2. Onion cake: ingredients: 150g flour, chopped green onion, chicken powder, salt and sesame; Practice: 1. Add appropriate amount of salt to flour and mix well with chicken powder, then add appropriate amount of warm water to knead into dough, and cover with plastic wrap for 20 minutes; Wash onion and cut into chopped green onion; 2. Knead the dough into strips and divide it into 4 small portions; 3. Roll a small dose into a thin slice of about 0.3 cm, brush with a layer of oil and sprinkle with chopped green onion; 4. Roll up the dough along the long side and knead it into slender strips; 5. Roll the two ends of the strip to the middle to form two dough rolls; 6. Overlap the two rolls together and flatten them slightly by hand; 7. Roll into a round cake about 0.5 cm thick with a rolling pin; 8. sesame seeds are stained on both sides of the round cake; 9. Put the oil in the pan, add the chopped green onion cake, fry it on low heat, then turn it over, and finally fry it until it is golden and cooked.
3. Pumpkin egg pancake: Ingredients: pumpkin 350g, flour 100g, glutinous rice flour 50g, 2 eggs, water about 150ml, ginger and onion; Practice: 1. Peel the pumpkin and remove the pulp, then wash and cut into pieces, cut the onion and cut the ginger; Beat eggs into egg liquid; 2. Put pumpkin powder, Jiang Mo and chopped green onion into a large bowl, pour in flour and glutinous rice flour, add a little salt (sugar can be added according to your own preference), pour in egg liquid, add about 150 ml water, and stir evenly to form a batter; 3. Put oil in the pan, pour half of the batter into the pan, cover the pan, fry it with low fire until it is solidified, turn it over, and finally fry it until it is golden and cooked in the middle of both sides, then take it out of the pan, cut it into pieces and put it on a plate, and fry the remaining half of the batter in the same way.
4. Chinese cabbage and shrimp skin cake: ingredients: 200 grams of flour, 250 grams of Chinese cabbage, and appropriate amount of shrimp skin; Ingredients: cooking wine, ginger, garlic, onion, chicken essence; Practice: 1. Fill: 1. Cleaning and chopping Chinese cabbage, adding appropriate amount of salt to marinate for 10 minute, and then squeezing out excess water in Chinese cabbage; Wash shrimps and drain; Chop ginger and garlic, and chop onion; 2. Put the oil in a hot pan, add the shrimp skin, stir-fry until it turns slightly yellow, add two teaspoons of cooking wine, stir well, and take it out for later use; 3. Put the fried shrimp skin, minced ginger and garlic and chopped green onion into pickled cabbage, then add proper amount of chicken essence and sesame oil and mix well for later use;
5. Sweet corn cake: ingredients: glutinous rice flour 150g, corn flour 50g, tender corn 1, and appropriate amount of sugar (the dosage is according to personal taste); Practice: 1. Firstly, the tender corn is cooked, cooled, peeled and granulated; 2. Put glutinous rice flour, corn flour, cooked corn kernels and white sugar together in a large container; 3. Add a proper amount of warm water and knead into dough (this process is very easy to drip! ); 4. Knead the dough into long strips and divide it into small portions (I'm not lazy at all, I just break off a small piece from the dough, round it and flatten it, but it seems that this cake is about the same size! ), a small dose of dough is kneaded and flattened by hand to make a tortilla blank; 5. Put the oil in the pot, add the tortillas, and fry on low heat until both sides are golden.
