Dim sum: 1. Egg tart process. Ingredients: 500g flour, butter, 1.1.25kg sugar,1.5kg egg,1.5kg flour,1kg egg, 200g water. Appropriate amount: 1. Making pastry: Mix 500 grams of flour with melted butter. 2. Preparation of egg slurry: add 750g sugar 1.5kg into water, burn it into syrup, add 750g cold water, stir it evenly, add 1.5kg into syrup, and stir it into egg slurry. 3. Blanking: 1 kg flour and 200 g eggs are kneaded with water until they are not sticky, then the dough bag is wrapped, rolled thin with a rolling pin (about 1 cm thick), and then folded into four layers. Repeat this for three times, and finally roll it into a thin skin with a thickness of 0.3 cm. 4. Forming: put the cake blank into a dish-shaped mold and scoop in the egg paste. 5. Baking: Bake in the furnace for about 13 minutes. 2. Xiangmanyuan taro rolls Ingredients: about 200 grams of wonton skin, about 350 grams of taro, 2 tablespoons of raisins and 2 tablespoons of honey. Ingredients: seasoning: raw flour 1.5 teaspoon, raw oil 1/2 teaspoon, honey 1 tablespoon. Practice: 1, peel taro, steam it, crush it, add raisins and seasonings and mix well. 2. Sweep water on one corner of wonton skin to make it stick easily. Put (1) taro stuffing on wonton skin and wrap it into small rolls. 3. Boil three cups of oil in a wok, put down the taro roll and fry until slightly golden. Drain the oil, put it on a plate and pour it with honey. Remarks: Experience: After the taro roll is fried, put it on the plate with a paper towel to absorb the excess oil, so as to avoid the soft wonton skin from soaking in the drained oil. Taro produced in Lipu is the best, because it has a little more "powder", bright colors and clear patterns. 3. Material and practice of gold medal scallion cake: flour is boiled with water, then kneaded into dough with cold water, rolled into thin skin and coated with appropriate amount of crude oil. While smearing chopped green onion and ham, quickly roll the thin skin into a tower shape, then flatten the cake tower, put it in a plate, pour a certain amount of crude oil (based on half of the cake), and bake it in the oven. Features: the outer layer is baked as golden and crispy as the annual rings, and the inner layer is soft and smoky, so you won't feel fat if you eat too much. Teaching method: the key is the gesture of making cakes, such as the skill of opening thin skin and the gesture of rolling skin, which is the result of many arts and crafts; Onion cakes are divided into salty cakes and sweet cakes. The above method is salty cake, and the cookie is filled with coconut paste behind the flattened cake. Crushing the cake tower can force out the air left in the burrito, making the scallion cake looser. 4. Amber walnut cuttlefish cake Ingredients: 80g walnut kernel, 1 cuttlefish weighing about 600g, 8 biscuits, eggs 1 piece. Ingredients: seasoning: raw flour 1 tablespoon, salt 1/2 teaspoons, and proper amount of protein. Practice: 1. Tear off the skin of cuttlefish, rinse it clean, slice it, stir it into slurry with a blender, add seasoning and stir it into cuttlefish glue, and put it in the refrigerator for about 1 hour. 2. Soak walnuts in water and drain. 3. Coat each biscuit with cuttlefish glue, put three walnuts, put the side coated with cuttlefish glue in the oil pan and fry until golden brown. Drain the oil and serve. Remarks: Experience: Walnut kernel must be soaked in water to get rid of its greasy taste. 6. Ingredients of chestnut milk dew: about 360 grams of chestnut meat in Liangxiang, about 150 grams of sugar, 3 slices of ginger, about 900 grams of evaporated milk, 2 cups of clear water and 2 slices of ginger. Practice: 1. Soak chestnut meat in boiling water for a while, peel off the skin, pour in water, sliced sugar, ginger slices and chestnuts, cook for about 10 minute, turn off the fire and soak for 5 minutes, then cook for 5 minutes, and let it cool. 2. Stir half a cup of ice water and (1) into a slurry with a blender, filter and pour in light milk. Remarks: Experience: Cooked chestnuts will be softer than uncooked chestnuts, and shrimp dumplings will stick more easily. Dough raw materials: cooked noodles 150g, starch 160ml, salad oil 20ml and a little salt. Dough ingredients: 30g minced pork and 30g fresh shrimp. Boil water and salt in a pot, then turn off the heat. 2. Pour the flour into the boiling water pot, quickly stir it into snowflakes with chopsticks, cover the pot, and let it sit for about 10 minutes. 