Essential ingredients for stir-frying beef and shallots: beef 180g, wheat flour 150g, shallots 100g, ginger foam 1 spoon, rice wine 1 spoon, 2 tablespoons light soy sauce, 2 tablespoons light soy sauce, and sesame oil 1 spoon. Blanching wheat flour with hot water, stirring the flour wadding with chopsticks, and draining at the same time, kneading into smooth batter when not scalded, and putting into a film bag refrigerator for later use; If you don't cook breakfast, you can knead the noodles for 20min minutes and then use them. 2. Chop the beef slices with a meat grinder, carefully master 3, and adjust the meat stuffing. Stir 50g of cold water into beef stuffing clockwise in batches until it is nourished, add ginger foam, rice wine, white pepper, fresh soy sauce and light soy sauce for coloring, stir sesame oil, cooking oil and salt clockwise for 4 minutes, and peel and wash shallots. Shunchang first cut into thin strips with a knife, and then cut into chopped green onion.

5. Put the onion into the dumpling stuffing and stir it clockwise, and the stuffing will be adjusted. 6. Make a blank. Just like making jiaozi, the batter is first rubbed into strips and then cut into pieces. This steamed bun skin can be seven times larger than that of jiaozi. Spread it flat into dumpling skins, add beef shallots, knead it immediately without pleating, leave mouths on both sides, and fry the embryo raw. Jiaozi ~8, which is not sealed by itself, put the cooking oil in the wok with damp heat, put it in the frying pan, fry it at the bottom until it is slightly hard and light yellow, pour it into the frying pan, cover the lid and fry it in hot water. I left in order not to burn 10, and the pot sizzled. The bottle cap was opened, and there was no water, so I went out of the pot. The bottom of the pot is golden and crisp, and the rubber band is filled with delicious food. Making breakfast is great.

Chicken leg and potato soup is a kind of soup deeply loved by relatives. Crispy potatoes are not only refreshing, but also have the function of thick soup. Chicken breast and the fungus produced are delicious and fragrant. This soup is an essential ingredient for fishing: potatoes, chicken pipa legs, small yellow mushrooms, fragrant lai, onions, ginger foam, cooking oil: 1, chicken wings chopped, washed and drained. Peel potatoes, wash, cut into half squares, soak mushrooms thoroughly, and wash. 2. Stir-fry the chicken legs with a little oil until they turn yellow. Stir-fry ginger and garlic. Drain the water and soak the mushrooms for about 15 minutes. Then stew the potatoes for 15 minutes until the soup is thick and the potatoes are crisp and rotten. Just put salt and incense.