In my wife's diary/359522572/201March 0 12, there are pictures that my family has tried several times, and they are all successful.
Let me introduce some other snacks. My wife cooked them and I have eaten them.
1, potato cake (2011-01-09 log has a completion map)
Ingredients: potatoes, carrots, ham and starch.
Seasoning: peanut oil, chives and salt.
manufacturing process
1. Wash potatoes, steam them and peel them. Dice carrots and ham. Chop shallots into chopped green onions.
2. Make potatoes into mashed potatoes. (I was lazy and mashed potatoes with a cooking machine) Add some starch, diced ham, diced carrots, chives and salt and mix well.
3. Heat the pan (preferably without touching the pan) to medium heat, and pour a tablespoon of mashed potatoes into the pan for frying. After frying one side, turn it over carefully until both sides are brown.
There are also 20 kinds of bread making below (20 10-03-28 log, most of them have not been made here, so choose what you like and learn to make it)
1. Pocket cake: Ingredients: 200g flour; Practice: 1. Add a proper amount of warm water to the flour, fully knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Knead the baked dough into strips and divide them into small dosage forms weighing about 50 grams; 3. Press the small dose flat by hand, and then roll it with a rolling pin into a dough sheet about 0.2 cm thick; 4. Take a rolled dough, brush oil in the middle of the dough with a small brush, brush water on the edge, cover it with another dough, and press the edge tightly, and the pocket cake will be ready; Finish the rest of the dough in the same way; 5. Put the oil in the pan, put in the green pocket cake, fry it on one side with low fire, then turn it over, and finally fry it until the middle of both sides is golden, then take it out, cut it into two pocket cakes from the middle, and put in the fried stuffing. Attachment: the practice of mustard tuber and shredded pork (of course, it can be replaced with your favorite stuffing) Ingredients: lean pork180g, mustard tuber/kl. Ingredients: one green pepper, one red pepper, ginger, garlic, onion, soy sauce, chicken essence, starch and cooking wine; Practice: 1. Wash and shred lean pork, add proper amount of cooking wine, starch and chicken essence, mix well and marinate for 20 minutes; Clean green pepper, remove pedicels and seeds, then shred, peel garlic and dice, shred ginger and cut onion; 2. Put the oil in the hot pot, add the shredded lean meat, fry until it becomes discolored, and scoop it out for use; 3. Add a little oil to the pot, add ginger and garlic and saute until fragrant, then add shredded green and red pepper and stir-fry for two minutes; 4. Add the previously fried shredded lean meat, add a little salt and stir well; 5. Add mustard tuber and stir fry evenly. Finally, add chopped green onion and soy sauce and stir fry evenly.
2. Scallion cake: Ingredients: flour150g, chopped green onion, chicken powder, salt and sesame seeds; Practice: 1. Add appropriate amount of salt to flour and mix well with chicken powder, then add appropriate amount of warm water to knead into dough, and cover it with plastic wrap for 20 minutes; Wash the onion and cut it into chopped green onion; 2. Knead the dough into strips and divide it into 4 small doses; 3. Roll the small dose into a thin slice of about 0.3 cm, brush it with a layer of oil and sprinkle with chopped green onion; 4. Roll up the dough along the long side and knead it into slender strips; 5. Roll the two ends of the strip to the middle to form two dough rolls; 6. Overlap the two rolls together and flatten them slightly by hand; 7. Roll it into a round cake about 0.5 cm thick with a rolling pin; 8. Dip sesame seeds on both sides of the round cake; 9. Put the oil in the pan, add the chopped green onion cake, fry it on one side with low heat, then turn it over, and finally fry it until the golden yellow is cooked.
