In my wife's diary/359522572/2010mMarch12, there is a painting that my family tried several times and all succeeded.
Let me introduce some other snacks. My wife made it. I ate it.
1, potato cake (2011-01-09 log has a complete map)
Ingredients: potatoes, carrots, ham, starch.
Seasoning: peanut oil, chives and salt.
manufacturing process
1. Wash potatoes, steam them and peel them. Dice carrots and ham. Cut the shallots into chopped green onions.
2. Make potatoes into mashed potatoes. (I was lazy and made mashed potatoes with a cooking machine) Add some starch, diced ham, diced carrots, chives and salt and mix well.
3. Heat the pot (preferably not touching the pot) to medium heat, and pour a tablespoon of mashed potatoes into the pot for frying. After frying one side, turn it over carefully until both sides turn brown.
There are also 20 kinds of bread making (20 10-03-28 log, most of which have not been done here, so choose what you like and learn to make it).
1. Pocket cake: Ingredients: 200 grams of flour; Practice: 1. Add a proper amount of warm water to the flour, fully knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Knead the baked dough into strips and divide them into small dosage forms weighing about 50 grams; 3. Press the small dose flat by hand, and then roll it into a dough sheet with a thickness of about 0.2 cm with a rolling pin; 4. Take a rolled dough, brush oil in the middle of the dough with a small brush, brush water on the side, cover another dough, and press the side tightly, and the bag cake will be ready; Finish the remaining dough in the same way; 5. Put oil in the pot, put the green bag cake, fry it on one side with low fire, then turn it over, and finally fry it until the middle of both sides is golden, then take it out, cut it into two bag cakes from the middle, and add the fried stuffing. Attachment: the practice of mustard tuber and shredded pork (of course, you can also change it into your favorite stuffing) Ingredients: 65438 grams of lean pork and 65438 grams of mustard tuber. Ingredients: a green pepper, a red pepper, ginger, garlic, onion, soy sauce, chicken essence, starch, cooking wine; Practice: 1. Clean and shred lean pork, add proper amount of cooking wine, starch and chicken essence, mix well and marinate for 20 minutes; Clean green pepper, remove pedicles and seeds, shred, peel garlic and dice, shred ginger and cut onion into sections; 2. Put oil in a hot pan, add shredded lean meat, fry until it changes color, and take it out for later use; 3. Add a little oil to the pot, add ginger and garlic and saute until fragrant, then add shredded green and red peppers and stir fry for two minutes; 4. Add the previously fried shredded lean meat, add a little salt and stir well; 5. Add mustard tuber and stir well. Finally, add chopped green onion and soy sauce and stir well.
2. Onion cake: ingredients:150g of flour, chopped green onion, chicken powder, salt and sesame; Practice: 1. Add appropriate amount of salt and chicken powder to flour and mix well, then add appropriate amount of warm water to knead into dough, and cover with plastic wrap for 20 minutes; Wash the onion and cut it into chopped green onion; 2. Knead the dough into strips and divide it into 4 small doses; 3. Roll the small dose into a thin slice of about 0.3 cm, brush it with a layer of oil and sprinkle with chopped green onion; 4. Roll up the dough along the long side and knead it into slender strips; 5. Roll the two ends of the strip into two rolls towards the middle; 6. Overlap the two rolls together and flatten them slightly by hand; 7. Roll into a round cake about 0.5 cm thick with a rolling pin; 8. Dip sesame seeds on both sides of the round cake; 9. Put the oil in the pot, add the chopped green onion cake, fry it on a small fire, then turn it over, and finally fry it until golden brown.
3. Pumpkin egg pancake: Ingredients: pumpkin 350g,100g flour, 50g glutinous rice flour, 2 eggs, about150ml water, appropriate amount of ginger and onion; Practice: 1. Peel the pumpkin and remove the pulp, then wash and cut into pieces, cut the onion into flowers and slice the ginger; Beat eggs into egg liquid; 2. Put pumpkin powder, Jiang Mo and chopped green onion into a large bowl, pour in flour and glutinous rice flour, add a little salt (sugar can be added according to your own preference), pour in egg liquid, add about 150 ml of water, and mix well to form a batter; 3. Put oil in the pan, pour half of the batter into the pan, cover the pan, fry it with low fire until it is solidified, turn it over, and finally fry it until it is golden and cooked in the middle of both sides, then take it out of the pan, cut it into pieces and put it on the plate, and fry the remaining half of the batter in the same way.
