Seasoning for leek spring rolls: 2 packages of dumpling wrappers (about 60 pieces), 500g of leek, 500g of meat foam, 5g of salt 1 5g, 5g of sugar, 30g of rice wine 1 frying spoon and wheat flour. Cooking process:1. 2. Add meat foam, seasoning and stir. 3. Wheat flour mixed with appropriate amount of cold water is made into a paste, which is used to bond dumpling skins. 4. Take a dumpling skin (dumpling skin is stacked together, it is best to peel it off one by one beforehand), put it flat, and put the appropriate leek dumpling stuffing on one side. 5. Fold the left and right ends in the middle. 6. As shown below, apply batter to the edge of the dumpling skin, roll it over and stick it firmly. 7. wrapped meat dumplings. 8. put a little more oil in the pot, at least it can swallow the meat dumplings. Heat it to 7 minutes until cooked (when wooden chopsticks are put into boiling oil, concentrated foam will appear immediately). 9. For the first time, fry slowly with slow fire. You don't have to fry it golden. Just fry it until it is cooked. Pick it up and drain the oil. Fry it again before taking it for the second time, and continue to fry at high temperature until it is golden on both sides, and the dumpling skin is crisp and hard. Pick it up, drain it and set the plate. 10. Dip rice vinegar to improve the taste when eating.

The healthy version of ants can put konjac shreds on trees casually. In short, the calorie tends to zero. Turkey breast can be stirred with meat (chicken breast can also be stirred with meat). 4OZ is about 120 g Pixian bean paste is about 50 g onion 1. Prepare the meat foam, cut the onion into pieces, and cut the onion into small pieces. 2. Boil the konjac shreds for one minute and pick them up for later use. 3. What I use here is zero calorie. 4. Stir-fry the minced turkey breast until it fades. 5. Cut the onion into small pieces and stir-fry. It doesn't take long to maintain the crispy taste of the onion (plus other ingredients). 6. Stir-fry the shredded konjac until it fades. 7. Take out the pot, sprinkle the onion, and it's ready! This big plate, as long as it is about 200 calories, has 20 or 30 grams of protein! Eat with peace of mind!

Raw materials of spicy chicken wings and potatoes: 300g of chicken wings, 200g of chicken wings and 800g of potatoes. Extraction of chafing dish ingredients 150g method 1. Heat the oil first; Put the chicken wing roots marinated with soy sauce, ginger and garlic in advance, fry them in oil until golden brown and take them out; 2. Learn to put down the chicken legs; Pendulum reservation; 3. Stir-fry ginger slices, garlic, dried chili peppers and pepper oil, and put them into 300 g of red 99 chafing dish; 4. Wait for the chafing dish to boil and melt; First put the potatoes down and stir well; 5. Put a large bowl of water in the pot, and the water level is similar to the surface of the potato; 6. Cover and stew10 min; Open the lid, pricking and creaking; It smells good. 7. At this time, press down the chicken wings and middle wings, mix well, and then cover them; 8. Stew for 20 minutes, cut the potato with a shovel to see if it is glutinous, then collect the juice, and you can decorate it!