BBQ chicken wings ingredients: chicken wings, soy sauce, onion and ginger, sugar, cooking wine, pepper, salt, allspice, BBQ sauce (BBQ sauce), honey Method: 1. Wash and drain the chicken wings first Cut a few knives, add soy sauce, green onion, ginger, sugar, cooking wine, pepper, salt, allspice, and BBQ sauce, mix well, cover with plastic wrap and marinate in the refrigerator for more than 2 hours, turning over halfway. 2. Preheat the oven to 220 degrees, put the chicken wings on the grill, and put tin foil on the lower baking sheet (for easy cleaning) to catch the dripping oil, or place the chicken wings on the tin foil, bake for 15 minutes (turn several times during this period), brush Add honey and BBQ sauce, sprinkle with a little cheese powder (the cheese powder makes the skin crispier), and bake for another 5-10 minutes. Out of the oven. Serve. Xiao Shui’s opinion: The chicken is very fragrant and the skin is crispy, almost the same as Orleans grilled wings! Unfortunately, I applied a little too much honey, which made it a bit sweet. So please note that you only need to apply a thin layer of honey and do not apply a lot of honey over and over again. ======================== Grilled Shiitake Mushrooms This is a simple and delicious thing to make. Wash and dry the mushrooms. Cut a cross knife, apply salad oil, sprinkle with minced garlic, salt, and black pepper, and bake in a 220-degree oven for 15 minutes. The unique aroma of garlic and shiitake mushrooms are so soft together that you can't help but drool as soon as you open the oven door. :) ======================== Thousand layer chicken Ingredients: One chicken breast, half an onion, and 1 potato. Cut the meat into thin slices, add 1 tablespoon of rice wine and light soy sauce, 1 teaspoon each of sugar and starch, and 2/3-1 teaspoon of salt (for the amount of salt, add 1 teaspoon for heavy flavors, and 2 for light ones like me) /3 teaspoons is enough), marinate for 10 minutes, slice the cheese and grate it (the ice is too hard, it is difficult to grate it, so I just cut it into thin slices and use it), about a bowl. Cut half of the onion into thin strips; peel and slice the potatoes into thin strips, then cut into strips. Add 1 teaspoon of salt to the water, soak for 5 minutes, remove and drain. Grease an 8-inch pie plate (or other heat-resistant and oven-proof container) with butter. Plate presentation: On a buttered pie plate, first spread half of the onions, potatoes, and chicken, and sprinkle with half of the cheese. Then spread the remaining onions, potatoes, and chicken, and sprinkle with the remaining cheese. Hehe, put a lot of cheese! Bake: Preheat the oven at 200 degrees Celsius for 10 minutes, put it in and bake for 20 minutes, until the cheese melts and the surface turns golden brown. After it's baked, take it out of the oven and cut it open. The surface is a bit crispy and fragrant, and the chicken inside is tender and tender, with the aroma of butter and onions, and there are shreds ============ ================== Cookies 1. Cut half of the 125g butter out and wait for it to soften at room temperature. 2. Take advantage of this time to peel melon seeds, a small handful, which makes my hands hurt. 3. Stir the softened butter into a paste with a whisk. 4. Add sugar in several batches and mix thoroughly. 5. Beat the eggs and pour into the butter, stir. 6. Add three tablespoons of coconut paste and stir. 7. Add melon seeds and stir. 8. Add self-raising flour and stir. I used the measuring cup of the rice cooker, which was less than one cup, so I could make about 20. 9. Take the plastic wrap, place the dough dough on it, wrap it with the film, and shape it into a long strip. Place in the refrigerator to ferment for 1 hour. After 1 hour, remove the dough and you will find that it is a little hard. Prepare the baking sheet. I put a layer of tin foil on it without a mold. I first cut a piece with a knife and put it directly on the baking sheet. Then I felt it didn't look good, so I used a spoon to scoop it out, and then used another spoon to push it to the baking sheet. On the plate, it will be round when baked. Later, I simply dip my hands in some water, directly take a small piece and knead it into a ball, and press it on the baking sheet to get a round biscuit. Look at what I'm doing, the biscuits have three shapes, don't laugh at me... By the way, because they expand after heating, there should be some space in the middle. I baked it for 10 minutes and the surface was golden and slightly cracked. Take it out and put it on the chopping board to cool. It will look like biscuits. It tastes really good. ============================ Ingredients for Huangqiao Shaobing: Three kilograms of refined white flour, one tael and four yen, a small piece of flour fat, one yen of alkali. Six points, four and a half liang of clean water, one pound and two liang of boiling water, one liang of cooked lard, a little sugar, one liang of cooked ham cubes (one minute square), one qian of white sugar, 2 liang of lard suet, one and a half qian of sesame seeds, sesame oil One and a half cents for cooking wine. Method: (1) Heat the pot, stir-fry the diced cooked ham, sugar and cooking wine until the sugar melts and penetrates into the ham. Dish it up and set aside. Chop the pork suet into fine pieces and set aside. (2) Pour two and a half kilograms of flour into a basin, make a small nest, pour 3 ounces and 4 ounces of cold water, then immediately pour in 8 and a half ounces of boiling water, mix quickly into small snowflake-like flakes, pour it on the chopping board to dry until Warm it up, then knead it on the chopping board until the dough is shiny, let it dry for a while, add flour before it cools down, knead it vigorously into a round shape about an inch thick, fold it into a square ball from all four sides, and then roll it out. Fold it up and do this seven times to mix the dough evenly into the dough. Then put it in a bowl and cover it for fermentation. The fermentation time is about four hours (shorter in summer and longer in winter). Cut the dough and see that there are many small holes in the cross section to make dough.

