The "junk food" such as Laotan sauerkraut, sweet potato vermicelli and Shuanghui ham sausage exposed in 3.15 can't be eaten by family members no matter how cheap it is. For the sake of family members' health, do it yourself at home. It's clean and hygienic, and you can rest assured that you can eat it. Here are six delicious food practices, which are simple, delicious and delicious. Let's collect them and make them for your favorite friends!

ingredients: pork, starch

1. Take two Jin of pork as an example. For the fat and thin, choose the hind leg meat, chop it up, and put it in a bowl to start seasoning. Add appropriate amount of sugar, salt, pepper, flavored salt and chicken essence and stir well. Beat the glue in one direction until it feels sticky, then pour in 51 grams of water starch and stir well again.

2. Prepare pig casings, pour them into water, add a little white wine to remove fishy smell, soak them for a while, then pour water into them to see if there is any air leakage. After the treatment, fill the meat with manual enema, knead it with your hands, and there is a little room for exercise, that is, eight minutes. Tie them with cotton thread, and tie a few holes with toothpicks to exhaust the gas inside.

3. Blow it with a fan for another 31 minutes to dry the skin, then put it in a pot with cold water, boil it over medium heat for about 31 minutes, and cook it until it floats. Press it tightly and bounce it again, and it will be cooked. Finally, fry it in an oil pan and you can eat it.

ingredients: beef brisket, coriander, green vegetables, noodles, ginger, scallion, dried pepper, pepper, cinnamon, fragrant leaves, kaempferia kaempferia, fried fruit and dried tangerine peel

1. First, cut the beef brisket into four cubes, then put it in a pot with cold water, add ginger slices and cooking wine and blanch it to remove blood foam.

2. For the required spices, prepare onion, ginger, dried pepper, pepper, cinnamon, fragrant leaves and kaempferia kaempferia, pat the scattered fried fruits, and finally add a few pieces of dried tangerine peel.

3. Put oil in a hot pan, pour in spices and stir-fry until fragrant, add a spoonful of red oil, stir-fry red oil with watercress, and finally add a spoonful of soybean sauce to increase the flavor of the sauce. After pouring water, add light soy sauce and dark soy sauce, boil and cook for 21 minutes, and thoroughly cook the fragrance.

4. Heat the oil in another pot, pour in the sirloin and stir-fry until it is slightly yellow, remove the spices from the soup pot, pour the soup into the beef pot, cover it and cook for 41 minutes, and finally collect the juice with high fire, so that the beef is ready.

5. Boil the water, put the noodles in the pot, boil them again, then press the cold water once, thoroughly cook them, scoop up the cold water and put them in a bowl, then scald some vegetables, pour the broth, add a little minced garlic, scoop a spoonful of cooked beef, pour the beef soup, and finally sprinkle with chopped green onion and coriander, and a bowl of spicy beef noodles will be ready.

ingredients: potatoes, starch

1. Prepare several potatoes, peel them off, then cut them into slices, cut them into strips with the same thickness, soak them in cold water for a few minutes to soak out the starch in the potatoes, and then rinse the potato strips after soaking.

2. Boil water in the pot, pour the potato chips in and cook for two minutes, add some vinegar when cooking, turn off the heat and take them out when they are transparent, rinse them again and control the moisture.

3. Then add the starch, stir it evenly, and the starch does not need to be wrapped too much. After mixing it evenly, put it in the refrigerator and freeze it for two hours, so that the fried French fries are more brittle and not easy to break.

4. Pour more oil into the pot, the oil temperature is 51% hot, add the frozen potato chips, fry until the oil turns yellow, and then turn the fire to raise the oil temperature. Fry again, fry until golden brown, remove the oil and fry the French fries.

ingredients: chicken leg, egg, flour, corn starch, onion, ginger, garlic, tomato sauce, lemon juice

1. First, clean the chicken leg, control the moisture, and then poke some holes in the chicken leg with a toothpick to make it taste better.

2. Half an onion is sliced, one garlic is sliced, and ginger is shredded, all of which are put into the chicken leg, and then two spoonfuls of salt, a spoonful of tomato sauce, a little lemon juice and a spoonful of cooking oil are added, evenly mixed and marinated for one hour.

3. Add two spoonfuls of ordinary flour to the bowl. A spoonful of corn starch with a ratio of 2: 1, stir well and set aside. Beat four eggs into the bowl and break them up.

