Snacks outside are not only expensive but also unhealthy, so parents don’t like letting their children eat them. But in order to prevent their children from crying, why not learn some snack-making methods, which can be eaten by themselves. It can be made at home. Making it yourself is not only cost-effective, but also does not require any additives or additives. The snacks you make are easy and environmentally hygienic. Today I will share 5 ways to cook homemade snacks that you like. You can learn how to cook for your children during holidays. 1. Fish fillet and peanut food: 200 grams of rice flour, 200 grams of sweet potato flour, two spoons of honey, 2 eggs, appropriate amount of salt, a small amount of sugar, and 4 grams of baking powder for peanuts.

Method: Arrange the prepared peanuts neatly in a baking pan, put them in the oven and bake at 175 degrees for 12 minutes. After taking them out, rub off the red skin, leaving only the pure white fruit inside.

Find a basin with no water or oil, put the glutinous rice flour, sweet potato flour, baking powder, and raw eggs together and mix well, then pour in pure honey, salt, white sugar, and a small amount of water. , and knead into a smooth dough. Cover the batter tightly with a fresh-keeping bag and let it rest for 20 minutes. After taking it out, divide it into evenly sized portions. Grind each portion into a thin skin, wrap it around the peanuts, and roll it into a round ball.

Pour oil into the wok, wait until the temperature is 20% hot, add peanuts and fry gradually until the surface turns golden brown and crispy, then you can remove it from the pan. After removing it, control the oil and place it on a plate. It's ready to eat when it's wet and cold. 2. Donkey Rolling

Food: 150 grams of rice flour, 70 grams of soybean flour, 10 grams of white sugar, a small amount of red bean paste, and a small amount of cooking oil.

Instructions: Put the rice flour directly into a bowl, then pour in water, stir while pouring, knead it into a batter, and brush a thin layer of oil under the plate. And put the glutinous rice dumplings into the vegetable plate, grind them into a flat shape, put them in the pot and steam them for 20 minutes and take them out.

Put the soybean flour into a frying pan and stir-fry it. Stir continuously during the frying process to avoid burning, until the soybean flour becomes golden brown and has a strong egg aroma. Take it out and sprinkle into a large basin.

Put the white sugar into the soybean flour and mix well, then filter it through a filter into finer soybean flour and place it on the stone board. Put the steamed glutinous rice dumplings into the bean flour, knead it into a smooth dough, then spread it into a large and thin dough, and then spread a thin layer of red bean paste on top. Fold it gradually from one end to the other, then cut it into a small roll and place it neatly on the plate to eat. 3. Cat ears

Food: 600 grams of wheat flour, 180 grams of brown sugar, 220 grams of warm water, 6 grams of baking powder, milk, five-spice powder, and cooking oil.

Method: Divide the prepared flour into two parts, add brown sugar to one part, and add no brown sugar to the other part. Add water and baking powder to both parts of flour, and knead into a dough. Make a smooth dough, cover the batter, and put it in a warm place to rest for 30 minutes.

After the dough has risen, take it out and knead it, then spread it into a large and thin roll. Sprinkle five-spice powder on one of the rolls, and roll the other one until it is thinner. Stack two pieces of rolled dough together, gradually fold it from one end to the other, then put it in the refrigerator to freeze for 5 minutes, take it out and cut it into slices, which will make it easier to shape.

Pour oil into the pot, heat it to 30% hot, put the cat ears in and fry gradually until the surface is golden and crispy, then pick it up, control the oil and add water, put it in a plate, and then eat it when it is moister. . 4. Yam strips

Food: yam, preserved eggs, wheat flour.

Method: Clean the yam, remove the skin, and then cut it into sections of about 5 cm, then use a knife to cut it into long thin strips, rinse it in water, and then soak it in water. After three minutes, pick it up, drain it, and put it into a large basin. Sprinkle two tablespoons of flour inside the yam and stir until the surface of the yam is coated with a thin layer of flour.

Pour cooking oil into the pot, heat it to 30% hot, put the yam in, maintain a simmer and gradually fry, use chopsticks to stir continuously throughout the frying process to avoid sticking together, and fry them after they are cooked Pick it up and control the oil.

Crack open the preserved eggs and use only egg yolks. Crush the egg yolks into a puree, then put them into the oil for frying yam and mix well. Then add the yam and fry again to coat the egg yolks. On the yam, pick it up immediately to control oil and replenish water, and then a particularly delicious golden yam bar is completed. 5. Butter cookies

Food: 100g low-gluten flour, 70g unsalted butter, 30g dried blueberries, 10g white sugar, 40g fine sugar, 13mL egg liquid.

Method: First chop the prepared dried blueberries very finely, put them on a plate and set aside. Take the lubricating oil out of the refrigerator, put it in the refrigerator and let it melt naturally. Add the sugar in the room, stir it, then add the egg liquid, stir it again, and use an egg beater to make it fluffy and milky white. Looks like toffee.

Put the low-gluten flour in two times, knead it into a ball, add dried blueberries, mix evenly again, arrange it into thin strips, wrap it with plastic wrap, and put it in the freezer of the refrigerator for 10 minutes. After taking it out, cut it into slices, put oil-absorbing paper in the baking tray, put the dried blueberries into the baking tray, and bake it in the electric oven at about 170 degrees for 15 minutes and take it out.