3. Pumpkin-egg pancake: Ingredients: 350g pumpkin, 0/00g flour, 50g glutinous rice flour, 2 eggs, about 0/50ml water, and appropriate amount of ginger and onion; Practice: 1. Peel and pulp pumpkin, then wash and cut into powder, cut onion into flowers, and cut ginger into powder; Beat the eggs into egg liquid; 2. Put the pumpkin powder, Jiang Mo and chopped green onion into a large bowl, pour in flour and glutinous rice flour, add a little salt (sugar can be added according to your own preference), pour in egg liquid, add about 150 ml of water, and mix well to form a batter; 3. Put oil in the pan, pour half of the batter into the pan, cover the pan, fry it with low fire until it is set, turn it over, and finally fry it until the middle of both sides is golden and cooked, then take it out of the pan and cut it into pieces and put it on the plate, and fry the remaining half of the batter in the same way.
4. Cabbage and shrimp skin cake: Ingredients: 200 grams of flour, 250 grams of cabbage and appropriate amount of shrimp skin; Ingredients: cooking wine, ginger, garlic, onion and chicken essence; Practice: 1. Filling: 1. Wash and chop cabbage, add appropriate amount of salt and marinate 10 minutes, then squeeze out excess water in cabbage; Wash and drain the shrimps; Mince ginger and garlic, and cut onion; 2. Put the oil in a hot pot, add the shrimp skin, stir-fry it until it is slightly yellow with low fire, add two teaspoons of cooking wine, stir well, and scoop it out for later use; 3. Put the fried shrimp skin, minced ginger and garlic and chopped green onion into the pickled cabbage, and then add a proper amount of chicken essence and sesame oil and mix well for later use;
5. Sweet tortillas: Ingredients: glutinous rice flour 1 50g, corn flour 50g, tender corn1piece, and appropriate amount of sugar (the dosage is according to personal taste); Practice: 1. First, cook the tender corn, let it cool and peel it into grains; 2. Put glutinous rice flour, corn flour, cooked corn kernels and white sugar together in a large container; 3. Add a proper amount of warm water and knead into dough (this process is very easy to drip! ）； 4. Knead the dough into long strips and divide it into small doses (I didn't score any points to be lazy, I just broke off a small piece from the dough, rounded it, and then pressed it flat, but it seems that this cake is about the same size! ), the small dose is rounded and then flattened by hand to make a tortilla green body; 5. Put the oil in the pan, add the tortillas and fry them on low heat until they are golden on both sides.
6. JD.COM Meat Pie Ingredients: 300 grams of flour, 250 grams of beef and 50 grams of green onions; Ingredients: one egg, pepper, ginger, soy sauce, starch, cooking wine and sesame oil; Practice: 1. Filling: 1. Wash beef and chop it into minced meat, chopped green onions and chopped ginger; 2. Add a little starch to the minced beef, then add a spoonful of cooking oil, proper amount of salt, pepper, soy sauce, cooking wine, sesame oil, and beat an egg, stirring in one direction: 3. Add minced green onion and Jiang Mo, continue to mix in one direction, then cover with plastic wrap and marinate for 30 minutes; 2. Making dough and patties: 1. Add proper amount of warm water to flour, knead into dough with smooth surface, cover with plastic wrap and wake up for 20 minutes; 2. Knead the awakened dough into long strips and divide them into four small doses; 3. Knead the small dose round, press it flat by hand, and then roll it into large slices; 4. Cut the knife from the center of the dough, cut to the edge of the dough, and cut half of the dough; 5. Evenly coat three-quarters of the dough with marinated meat stuffing, and be careful not to coat the edges of the dough; 6. Fold the dough without meat stuffing up, then fold it to the right, and finally fold the rest of it up, and press the edge tightly by hand; 7. Put oil in the pan, put the folded meat pie, cover the pot, and fry it on low heat until it is golden on both sides and cooked in the middle. Then cut it into your favorite size when eating.
