Ingredients:

Leek, egg, shrimp, 400g flour, a teaspoon of salt, cooking oil10g, oyster sauce and salt.

Practice:

1, add salt to flour, add warm water and stir it into a flocculent shape, add cooking oil and knead it into dough, cover it with plastic wrap and wake up for 1 0 minute, then take it out and knead it smoothly, divide it into 8~ 10 small portions, knead it into balls, then knead it into short strips, and cover it with oil and wake up for 50 minutes.

2. Chop the leek, fry the eggs and crush them, chop the shrimps, put them in a bowl, add salt, oyster sauce and cooking oil and stir well.

3. Take out a dough, roll it into thin slices, add stuffing, knead it tightly, stretch it out, then roll it up, close it up and put it under it, and squash it.

4. Leave the oil in the pot, put it in a small fire, cover and simmer for five minutes, then turn it over, and continue to be stuffy for five minutes.

Er corn chicken pie

Ingredients:

300 grams of chicken breast, two spoonfuls of onion, appropriate amount of corn, two spoonfuls of soy sauce, one spoonful of cooking wine, one spoonful of oyster sauce, half a spoonful of soy sauce, half a spoonful of five-spice powder, half a spoonful of sugar, one spoonful of starch and three hand-grabbed cakes.

Practice:

1, cut chicken breast into pieces, put them into a meat grinder, break them, add cooked corn kernels to onion kernels, soy sauce, cooking wine, oyster sauce, soy sauce, spiced powder, sugar and starch, and stir well.

2. Thaw the cake in advance, put the stuffing in the middle, roll the edge of the cake thinner with a rolling pin, and wrap it up.

Preheat the non-stick pan with low heat, add the cake embryo, and fry until both sides are golden, about 1 5 minutes (be sure to simmer.

Three black pepper chicken cookies

Ingredients:

Dumpling skin 1 serving, chicken breast 1 piece, shallots, ginger seasoning: soy sauce, soy sauce, chicken essence, black pepper and sesame oil.

Practice:

1, chop the chicken breast, add 1 spoon of shallots in a bowl, 1 spoon of ginger, 2 tablespoons of soy sauce, half a spoonful of soy sauce, a little chicken essence, 1 teaspoon of black pepper and sesame oil, and mix well to make black pepper chicken stuffing.

2. Put the meat stuffing in the middle of the dumpling skin and wrap it into a rectangular shape. After all the packages are wrapped, put it in hot oil and fry it on low heat until it is golden and crisp on both sides.

Sixiangsu meat pie

Ingredients:

Grab four cakes, tenderloin-block, half onion, barbecue powder-spoon, one teaspoon of sugar, one teaspoon of cooking wine, one teaspoon of starch, one teaspoon of oyster sauce, one teaspoon of light soy sauce and one teaspoon of light soy sauce.

Practice:

1, diced tenderloin, diced onion, poured into a bowl, added with light soy sauce, a spoonful of barbecue material and a spoonful of sugar.

A spoonful of cooking wine, a spoonful of starch, a spoonful of oyster sauce, half a spoonful of soy sauce and marinate for 30 minutes.

2. Pour the marinated meat into the pot, stir-fry and take it out. Take a hand-grabbed cake and wrap it in a spoonful of meat stuffing.

3. Brush the pan with oil and put it into a small fire to fry the cake.-Make sure to fry it slowly, and it will be crisp. It will be turned over soon until both sides are golden yellow.

Wu su Cui Qian Ceng meat pie

Ingredients:

350g of flour, 2 10/0g of warm water.

400 grams of beef stuffing, 40 grams of onion, two cloves of garlic, one spoon of oyster sauce, two spoons of soy sauce, two spoons of peanut oil, three grams of salt, a proper amount of pepper powder, a little spiced powder and half a spoonful of sesame oil.

Practice:

1, mix the flour first, add warm water to the flour to make soft dough, and apply oil on the surface to prevent the dry skin from covering it for about 20 minutes.

