Materials:
Flour150g, chopped green onion, chicken powder, salt and sesame seeds;
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 the onion and cut it into chopped green onion.
2. Knead the baked dough into strips and divide it into 4 small doses.
3. Roll the small dose into thin slices about 0.3 cm, brush it with oil and sprinkle with chopped green onion.
4. Then 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 it into a round cake about 0.5 cm thick with a rolling pin.
8. Dip sesame seeds on both sides of the round cake; 9. Put the oil in the pan and add the chopped green onion cake.
Fry it on one side with low heat, then turn it over, and finally fry it until two pieces of golden yellow are cooked thoroughly, so as to obtain the pocket cake;
Materials:
200 grams of flour
Practice:
1. Add a proper amount of warm water to the flour, fully knead it into a smooth dough, and cover it with plastic wrap for 20 minutes.
2. Knead the baked dough into strips, and then divide them into small doses weighing about 50g.
3. Press the small dose flat by hand, and then roll it with a rolling pin into a dough sheet about 0.2 cm thick.
4. Take a rolled dough, brush oil in the middle of the dough with a small brush, brush water on the edge, cover it with another dough, and press the edge tightly, and the pocket cake will be ready; Finish the remaining dough in the same way.
5. Put the oil in the pan, put in the green pocket cake, fry it yellow on one side, then turn it over, and finally fry it until the middle of both sides is golden, take it out, cut it into two pocket cakes from the middle, and fill it with fried stuffing.
Pumpkin egg pancake:
Materials:
350g of pumpkin, flour100g, 50g of glutinous rice flour, 2 eggs, about150ml of water, and appropriate amount of ginger and onion;
Practice:
1. Peel and pulp the pumpkin, wash and cut it into powder, cut the onion into flowers and cut the ginger into powder; Beat eggs into egg liquid.
2. Put the 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 of water, and mix well 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 set, turn it over, and finally fry it until the middle of both sides is golden and cooked, then take it out of the pan, cut it into pieces and put it on the plate, and fry the remaining half of the batter in the same way.
Shrimp skin cake with cabbage:
Main ingredients:
200 grams of flour, 250 grams of cabbage, and appropriate amount of shrimp skin.
Ingredients:
Cooking wine, ginger, garlic, onion and chicken essence;
Practice:
1. Wash and chop cabbage, add proper amount of salt and marinate 10 minutes, then squeeze out the excess water in cabbage; Wash and drain the shrimps; Chop ginger and garlic, cut onion
2. Put the oil in a hot pot, add the shrimp skin, stir-fry it until it is slightly yellow with low fire, add two teaspoons of cooking wine and stir well, and scoop it out for later use.
3. Put the fried shrimp skin, minced ginger and garlic and chopped green onion into the pickled cabbage, and then add a proper amount of chicken essence and sesame oil and mix well for later use;