4. Chinese cabbage and shrimp skin cake: ingredients: 200 grams of flour, 250 grams of Chinese cabbage and appropriate amount of shrimp skin; Ingredients: cooking wine, ginger, garlic, onion, chicken essence; Practice: 1. Fill: 1. Cleaning and chopping Chinese cabbage, adding appropriate amount of salt to marinate for 10 minute, and then squeezing out excess water in Chinese cabbage; Wash shrimps and drain; Chop ginger and garlic, and cut onion into sections; 2. Put the oil in a hot pot, add the shrimp skin, stir-fry it until it is slightly yellow, add two spoonfuls of cooking wine and stir it evenly, and take it out for later use; 3. Put the fried shrimp skin, minced ginger and garlic and chopped green onion into pickled sauerkraut, then add proper amount of chicken essence and sesame oil and mix well for later use;
5. Sweet corn cake: Ingredients: glutinous rice flour 1 50g, corn flour 50g, tender corn1,and appropriate amount of sugar (the dosage is according to personal taste); Practice: 1. First, the tender corn is cooked, cooled and peeled into grains; 2. Put glutinous rice flour, corn flour, cooked corn kernels and white sugar together in a large container; 3. Add a proper amount of warm water and knead into dough (this process is very easy to drip! ); 4. Knead the dough into long strips and divide it into small doses (I didn't score because I was lazy, I just broke off a small piece from the dough, rounded it and flattened it, but it looks like this cake is about the same size! ), the small dose is rounded and flattened by hand to make a tortilla green body; 5. Put the oil in the pot, add the tortillas, and fry on low heat until both sides are golden.
6.JD.COM patties ingredients: 300 grams of flour, 250 grams of beef and 50 grams of green onions; Ingredients: one egg, pepper, ginger, soy sauce, starch, cooking wine and sesame oil; Practice: 1. Stuffing: 1. Wash beef and chop it into minced meat, chopped green onion and Jiang Mo; 2. Add a little starch to the minced beef, then add a spoonful of cooking oil, salt, pepper, soy sauce, cooking wine and sesame oil, then beat an egg and stir in one direction. Add chopped green onion and Jiang Mo, continue to stir in one direction, then cover with plastic wrap and marinate for 30 minutes; 2. Making dough and patties: 1. Add proper amount of warm water to flour, knead into dough with smooth surface, cover with plastic wrap and wake up for 20 minutes; 2. Knead the proofed dough into long strips and divide them into four small doses; 3. Knead the small dose round, press it flat by hand, and then roll it into large slices; 4. Cut the knife from the center of the dough to the edge of the dough and cut the dough in half; 5. Spread the marinated meat evenly on three-quarters of the dough, and be careful not to spread it on the edge of the dough; 6. Fold the dough without meat stuffing up, then fold it to the right, and finally fold the rest up, and press the edge by hand; 7. Put oil in the pot, put the folded meat pie, cover the pot, and fry on low heat until golden on both sides and cooked in the middle. Then cut it into your favorite size when eating.
7. Carrot bean paste pancake: Ingredients: 250g of carrot, 0/20g of flour/kloc, 50g of corn flour, 50g of glutinous rice flour, red bean paste and cooked white sesame seeds; Practice: 1. After cleaning, peeling and steaming carrots, remove them and put them into a basin and mash them with a rolling pin; 2. Put flour, corn flour and glutinous rice flour into carrot paste, knead into smooth dough, and simmer for 20 minutes; 3. Knead the baked dough into long strips and divide them into small doses weighing about 30 grams; 4. Press the small dose flat and knead it into a dough sheet with thin edge and thick middle by hand; 5. Add appropriate amount of bean paste stuffing and knead the dough slowly with tiger's mouth; 6. Put it on the chopping board and crush it into a small round cake by hand; 7. Evenly sprinkle a layer of cooked sesame seeds on the chopping board, and gently press the small round cakes on the sesame seeds to make them stained with sesame seeds on both sides; 8. Put oil in the pan, add carrot bean paste cake, fry over low heat, and finally fry until both sides are golden and cooked.
8. Salt and pepper shortcake: Ingredients: 200 grams of flour, salt and pepper, and oil; Practice: 1. Take150g flour, add appropriate amount of warm water, knead it into smooth dough, and cover it with plastic wrap for 20min; 2. Add appropriate amount of salt and pepper to the remaining 50 grams of flour and mix well; 3. Heat an appropriate amount of oil, pour it into the flour mixed with salt and pepper, and stir evenly to make the salt and pepper crisp; 4. Put the baked dough on the chopping board, sprinkle a thin layer of powder and knead it into strips, and then divide it into four doses; 5. Roll the flour into a rectangular dough with a thickness of about 0.2 cm with a rolling pin, and then evenly wrap it with a thick layer of pastry; 6. Roll the dough wrapped in dough into long strips from the long side, pinch the two ends of the noodles with both hands and gently stretch them; 7. Roll up the elongated noodle dish, hide the seam below, and roll it into a round cake with a rolling pin about 0.4 cm thick; 8. Put oil in the pan, add bread, fry one side yellow, then turn it over, and finally fry until both sides are golden and cooked.
