Practice: Make flour into soft dough with purple sweet potato paste and warm water, and let it stand for half an hour; Apply a little oil to the dough table to prevent sticking, roll the dough into large oval pieces, spread a little oil on the dough sheet and sprinkle with pepper and salt, roll the dough sheet up, cut it into small pieces, flatten the dough horizontally, reunite and roll it into pancakes; Put oil in the pan, put the oil into the crust when it is warm, turn it over and fry it after one crust is solidified, and when it passes through the turned crust, it will swell up a lot of bubbles when it is hot; To make the cake bubble, roll the cake as thin as possible, so that it can bulge quickly and be convenient for pouring egg liquid; When the cake bubbles, this is the best time to pour eggs; Mix the eggs with salt, poke a small hole in the edge of the cake with chopsticks, pour the beaten egg liquid into the hole of the bubble, fry for a while until the eggs are slightly solidified, cover the pot, and fry for another minute on each side until the egg liquid is solidified.
When the egg cake is made, you can put some sauce on it and roll some lettuce, which is more reasonable in nutrition. It is said that in Luoyang, the new son-in-law once came to the door suddenly, and his father-in-law was not prepared, so he could not entertain the new son-in-law with good things.
When she was in a hurry, the girl had a brainwave, made some fried cakes with noodles, and took two eggs from the chicken nest. She pulled out an onion in the ground. When frying the cakes, the two cakes were put together, and the middle was oiled. She poked a small hole in the cake with chopsticks, and poured the eggs into the cake with chopped green onion. After baking, the color was golden, and the son-in-law was full of praise after eating.
Although this allusion is nowhere to be verified today, since then, the method of making egg-filled cakes has been handed down.
Not long fat Chinese hamburger
The practice of meat stuffing: cut the blanched lean meat into pieces of appropriate size. Add a little oil to the pot, add rock sugar and slowly heat to reddish. Add the chopped meat and stir-fry until brown. Add cooking wine, soy sauce and soy sauce and stir well. Add a proper amount of clear soup, preferably without meat. Add onion, ginger, fragrant leaves, nutmeg, star anise, pepper, cinnamon and other seasonings. The meat sauce is almost finished. Put the mushrooms in the sauce and let it taste. Put the meat, mushrooms and vegetables together and chop them.
The method of making steamed buns: melt the yeast in warm water, let it stand for 10 minute, pour the yeast water into the snow pollen, and stir it while pouring. Knead the dough well. Rub the strips and apply the agent, and rub the agent into a slender strip and roll it into a screw roll. Roll it into a small round cake with a rolling pin, put it in a pan with your hands in a bowl shape, and bake it until the cake is swollen and the gold circle is tiger's back and plum blossom heart. Cut the baked cake open, put it in the sauce meat, and the delicious family version of the Chinese hamburger is ready.
Mushrooms can completely have the taste of meat instead of fat meat. Mushrooms are rich in lentinan, which helps to prevent cancer, etc. With green peppers and shredded carrots, they also add color to the nutrition of meat buns-rich in vitamins and minerals, which helps to balance meat and vegetables.
Chinese hamburger is a famous food in Shaanxi, but it is obviously steamed with meat. How can it be called "Chinese hamburger"? It turns out that in the northwest dialect, the pronunciation of steamed buns is similar to "no", and the steamed buns with meat become "no meat". The vendors are afraid of affecting sales, so they change it to "meat buns".
Legend has it that Italian pizza evolved from Chinese hamburger. It is said that after Kyle Polo came to China, he ate Chinese hamburger in Xi 'an, and found it delicious. After returning to Italy, he still remembered it, so he made it himself.
If you can't learn, just put the meat on the bread and bake it. Later people improved it on this basis. Not only meat but also fruits, vegetables and cheese can be put on the bread, which gradually evolved into the current "pizza".
Fresh and non-greasy bacon pie
Practice: Add warm water, soybean milk, etc. to medium gluten flour and knead it into dough, cover it tightly with a wet cloth and simmer for 20 minutes. Every 400 grams of dough, put a flour paste, roll it into rectangular thin slices, fold it in three layers, roll it up from one end and roll it into round cakes. Put less oil in the pot, put the cake in, bake it for a while, put some water, then turn the cake over and put some water. Cut the bacon into large pieces and put it in the cake layer with shredded onion, sweet noodle sauce and lettuce.
Doraemon's bronze gongs burn
Practice: beat the eggs into egg liquid, add a small amount of white sugar, continue to beat well, then add salad oil and beat well, then add honey. In this step, you can send the egg liquid to twice the size, or you can not send it. If you send it, the bronze gongs will be more fluffy later. After the egg mixture is stirred, put the flour into the batter, prepare a pan, turn on a small fire, take in a spoonful of batter, and bake it slowly. You will see that the batter begins to swell and bubble, and the batter is basically mature and has obvious pores. Turn it over and bake it for a while before you can go out of the pan. Then, take the bean paste and put it in the middle of the bread, and cover the two together, and the bronze gongs will be cooked.
Tongluo Shao, also known as golden cake, is named Tongluo Shao because it is made up of two cakes like Tongluo. It is a kind of dessert with baked dough and red bean paste sandwich, and it is also a traditional Japanese pastry.