let the plate float directly on the water and then cover it immediately. It is best to have a transparent cover, so you can observe it at any time. I can't upload the step diagram of these two steps, and I can't find the upload button! ! Please imagine for yourself! ! ! )

12. After about 2 minutes, I saw the bread begin to swell through the lid. At this time, the cover can be opened and taken out.

13. You can put a pot of cold water beside it. After taking out the plate, put it in cold water to cool the bottom of the plate for one minute, and then carefully take it out along the edge when it doesn't feel hot. Because it is oiled and cooled with cold water, it is easy to uncover. If a small amount of flour sticks to the plate, it must be washed again and coated with grease, and then the process of step 1 1- 12 is repeated. Until all the batter is used up. I made six or seven. Rub sesame oil on each card to prevent sticking.

14. Treatment of gluten: soak it in clear water when not in use. When you start making cold noodles, add a little yeast powder to the gluten and knead it evenly. When the cold noodles are completely steamed, put the steamer into the pot. Put the gluten into a bowl and steam 15 minutes.

15. Cut gluten and cold noodles separately.

16. blanch some bean sprouts and cut some cucumber shreds.

17. Just add salt, Chili oil, vinegar, garlic water, sesame sauce, etc. Seasoning is casual. According to personal taste.