3. After adding salad oil, knead the flour until the dough is shiny, cover it with plastic wrap and wait for about 20 minutes. 4. Knead the dough into strips, divide it into small dough of about 20g, and then roll the dough flat, that is, make it into flour stuffing. 5. Cook the bamboo shoots, shred them and remove the shrimps. Chop shredded bamboo shoots, shredded shrimps and minced meat with salt and cornstarch, and stir evenly in the same direction until the meat is firm. 7. Add a little sugar, sesame oil, pepper and salad oil and put it in the refrigerator for about an hour. 8. Wrap the stuffing in noodles, knead it into jiaozi shape, and then put it in the refrigerator for 10 minutes. 9. Boil the water in a steamer, steam the jiaozi for about ten minutes, take it out and brush it with oil to get papaya and bananas. Methods: 1. Clean papaya and pear, peeling, and batch into thin slices; Put them in a container. 2. Add a few cups of good quality yogurt, such as Danone, Guangming and other brands. 3, mix well with a spoon, you can do it before meals in summer, and put it in the refrigerator. Features: Milk is rich in flavor, colorful and delicious, and rich in nutrition. It is an ideal after-dinner food in spring and summer, and can also be used as an afternoon snack, which is quite popular among adults and children. Soymilk pudding elves continue to challenge the limits of legumes. Today, it is a snack suitable for people who need brains. Although it is a little troublesome, I can feel the intention of the producer in the simple taste! Step 1: according to the method of homemade soybean milk, filter and boil the soybean milk and let it cool for later use. Step 2: Take a handful of black sesame seeds and five or six shelled walnuts and grind them with a grinder. Step 3: Scoop two bowls of cooled soybean milk, add ground black sesame seeds and walnuts, and stir evenly with a blender. Step 4: Heat 15g jelly powder, two spoonfuls of sugar, 100cc cold boiled water. After jelly powder and sugar are dissolved, add the beaten black sesame walnut soybean milk and mix well. Step 5: Pour the evenly stirred soybean milk pudding into the model and put it in the refrigerator until it is solidified. Tip: When you want to eat, add cream balls to highlight the aroma of black sesame seeds and walnuts. Peanut butter glutinous rice paste material (about 7 portions): glutinous rice flour 50g, corn starch 1 teaspoon, sugar 1 spoon, coconut milk 60ml, water 120ml, peanut butter coconut milk 1. Spread coconut milk on the plate. 2. Mix well with water. At this time, the mixed liquid is very thin. 3. Put the mixed solution into a steamer and steam for 15 minutes until the mixed solution is transparent and solid. Take out the dough and cool it slightly. 4. Scoop a tablespoon of dough, flatten it, put a teaspoon of stuffing in the middle, wrap it and roll it in coconut milk. Experience: 1. Steamed flour. Instead, put a layer of plastic wrap on it, like plastic wrap in a refrigerator. Spread a layer of plastic wrap on the workbench, put a tablespoon of dough on it, and then spread a layer of plastic wrap. 2. Roll the dough very thin on the plastic wrap with a rolling pin, like a dumpling skin. 3. Open the plastic wrap on it and put a teaspoon of stuffing. 4. Settings: put it directly above and below. Mix with the four-point dough on the right. The dough is so soft that the two doughs can be combined seamlessly when touched. These four points are done, and the glutinous rice paste is basically round. Fold the other side to the middle again. ............................................................................................................................................ ............................ raisins are made by breaking eggs into a container, while stirring, adding sugar (according to personal taste), flour, raw flour, baking soda powder, a small amount of salad oil and raisins until the eggs and other ingredients are stirred into a thin paste (if more flour is added, it will be thick and the cake will not be soft). The rice cooker is coated with salad oil to keep the cake from sticking to the pan. Pour in the stirred cake paste, cover it, and turn the rice cooker to the cooking position until you hear the rice cooker jump to the heat preservation position. However, it can't be cooked at this time. Keep the temperature for ten minutes to allow it to fully expand and come out in ten minutes. A delicious raisin cake is made by inverting a large plate on the rice cooker, which is as delicious as that made in the oven, simple and convenient. It is very suitable for friends who don't have an oven to make bean paste jelly with five fruits. Ingredients: red bean paste Accessories: pineapple, apple, peach, pear, cantaloupe, agar seasoning: white sugar, clear water. Practice: 1. Wash and peel pineapple, apple, peach, pear and cantaloupe respectively, cut seeds and cores into small squares and soak them in agar for later use. 2. Put a fire in the pot, add water, pour all kinds of fruits, boil, add sugar and red bean paste, stir well, pour the soaked agar, stir well, pour it into a container, let it cool, and then put it in the refrigerator to freeze until it is solidified. You can cut it into pieces or chunks when you eat it. Kidney bean cake main ingredients: kidney bean auxiliary materials: chopped peanuts, fried sesame seeds, shredded green pork and bean paste stuffing seasoning: strawberry jam, honey and red wine. Production method: 1. Soak kidney beans until soft, peel them, cook them in a pot, finely grind them into chopped kidney beans, and let them cool; 2. Take a small bowl, put a layer of chopped kidney beans on it, then spread a layer of fine bean paste, cover the bowl with chopped kidney beans, then buckle the bowl on the plate, pour the juice made of strawberry jam, honey and wine, and finally sprinkle with chopped flowers, fried sesame seeds and green silk. Glutinous rice paste ingredients: glutinous rice flour accessories: coconut paste, bean paste stuffing, sugar. Cooking method: 1. Take a container, put glutinous rice flour, add sugar, a little clear oil and a proper amount of water, stir well, and let it stand for 10 minute. Take another container, brush a layer of oil on the bottom, and pour the glutinous rice paste into a steamer for steaming. 2. Take out, cool, cut into pieces, flatten, wrap in bean paste and dip in coconut. Mango fresh milk pudding ingredients: mango accessories: agar, honey, condensed milk, coffee powder cooking method: 1, soak the agar, put it in a pulverizer, add a little water to break it, and steam it in a steamer for about 30 minutes; 2. Peel the mango, put it in a grinder, add a little cold water to make pulp, add honey and steamed agar, grind it again, and pour it into a model for refrigeration. When eating, mix coffee powder and condensed milk with a little water, pour it on the bottom of the plate, and put the pudding on the plate. Ingredients of jujube pudding: 250g of jujube, 0/00g of sugar150g of starch150g, 500g of evaporated milk and 50g of honey. Practice: 1. Boil red dates in a pot, peel and core, and leave meat and juice for later use; 2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir while cooking to avoid sticking to the pot and caking; 3. Pour the light milk and jujube meat into the pot and mix well; 4. After cooling, put it in the refrigerator for use. Ear pudding ingredients: 5 grams of tremella, 5 grams of auricularia auricula, 500 grams of chicken soup, 200 grams of starch, a little salt, pepper and spiced powder. Practice: 1. Soak Auricularia auricula in warm water, wash the precipitate, and then cook with chicken soup. 2. Put the starch, salt, pepper and allspice powder into the cooked black fungus, stir well, and then cook on the fire. 3. After cooling, put it in the refrigerator. Take it out when eating and cut it into several plates with a knife. The basic ingredients of papaya stew with rock sugar are 5 liang (about 200g), tremella 4 yuan (about 20g), appropriate amount of rock sugar, 3 cups of water and a little apricot. 1. Peel and core papaya and cut into small pieces; Soaking Tremella, removing pedicels, cleaning, and soaking in water; Wash the north and south apricots. 2. Put papaya, tremella, apricots, rock sugar and water into a stew pot, cover the pot, and stew the original pot in boiling water for one hour.

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