Banana Spring Rolls
Production process 1. Cut 1 banana and apple into small pieces. 2. Sprinkle appropriate amount of sugar on top and control the sugar content yourself. 3. Stir it slightly and it will turn into banana and apple paste. 4. I just ordered the existing spring roll crust online and put in appropriate amount of banana and apple paste. 5. Brush some egg wash on the side and fold it. 6. Add a little oil to the non-stick pan, turn to low heat and fry slowly. 7. Fry both sides over low heat until light brown. I didn't care about overcooking it. ε=(′ο`*))) Sigh. 8. The freshly prepared banana and apple meat rice dumplings are crispy on the outside and tender on the inside. 9. Take photos O(∩_∩)O, let’s eat. Tip: If you have dumpling wrappers, you can also use them to make spring roll wrappers. Brush both sides of the dumpling wrappers with a layer of oil. Stack up to 10 dumpling wrappers in this way, roll them out with a rolling pin, then separate the water and steam them. 10 minutes until cooked, cool slightly and gradually unravel layer by layer, you can make spring roll wrappers. Chestnut Roast Chicken
Food: A whole free-range chicken, 12 chestnuts, a carrot, 1 leek moss, 2 ginger slices. Method: 1. Pour an appropriate amount of cooking oil into the pot. Heat over low heat, add ginger slices and sauté until fragrant. 2. Pour in chopped chicken breast and stir-fry for 1 minute. Pour in 1 spoonful of rice wine and stir-fry to remove the fishy smell. 3. Add 1 spoonful of edible salt seasoning, and season the chicken. Stir-fry the breast meat until the skin turns slightly yellow. 4. Pour in the chestnuts and carrot slices and stir-fry quickly. 5. Pour in the water that has not soaked the chicken, pour in 1 spoon of light soy sauce, bring to a boil over high heat, and then adjust. Bring to a simmer, cover with lid and simmer. 6. When the sauce is almost at the bottom, reduce the sauce, add the leek moss and stir-fry evenly. Put in the pot. Pumpkin, fresh mushroom and sea oyster stew
Ingredients: 100 grams of oysters, one shiitake mushroom, 2 pumpkins, a box of water tofu, a small bowl of corn, carrots and mung beans. Condiments: one spoonful of light soy sauce, appropriate amount of white pepper, and one spoonful of tapioca starch. Method: 1. Remove the pumpkin flesh with a spoon, leaving only a part of the pumpkin flesh. 2. Cut all food into small pieces. 3. Put the pumpkin into water and cook. And clean the oysters. 4. Pour oil into the enamel soup pot and fry the corn, mung beans, carrots and mushrooms first. 5. Then add an appropriate amount of water, bring to a boil, add diced tofu, and add a spoonful of light soy sauce. 6. After boiling again, add fresh oysters, mix well, and simmer for 3-5 minutes. 7. When it is finally cooked, use a spoon to continue stirring until it becomes sticky and turn off the heat. You can sprinkle some white pepper powder to enhance the aroma and remove the fishy smell. 8. Just put the oyster soup into the cooked pumpkin cup.