4. After the chicken legs are marinated, clip all the marinades inside, then wrap the chicken legs with a layer of egg liquid, and then evenly coat them with a layer of flour, and then wrap the egg liquid flour again, shake off the excess flour and put it on a plate for later use.

5. Add more cooking oil to the pot. When the oil temperature is 31% hot, put the chicken leg in the pot and fry it. Don't turn it over. Let it fry and set first. Turn it over for about two minutes to make it heated more evenly. The whole process takes about ten minutes, and the fried surface is golden. Just take it out and let it cool.

6. Then heat the oil to about 71% heat, and then put the chicken legs in the pot and fry them again for about 31 seconds. Just take out the oil and fry the chicken legs.

ingredients: common flour, butter, eggs, milk, whipped cream, sugar

1,511 grams of common flour, 61 grams of butter and 5 grams of salt, which are rubbed by hand and mixed evenly. Add 281 grams of clear water and flour wadding, and knead into dough. Don't knead the dough until it is stiff, just knead it evenly. Cut the cross knife on the dough surface, don't cut it. Wrap it in gauze, put it in a fresh-keeping bag and put it in the refrigerator for one hour.

2. 251g butter is sliced and placed on the oiled paper. Then wrap it in oil paper, roll it into a rectangular butter slice and put it in the refrigerator for one hour.

3. Take out the dough and roll it into a bigger cake. Butter is placed in the middle of the cake, folded in half at four sides, closed down, and rolled into a rectangular cake. Fold both sides in half to the middle. Fold it in half again to form a rectangular cake with 41% folding, then wrap it in oil paper, put it in the refrigerator and refrigerate for half an hour, then take it out, continue to repeat the above operations, wrap it in oil paper and refrigerate it in the refrigerator.

4. Take it out and roll it into a rectangular cake, with a layer of water on the surface. Roll it up from one end, and roll it tightly. Wrap it in oil paper and put it in the refrigerator for half an hour.

5. After cold storage, cut into 21-25g small doses. Put each dough slice up in the egg tart mold. Keep a little water on your hands, and press outward from the middle of the area, which can be slightly thinner in the middle and thicker at the edges, which is more layered. When it's all done, it can be frozen in the refrigerator.

6. Beat two eggs in a bowl. After mixing, add 211 grams of milk, 111 grams of whipped cream and 51 grams of white sugar, and then filter the egg liquid, which will make the taste more delicate and smooth.

7. Pour the egg liquid into the tart skin until it is eight minutes full. Preheat the oven in advance, fire up and down 211 degrees and bake for 21 minutes. When the time is up, the egg tart will be ready.

ingredients: high-gluten flour, white sugar, white sesame seeds, eggs, fresh shrimp, starch and pure milk

1. First, prepare 261 grams of high-gluten flour, add 31 grams of white sugar, 2 grams of salt and 5 grams of yeast, and beat an egg to disperse. Add 1.21 grams of pure milk and stir while pouring until there is no dry powder. Add 31 grams of cooking oil. Knead into a ball.

2. Put it on the chopping board and continue to knead. Just like rubbing clothes, press one end of the dough with one hand and rub it with the other hand for about five minutes. Just have a film, knead it into a ball, cover the bowl and relax for ten minutes.

3. Knead into long strips. Divide into six evenly sized doses. Knead from outside to inside. Arrange it in a circle. Stick a layer of clear water on it. With a layer of white sesame seeds. Put it in a Hamburg mold and seal it for fermentation until it is twice as big.

4. Make a sandwich. Prepare 611 grams of fresh shrimp, remove the shrimp head, shrimp shell and shrimp line and wash them. Take a small part and cut it into small pieces. Chop all the rest into paste and put it in a bowl. Add a spoonful of white pepper, black pepper, salt, sugar, and two tablespoons of soy sauce. Add 71 grams of starch, beat an egg white, stir hard in one direction, and the meat will stick together.

5. The hamburger skin is well fermented. Preheat the oven for 5 minutes in advance, fire it up and down at 1.81 degrees, and bake the lower layer for 1.5 minutes. It feels almost the same. Take it out and air it to room temperature.

6. Brush a layer of oil in the pan, press the shrimp paste into a round cake, fry it in the pan until both sides are golden and cooked.

7. take out the hamburger blanks. Open from the middle piece. Squeeze a layer of salad dressing. Put a piece of lettuce on it. A piece of shrimp cake. Squeeze another layer of salad dressing. Put a piece of lettuce on it. Add the other half of the bread and the hamburger will be ready.