First, sandwiches
Ingredients: toast, tomato, eggs, lettuce, ham slices, cheese slices, salad dressing, original sushi.
1, take four slices of toast to the edge and squeeze a proper amount of salad dressing as the base. Put tomato slices, lettuce, ham slices and cheese on four pieces of toast respectively.
2. Put tomato toast on lettuce toast, then on ham toast, and finally put cheese toast on tomato toast.
3. After all is put away, the toast on both sides is wrapped in egg liquid. Put the butter in the pot. When the butter melts, add the sandwich. Fry slowly until golden on both sides.
4, along the diagonal position in half, divided into two triangular sandwiches. Box it up.
Second, the egg tart
Material preparation: two egg yolks, 20g sugar, 80ml milk, and six egg tart skins.
1. Prepare a bowl, add two egg yolks and 20g white sugar, stir well, then pour in milk and stir well, and filter with a filter spoon, and the egg tart liquid is ready.
2. Pour the prepared egg tart liquid into the egg tart skin, which is nine minutes full.
3. Heat the oven up and down 200 degrees, put in the egg tart and bake for 20 minutes until the surface has a focus.
4. The freshly baked egg tart is a little hot, so put it into the box carefully.
Third, fluffy toast rolls
Ingredients: four slices of toast, floss, cheese, salad dressing, one egg, one scoop of chopped carrot, one scoop of onion and one scoop of black sesame.
1. Take four slices of toast, cut off the four sides and roll them thin with a rolling pin.
2. Prepare a bowl, beat in the eggs, add the chopped carrots and chopped onions and mix well for later use.
3. Spread salad sauce on toast slices, add floss and shredded cheese, roll them up, and then roll them in egg liquid.
4. Brush the pan with oil, add the toast roll and fry until golden brown. Spread salad dressing on both ends of the toast roll, then dip it in the floss. Then put it in the bag.
Fourth, original sushi.
Material preparation: three pieces of laver, one ham sausage, half a cucumber, half a carrot and one egg.
1, cooking, cooking softer than usual, hard rice is not easy to stick together, pour a proper amount of sushi vinegar, add half a spoonful of sugar and mix well.
2. Wash the cucumber and cut it into strips. Cut carrots into strips and cook in boiling water for one minute. Cut the ham into small strips. Beat the eggs, add some salt, spread them into cakes in the pot, and then cut them into long strips for later use.
3, seaweed on the roller blind, evenly spread a layer of rice, leave some space on the side, don't fill it. Put cucumber strips, ham strips, carrot strips and egg strips in turn, roll them left and right by hand and knead them tightly, then pull up the blinds and roll forward. Just put it in the box.
Five,
Material preparation: green tea, honey, apple, orange, watermelon, lemon and green lemon.
1. Clean all the fruits, cut them into pieces or pieces, put them in a bottle that has been cleaned in advance, and pour some honey into it to marinate for a while.
2. Pour a proper amount of water into the pot, add green tea leaves and cook for 3 minutes. Let it cool after cooking.
3. After the green tea is cooled, filter out the tea leaves and pour them into each bottle in turn. In this way, the fruit tea is finished.
Six,
Material preparation: 250g of milk, 30g of sugar, 4 pieces of gelatin and 250g of clear water.
1. Cut the gelatine into small pieces and soak it in cold water until it becomes soft. Peel the mango and cut it into diced mango.
2. Making milk jelly: add 250g of milk, 0/5g of sugar/kloc-0, and 2 pieces of soft gelatin tablets, heat them on low heat, and turn off the heat after the gelatin tablets are completely melted.
3. To make clear water jelly: add 250g of clear water, 0/5g of sugar/kloc-0, and 2 pieces of soft bright film, heat it with low fire, and turn off the fire after the bright film is completely melted.
4. Take out six cups cleaned in advance, three of which are poured into clear water and frozen, and add a few diced mangoes. The other three are poured with custard first. Put them all in the refrigerator for half an hour and take them out after solidification.
After solidification, the cup that was frozen with water is now poured into milk jelly. The cup that used to be frozen with milk is now frozen with clear water, and a few diced mangoes are added. Put it in the refrigerator for half an hour again, and take it out after solidification.
6. All six cups are sprinkled with diced mango and served with mint.