7. Carrot bean paste pancake: Ingredients: carrot 250g, flour120g, corn flour 50g, glutinous rice flour 50g, red bean paste and cooked white sesame seeds; Practice: 1. Wash, peel and steam carrots, take them out and put them in a basin and mash them into mud with a rolling pin; 2. Put flour, corn flour and glutinous rice flour into carrot paste, knead into smooth dough, and simmer for 20 minutes; 3. Knead the baked dough into long strips and divide them into small doses weighing about 30 grams; 4. Press the small dose flat and knead it by hand into a dough sheet with thin edges and thick middle; 5. Add a proper amount of bean paste stuffing and pinch the dough slowly with the tiger's mouth; 6. Put it down on the chopping board and flatten it into a small round cake by hand; 7. Evenly sprinkle a layer of cooked sesame seeds on the chopping board, and gently press the small round cakes on the sesame seeds to make them stained with sesame seeds on both sides; 8. Put the oil in the pan, add the carrot bean paste cake, fry it on a small fire and turn it over, and finally fry it until both sides are golden and cooked.
8. Salt and pepper shortbread: Ingredients: 200 grams of flour, salt and pepper, and oil; Practice: 1. Take150g flour, add appropriate amount of warm water, knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Add appropriate amount of salt and pepper to the remaining 50g of flour and mix well; 3. Heat a proper amount of oil, pour it into the flour mixed with salt and pepper, and stir it evenly to make salt and pepper crisp; 4. Put the baked dough on a chopping board with a thin layer of powder and knead it into strips, and then divide it into four doses; 5. Use a rolling pin to roll the powder into a rectangular dough with a thickness of about 0.2 cm, and then evenly coat it with a thick pastry; 6. Roll the pastry-coated dough into strips from the long side, pinch both ends of the noodle with both hands and gently lengthen it; 7. Roll up the elongated noodle dish, hide the seam under it, and then roll it into a round cake with a rolling pin about 0.4 cm thick; 8. Put the oil in the pan, add the bread, fry it yellow on one side, then turn it over, and finally fry it until both sides are golden and cooked.
9. Assorted vegetable pancakes: Ingredients: 50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs, flour 100 grams, a little onion, sesame oil and pepper; Practice: 1. First break the eggs into egg liquid, add a little pepper and mix well. Wash the carrots and cut them into small pieces. Wash the lettuce, drain and chop it, and cut the onions. 2. Put carrots and corn kernels into boiling water and cook them, then drain them for later use; 3. Add a proper amount of salt to the flour, then pour in the egg liquid, add a proper amount of water and stir into a paste; 4. Add the drained carrot and corn kernels, lettuce and chopped green onion, then add a little sesame oil and stir well; 5. Put a little oil in the pan, scoop the batter into the pan with a spoon, spread the batter into a pancake with a spoon, and fry it until it is yellow and slightly yellow.
10. Homemade patties: Ingredients: 200g of flour, 200g of lean meat, 50g of mushroom, egg 1 piece, 20g of onion, a little of ginger, sesame oil, pepper and light soy sauce. Practice: (1) dough:1.First add a proper amount of boiling water to the flour and stir it into a knot with chopsticks; 2. Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 30 minutes; (2) Filling:1.Chop lean meat into minced meat, wash mushrooms and ginger, cut into small pieces, and cut onions; 2. Put the above (1) cut materials into a large bowl, beat the eggs, add appropriate amount of salt, sesame oil, pepper and light soy sauce, fully stir and marinate for 20 minutes; (3) Make patties:1.Knead the awakened dough into long strips, divide them into several small doses, round the small doses, and roll them into thin slices; 2. Spread the marinated stuffing evenly on the sliced dough, and then fold it inward four times from one end, so that the folded meat pie has four layers, and then gently press the dough cake by hand to make it firm; 3. Put the oil in the pan, put the folded patties, add a few spoonfuls of water, cover the lid, fry over low heat until the water in the pan is dry, turn over, add a few spoonfuls of water, cover the lid, and finally fry over low heat until both sides are golden.
