Process: 1, lotus root peeled and washed.

2. Cut into small dices of about 1 cm, and put them into a blender to make mud.

3. Add minced meat, chopped green onion, salt, pepper, and some mushrooms and stir well.

4. After mixing well, put it into a greased microwave container to flatten it, cover it, and heat it in a microwave oven for 5 minutes.

Then take it out and let it cool slightly. Cut into small pieces, put a little oil in the pan, put the lotus root cake in low heat, fry both sides until golden brown, and serve. Tip:

1, if there is no blender, you can grind it into lotus root paste with the tool of fine silk rubbing. In addition, it is very difficult to beat mud with a low power mixer. It is suggested to cook it first and then beat mud, which may be better.

2, done! You can eat it directly, or you can make a seasoning dish and dip it in some hot and sour sauce or your favorite sauce. Making materials of mung bean cake: materials: mung bean 1 cup, Chinese cabbage pickle 200g, bracken 1 00g, pork 200g, mung bean sprouts150g, 2 onions, 2 sauces of red pepper: 2 tablespoons of soy sauce, and chopped onions1tablespoon. 4 teaspoons, sesame oil 1 teaspoon, sesame 1 teaspoon, cooking oil 1 cup of mung bean cake: (1) soak peeled mung beans in cold water, rub them with your hands, and grind them to taste according to the ratio of mung beans 130g: water 90cc. (2) Grind pork into minced meat and add seasoning. (3) Boil the mung bean sprouts with salt water and cut off the hard stems of the bracken. Shred the onion. (4) removing water from kimchi and cutting into shreds. (5) Red pepper is peeled and rounded. (6) Put oil in a pan, put a spoonful of ground mung beans, then put pork, mung bean sprouts, bracken, pickles and onions, and turn the ground mung beans over and fry them. The smaller the diameter, the better the frying. (7) Dip in vinegar and soy sauce. Crystal glutinous rice jujube method 1. Knead glutinous rice flour into soft and smooth dough with warm water.

2. Cut the seedless jujube aside with scissors.

3. Pick up a piece of glutinous rice flour by hand and stuff it into red dates. 4. After all the dates are finished, put them in the steamer evenly. The glutinous rice will be sticky after being heated, so there should be a gap between the dates, and the exposed side of the glutinous rice will face up, otherwise it will stick together after being cooked.

5. After boiling, steam on medium heat for 10 minute, and the glutinous rice will become crystal clear from white.

6. When it is just steamed, the glutinous rice is sticky and soft, and it is not good to clip and delicious. After it is cooled, it should be clipped to the plate one by one with chopsticks. At this time, it is the most suitable to eat, sweet and glutinous, and elastic. The color will be more beautiful when it is poured with crystal sugar water or honey water. But I didn't add it. Jujube is sweet enough. Raw materials of crystal cake: powdered starch:100g, potato starch: 30g, boiling water: 200ml, vegetable oil: 2 tablespoons. The most important raw material of red bean paste is deng flour, which is wheat starch, sometimes called super raw flour, and it is usually put together with starch in supermarkets. Note that some potato flour is also called super raw flour, so when you buy it, you should see the ingredients clearly and be sure to use wheat starch.

Practice: 1. Mix100g of dried powder with 30g of potato starch, pour 200ml of boiling water, stir while pouring water, try not to have dry powder, and cover it for 5 minutes. The ratio of powdered starch to boiling water is very important. If you don't have a gram scale, you can use a cup to measure it.

2. Add two spoonfuls of vegetable oil, knead it into dough while it is hot, and wrap it with plastic wrap to prevent it from drying.

3. Cut the red bean paste into pieces of moderate size, and cut the dough into small pieces to roll the skin and wrap it with stuffing.

4. Molding with a mold. If you don't have a mold at home, you can use a jelly bowl or a small plastic box with moon cakes. First, wipe the inside of the mold with starch to make it smooth. After pressing the mold, you can take it out on the chopping board a few times.

5. One * * * makes eight cookies.

6. After the steamer is boiled, it will be cooked after steaming for 5 minutes.

Friendly reminder: it is best to eat it all at once. It will dry and harden after a long time, so don't do too much at a time. Bean dregs corn vegetable cake

Ingredients: bean dregs, corn flour, carrots, parsley, and salt. Practice: 1. Squeeze bean dregs, rub carrots into filaments with a chopping board, and chop parsley (other vegetables, such as rape and celery leaves, can also be used). 2. Mix bean dregs, corn flour, shredded carrots, coriander, salt and other raw materials and stir them evenly, and add appropriate amount of water to make them sticky. The amount of corn flour can be more than that of bean dregs (in terms of volume)

3. Make it into a round cake and put it into a steamer. The cloth of the steamer should be soaked in advance, and steam it for 20 minutes on medium heat after boiling.

It's a little sticky when it's just out of the pan. Let it dry for a while. It tastes soft, and it doesn't feel like a steamed corn bun or a cake, and it is rich in nutrition. I just read an article saying that the nutritional value of soybeans and corn flour is equivalent to beef. Jiangxi rice fruit ingredients: 200g of taro seed, 30g of arhat bamboo shoots, 50g of country bacon, 0/00g of glutinous rice flour10g of ingredients: salad oil10g, 2g of salt and 3g of pepper noodles. Preparation method:

1. Cut the bacon and bamboo shoots into small pieces, add oil to the pan, stir-fry the bacon, add bamboo shoots, Chili noodles and salt and stir-fry them together to make stuffing for later use.