6.JD.COM Meat Pie Ingredients: 300 grams of flour, 250 grams of beef and 50 grams of green onions; Ingredients: one egg, pepper, ginger, soy sauce, starch, cooking wine and sesame oil; Practice: 1. Stuffing: 1 Wash beef, chop it into minced meat, mince onion and mince ginger; 2. Add a little starch to minced beef, then add a spoonful of cooking oil, salt, pepper, soy sauce, cooking wine and sesame oil, and then beat an egg and stir in one direction. Add chopped green onion and Jiang Mo, continue to stir in one direction, then cover with plastic wrap and marinate for 30 minutes; 2. Making dough and patties: 1. Add proper amount of warm water to flour, knead into dough with smooth surface, cover with plastic wrap and wake up for 20 minutes; 2. Knead the proofed dough into long strips and divide them into four small portions; 3. Knead a small dose into a circle, flatten it by hand, and then roll it into a large piece; 4. Cut the knife from the center of the dough to the edge of the dough and cut the dough in half; 5. Spread the marinated meat stuffing evenly on three quarters of the dough, and be careful not to spread it on the edge of the dough; 6. Fold the dough without meat stuffing up, then fold it to the right, and finally fold the rest up and press the edge by hand; 7. Put the oil in the pot, put the folded patties, cover the pot, and fry on low heat until golden on both sides and cooked in the middle. Then cut it into your favorite size when you eat it.
7. Carrot bean paste pancake: Ingredients: carrot 250g, flour 120g, corn flour 50g, glutinous rice flour 50g, bean paste and cooked white sesame seeds; Practice: 1. Wash carrots, peel them, steam them, take them out and put them into a pot and mash them with a rolling pin; 2. Put flour, corn flour and glutinous rice flour into carrot paste, knead into smooth dough, and simmer for 20 minutes; 3. Knead the baked dough into long strips and divide them into small portions of about 30 grams; 4. Flatten a small dose, and knead by hand into a sheet with a thin edge and a thick middle; 5. Add appropriate amount of bean paste stuffing and knead the dough slowly with tiger's mouth; 6. Put it on the chopping board and flatten it into a small round cake by hand; 7. Evenly sprinkle a layer of cooked sesame seeds on the chopping board, and gently press the small round cake on the sesame seeds to make both sides of it stained with sesame seeds; 8. Put oil in the pan, add carrot bean paste cake, fry over low heat, and finally fry until both sides are golden and cooked.
8. Salt and pepper shortcake: Ingredients: 200 grams of flour, salt and pepper and oil; Practice: 1. Take150g flour, add appropriate amount of warm water, knead it into smooth dough, and cover it with plastic wrap for 20min; 2. Add a proper amount of salt and pepper into the remaining 50g flour and stir well; 3. Heat an appropriate amount of oil, pour it into the flour mixed with salt and pepper, and stir evenly to make the salt and pepper brittle; 4. Put the baked dough on the chopping board, sprinkle a thin layer of powder and knead it into strips, and then divide it into four parts; 5. Roll the flour into rectangular dough with a rolling pin, with a thickness of about 0.2 cm, and then evenly wrap it with a thick layer of dough; 6. Roll the pastry into strips from the long side, pinch both ends of the noodles with both hands and gently stretch them; 7. Roll up the elongated noodle dish, hide the seam below, and then roll it into a round cake about 0.4 cm thick with a rolling pin; 8. Put oil in the pan, add bread, fry one side yellow, then turn it over, and finally fry until both sides are golden and cooked.
9. Assorted vegetable pancakes: Ingredients: 50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs, flour 100 grams, a little onion, sesame oil and pepper; Practice: 1. Beat the eggs into egg liquid first, add a little pepper and mix well. Wash carrots and cut them into small pieces. Wash lettuce, drain and chop, and cut onion into sections. 2. Cook carrots and corn kernels in boiling water and drain them for later use; 3. Add a proper amount of salt to the flour, then pour in the egg liquid, add a proper amount of water and stir into a paste; 4. Add drained carrots and corn kernels, lettuce and chopped green onion, and then add a little sesame oil and stir well; 5. Put a little oil in the pot, scoop the batter into the pot with a spoon, spread the batter into pancakes with a spoon, and fry until it is slightly yellow.