1 1. Sweet potato and egg pancakes:
Ingredients: 200 grams of red sweet potato, 2 eggs, 50 grams of flour, appropriate amount of sugar, and a mold; Practice: 1. Wash the sweet potato first, then peel it, then cut it into granules, and wash it in the mold and dry it for later use; 2. Break the eggs into egg liquid, add flour and appropriate amount of sugar, and fully stir into a non-granular batter; 3. Then put the cut sweet potato granules into the batter and stir evenly; 4. Turn on a small fire, put the oil in the pan, put it into the mold, scoop in a proper amount of sweet potato batter and pour it into the mold, and smooth its surface with chopsticks; 5. After the sweet potato cake is fried to shape, carefully remove the mold, cover the pot, and fry it on low heat until both sides are golden and cooked.
12. Golden glutinous rice pancakes:
Ingredients: glutinous rice150g, flour 250g, egg, ham sausage (weighing about 40g), onion and ginger; Practice: 1. Preparation: 1. Put the glutinous rice into the rice cooker, add appropriate amount of water to cook it into glutinous rice, scoop it out and let it cool; Cut the ham sausage into cubes, cut the onion, and cut the ginger into powder; 2. Mix the dough: 1. Beat the eggs into the flour, stir them slightly with chopsticks, add a proper amount of warm water, knead them into smooth dough, and cover them with plastic wrap for 20 minutes; 3. Stir-fry glutinous rice: 1. Put oil in a hot pot, add Jiang Mo and diced ham, and stir-fry a few times; 2. Add glutinous rice and stir well; 3. Add a proper amount of salt, add chopped green onion, stir well and scoop it out for later use; 4. Make bread: 1. Knead the dough into long strips, divide it into small doses, and knead the small doses slightly; 2. Press the rounded small dose flat by hand, and then roll it into thin slices with a rolling pin (the thickness is slightly thicker than the dumpling skin); 3. Put the fried glutinous rice on the dough, wrap the dough in half, pinch the edges tightly, and then pinch the two corners together; 4. Put the oil in the pan, add the bread and fry it on low heat until both sides are golden.
13. Onion and ham pancakes:
Ingredients: about 40g onion, one ham sausage (weight 40g), 0/00g flour/kloc-,2 eggs, 40ml water; Practice: 1. Chop onion and ham sausage into powder, and break eggs into egg liquid; 2. Sieve the flour into the egg liquid and stir it into a hard paste with chopsticks; 3. Add about 40 ml of water, stir while adding water, and stir it into a uniform batter (it is better to scoop up the batter with a spoon and pour it down, and the batter is in an uninterrupted line); 4. Add onion and ham sausage, add appropriate amount of salt and stir well; 5. Put the oil in the pan, pour in the stirred batter, smooth the noodles with a spoon, cover the lid, fry the yellow side over low heat, turn it over, and finally fry until the golden yellow is cooked in the middle, then take it out and cut it into pieces.
14. Fried taro omelet:
Ingredients: taro 1 00g, 3 eggs, 50g flour, sausage1strip, a little onion, ginger, sesame oil (no need); Practice: 1. First peel the taro and cut it into filaments, then cut the ham into grains, shred the ginger and cut the onion; 2. Put the chopped taro in the microwave oven for three minutes at high heat and turn it cooked (or steam it in a steamer); 3. Beat the eggs into a bowl, add flour and stir into an egg paste. Add shredded ginger, chopped green onion, ham and cooked shredded taro into the egg paste, and add a proper amount of salt and sesame oil and stir well. 4. Put oil in the pan, pour in the mixed egg paste, fry over low heat until it is basically set, and finally fry until both sides are golden.
