So the diet of the monthly meal needs to be diversified, the following recommended several delicious and very appetizing breakfast cake detailed practice.
1, fried corn cakes
Raw materials:
Sticky corn 3, 50 grams of dry flour, 1 egg, 20 grams of sugar, 30 grams of soybeans, oil
Practice:
1. Fresh sticky corn, kernel, let go of the water blanched, cooled with cool water, add sugar and mix well.
2. Add egg and dry flour to the flour and mix well.
3. Put oil in a flat pan, preferably to cover the bottom of the pan and heat, add the modulated corn kernels and compact.
4. On top of that, put the cooked moong dal kernels and compact them, turn the heat from high to low and fry them until they are golden brown, remove them from the pan and cut them into pieces.
2, pan-fried potato pancakes
Raw materials:
Potatoes, milk, salt
Practice:
1. potatoes steamed, cooled, peeled, crushed.
2. Salt is melted in milk and mixed with mashed potatoes.
3. Form the mashed potatoes into even-sized patties, put them into an oiled pan, and fry on low heat until golden brown on both sides.
3, mushroom meat pie
Raw materials:
300 grams of pork stuffing, 3 fresh mushrooms, oil, salt, 2 grams of soy sauce, 1 gram of sesame oil, 2 grams of sugar
Practice:
1. Mushrooms soaked, chopped, and mixed with the meat stuffing, 2 grams of soy sauce, 2 grams of sugar, 1 gram of sesame oil, a little salt into the mushrooms and meat stuffing, mix well.
2. Take a small piece of meat filling, roll it into a circle and press it into a cake shape.
3. Heat the oil in a pan, add the meat patties, brown one side and turn over, repeat a few times until the patties are done.
4, pumpkin cake
Raw materials:
Old pumpkin, glutinous rice flour, round-grained rice flour, bean paste, raw white sesame seeds, sugar
Practice:
1. Old pumpkin washed, cut into pieces and steamed, add the right amount of sugar, mix well.
2. Add glutinous rice flour and round-grained rice flour, the ratio is 4:1, use chopsticks to stir down, knead into pumpkin dough.
3. Take the appropriate amount of pumpkin dough, roll it into long strips, cut it into small pieces of similar size, take a small ball, knead it round, then gently flatten it with your hands, squeeze in the bean paste, knead it round again, and gently flatten it again.
4. Brush a layer of water on the finished pumpkin biscuit blanks, put them into a pile of sesame seeds, and stick them on the front and back.
5. Pour a moderate amount of oil in the pan, when the oil is 50 percent hot, add the pumpkin pancake biscuits, and fry on medium heat until both sides are golden brown.
5, cabbage pancakes
Raw materials:
corn flour, 1 egg, shrimp, cabbage, salt, oil
Practice:
1. 1 egg beaten, add a little salt.
2. Add shrimp and cornmeal, cabbage cut into thin shreds, add flour paste, mix well.
3. Non-stick frying pan is hot, drop a little oil, pour in the flour paste, fry on low heat, cover the pan with a lid and simmer for a little while, one side of the frying is cooked, the opposite side of the frying can be.
6, caramelized glutinous rice root cake
Raw materials:
glutinous rice, lotus root 1, oil, salt, sesame oil, scallions, sugar
Practice:
1. Glutinous rice and lotus root ratio is basically 2:1, glutinous rice should be soaked in advance one night, steaming on high heat, about 15 minutes after the water boils; lotus root is chopped, blanched and fished; scallions are minced.
2. glutinous rice, lotus root and green onions into the container, add salt, sugar, sesame oil mix
3. best to wear disposable gloves, it will be easier to operate, gloves dipped in water, the material into a more compact small round cake.
4. Put the bottom oil in the pan and fry the lotus root cake on medium-low heat until both sides are golden brown.
7, radish cake
Raw materials:
White radish, flour, green onion, water
Practice:
1. White radish peeled and shaved into fine silk; green onion washed and cut into scallions; radish, scallions, salt mix.
2. Flour and water into a thin batter.
3. pan put a little oil heating, pocket a spoonful of batter into the mold, with a spoon to spread evenly, in the batter on the top of the mix of shredded carrots and scallion filling, and then pocket a spoonful of batter poured on the shredded carrots and scallion filling, turn over and fry until both sides of the golden brown can be.