9. Assorted vegetable pancakes: Ingredients: 50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs, flour 100 grams, a little onion, sesame oil and pepper; Practice: 1. First, break the eggs into egg liquid, add a little pepper and mix well. Wash carrots and cut them into small pieces. Wash lettuce, drain and chop, and cut onion into sections. 2. Cook carrots and corn kernels in boiling water, and then drain them for later use; 3. Add a proper amount of salt to the flour, then pour in the egg liquid, add a proper amount of water and stir into a paste; 4. Add drained carrots and corn kernels, lettuce and chopped green onion, and then add a little sesame oil and stir well; 5. Put a little oil in the pot, scoop the batter into the pot with a spoon, spread the batter into pancakes with a spoon, and fry until it is slightly yellow.
10. homemade patties: ingredients: 200g of flour, 200g of lean meat, 50g of mushrooms, egg 1 piece, 20g of onion, a little ginger, sesame oil, pepper and soy sauce. Practice: (1) Dough: 1. First, add a proper amount of boiling water to the flour and stir it into a knot with chopsticks; 2. Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 30 minutes; (2) Filling: 1. Chop lean meat into minced meat, wash mushrooms and ginger and cut into small pieces, and cut onions into sections; 2. Put the above (1) cut materials into a large bowl, beat the eggs, add appropriate amount of salt, sesame oil, pepper and soy sauce, stir and marinate for 20 minutes; (3) Making meat pies: 1. Knead the dough into a long strip, divide it into several small doses, round the small doses and roll them into thin slices; 2. Spread the marinated stuffing evenly on the cut dough, then fold it inward for four times from one end, so that the folded meat pie has four layers, and then gently press the dough cake with your hands to make it firm; 3. Put oil in the pot, put the folded meat pie, add a few spoonfuls of water, cover the lid, fry on low heat until the water in the pot is dry, turn over, add a few spoonfuls of water, cover the lid, and finally fry on low heat until both sides are golden.
1 1. Sweet potato and egg pancakes:
Ingredients: 200 grams of red sweet potato, 2 eggs, 50 grams of flour, appropriate amount of sugar, and a mold; Practice: 1. The sweet potato is washed, peeled, cut into granules, washed and dried in a mould for later use; 2. Break the eggs into egg liquid, add flour and appropriate amount of sugar, and fully stir into a non-granular batter; 3. Then put the cut sweet potato granules into the batter and stir evenly; 4. Turn on a small fire, put oil in the pot, put it into the mold, scoop in a proper amount of sweet potato batter, pour it into the mold, and smooth its surface with chopsticks; 5. After the sweet potato cake is fried, carefully take out the mold, cover the lid, and fry on low heat until both sides are golden and cooked.
12. Golden glutinous rice pancakes:
Ingredients: glutinous rice150g, flour 250g, one egg, one ham sausage (weighing about 40g), onion and ginger. Practice: 1. Compilation: 1. Put glutinous rice into a rice cooker, add a proper amount of water to cook it into glutinous rice, take it out and let it cool; Dice ham sausage, mince onion and ginger; 2. Mixed dough: 1. Beat the eggs into the flour, stir them slightly with chopsticks, add appropriate amount of warm water, knead them into smooth dough, and cover them with plastic wrap for 20 minutes; 3. stir-fry glutinous rice: 1. Put oil in a hot pan, add Jiang Mo and diced ham, and stir fry a few times; 2. Add glutinous rice and stir evenly; 3. Add a proper amount of salt, add chopped green onion, stir well and take it out for later use; 4. Make a cake: 1. Knead the dough into a long strip and divide it into small doses, which are slightly rounded; 2. Flatten the rounded small dose by hand, and then roll it into thin slices with a rolling pin (the thickness is slightly thicker than the dumpling skin); 3. Put the fried glutinous rice on the dough, wrap the dough in half, pinch the edge tightly, and then pinch the two corners together; 4. Put the oil in the pan, add the bread, and fry on low heat until both sides are golden.