2. Let's mix the stuffing, chop the beef or break it with a meat grinder, add chopped garlic and onion, one spoonful of oyster sauce, two spoonfuls of soy sauce, two spoonfuls of peanut oil, half a spoonful of sesame oil, pepper powder and five-spice powder. Stir a little salt in one direction. Come on.

3. The awakened dough is smooth, and generally the awakened dough is more malleable. It's not easy to break when torn, and it doesn't need to be rubbed for too long. Divide it into three small doses, roll one into a rectangle and brush it with oil, so as to make it more crisp to eat.

4, put in the meat stuffing and spread it evenly from one end, and the two ends are closed and pressed. Then roll it a little thinner. The cake must be thin. If it is too thick, it will not be brittle.

5, pour a little oil into the pot and heat it, put the cake embryo into a small fire and bake it until it is golden and crisp on both sides. It is best to use an electric cake stall or a pancake machine, a functional pot and the like to make sure that the heat is not easy to paste.

Liu Sam sun leek pie

Ingredients:

Leek eggs, shrimp vermicelli, fungus, carrot, dumpling skin.

Practice:

1, the eggs are scattered and fried into egg blossoms, just chop the carrots and chop the vermicelli fungus after soaking. Wash the shrimp skin for later use. Mix the above ingredients in a bowl, add a spoonful of oyster sauce, a spoonful of soy sauce, a little salt, a little thirteen spices and a spoonful of sesame oil and stir well.

2. Roll the dumpling skin thin, wrap it with stuffing, wrap it in the shape of a steamed stuffed bun, and then press it into a cake.

3. Brush a layer of oil on the sandwich machine, put it in the cake, cover it and fry it (turn it over a few times when frying, if you put meat stuffing or the stuffing is not easy to cook, you can pour a little water on it when frying, and stew it until the water is dry, so it is easy to cook).

Qidoujiao pork pan fried pork bun

Ingredients:

300 grams of pork, 300 grams of beans, and appropriate amount of dumpling skin:

1, I used the ratio of 1: 1 for meat and vegetables. You can also have less meat and more vegetables, which is no problem, or more meat is more fragrant.

2. Put the pork stuffing into a pot, add two spoonfuls of cooking wine, two spoonfuls of soy sauce, one spoonful of soy sauce, two spoonfuls of oyster sauce, half a spoonful of 13 fragrance, a little salt chicken essence, three spoonfuls of peanut oil and one spoonful of sesame oil, then stir it clockwise with chopsticks, while stirring, slowly pour in half a bowl of pepper water, and stir up the meat stuffing (there is no extra water for the stirred meat stuffing)

3. Pepper water is poured into half a bowl of hot water with two peppers, and then cooled before adding meat. If you don't want to use it, you can use water instead, or you can do it without adding water. The meat stuffing with water is more tender and juicy when you eat it, which is the effect of filling soup packets.

4, add a little salt to the pot to boil water, add beans to cook until it is broken, remove it and rinse it with cold water, not hot. Drain and chop, add into the meat and mix well.

5. Take a dumpling skin, roll it thin, add a proper amount of stuffing, wrap it up and knead it tightly. When it's all done, add a little oil to the pot, add steamed buns, fry it with medium and small fire until the bottom is golden, pour in half a bowl of water, cover it and simmer it with low fire until the water completely evaporates.

Eight-cabbage chicken pie

Ingredients:

300 grams of flour, 3.3 grams of salt, 240 grams of warm water, 300 grams of cabbage with proper amount of edible oil, 3 or 3 eggs, 1 tablespoon of dried shrimps, 1 tablespoon of oyster sauce, 3 tablespoons of edible oil, 13 spices and a half spoons, and a proper amount of salt.

Practice:

1, add salt to the flour, add warm water in stages (flour has different water absorption, so don't add it-once), stir it with chopsticks to form a thin dough, coat the surface with oil cover, and put on plastic wrap for later use.