2. Steamed taro, peeled and pressed into mud, added with glutinous rice flour, and kneaded into dough.

3. Wrap the fried stuffing with dough, make it into a green rice fruit, and steam it in a steamer for 7-8 minutes. Features: Jiangxi folk snacks, the dough is strong, the meat stuffing is spicy and slightly spicy. Tips: Because bacon is oily when it is stir-fried, just put a little salad oil in the pot. Milk and egg custard

Raw materials: egg 1 piece, 243 ml of high-temperature sterilized bagged milk 1 bag, and appropriate amount of sugar or honey.

Practice: Beat the eggs in a bowl and break them up with chopsticks. Put the milk into the pot and steam it for 8 minutes. Add some sugar or honey (before steaming). The custard is tender and delicious. Homemade roast chicken wings

Ingredients: 8 ~10 chicken wings, 2 tbsp barbecue juice, and proper amount of cooking oil, sugar and honey.

Method: Mix chicken wings with barbecue sauce, sugar and honey and marinate for 2 hours. Grease the rice cooker, put the chicken wings in the cooker and turn on the button. After the automatic key jump, turn the chicken wings over, press the electric key again, and serve after the key jump again.

Features: golden wings, smooth and tender meat, sweet and salty, unique style. Homemade characteristic "red rose"

400g pork stuffing, 3 raw salted egg yolks, 6 red peppers, proper amount of dry starch, sesame oil, soy sauce, chopped green onion, white pepper and refined salt. Mix the meat stuffing and seasoning, squeeze into 12 meatballs, and divide the yolk into 4 equal parts. Cut the red persimmon pepper from the waist to expel the pedicle seeds, put them into meatballs, put egg yolk on them, and code them into flowers. Cover with film, and cook in the microwave oven at high-grade fire for 8 minutes. This dish is like a red rose in full bloom, and the meatballs are fat and tender. Homemade milk beer

Ingredients: 50 ml of beer, 0/50 ml of milk/kloc-,0/egg/kloc, 40 g of sugar.

Method: put the beer and milk in the refrigerator to cool, then put the milk, eggs and sugar in the cup with beer and mix well. When a lot of bubbles appear, you can drink it.

Features: light yellow and soft in color, rich in foam and comprehensive in nutrition, it is an ideal drink in summer. Drink soybean milk and eat bean dregs

The residual soybean dregs can be used reasonably when grinding soybean milk. Steam the bean dregs, add onion, ginger, oil and salt, and stir-fry with low heat until fragrant. It tastes good, and there is no bean smell. After steaming and cooling, the bean dregs can be put into the refrigerator and fried as you eat. Homemade banana popsicle

Peel the banana and put it on the tray. Wrap it in plastic wrap and put it in the freezer to make banana popsicles. Frozen ivory mango

Ivory mango is slippery and sour, and has a special smell. Put the ivory mango in the freezer for one night, and take it out the next day to melt slightly, which is easy to peel, cool and sweet, and tastes good. rolling?donkey,?a?Beijing?snack

Bean flour cake, also known as snowballing usury, is one of the ancient snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is slightly softened with more water. In addition, the soybeans are fried and rolled into flour. When making, the steamed yellow rice flour is coated with soybean flour and rolled into pieces, then coated with red bean paste (or brown sugar), rolled up, cut into small pieces of about100g, and sprinkled with white sugar. When making, the stuffing is required to be rolled evenly, with distinct layers and yellow appearance, which is characterized by fragrance, sweetness, stickiness and strong flavor of soybean powder.

Yellow bean is the main raw material of bean flour cake, so it is called bean flour cake. But why is it also called "snowballing"? It seems to be an image metaphor. After it is made, it is rolled in the yellow bean, as if the countryside is really snowballing and raising dust, hence the name. Even the predecessors questioned this point. "Yan Dou Snack Chant" said: "The brown sugar and water stuffing are arranged skillfully, and the yellow flour is buried in the dough beans. He Shiqun called' snowballing', and the name was almost humorous. " He also said: "Soybeans are sticky with rice, steamed, wrapped in brown sugar and water, rolled in fried bean noodles and sold on a plate. It's really incredible to call them' donkey rolling'." It can be seen that the name of "snowballing" has been established. Nowadays, many people only know the nickname, but don't know its proper name. At present, snack bars are available all year round, but most of them have changed from yellow wheat to Jiangmi noodles, because the color of soybean noodles is still yellow, which is a favorite snack of the masses.

Pea Cake

Features delicious taste

Raw materials: white peas1000g, white sugar 500g, red dates150g and edible alkali 2g.

Production process 1. Peel and crush white peas, wash red dates and cook them in a pot to make jujube juice for later use. 2. Sit in a casserole or aluminum pot on the fire, inject about 3,000 grams of water, add white peas and alkaline noodles, and cook for about one and a half hours with low fire after boiling. When it becomes a thin paste, it is too fine to make the white peas into fine mud. 3. When aluminum pot gets angry, add white sugar and jujube juice to the pea paste, stir well, pour it into aluminum pot, stir-fry until it thickens, pour it into a stainless steel plate, let it cool, cover it with a wet cloth and put it in the refrigerator. When eating, cut it into small pieces with a knife.