Ingredients:
100g of rice, 8 shrimp, 1 squid, 30g of sweet corn kernels, 30g of peas, 2g of white pepper, 3g of salt, ginger in moderation, 5 dried mushrooms.
Directions:
(1) Prepare the ingredients and soak the dried shiitake mushrooms in advance.
(2) cut off the head of the shrimp, peel the shell to remove the shrimp line, with ginger, white pepper marinade for about ten minutes.
(3) squid remove the viscera stripped coat, cleaned and cut into circles, with ginger, white pepper, the same marinade for ten minutes or so, mushrooms cut into cubes.
(4) rice washed clean, injected into the water, water is about eight times the rice.
(5) boil over high heat and turn to simmer for fifteen minutes, half viscous state into the shrimp, squid and vegetables, ginger is also put into the boil and cook for two minutes, turn to simmer for another fifteen minutes.
(6) When the time is almost the same, put salt to taste, turn off the fire.
2, coconut bread.
Ingredients:
Milk 165g, one egg wash (about 50g), 300g of high gluten flour, 15g of milk powder, 2g of salt, 60g of granulated sugar, 4g of high sugar-resistant yeast, 20g of butter, coconut filling: 70g of coconut, 30g of granulated sugar, 2 egg yolks, 40g of butter.
Directions:
(1) Put all the ingredients of the bread (except butter) into the chef machine.
(2) Knead the dough until the primary expansion stage, that is, tearing with jagged holes, this time to add softened butter. (Soften at room temperature.
(3) Knead for seven or eight minutes, then pull out a thin film.
(4) rounded cover plastic wrap fermentation, northern winter room temperature fermentation quickly because there is heating, you can also use the fermentation box or oven fermentation, the temperature is 28 degrees, humidity 75% appropriate.
(5) fermentation to 1.5 times larger. It's OK if it doesn't shrink or bounce back when you poke it with your hand.
(6) Add softened butter to the coconut and mix well with sugar.
(7) Add two egg yolks and mix well.
(8) If you feel dry, you can add about ten grams of milk.
(9) Gently deflate the fermented dough.
(10) Then roll out into a rectangle and spread the coconut on top.
(11) Fold three times.
(12) Roll into a rectangle and divide into eight.
(13) Take a knife and cut in the center, two long legs haha.
(14) the top from the bottom of the drill in two legs outward twist.
(15) Tighten at the bottom.
(16) Or take a knife and cut it into three strips to make a braid.
(17) I think the braid looks better hehehe.
(18) put the oven to start fermentation program: fermentation 1.5 times large. Then brush the surface with egg wash.
(19) into the oven at 180 degrees, bake 18 minutes, the color is satisfied, cover with tinfoil.
3, scallion egg cake.
Ingredients:
Two eggs, 3 tablespoons of flour, 6 tablespoons of water, a small spoon of salt, green onion moderate, cooking oil moderate.
Directions:
(1) Add water, salt and flour and mix well.
(2) Use the back of a spoon to break up all the little lumps inside.
(3) Add chopped green onion and egg.
(4) Mix well.
(5) Heat a little oil in a pan.
(6) Pour in the batter. When the edges buckle, flip it over.
(7) Fry both sides.