1. Method of making cakes with red dates and eggs
Ingredients: wheat flour150g, 2 eggs, jujube10g, yeast powder1.5g, 70g of water and 30g of white sugar.
1 Beat the eggs into a pot, directly add water, yeast powder and white sugar, and stir with the eggs for about 3 minutes (if you are patient, you can also add the same, first add the white sugar, then add the water with dissolved yeast powder and stir evenly).
2. Add flour, stir well, add 1/3 jujube meat, mix well, and put it into a high-temperature resistant bowl (spread a layer of oil paper in the bowl, or brush a layer of salad oil if it is not spread).
3. Cover it with a plastic wrap and let it ferment at a temperature of 30 degrees for 50 minutes (it's summer now, and the fermentation is just right. When I made it, it was about room temperature 38, and it was ready in about 45 minutes).
4. When the fermentation reaches the height of 1 time, sprinkle the remaining 2/3 red jujube meat, put it in a steamer, and steam for 40 minutes on medium and high fire, without opening the lid halfway.
5. After steaming, you can cook for 5 minutes. If the steaming time is not enough, it is easy to get sticky, and the steamed hair cake is slightly protruding in the middle. If it is concave, it is over-fermented, which may be slightly sour, but it can also be eaten.
2. The practice of blueberry creamy porridge
Materials:
White rice porridge for 3 people, oats, milk, blueberries and rock sugar.
Practice:
1, cook white rice porridge for 3 people;
2. Wash blueberries and put them in the refrigerator when cooking porridge.
3, the right amount of milk, the specific amount depends on your acceptance, if you are not sure, you can taste it while putting it, and think it is ok, so as not to pour it into a bag;
4, the right amount of cereal, you can also add some raisins, just feel free;
5. Cook the porridge until it is thick, add oatmeal and cook it slightly, then turn off the fire;
6, add the right amount of milk, so that the porridge becomes milky white, and it tastes slightly milky, and then add rock sugar according to taste. Just air it until it is warm, and milk in white rice porridge is really delicious;
7. Choose your favorite container and put it in milky porridge, then take out the blueberries from the refrigerator. You don't need to pour them all into the porridge to soak. You can sprinkle blueberries while drinking porridge. It's delicious.
3. How to make mini fruit sandwiches
Ingredients: 4 pieces of toast, kiwi fruit 1 piece, strawberry jam 1 tablespoon, jam (pineapple) 1 tablespoon.
1, peel the kiwi fruit, slice it, cut off the hard edges of the four sides of the toast slice, take 1 slice of toast and coat it with strawberry jam, and cover it with 1 slice of toast slice.
2. Put kiwi slices on the toast, then cover with 1 slice of toast, spread pineapple sauce on the toast, and cover the last 1 slice of toast on the top.
3. Cut the toast into triangles, then cut the toast into small triangles. Take four toothpicks and insert them into four small pieces of toast to fix them.
4. Well, you can enjoy a nutritious and delicious breakfast.
4. The practice of stuffing Chinese cabbage with big steamed buns
Ingredients: 400g of Chinese cabbage, 300g of pork stuffing, 400g of self-raising flour, egg 1 piece, 2 teaspoons of salt, ginger 1 piece, pepper 1 stick, cooking wine 1 spoon, soy sauce 1 spoon, sesame oil/.
1, self-raising flour uses warm water to make a smooth dough, covers it with plastic wrap and puts it in a warm and humid place for 20 minutes; If the temperature in the kitchen at home is not too cold, it should not be too long to wake up. After a long time, it will be very fat, and there will be dead noodles when it is steamed again.
2. Knead the dough into strips before using it. At this time, we will boil the pepper with boiling water, and then use this pepper water to taste it. Add eggs, salt, soy sauce, chopped green onion, Jiang Mo, cooking wine and sesame oil to the pork stuffing.
3. Add the pepper water that has just been soaked and cooled, and mix it slowly and then quickly in one direction. The pepper water can be added several times. Cut the washed and dried cabbage into small pieces and put it in a bowl. Add a little olive oil or salad oil, so that the cabbage is not easy to change color and is very moist when placed in the stuffing.
4. Slowly knead the spread dough evenly, so that the dough will be evenly used for a while without big bubbles. Take out the dough and knead it into long strips in half, and pull it into an area with uniform size by hand. You can also cut it with a knife. Sprinkle a little thin flour on the area and press it evenly by hand to make it round.
5. Roll it with a rolling pin into a dough slightly thick in the middle and thin around. At this time, find a help and mix the cabbage with the evenly mixed meat stuffing. Don't mix the cabbage too early, it will collapse and make it difficult to wrap.