2. Wash and shred the cabbage, add 1-1 teaspoon of salt to the pot to kill water, and hold thousands of water for later use. Break the eggs into a pot and stir-fry until cooked. Add 1 teaspoon of shrimp skin, 1 teaspoon of oyster sauce and half a teaspoon of 13 fragrance to the cabbage and mix well for later use.

3, pour some oil on the chopping board, take out the dough and divide it into eight small portions, take one and spread it out by hand (wipe it with your hand-and it will open), add a proper amount of stuffing, grab the edge and pinch it up (just pinch the stuffing casually) and put it down for later use, and all the rest are done. 4, Heat the pot in a medium fire, put it directly without putting oil, and fry it on a small fire until it is golden on both sides.

Jiu home-cooked hongtangbing

Ingredients:

Dough-300g flour, 270g boiling water.

Stuffing-brown sugar100g, flour 30g.

Practice:

1, pour 80-degree boiling water into the flour, stir it into a flocculent shape, and knead it into dough. 1 0 minute.

2. Stir the flour with brown sugar to make stuffing, divide the dough into small dough with uniform size, then roll it into a thin bag and put it into the brown sugar stuffing, tighten the mouth and press it into small cakes.

3. Brush a little oil, add the cake and bake it until it is golden on both sides.

Shijiangrou pie

Ingredients:

Dough: 500g of common flour, 5g of yeast and 5g of sugar.

Stuffing: 350g pork, 0/50g chopped beans/kloc-,50g soybean, about 50g sauce, chopped green onion and Jiang Mo.

Practice:

1, yeast and white sugar in warm water, stir and melt, mix flour with yeast water, stir into thin dough, grease the surface and ferment to twice the size.

2. Leave oil in the pot, add minced meat, stir-fry minced beans evenly, then add chopped green onion Jiang Mo, stir-fry in soybean sauce until it becomes discolored, turn off the fire, add two tablespoons of soy sauce, consume one spoonful of oil, and mix well with chicken essence.

3. Grease the chopping board, pour out the dough, arrange it into long strips, divide it into small portions, press it into the crust, add the meat, and then wrap it.

Leave oil in the pan, fry the cake in medium heat until both sides are golden and cooked, and then take it out of the pan.

Shi yi su xian steamed bun

Ingredients:

Dumpling skin, two eggs, a small carrot, a vermicelli, an appropriate amount of fungus, two leaves of cabbage, an appropriate amount of onion, and an appropriate amount of chopped green onion.

Two tablespoons soy sauce, one tablespoon oyster sauce, half a spoonful of chicken essence, half a spoonful of pepper and a proper amount of salt.

Practice:

1, break the eggs, put a proper amount of oil in the pot, pour in the egg liquid and fry until it is cooked, and make the eggs into pieces. Shred carrot, cabbage and auricularia auricula, soak vermicelli until soft, and cut off with hot water.

2, put the right amount of oil in the pot, add chopped green onion and saute until fragrant, add shredded carrot and cabbage and stir-fry until soft, add shredded fungus and stir-fry a few times, then add chopped eggs and vermicelli and stir-fry evenly.

3, soy sauce, oyster sauce, chicken essence, pepper, salt stir-fry. Stir-fry for a while, roll the dumpling skin thin, and wrap it with appropriate stuffing.

4, put the right amount of oil in the pot, put the bad cake, cover it with a small fire, open the lid and turn it over and fry it until it is golden on both sides.

Shi er LAN ren su pie

Ingredients:

Zucchini, finger cakes, eggs, vermicelli, ham sausage, oyster sauce, salt, oil, thirteen spices powder.

Practice:

1, the zucchini is shredded, salted to get water, and then rinsed.

2, the eggs are fried, the vermicelli is soaked and chopped, and the ham is chopped.

Put shredded zucchini, eggs, vermicelli and ham sausage in a large bowl, add half a spoonful of salt, one spoonful of oyster sauce and three tablespoons of cooking oil and stir well.

3. Take a hand-grabbed cake and thaw it at room temperature, put a vegetarian stuffing in the middle, and put it in a pot to bake it.

For you, remember to have breakfast! ! ! !