Remove the old leaves and fibrous roots of fresh chrysanthemum, and wash the fine sand constantly to control the moisture drying. When the water in the pot is boiled, add a little salt and oil. After the water is boiled, put the chrysanthemum into the water and take it out after the color fades.
Pass the cold water again, squeeze out the water, prepare a few cabbage leaves in advance, wash and drain the cabbage leaves, and chop the chrysanthemums separately. Chop Chinese cabbage, put it in a pot, add dumpling stuffing, add a little onion and ginger foam, add 1 spoon salt, 2 tablespoons soy sauce, 1 spoon oil consumption, 2 tablespoons vegetable oil, mix well and marinate for a while.
The loose dough is kneaded into strips, kneaded into dough with uniform size, and then rolled into round dumpling skins. Put a proper amount of stuffing on the dumpling skin, and fold and knead the dumpling skin into jiaozi.
Then wrap jiaozi according to your own skills, add water to the pot to boil, add the wrapped jiaozi, gently push it away with a rice spoon to avoid jiaozi sticking together, boil it again and add water twice, and jiaozi will float and boil.
Whistle pasta ingredients: 1 braised noodles, two long beans, 1 carrot, 1 piece of tofu, several pieces of pickled fungus, 2 raw eggs, 1 spoon of fried minced meat, salt, light soy sauce, spiced powder and rice vinegar.
Practice: Wash tofu, long beans, carrots and black fungus, cut them into dices, add a little salt to raw eggs, mix them into egg liquid, and then prepare some chopped amaranth for soup later.
Put a little oil in the wok, pour it into the egg liquid rotating wok until the egg liquid spreads in the wok, turn over after the bottom of the stew condenses, repeat it for two or three times, then take it out, cool it slightly and cut it into diamond-shaped pieces.
Add oil to the pot. Add diced tofu and a little salt, stir-fry until light yellow, and serve. Pour the right amount of oil into the pot, then add the long beans, carrots and diced black fungus and stir-fry for a while, add the right amount of salt, stir-fry the five-spice powder until it is raw, and then add the fried diced tofu and mix it. Prepare several pots in advance. Prepare minced meat soup in one pot and cook noodles in the other pot. Add appropriate amount of cold water to the pot to boil, add salt, soy sauce and rice vinegar to boil for a short time, and add fried diced vegetables and a tablespoon of minced meat.
Fill the cake with diced eggs, sprinkle chopped amaranth into the pot, and the minced meat soup will be ready. Boil water in another pot and cook fresh noodles. After the fresh noodles are cooked, take them out and put them in a bowl, and pour in the marinated meat.
Lettuce mixed with cold dishes: 1 lettuce, 2 garlic, 2 dried peppers, cooking oil, sesame oil, salt, sugar, soy sauce, vinegar, and appropriate amount of oil. Practice: soak the lettuce in salt water for a while, so that the clean and thoroughly washed lettuce can be broken into small pieces of dried peppers and chopped garlic. Put the right amount of oil in the pot, stir-fry the dried Chili and garlic, turn off the heat, and add the right amount of salt and sugar. Add soy sauce, oil consumption, vinegar and sesame oil and stir. Pour in lettuce and stir well.
Fried dumpling ingredients: appropriate amount of jiaozi, appropriate amount of fried chicken wrapped in powder. Practice: Add a proper amount of cold water to the frozen jiaozi pot bought in the supermarket, blanch it to jiaozi to bubble, and use a spoon to promote the anti-sticking of jiaozi. All the fish floated down, boiled eight times and fished out.
Take out the cooked jiaozi and put it in cold water. Drain the water immediately, put it into the fried chicken powder-wrapping plate prepared in advance, and evenly wrap it with bread crumbs. Pour oil into the pot, and the oil temperature is 50% hot. Now, the dumplings will be fried on a small fire until the surface is golden and crisp, and then quickly removed to control oil and replenish water. Tangyuan is cooked, so it doesn't take long to fry. If it takes too long, it will crack and flow. Crispy outside and waxy inside! Sweet and fragrant, better than cooked.