6. Put the dough on the fingers of the left hand a little forward to facilitate the fingers to move the dough, put the meat stuffing you think is suitable, pull and engage the dough with the right hand, and lift it step by step as shown by my man's rough hand in the picture. The left hand rotates with it, and the left hand lifts about 23 folds.
7. Remember that you can leave a belly button in the end or mesh together like me. Of course, you can also listen to your mother's will. Don't forget to put the wrapped buns on the curtain, and don't forget to sprinkle some thin noodles on the curtain to prevent the bottom from dipping.
8. Put the wrapped steamed buns in a kitchen with moderate temperature and wake up for a little 10 minutes. This is the key. Many people wake up in front of them for a long time, and they don't wake up at this time. The steamed buns are particularly small, wrinkled and pleated, which makes the noodles comfortable and spread.
9. Brush the steamer or steamer with oil, so that the steamed bun skin will not be stained when the pot is finally uncovered. Put the steamed buns on the pattern, boil the steamer with water first, and then add a bowl of cold water to put the lid on the steamer.
10, so the water will boil soon, remember to remember the time, 20 minutes-25 minutes after boiling, which is full of fire.
5. The method of Spanish potato omelet
Materials:
Three eggs, one potato, half an onion, black pepper and salt.
Practice:
1, prepare ingredients, peel potatoes and cut them into thin slices, and wash the starch on the surface of potato chips with clear water for later use (if you don't do it right away, soak potato chips in clear water to prevent discoloration). Shred onions and break eggs with salt;
2. Heat the oil in a small pan, put the potato chips down and slowly fry until the edges are slightly browned;
3. Pour in shredded onion, stir-fry until fragrant, and sprinkle with black pepper (a little more) and salt;
4. Pour the broken egg liquid into the pot, don't move the pot first, and fry for 2 ~ 3 minutes on medium and small fire;
5. After the bottom of the omelet in the pot is solidified and shaped, take a plate slightly larger than the pot, buckle it on the pot, turn the pot over, and buckle the omelet in the pot upside down on the plate;
6, put the pot back on the stove, holding the plate along the edge of the pot and slowly sliding the omelet into the pot (with the help of the plate, the omelet can be turned over smoothly without scattering the omelet), and then continue to simmer for about 2 minutes until the other side of the omelet is solidified;
7, cut into small pieces after the pot, you can eat it directly, or you can eat it with tomato sauce and the like.
Tips:
1 Wash off the starch on the surface of the potato when it is cut, so that it is not easy to stick to the pan when frying. When frying, use a spatula to move potatoes from time to time to prevent sticking to the pot;
2, when the omelet is turned over, you can use a big plate, so that the omelet will not be broken and more perfect;
3. Potatoes, onions and eggs are necessities for Tortilla. Of course, you can add other ingredients as you like.
4. There is no smaller pan at home. In fact, strictly speaking, my cake is a little thin. If you want to make a thick Tortilla, you can make it with a smaller frying pan at home.
6. The practice of osmanthus milk cake
Materials:
Low-gluten flour 120g, milk 100ml, egg white 30g, baking powder 4g, vegetable oil 30ml, fine sugar 50g and dried osmanthus.
Practice:
1, mix milk+egg white+fine sugar evenly to melt the sugar;
2. Low-gluten flour+baking powder, sifted and added, and stirred evenly;
3, pour oil, in principle, as long as it is not a strong vegetable oil, it can be;
4. Let the batter stand for 20 minutes and wake it up;
5. After 20 minutes, pour in dried osmanthus fragrans and stir well;
6, pour into a paper cup, or mold, 7 points full. Wake up for another 20 minutes;
7. After boiling water in the steamer, put it into the mold. I use paper cups, which need to be put in a small pudding mold before steaming, otherwise the batter will flow out;
8. Steam on medium fire 12 minutes, turn off the fire and simmer for a few minutes.
7. The practice of milk rice cakes
Materials:
Milk, rice cakes, honey
Practice:
1, put clear water in the pot, pour in the rice cake, cook until the rice cake is soft and waxy, remove and drain;
2. Put the drained rice cake into the milk and heat it for a few minutes to turn off the fire;
3. Add a proper amount of honey and mix well.
Tips:
Sugar can be used instead of honey.
8. The practice of making rice balls
Materials:
200g of glutinous rice, rice100g, 2 fried dough sticks, 50g of meat floss, 0/00g of spicy dried radish, proper amount of black sesame, proper amount of white sesame, proper amount of sugar and salt.