15. Pancakes with sesame sauce and brown sugar
Material for the crust: flour150g; Filling materials: brown sugar, sesame paste, sesame oil and flour (the ratio is 2 ∶1∶1∶ 2); Practice: 1. Add appropriate amount of boiling water to flour, stir it into snowflake shape with chopsticks, add a little cold water, knead it into smooth dough by hand, and cover it with plastic wrap for 20 minutes; 2. Put two spoonfuls of brown sugar, one spoonful of sesame paste, one spoonful of sesame oil and two spoonfuls of flour into a bowl and mix well to form a filling; 3. Knead the baked dough into long strips and divide them into even small doses; 4. Knead the small dose slightly, then flatten it, and then knead it into a cake crust with a thick middle and a thin edge (or roll it with a rolling pin); 5. Put a proper amount of brown sugar stuffing into the crust, and slowly close it with a tiger's mouth and then close it; 6. Put it down on the chopping board and flatten it into a cake blank by hand; 7. Put the oil in the pan, put in the cake blank, fry it yellow on one side, then turn it over, and finally fry it until the middle of the two sides is slightly bulging.
16. Milk-flavored love burrito:
Ingredients: corn flour150g, milk150ml, appropriate amount of sugar (according to personal taste), a heart-shaped mold; Practice: 1. Put corn flour and appropriate amount of sugar into a large bowl, pour in milk and mix well; Cleaning and drying the heart-shaped mold for later use; 2. Turn on a small fire; Put the oil in the pan, put it into the mold, and pour a proper amount of batter into the mold with a spoon; 3. Carefully remove the mold after the tortillas are fried to shape, and finally fry the tortillas until both sides are golden and cooked.
17. Sesame paste Melaleuca cake:
Ingredients: flour150g, sesame paste and sesame oil; Practice: 1. Add proper amount of warm water to flour and knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Add a little salt to sesame paste and mix with sesame oil; 3. Roll the baked dough into a rectangular sheet with a thickness of about 0.2 cm; 4. Brush a thin layer of sesame paste on the dough with a small brush; 5. Fold the dough covered with sesame sauce in half and press the edge tightly by hand; 6. Roll out the folded dough with a rolling pin; 7. Repeat steps 4 to 6 once; 8. Brush sesame sauce on the rolled dough and fold one third of the dough; 9. Finally, fold the dough three times, and then roll out the folded dough slightly with a rolling pin; 10. Then cut it into 5 parts with a knife; 1 1. Put the oil in the pan, add the Melaleuca cake, fry it on one side with low heat, then turn it over, and finally fry it until it is golden on both sides and cooked in the middle.
18. Fried dumplings with mushrooms and pork:
Ingredients: 400g pork, 0/00g fresh mushrooms/kloc-0, 300g jiaozi powder; Seasoning: one egg, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch and cooking wine; Dip in juice: garlic, ginger, soy sauce, vinegar, sesame oil and oil pepper; Practice: 1. Stuffing: 1. Chop the pork into minced meat, add a little starch and grab it evenly, then add a proper amount of salt, soy sauce, cooking wine, chicken powder, sesame oil and pepper, beat an egg, stir it in one direction, cover it with plastic wrap and marinate for about 20 minutes; 2. Wash mushrooms and cut them into powder, cut ginger into powder and cut onions; 3. Put the mushrooms, Jiang Mo and chopped green onion into the marinated minced meat and continue to mix well in one direction; 2. Wrap jiaozi: 1. Add a proper amount of boiling water to jiaozi powder, stir it into snowflake shape with chopsticks, add a little cold water (the ratio of cold and hot water is about1:9), knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Put the baked dough on the chopping board with a layer of flour and knead it into strips, and then divide it into uniform small doses; 3. Sprinkle a layer of powder on the small dose, and then flatten it into a small round cake; 4. Roll the rolling pin with one hand, hold the edge of the small round cake with the other hand, and roll it into a dumpling skin with a thick middle and a thin edge; 5. Put the evenly mixed stuffing into the center of the dumpling skin and wrap it into a jiaozi; 3. Fry jiaozi: 1. Put a proper amount of water in the steamer, put jiaozi on the steamer, cover the pot, and steam for 8 minutes on high fire; 2. Put the oil in the pan, put the steamed jiaozi, and fry it on low heat until it is golden on three sides; Dip in juice: cut ginger and garlic into powder, add proper amount of salt, soy sauce, vinegar, sesame oil and oil pepper and mix well.