13. Onion and ham pancakes:
Ingredients: about 40g onion, one ham sausage (weighing 40g), 0/00g flour/kloc, 2 eggs, 40ml water; Practice: 1. Chop onion and ham sausage into powder, and beat eggs into egg liquid; 2. Sieve the flour into the egg liquid and stir it into a hard paste with chopsticks; 3. Add about 40 ml of water, stir while adding water, and stir into a uniform batter (it is best to scoop up the batter with a spoon and pour it down, and the batter is uninterrupted); 4. Add onion and ham sausage, add appropriate amount of salt and stir well; 5. Put oil in the pot, pour in the stirred batter, smooth the noodles with a spoon, cover them, fry the yellow side on low heat, turn it over, and finally fry until the middle is golden and cooked, then take it out and cut it into pieces.
14. fried taro omelet:
Ingredients: taro 1 00g, 3 eggs, 50g flour, ham sausage1strip, a little onion, ginger and balsamic oil (if not); Practice: 1. Firstly, peel taro and cut it into filaments, then dice ham sausage, shred ginger and cut onion into sections; 2. Put the cut taro in the microwave oven and heat it for three minutes, then cook it (or steam it in a steamer); 3. Beat the eggs into a bowl, add flour and stir into egg paste. Add shredded ginger, chopped green onion, shredded ham and cooked taro to the egg paste, add appropriate amount of salt and sesame oil and stir well. 4. Put oil in the pot, pour in the prepared egg paste, fry on low heat until it is basically set, and finally fry until both sides are golden.
15. Brown sugar pancake with sesame sauce
Material of the crust: flour150g; Stuffing: brown sugar, sesame paste, sesame oil and flour (the ratio is 2:1:1:2); Practice: 1. Add appropriate amount of boiling water to flour, stir it into snowflake shape with chopsticks, add a little cold water, knead it into smooth dough by hand, and cover it with plastic wrap for 20 minutes; 2. Put two spoonfuls of brown sugar, one spoonful of sesame paste, one spoonful of sesame oil and two spoonfuls of flour into a bowl and mix well to form a filling; 3. Knead the baked dough into long strips and divide them into uniform small doses; 4. Knead the small dose slightly, then flatten it, and then knead it into a cake crust with a thick middle and a thin edge (or roll it out with a rolling pin); 5. Put a proper amount of brown sugar stuffing into the crust, and slowly close it with a tiger's mouth and then close it; 6. Put it on the chopping board and flatten it into a cake blank by hand; 7. Put oil in the pot, put the cake blank, fry it on one side, then turn it over, and finally fry it until it bulges slightly between the two sides.
16. Milk-flavored love burrito:
Ingredients: corn flour150g, milk150ml, proper amount of sugar (according to personal taste) and a heart-shaped mold; Practice: 1. Put corn flour and proper amount of sugar into a large bowl, pour in milk and mix well; Clean the heart-shaped mold and dry it for later use; 2. Turn on a small fire; Put oil in the pot, put it into the mold, and pour a proper amount of batter into the mold with a spoon; 3. Carefully take out the mold after the tortillas are fried, and finally fry the tortillas until both sides are golden and cooked.
17. Melaleuca cake with sesame sauce:
Ingredients:150g of flour, sesame paste and sesame oil; Practice: 1. Add proper amount of warm water to flour and knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Add a little salt to sesame paste and mix it with sesame oil; 3. Roll the baked dough into a rectangular sheet with a thickness of about 0.2 cm; 4. Brush a thin layer of sesame paste on the dough with a small brush; 5. Fold the dough covered with sesame sauce in half and press the edge by hand; 6. Roll out the folded dough with a rolling pin; 7. Repeat steps 4 to 6 once; 8. Brush sesame paste on the rolled dough and fold the dough by one third; 9. Finally, fold the dough three times, and then roll out the folded dough slightly with a rolling pin; 10. Cut it into 5 parts with a knife; 1 1. Put the oil in the pan, add the Melaleuca cake, fry it on one side with low fire, then turn it over, and finally fry it until both sides are golden and the middle is cooked.
