There are several super delicious pastas that are super simple to make. You can know them at a glance, so start making them quickly.

Ham and egg pancake: 150 grams of flour + 3 eggs, stir for 2-3 minutes to form a ball and let it rest without kneading.

Then we prepare diced carrots, diced ham, and chopped green onions.

Then add pure milk to the dough and stir into a smooth batter.

Then add carrots, ham, chopped green onion, a small spoonful of salt, and if you like spicy food, add some chili powder and mix well.

Pour oil into the pan, leave a spoonful of batter and spread it out. After setting, turn over and fry again until both sides are golden brown. Fold them up and take them out of the pan to eat.

Tomato and Egg Soft Pancake: Peel the tomatoes and chop the green vegetables into small pieces.

Add two eggs and mix well, add 30 grams of flour and a small amount of water.

Add seasonings, stir evenly, spread into a non-stick pan, fry over low heat until cooked through, and serve.

Pot stickers: Prepare ingredients, dumpling wrappers, corn kernels, minced carrots, chopped green onions, and minced pork.

Minced pork, light soy sauce, dark soy sauce, salt, MSG, cooking wine.

Pour in the corn kernels and minced carrots, add the chopped green onion and mix evenly. Place the meat filling in the middle of the dumpling wrapper, pinch the middle tightly without closing the ends.

Brush the bottom of the pot with a little oil, put the pot stickers on it, and fry over medium-low heat until the bottom is golden brown.

Mix a bowl of starch water (fixed powder + oil + water) and pour it into the pot.

Cover the pot and marinate over low heat for 10 minutes.

Fry over low heat until golden brown, fragrant and crispy.

Vegetarian patties: zucchini, eggs, carrots, and dumpling wrappers. Fry the eggs first, then add shredded zucchini and carrots, stir-fry, add appropriate amount of soy sauce, and stir-fry until the water dries up. The dumpling wrappers become thin and rectangular, and then add the fillings.

Fold in half and pinch into small cakes.

Brush oil in the pan and fry both sides of the pancake until golden brown.

Cheese Crispy Shrimp: Hand cakes, shrimps, shredded cheese, remove the heads and shells of the shrimps and keep the tails. Cut the backs of the shrimps, do not cut them off and flatten them.

Cut the hand cake into 4 parts, add shrimps and grated cheese, wrap the hand cake tightly, apply egg wash on the surface and sprinkle with sesame seeds.

Bake in the oven at 200 degrees for 15 minutes.

Tomato and egg dumplings: Prepare the ingredients and fry the eggs.

Chop the tomatoes, add a spoonful of oyster sauce, a little chicken essence, and a spoonful of light soy sauce, mix well and set aside, wrap in dumpling wrappers, put in a steamer, and boil water for ten minutes.

Milk Potato Cake: Cut the potatoes into cubes, steam them, take them out and mash them into a puree. Add a little salt, 4 tablespoons of starch, an appropriate amount of milk, mix evenly, knead the dough until it doesn’t stick to your hands, take an appropriate amount to make a round cake shape, brush some oil and fry in the pan.

Fry until golden brown on both sides.

Red date and yam cake: Peel and cut the yam, prepare the red dates, wash them, steam them over high heat for half an hour, peel the red dates while they are hot, mash them with a spoon, mash the yam into a puree, add flour 1:1 to the yam, and knead until it is not sticky to your hands.

Take an appropriate amount and make a round shape to wrap up the red dates.

Wrap it well and sprinkle some sesame seeds, brush the pan with oil, and fry over low heat until both sides are golden brown.