Practice:
1, soak the glutinous rice for one night, add the soaked glutinous rice and the washed rice, add less water than the usual steamed rice, steam it in water, turn off the fire for 20 minutes after aerating, stew for half an hour, and let it cool to room temperature;
2. Cut the dried radish into small pieces;
3, a small bamboo curtain (no need), covered with plastic wrap, sprinkled with some black sesame seeds and white sesame seeds;
4, put the right amount of rice, flatten the rice with your hands, and your hands can get some cold water, so you won't stick your hands;
5, first put a layer of meat floss, then tear half of the fritters in half, put them on, and put mustard seeds between the two fritters;
6, roll up, pinch the seal, and press it, just fine.
9. The practice of filling cakes with eggs
Ingredients: 200 grams of wheat flour, 2 eggs, 4 slices of lettuce, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of yellow sauce and appropriate amount of water.
1. Prepare a piece of cooked dough with warm water added with salt and big leaf lettuce 3? 4 slices, 2 eggs? Beat 3 eggs into egg liquid. For dough making, see: Pie making: Steps 1? 2
2. Sprinkle a proper amount of dry flour on the chopping board, knead the dough evenly, and then divide it into several equal portions of the size of an egg. Take one of them, roll it into a long strip as shown below, and drop a little cooking oil.
3. Evenly spread the cooking oil on the surface of the dough, roll it up from one end, pinch the mouth tightly and erect the dough, lightly press it into a cake with the palm of your hand, and roll it into a round pancake with a rolling pin. Making other cake embryos in turn
4, the pan is heated, but a proper amount of cooking oil is used. Put the cake embryo in the pan and fry it with low fire. When the dough on the surface of the cake embryo bulges, you can poke it with chopsticks to form a gap.
5. Pour an appropriate amount of egg liquid into the center of the crust from the gap, and cover the crust to continue heating.
6. Reverse in time, and when both sides are golden yellow, they can be cooked. Brush the surface of the egg filling cake with soybean sauce or sweet noodle sauce, add a little Chili sauce appropriately, and wrap the lettuce leaves to eat while it is hot.
10. Five-minute microwave oven for jujube rice cakes
Materials:
80g of glutinous rice flour, 95ml of milk, one spoonful of vegetable oil, 4 red dates and 0/5g of sugar/kloc-.
Practice:
1, all powders are put together;
2, red dates are cut into small pieces, and the milk microwave oven turns warm;
3, warm milk and a spoonful of oil into the classification, stir well. In fact, the proportion of milk can be adjusted by yourself, thicker and more chewy. You don't need to add oil, but it tastes better and demoulding is convenient);
4. Sprinkle red dates on the bottom, then pour a layer of paste, then sprinkle a layer of red dates, and then pour a layer of paste. (In fact, you can do this step at will, just make the red dates evenly distributed);
5. Put it directly into the microwave oven and turn it for about 2 and a half minutes (the power of my microwave oven is not high, so it needs to be adjusted according to the personality of my own microwave oven, as long as it is solidified ~ it will swell very high in the middle, it doesn't matter, it will collapse). Buckle it while it is hot, and take the rice cake thick, (white, tender and smooth);
6, sticky, not very good to cut, let it cool for a while. But it tastes great! Eat! ~
Tips:
The principle is very simple. Feel free to play it, and you can eat simple and delicious rice cakes at home. Hot rice cakes are really happy ~
1 1. How to make egg tarts on toast
Materials:
4 slices of toast, 2 eggs, 50ml of milk, 30g of sugar and proper amount of butter.
Practice:
1, put a layer of butter in the baking bowl for later use;
2. Mix eggs, milk and sugar into egg tart liquid and sieve for later use;
3, the toast is trimmed, rolled thin with a rolling pin and spread in a baking bowl;
4. Scoop the egg milk of the egg tart into the toast bowl;
5. Bake in an oven preheated to 200 degrees for about 20 minutes.
Tips:
Although it's not as crisp as the crispy egg tart, the wafting egg and milk fragrance is still attractive, and it won't feel greasy when eaten. If you have leftover toast at home, you can try it ~
12. How to make an egg sandwich
Materials:
Egg 1 piece, 2 slices of toast, appropriate amount of mayonnaise, a little salt and a little black pepper.
Practice:
1, the egg is cooked and mashed, which can keep the graininess in a proper amount. Add mayonnaise, a little salt and black pepper to taste;
2. Cut off the four sides of the toast, clip in the eggs and cut into triangles or cubes.
Tips:
Ham, cheese and cucumber slices can also be added.
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