10. homemade patties: ingredients: flour 200g, lean meat 200g, mushrooms 50g, eggs 1 piece, onion 25g, ginger a little, sesame oil, pepper, soy sauce. Practice: (1) Dough: 1. First, add a proper amount of boiling water to the flour and stir it with chopsticks to form a knot; 2. Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 30 minutes; (2) Filling: 1. Chop lean meat into minced meat, wash mushrooms and ginger, cut into small pieces, and cut onions into sections; 2. Put the materials cut in the above step (1) into a large bowl, beat in the eggs, add a proper amount of salt, sesame oil, pepper and soy sauce, stir well and marinate for 20 minutes; (3) Making meat pies: 1. Knead the proofed dough into long strips, divide them into several small doses, and roll them into thin slices; 2. Spread the marinated stuffing evenly on the sliced dough, then fold it inward for four times from one end to make the folded meat pie have four layers, and then gently press the dough cake by hand to make it firm; 3. Put oil in the pot, add the folded meat pie, add a few spoonfuls of water, cover the lid, fry on low heat until the water in the pot is dry, turn over, add a few spoonfuls of water, cover the lid, and finally fry on low heat until both sides are golden.
1 1. Sweet potato and egg pancake: ingredients: 200 grams of red sweet potato, 2 eggs, 50 grams of flour, appropriate amount of sugar and a mold; Practice: 1. Firstly, the sweet potato is washed, then peeled, cut into granules, washed and dried in a mould for later use; 2. Break the eggs into egg liquid, add flour and appropriate amount of sugar, and fully stir into a particle-free batter; 3. Then put the cut sweet potato granules into the batter and stir evenly; 4. Turn on a small fire, put oil in the pot, put it into the mold, scoop in a proper amount of sweet potato batter, pour it into the mold, and smooth its surface with chopsticks; 5. After the sweet potato cake is fried, carefully take out the mold, cover the lid, and fry on low heat until both sides are golden and cooked.
12. golden glutinous rice pancake: ingredients: glutinous rice 150g, 250g flour, one egg, one ham sausage (weighing about 40g) and appropriate amount of onion and ginger; Practice: 1. Compilation: 1. Put glutinous rice into a rice cooker, add a proper amount of water to boil glutinous rice, take it out and let it cool; Dice ham sausage, cut onion, and mince ginger; 2. Mix dough: 1. Beat eggs into flour, gently stir with chopsticks, add appropriate amount of warm water, knead into smooth dough, and cover with plastic wrap for 20 minutes; 3. Fried glutinous rice: 1. Put oil in a hot pan, add Jiang Mo and diced ham, and stir fry a few times; 2. Add glutinous rice and stir evenly; 3. Add a proper amount of salt, add chopped green onion, stir well and take it out for later use; 4. Make a cake: 1. Knead the dough into long strips and divide them into small doses, which are slightly round; 2. flatten the small round dose by hand, and then roll it into thin slices with a rolling pin (the thickness is slightly thicker than the dumpling skin); 3. Put the fried glutinous rice on the dough, wrap the dough in half, pinch the edge tightly, and then pinch the two corners together; 4. Put the oil in the pan, add the bread, and fry on low heat until both sides are golden.
13. Onion and ham pancake: Ingredients: about 40g of onion, one ham sausage (weighing 40g), flour 100g, 2 eggs and 40ml of water: 1. Chop onion and ham sausage into powder, and beat eggs into egg liquid; 2. Sieve the flour into the egg liquid and stir it into a hard paste with chopsticks; 3. Add about 40 ml of water, stir while adding water, and stir into a uniform batter (it is best to scoop up the batter with a spoon and pour it down, and the batter is uninterrupted); 4. Add onion and ham sausage, add appropriate amount of salt and stir well; 5. Put oil in the pan, pour in the stirred batter, smooth the noodles with a spoon, cover the lid, fry the yellow side on low heat, turn it over, and finally fry until the middle is golden and cooked, take it out and cut it into pieces.
14. Fried taro omelet: materials: taro 100g, 3 eggs, 50g flour, sausage 1 strip, a little onion, ginger and sesame oil (not necessarily); Practice: 1. Firstly, peel taro and cut it into filaments, then dice ham sausage, shred ginger and cut onion into sections; 2. Put the cut taro in the microwave oven for three minutes, and turn it cooked (or put it in a steamer for steaming); 3. Beat the eggs into the bowl, add the flour and stir into an egg paste. Add shredded ginger, chopped green onion, ham and cooked taro into the egg paste, add proper amount of salt and sesame oil and stir well. 4. Put oil in the pan, pour in the prepared egg paste, fry it on low heat until it is basically set, and finally fry it until both sides are golden.
