Sweet and delicious chocolate apple pie

Ingredients: 225 grams of common flour, 11

2 teaspoons of baking powder, 5 grams of cotton sugar, 1 egg, 1 teaspoon of butter, melted, 3 ml of milk, 1 apple, 5 grams of dark chocolate chips, hot chocolate sauce or maple syrup

Practice:

1. Add cotton sugar, dig a hole in the middle of the flour, add eggs and melted butter, and slowly beat the milk with an eggbeater until it is soft and uniform.

2. Peel and core the apple, grind it, and mix it with chocolate chips into the batter.

3. Heat the frying pan over medium heat and coat it with oil thinly. When making each apple cake, first put in 2 spoons of batter and spread it into a round cake with a diameter of about 7.5 cm in the pot.

4. fry in the pan for a few minutes until bubbles appear on the surface of the cake. Turn over and fry for another 1 minute. Take the cake out of the pot and keep it warm. Repeat the above steps and make 12 cakes with the remaining batter.

5. When serving, put the cake on the plate and pour hot chocolate sauce or maple syrup, and you can get the traditional Sichuan dish: Dongpo cuttlefish.

Ingredients: 1 fresh cuttlefish (about 75g) and 1g eggplant.

seasoning: onion, ginger, garlic, sesame oil 1og, refined salt 2g, monosodium glutamate 3g, sugar 1g, vinegar 15g, peanut oil 1g, cooking wine 1g, tomato sauce 5og, chocolate sauce 2g, soup stock 5g and starch 1g.

Method of making:

1. Slaughter and wash cuttlefish, put cuttlefish on chrysanthemum flower knife, add refined salt, monosodium glutamate, onion, ginger rice and cooking wine for a while, and then evenly pat a layer of dry starch.

2. When the oil in the pot is heated to 6% heat, put the fish into the pot evenly, take it out after the shape is determined, and when the oil temperature rises to 7% heat, add the fish and fry it to light yellow, and then pour it out.

3. Roll two painting axes out of eggplant skin and put them on the plate, then put cuttlefish flowers on the plate, and put a Dongpo inkstone-viewing shape on the edge of the plate.

4. Add 5g of oil to the spoon, add onion, ginger and garlic, stir-fry, add broth, sugar and vinegar to taste, thicken with wet starch, quickly take out the pot, pour it on the fish, draw plum blossom patterns on it with chocolate sauce and tomato sauce, and write the words Dongpo cuttlefish with tomato sauce.

Features: beautiful shape, bright color, crisp taste and endless aftertaste

Innovative design: In order to make the dish as its name implies, it further reflects the

cultural

connotation of Dongpo cuttlefish, so a shape of Dongpo Guanyinkstone made of dough sculpture is put on the edge of the dish, and the dish is put into a vertical painting axis pattern with plum blossoms, and written with tomato sauce.