500g of adzuki beans, 200g of sugar, 10g of minced rapeseed leaves, 1 hydrated mushroom, 10g of cooking wine, 1.5g of salt, 1.5g of monosodium glutamate (MSG), 15g of fine dry starch, 10g of water starch, 25g of white sesame seeds (roasted), 15g of green onion and ginger water.

Seasoning

Chili pepper (red, sharp, dry) 15 grams, 10 grams of green onion, 10 grams of ginger, 10 grams of cooking wine, 5 grams of vinegar, 5 grams of sugar, 3 grams of monosodium glutamate, 3 grams of peppercorns, 30 grams of peanut oil, 10 grams of sesame oil

Production Method

Knead the dough, the surface of the hair, exhaust the slack for 10 minutes, straighten it into the shape you want to be, and then listed on a baking sheet.

2. Brush with water and preheat the oven at 200 degrees for 4 minutes.

3. Oven 180 degrees, 17 minutes, my oven temperature is not enough, out of the color is not enough, I brushed a layer of water, and rose to 200 degrees, baked for 3 minutes, has been smothered in the oven, so that the bread body evenly colored. In the morning shot out of the bread.

4. Mince the pasta and chop the carrots and corn and peas, keeping them medium grainy. Add a little black pepper and stir into the filling.

5. Add cornstarch to increase viscosity and mix well.

6. In order to make the noodles good for frying, I put the minced noodles in a plastic bag, shape to get neat, into the freezer.

7. In the morning, take it out and cut it into cubes, first sprinkle a layer of MSG.

8. Front and back, left and right sides should be fried. When cooked through, take care to remove from the pan to absorb the oil. Drizzle with favorite sauce, so you can eat. Since I'm going to sandwich the bread to eat, so I use a larger amount of MSG, eat directly can reduce the amount of seasoning used.

9. Cut the bread in half and sandwich it with a little chutney. If you have vegetables, you can add vegetables, the color will be very nice.