Ingredients? 60 grams of low flour, 15 grams of whole wheat flour, appropriate amount of walnuts, 3 egg yolks, 15 grams of brown sugar, 45 ml of corn oil, 45 ml of water, 3 egg whites, 20 grams of granulated sugar, a few drops of lemon juice, a few drops of animal whipping cream, 100 grams of whole wheat walnut chiffon rolls.

? Beat the egg yolks and brown sugar until the volume becomes larger. Please click to enter a picture description. Add corn oil and water and mix well. Please click to enter a picture description. Add whole wheat flour and sifted low flour and mix well. Please click to enter a picture description. Add the egg whites and lemon juice and beat until thick.

, then add sugar all at once and beat until the egg whites are wet. First, mix 1/3 of the egg whites into the egg yolk batter. Please click to enter a picture description. Then mix everything evenly. Please click to enter a picture description. Grease the baking sheet with paper. Sprinkle walnuts into the cake batter. Smooth the surface.

Please click to enter the picture description to preheat the oven, upper and lower heat, middle and lower layers, 170 degrees for 20 minutes. Extended information: Chinese food can be said to be one of the cuisines with the most cooking methods, and each method has its own special features, no matter what delicious food is cooked

The styles are eye-catching.

For those who don’t cook much, there are many issues that need to be answered in a timely manner.

So, today we are sharing some frequently asked questions about cooking.

Usually when we fry vegetables, it is easy to turn them yellow. So what are the tips to keep the vegetables green?

The timing of covering the pot is very important. If the pot is covered tightly, the vegetables will fade and turn yellow. This is because the chlorophyll in vegetables contains magnesium, which will be converted into a yellow-green substance by another substance in the vegetables - organic acid during cooking.

, so the vegetables turn yellow.

Therefore, we need to fry/boil it first to allow the organic acids to be released by heat, and then cover the pot to prevent the chlorophyll from turning yellow.

If you want your vegetables to look good, you can use alkaline noodles/baking soda, which can make the color of the vegetables more vivid and transparent without affecting the nutritional value of the vegetables.

In addition, we need to know that when frying vegetables, remember to use high heat. The cooking time is faster, and the vitamins in the vegetables will naturally be lost less. Most of the nutrients contained in vegetables cannot withstand high temperatures, especially asparagus, cabbage, and celery.

Leafy vegetables such as beets and Chinese cabbage will lose more nutrients if they are fried for a long time.

During the cooking process of some vegetables, you can add a little vinegar or thickening to protect the vitamins in the vegetables.

Blanching can make vegetables more colorful, crispier and more tender, reduce astringency, bitterness, and spiciness, and can also sterilize vegetables.

For example, spinach, celery, and rapeseed will become greener through blanching.

The hemagglutinin contained in lentils can be removed by blanching.

So, which vegetables need to be blanched?

Vegetables that need to be blanched 1. Vegetables that contain more oxalic acid, such as spinach, bamboo shoots, wild rice, etc., are also best blanched because oxalic acid combines with calcium in the intestines to form calcium oxalate that is difficult to absorb, interfering with the body's absorption of calcium; 2.

Vegetables containing glucosinolates; kohlrabi and other mustard vegetables contain glucosinolates. After being boiled with water, they will be hydrolyzed to produce volatile mustard oil, which tastes better and can promote digestion and absorption; 3. And like purslane

For wild vegetables like broccoli, blanching can completely remove dust and bugs and prevent allergies; 4. Cruciferous vegetables, such as broccoli and cauliflower, taste better after blanching. They are rich in fiber and are easier to digest.

;?5. Daylily containing colchicine will be oxidized in human tissues to produce colchicine after the human body ingests colchicine.

Colchicine is a highly toxic substance that can poison the human gastrointestinal tract and urinary system, seriously threatening health.

If an adult eats 50 to 100g of fresh daylily at one time, it can cause poisoning.