15. brown sugar pancake with sesame sauce: crust material: flour150g; Stuffing: brown sugar, sesame paste, sesame oil and flour (the ratio is 2:1:1:2); Practice: 1. Add appropriate amount of boiling water to flour, stir it into snowflake shape with chopsticks, add a little cold water, knead it into smooth dough by hand, and cover it with plastic wrap for 20 minutes; 2. Put two spoonfuls of brown sugar, one spoonful of sesame paste, one spoonful of sesame oil and two spoonfuls of flour into a bowl and mix well to form a filling; 3. Knead the baked dough into long strips and divide them into even small portions; 4. Knead a small dose, then flatten it, and then knead it into a cake crust with a thick middle and a thin edge (or roll it out with a rolling pin); 5. Put a proper amount of brown sugar stuffing into the skin, and slowly close it with a tiger's mouth and then close it; 6. Put it on the chopping board and flatten it into a cake blank by hand; 7. Put the oil in the pot, put the cake blank, fry it on one side, then turn it over, and finally fry it until it bulges slightly between the two sides.
16. Milk-flavored love burrito: ingredients: corn flour 150g, milk 150ml, proper amount of sugar (according to personal taste), and a heart-shaped mold; Practice: 1. Put corn flour and proper amount of sugar into a large bowl, pour in milk and mix well; Cleaning the heart-shaped mold and drying for later use; 2. Turn on a small fire; Put oil in the pot, put it into the mold, and pour a proper amount of batter into the mold with a spoon; 3. Carefully take out the mold after the tortillas are fried to shape, and finally fry the tortillas until both sides are golden and cooked.
17. sesame paste Melaleuca cake: ingredients: 150g flour, sesame paste and sesame oil; Practice: 1. Add proper amount of warm water to flour and knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Add a little salt to sesame paste and mix in sesame oil; 3. Roll the baked dough into rectangular slices with a thickness of about 0.2 cm; 4. Brush a thin layer of sesame paste on the dough with a small brush; 5. Fold the dough with sesame sauce in half and press the edge by hand; 6. Roll out the rolled dough with a rolling pin; 7. Repeat steps 4 to 6 once; 8. Brush sesame paste on the rolled dough and fold one-third of the dough in half; 9. Finally, fold the dough for three times, and then roll out the folded dough slightly with a rolling pin; 10. Cut it into 5 parts with a knife; 1 1. Put the oil in the pan, add the Melaleuca cake, fry it on one side with low heat, then turn it over, and finally fry it until both sides are golden and the middle is cooked.
18. Fried dumplings with mushrooms and pork: ingredients: pork 400g, fresh mushrooms 100g, jiaozi powder 300g. Seasoning: one egg, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch and cooking wine; Dip in juice: garlic, ginger, soy sauce, vinegar, sesame oil and oil pepper; Practice: 1. Stuffing: 1 Chop the pork into minced meat, add a little starch and grab it evenly, then add a proper amount of salt, soy sauce, cooking wine, chicken powder, sesame oil and pepper, beat an egg, stir in one direction, cover with plastic wrap and marinate for about 20 minutes; 2. Wash the mushrooms and cut them into powder, cut the ginger into powder and cut the onion into sections; 3. Put the mushrooms, Jiang Mo and chopped green onion into the marinated minced meat and continue to stir evenly in one direction; 2. Bao Jiaozi: 1. Add appropriate amount of boiling water to jiaozi powder, stir it into snowflake shape with chopsticks, add a little cold water (the ratio of cold water to hot water is about 1: 9), knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 2. Put the baked dough on the chopping board with a layer of flour and knead it into strips, and then divide it into uniform small doses; 3. Sprinkle a layer of powder on the small dose, and then roll it flat to make a small round cake; 4. Hold the edge of the small round cake with one hand and roll it into a dumpling skin with a thick middle and a thin edge; 5. Put the evenly stirred stuffing into the center of the dumpling wrapper and wrap it into jiaozi; 3. Fried jiaozi: 1. Put a proper amount of water in the steamer, put jiaozi on the steamer, cover the lid, and steam over high fire for 8 minutes; 2. Put oil in the pot, add steamed jiaozi, and fry on low heat until golden on three sides; Dip in juice: cut ginger and garlic into powder, add appropriate amount of salt, soy sauce, vinegar, sesame oil and oil pepper and mix well.