19. Korean spicy cabbage fried dumpling:
Ingredients: 300g of flour, 250g of lean meat and 300g of Korean spicy cabbage; Ingredients: one egg, ginger, onion, raw flour, soy sauce, sesame oil and pepper; Practice: 1. Mix the dough: 1. First add a proper amount of boiling water to the flour and stir it into a knot with chopsticks; Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 20 minutes; 2. Filling: 1. Chop the lean meat into minced meat, add a proper amount of raw flour and grab it evenly, then add a proper amount of salt, pepper, soy sauce and sesame oil, beat an egg, mix well in one direction and marinate for 20 minutes; 2. Chop Korean spicy cabbage, cut onion, and cut ginger into powder; 3. Add Jiang Mo, chopped green onion and spicy cabbage powder into the marinated lean meat powder and mix well in one direction for later use; 3. Pot paste: 1. Knead the woken dough evenly and knead it into long strips; 2. Divide into even small doses; 3. Knead the small dose round and put it on the chopping board sprinkled with a layer of flour to flatten it by hand; 4. Roll it into dough with a rolling pin; 5. Take a proper amount of pickled stuffing and put it in the center of the dough; 6. First, fold the dough in half, pinch the middle tightly, and then pinch the four corners in turn, and the pot sticker is ready. 4. Frying pot sticker: 1. Put oil in the pan, put the pot sticker into the pot sticker (to be compact), and fry it for about one minute with low fire; 2. Add a little flour to the bowl, pour a little water and stir into flour water; 3. Pour the flour and water into the pan, about one-third of the pot stickers can be flooded, cover the pot and fry it with low fire. 4. Cover a plate on the fried pot stickers, then turn the pan over, and the delicious pot stickers will be completely on the plate!
20. Sixi steamed dumplings:
Ingredients: 250g flour, 350g pork, 0/50g leek/kloc, 0/egg/kloc; Ingredients (four joys): broccoli, corn, carrots and black fungus; Seasoning: 80 ml of water, ginger, starch, soy sauce, sesame oil and pepper; Practice: 1. Stuffing: 1. Chop the pork into minced meat, add a spoonful of starch and grab it evenly, then add 80 ml of water in several times, while adding water, stir in one direction until the pork is thick, and leave it for ten minutes; 2. Add a proper amount of salt, pepper, sesame oil and soy sauce, continue to stir evenly in one direction and marinate for 20 minutes; 3. Wash and chop leek, mince ginger, add into pork stuffing and stir evenly in one direction; 2. dough and ingredients: 1. auricularia auricula is soaked in advance, washed and cut into powder; The corn kernels are cooked and chopped, and broccoli and carrots are cut into powder for later use; 2. Beat an egg into the flour, stir it slightly with chopsticks, add appropriate amount of boiling water, stir it into snowflake shape, add a small amount of cold water, knead it into a smooth dough, and cover it with plastic wrap for 20 minutes; 3. Knead the baked dough into long strips, and then divide it into small doses (slightly larger than those usually wrapped in jiaozi), press the small doses flat by hand, and then roll them into thin dough with a rolling pin; 3. Wrap jiaozi: 1. Take a proper amount of stuffing and put it in the center of the dough, fold the two sides of the dough in half and knead the middle together; 2. Fold the dough sheets on both sides in half in the middle, and pinch the middle part together, paying attention to the fact that the dough sheets at the four corners should not be bonded; 3. Knead the middle parts of adjacent dough sheets at every two corners together to form four holes; 4. Finally, a decorative ingredient is placed in each eyelet, and the green body of Sixi steamed dumplings is ready; 5. Drain the water in the steamer, put it in jiaozi and steam for 10 minutes.