Exercise 1:

Ingredients: wheat flour 600g, beef (fat and thin) 150g, whole milk powder, sesame seeds, eggs, onions, tomatoes, salt, monosodium glutamate, sugar, yeast, pepper and butter.

Exercise:

1. Chop beef into mud, wash onion and cut into powder for later use.

2. Then slowly add 300 grams of flour, water, yeast and appropriate amount of sugar to make dough and cook for a while.

3. Melt 2g of bread improver with hot water, add the remaining flour, milk powder, water, sugar and butter and mix well.

4. When the dough is fermented twice as much as before, put all the dough together, knead it evenly and thoroughly, and then ferment for the second time.

5. Divide the dough fermented for the second time into small portions, knead it for about 10 minute, knead it again, put it in a baking tray, brush the egg liquid when the volume doubles, and sprinkle with sesame seeds.

6. When the oven temperature reaches 190 degrees, put the blank into the oven, bake it for about 8 minutes, press it by hand, and take it out when the surface is red.

7. Mix chopped green onion, pepper, salt, monosodium glutamate and beef sauce and fry them into beef patties.

8. After the bread is completely cooled, cut it with a knife and add beef patties and two pieces of tomatoes. It is delicious.

Exercise 2:

Ingredients: 300g of minced pork, 300g of minced beef, 300g of Chinese cabbage, 200g of onion, bread flour 1 cup, egg 1 serving, 2 tablespoons of unsalted cream, 5 tablespoons of fresh milk, 2 tablespoons of wine, half a tablespoon of salt, half a teaspoon of pepper and 5 tablespoons of Japanese thick black vinegar.

Exercise:

1. First, add bread flour into fresh milk and soak it until it is slightly wet; Chop onions; Cut the cabbage, soak it in ice water for 5 minutes, then take it out and drain it and put it on a plate for later use.

2. Put the unsalted cream and minced onion into the pot and fry until soft.

3. Take a bowl, add fried chopped green onion, minced pork, minced beef, softened bread flour, eggs, salt, wine and pepper, and mix well for later use.

4. Dip a little salad oil in your hand first, then pat 1 meatball up and down in your hand until it is tight, thick and oval, and then press a slight dent in the middle with your fingers for later use.

5. Heat 2 tablespoons of oil in the pot, put it into the hamburger steak, fry it on low heat until it can shake, then turn over and fry it until it is solidified, and turn to high heat to raise the temperature.

6. Then pour half the amount of water into a hamburger, cover the lid, turn to medium heat and fry until cooked, then put the pot on the cabbage, and then pour in the Japanese thick black vinegar.

Exercise 3:

Ingredients: 375g of lean pork, 40g of carrot, 75g of onion (white skin), 600g of bread, 60g of ham, 50g of tomato, 30g of lettuce, 50g of onion (white skin), 0/00g of cucumber/kloc, 30g of soy sauce, 2g of pepper, 2g of white pepper, 2g of spiced powder, and 2g of white pepper.

Exercise:

1. Peel and chop the onion, peel and chop the carrot, salt and dehydrate the cucumber and cut it into oblique slices for later use.

2. Put minced meat, minced onion, minced carrot, 30g soy sauce, 2g black pepper and 2g white pepper into a large bowl, mix well into minced meat, divide into 6 equal parts and press into round cakes.

3. Put 2 tablespoons of salad oil in the container, simmer for 3 minutes, then add 3 meat patties, fry for 1 min for 30 seconds, and then turn over 1 min for 30 seconds. The second frying does not need preheating, and the power and time are the same as the first frying.

4. Take hamburger bread, coat it with cheese, Jinhua ham, red tomato, lettuce, onion, cucumber and meat pie, and add tomato sauce and salad dressing.