19. Korean spicy cabbage pot sticker: ingredients: 300g flour, 250g lean meat and 300g Korean spicy cabbage; Ingredients: one egg, ginger, onion, raw flour, soy sauce, sesame oil and pepper; Practice: 1. Flour mixing: 1. First, add a proper amount of boiling water to the flour and stir it with chopsticks to form a knot; Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 20 minutes; 2. Fill: 1. Chop the lean meat into minced meat, add a proper amount of raw flour and grab it evenly, then add a proper amount of salt, pepper, soy sauce and sesame oil, beat an egg, mix well in one direction and marinate for 20 minutes; 2. Korean spicy cabbage is chopped, onion is cut into sections, and ginger is cut into powder; 3. Add Jiang Mo, chopped green onion and spicy cabbage powder into the marinated lean meat powder and mix well in one direction for later use; 3. Pot stickers: 1. Knead the awakened dough evenly and knead it into long strips; 2. Divide into smaller doses; 3. Knead a small dose into a circle and put it on a chopping board sprinkled with a layer of powder to flatten it by hand; 4. Roll into dough with a rolling pin; 5. Take a proper amount of pickled stuffing and put it in the center of the dough; 6. First fold the dough in half, pinch it tightly in the middle, and then pinch the four corners in turn, and the pot stickers will be ready. 4. frying pan sticker: 1. Put oil in the pot, put the pot stickers (dense) and fry for about one minute; 2. Add a little flour to the bowl, pour a little water and stir into flour water; 3. Pour the flour and water into the pot. About one third of the pot stickers can be submerged. Cover the pot and fry over low heat. 4. Cover the fried pot stickers with a plate, then turn the pot upside down, and the delicious pot stickers will be completely on the plate!
20. Sixi steamed dumplings: Ingredients: 250g flour, 350g pork, leek 150g, egg 1 piece; Ingredients (four joys): broccoli, corn, carrots, black fungus; Seasoning: 80 ml of water, ginger, starch, soy sauce, sesame oil and pepper; Practice: 1. Stuffing: 1 Chop the pork into minced meat, add a spoonful of starch and grab it evenly, then add 80 ml of water several times, stir in one direction while adding water until the pork is stirred into a sticky state, and let it stand for ten minutes; 2. Add a proper amount of salt, pepper, sesame oil and soy sauce, continue to stir evenly in one direction and marinate for 20 minutes; 3. Wash and chop the leek, chop the ginger, put it into the pork stuffing, and stir evenly in one direction; 2. Dough and ingredients: 1. Soak auricularia auricula in advance, wash and cut into powder; Cook and chop corn kernels, and cut broccoli and carrots into powder for later use; 2. Beat an egg into flour, gently stir it with chopsticks, add appropriate amount of boiling water, stir it into snowflake shape, add a little cold water, knead it into smooth dough, and cover it with plastic wrap for 20 minutes; 3. Knead the baked dough into long strips, then divide them into small portions (slightly larger than those usually wrapped in jiaozi), flatten the small portions by hand, and then roll them into thin dough with a rolling pin; 3. Bao Jiaozi: 1. Put a proper amount of stuffing in the center of the dough, and fold the two sides of the dough in half and knead them together; 2. Fold the patches on both sides in the middle, and pinch the middle part together. Be careful not to stick the patches on the four corners together; 3. Knead the middle parts of every two corners of adjacent dough sheets together to form four holes; 4. Finally, put decorative ingredients in each small hole, and the blank of Sixi steamed dumplings will be ready; 5. Drain the water in the steamer and steam in jiaozi for about 10 minute.