(3) Add one ounce of flour and cooked lard and mix well to form a puff pastry, then pour 60 ounces of flour into a basin, make a small hole, pour in one ounce of cold water, then pour in three ounces of boiling water, form into a dough, and Put the flour and fertilizer into the basin together, and pour in the dissolved alkaline water at the same time. Knead it vigorously until it is completely mixed evenly, and then squeeze it into four cents and four cents of dough. (4) Press the dough into a one-and-a-half-inch pancake, put a cent of puff pastry in the center and wrap it up, then use a rolling pin to roll it into a strip one inch wide and six or seven inches long (one side should be thicker and the other thin), then roll it up Lift (into a screw shape). Then place the "screw" base against the chopping board, flatten it with your hands (about one and a half inches in diameter), place it in your left hand (threaded side down), put in one penny of lard mash, four quarters of diced ham, and wrap Form into a round ball, flatten it with your hands, and roll it into a round cake about two inches and a half in diameter. (5) Use a brush dipped in sugar to brush the threaded side of the cake, and then stick a layer of sesame seeds (the side without threads does not need to be brushed with sugar or sesame seeds). (6) Scones. If you don't have a sesame seed oven at home, use a small electric oven and bake for six to seven minutes. When the sesame-free side turns golden brown, scoop it up. Use a brush dipped in sesame oil to apply a little on the sesame noodles. ================================= Ingredients for almond tiles: 1 egg, 60 grams of egg white, 100 grams of sugar, 50 grams of low-gluten flour, 200 grams of peeled almond slices, a little salt. Method: Add egg whites and whole eggs and mix well. Add salt and sugar and mix well. Then add low-gluten flour and mix well. Add almond slices, mix and refrigerate to rest. Make the next day. , take out the stick and bake it flat at 160 to 170 degrees (bake twice), fold it into a U shape while hot, and cool it down.. Add: Sieve the low-gluten flour, add almond slices and mix from bottom to top, almond slices Do not break it into pieces and keep it intact. Refrigeration can help shrink. ========================= Homemade pizza ingredients: 1 and 1/2 tsp dry yeast, 3/4 cup warm water (about 150g), 30g softened butter A. 300g all-purpose flour, 1 tablespoon sugar, 1/2 tsp salt. Pizza sauce ingredients: 1/4 onion, 1 garlic, 10g butter A . 2 tbsp tomato paste, 6 tbsp water, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp Oregono, 1 tbsp sugar. Method: ◎Cake crust method: Sprinkle yeast into warm water, mix well to dissolve, add ingredient A and stir together to form a ball. Pour it onto the table. Add butter and knead vigorously for 10 minutes until smooth and elastic. Then knead it into a ball, put it back into the basin and cover it, leave it to ferment in a warm place for 2 hours. Sprinkle some dry flour on the table, pour the risen dough on it, divide it into rounds as needed, and leave it to ferment for 15 minutes to form into a round cake. Spread on a baking sheet or pizza plate, arrange the shape, make a thicker circle around it, and use a fork to pierce the crust to prevent it from swelling during baking. Apply pizza sauce in the middle, leaving the edges uncoated. Preheat the oven to 210C and spread. Add grilling ingredients (such as seafood, meat, vegetables, etc.), lower the layer and bake for 15 minutes, then take it out and cover with shredded cheese, and bake for another 5 minutes until the edges are golden brown. ◎How to make pizza sauce: Peel and chop the onions and garlic and heat the pot. Add butter powder, fragrant onions and minced garlic. Add ingredient A, stir-fry and bring to a boil. Add: Traditional pizza sauce does not add sugar, but adding a little can soften the tomatoes. The sour taste of the paste is more suitable for our taste. This crust can make 1 11-inch pizza, 2 8-inch pizzas, and 5 5-inch pizzas. This is a thick pizza, only 2/3 of the amount is enough for a thin pizza. In fact, the size and thickness can be adjusted by yourself, there is no certain standard. If you can't bake it all at once, you can bake it in batches. It doesn't matter if you leave the unbaked pizza for a while (Claire's note: it's better to cover it with plastic wrap). Making pizza doesn't have to be as particular as making bread. The materials and methods are more flexible, and even There are also people who use unfermented crust to make pizza (Claire’s note: Therefore, pizza can be used as the most introductory step in making bread, and even failed sweet dough can be used as pizza crust. The proportion of pizza sauce ingredients It can be more casual. For example, I like the aroma of cream and oregano, so I put more of it. At first, my son was not used to the taste of tomatoes, so I omitted it and it was still delicious; later I slowly increased it. The amount of tomato sauce. Because I don’t have tomato paste at home, I use tomato paste instead, and the sugar can be omitted. I will switch to tomato paste as long as it suits my taste. The pizza sauce should be limited to the recipe. You can put it in a crisper and freeze it (if you put more butter and less water, I just keep it in the refrigerator), and scoop out a big spoonful of it the next time you make pizza. Use =========================== Ingredients for onion grilled rice: one onion, five cups of rice (rice cooker measuring cup), five cups of boiling water cup (rice cooker measuring cup), 50 grams of butter, three garlic cloves, appropriate amount of salt and pepper, and a piece of tin foil. Preparation method: 1. Cut the onion into dices, wash and drain the rice and set aside. Sauté the onions, add rice and sauté over medium heat until translucent, then add boiling water, add salt, pepper, garlic, and cover the baking pan completely with tin foil. Bake in an oven preheated to 180 degrees Celsius for 20 minutes, then continue to simmer in the oven for another 20 minutes. 4. Remove the baking sheet, remove the garlic, fluff the rice, and keep warm in the oven. Take it out when eating.