18. Fried dumplings with mushrooms and pork:
Ingredients: 400g pork, fresh mushrooms100g, 300g jiaozi powder; Seasoning: one egg, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch, cooking wine; Dip in juice: garlic, ginger, soy sauce, vinegar, sesame oil and oil pepper; Practice: 1. Stuffing: 1. Chop the pork into minced meat, add a little starch and grab it evenly, then add a proper amount of salt, soy sauce, cooking wine, chicken powder, sesame oil and pepper, beat an egg, stir in one direction, cover with plastic wrap and marinate for about 20 minutes; 2. Wash and cut mushrooms, cut ginger and cut onions; 3. Put mushrooms, Jiang Mo and chopped green onion into the marinated minced meat and continue to mix well in one direction; 2. Bao jiaozi: 1. Add a proper amount of boiling water to jiaozi powder, stir it into snowflake shape with chopsticks, then add a little cold water (the ratio of cold water to hot water is about 1: 9), knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Put the baked dough on a chopping board covered with a layer of flour and knead it into strips, and then divide it into uniform small doses; 3. Sprinkle a layer of powder on the small dose, and then flatten it into a small round cake; 4. Hold the edge of the small round cake with one hand and roll it into a dumpling skin with a thick middle and a thin edge; 5. Put the evenly mixed stuffing into the center of the dumpling wrapper and wrap it into jiaozi; 3. Fried jiaozi: 1. Put a proper amount of water into the steamer, put jiaozi on the steamer, cover the lid, and steam over high fire for 8 minutes; 2. Put the oil in the pot, add the steamed jiaozi, and fry on low heat until golden on three sides; Dip in juice: cut ginger and garlic into powder, add appropriate amount of salt, soy sauce, vinegar, sesame oil and oil pepper and mix well.
19. Korean spicy cabbage fried dumplings:
Ingredients: 300 grams of flour, 250 grams of lean meat, 300 grams of Korean spicy cabbage; Ingredients: one egg, ginger, onion, raw flour, soy sauce, sesame oil and pepper; Practice: 1. Flour mixing: 1. First, add a proper amount of boiling water to the flour and stir it into a knot with chopsticks; Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 20 minutes; 2. Fill: 1. Chop the lean meat into minced meat, add a proper amount of raw flour, then add a proper amount of salt, pepper, soy sauce and sesame oil, beat an egg, mix well in one direction and marinate for 20 minutes; 2. Korean spicy cabbage is chopped, onion is cut into sections, and ginger is cut into powder; 3. Add Jiang Mo, chopped green onion and spicy cabbage powder to the marinated lean meat powder and mix well in one direction for later use; 3. Pot stickers: 1. Knead the awakened dough evenly and knead it into long strips; 2. Divide into smaller doses; 3. Knead the small dose round and put it on the chopping board sprinkled with a layer of flour to flatten it by hand; 4. Roll into dough with a rolling pin; 5. Take a proper amount of pickled stuffing and put it in the center of the dough; 6. First, fold the dough in half, pinch the middle, and then pinch the four corners in turn, and the pot stickers are ready. 4. frying pan sticker: 1. Put oil in the pot, put the pot stickers (to be pressed) and fry for about one minute; 2. Add a little flour to the bowl, pour a little water and stir into flour water; 3. Pour the flour and water into the pot, about one third of the pot stickers can be submerged, cover the pot and fry with low fire. 4. Cover the fried pot stickers with a plate, then turn the pot upside down, and the delicious pot stickers will be completely on the plate!
20. Sixi steamed dumplings:
Ingredients: 250g of flour, 350g of pork, 0/50g of leek/kloc, 0/egg/kloc; Ingredients (four joys): broccoli, corn, carrots and black fungus; Seasoning: 80ml of water, ginger, starch, soy sauce, sesame oil and pepper; Practice: 1. Stuffing: 1. Chop the pork into minced meat, add a spoonful of starch and grab it evenly, then add 80 ml of water in stages, stir in one direction while adding water until the pork is stirred into a sticky state, and leave it for ten minutes; 2. Add a proper amount of salt, pepper, sesame oil and soy sauce, and continue to stir evenly in one direction for 20 minutes; 3. Wash and chop leek, chop ginger, put it into pork stuffing and stir evenly in one direction; 2. Dough and ingredients: 1. Soak the fungus in advance, wash and cut into powder; Cook and chop corn kernels, and cut broccoli and carrots into powder for later use; 2. Beat an egg into flour, stir it slightly with chopsticks, add appropriate amount of boiling water, stir it into snowflake shape, add a little cold water, knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 3. Knead the baked dough into long strips, then divide them into small doses (slightly larger than those usually wrapped in jiaozi), press them flat by hand, and then roll them into thin dough with a rolling pin; 3. Bao jiaozi: 1. Put a proper amount of stuffing in the center of the dough, and fold the two sides of the dough in half and knead them together; 2. Fold the patches on both sides in half in the middle, and pinch the middle part together, taking care that the patches at the four corners are not bonded; 3. Knead the middle parts of every two corners of adjacent dough sheets together to form four holes; 4. Finally, put decorative ingredients in each hole, and the green body of Sixi steamed dumplings will be ready; 5. Drain the water in the steamer and steam in jiaozi for about 10 minute.