1, rose breakfast porridge
Contains original fragrant cereal, red rose, konjac, yam, Euryale ferox, medlar, red dates, red beans, etc., and is packaged in a small bag, brewed for 2 minutes and ready to eat. It does not need to be cooked now, and it is sweet and soft to eat while walking.
2. Sesame paste cake
Ingredients: 450g ordinary flour, boiled water, cold water, sesame paste, white sugar, soy sauce, cold boiled water, salt and a little sesame oil.
Pour the flour into the basin, stir it with chopsticks, pour in boiling water, then knead it into dough, knead it with your hands dipped in cold water until it is smooth, cover it with plastic wrap and leave it for half an hour. Put sesame paste, white sugar, soy sauce, salt, etc. into a bowl, and pour cold boiled water while stirring with a spoon until sesame paste is evenly mixed. After the dough is placed, it is divided into two doughs with uniform size, and one of them is rolled into dough. Brush a little sesame oil. Spread a layer of sesame sauce seasoning evenly. Roll from one end to the other, with the mouth down. Cut into 5cm long sections with a knife. Press one of them flat and roll it into a round cake again. Brush the electric baking pan with a little oil after turning on the power supply, add the rolled sesame paste cake and fry until both sides are golden.
3. Flower rolls
Ingredients: pumpkin jujube juice, common flour, whole wheat flour, yeast, baking soda.
Pour pumpkin red juice into a basin, add yeast, common flour and whole wheat flour in turn, stir with chopsticks until there is no dry powder, then knead it into smooth dough by hand, and ferment it to twice the size at room temperature. When the dough is fermented, add baking soda and knead it into a smooth dough again, and then roll it into a round dough. The dough is rolled from one end to the other, and the mouth is facing down. Cut into 3-5cm sections with a knife. Take two overlapping pieces, hold both ends of chopsticks with one hand, press them from the middle to the bottom, and then pull them out from one end. Make the remaining dough according to the above steps, and after all the dough is made, put it on a steamer with steaming cloth to wake it up 15 minutes or so. Fire the gas cooker, steam with cold water in the pan 15 minutes, turn off the fire and stew for 3-5 minutes.
4. Shrimp rice balls
Raw materials: rice, corn residue, live shrimp, sushi vinegar and seaweed.
Wash the rice and corn residue, pour them into the rice cooker and add appropriate amount of water. Cook rice for later use, cool the cooked miscellaneous grains rice to about 40 degrees, add sushi vinegar, stir well, and live shrimp for later use. Open it from the side of the shrimp head and remove the shrimp line and shrimp intestines. Leave the last shrimp tail and shell peeled, add cooking wine and pepper to taste, and then cook in a pot. Take a proper amount of rice and spread it on the plastic wrap. Put a shrimp in the middle. Round the plastic wrap, leave the shrimp tail outside and pinch it tightly. Carefully remove the plastic wrap, and a shrimp rice ball will be ready.