Sweet potato cake, pumpkin cake, potato cake, horseshoe cake, corn cake, taro cake, radish cake, carrot cake, zucchini cake, tomato cake, winter melon cake, mushroom cake, celery cake, cilantro cake, kelp cake, leek cake, cabbage cake, onion cake, eggplant cake, cucumber cake, pea cake Pickled cabbage cake, tofu cake, apple cake, raw pear cake, chestnut cake, watermelon cake, spinach cake, rose cake

Sweet potato cake

Two sweet potatoes, two eggs, three tablespoons of flour, some sugar (according to Add your own sweet taste).

1. Wash the sweet potatoes, cut them in half or into three large pieces (easier to cook), then steam them in a pressure cooker, usually 10-15 minutes Minutes.

2. Then remove the hot sweet potato skin and place it in a porcelain basin. Use a wooden spatula to mash it. While stirring, add sugar, flour, and finally the eggs.

3. After mixing evenly, knead into balls, flatten gently on a cutting board, and then use the shells of large jelly that babies usually eat as molds to press into round or heart-shaped shapes.

4. Finally, put the pan on the oil pan (you don’t need too much oil, don’t eat oil), put the cakes in, fry both sides once and they are done.

Note:

1 . When the sweet potatoes are peeled and mashed, they must be hot so that the flour and sugar can be dissolved.

2. Don’t put too much flour, otherwise it will become hard and not soft.

3. Sweet potatoes are sticky, so it’s best to use some starch, or flour.

Features: The golden color is very attractive, and it is easy to cook. Just fry it. It is best to eat it when it is hot. , loose and delicious.

Sesame pumpkin cake

Ingredients: pumpkin, honey, flour, glutinous rice flour, bread crumbs, cooking oil.

1. Cut the pumpkin into pieces and remove the flesh, steam it, peel it and mash it into a puree. Add honey, flour and glutinous rice flour, and knead it into

soft pumpkin dough. First make small portions, then press into small round cakes and dip into bread crumbs.

2. Add oil to the pot and fry the pumpkin cake until golden brown.

Potato cakes

--Steam the potatoes, peel them and blend them into a puree. Add glutinous rice flour and stir as you add; if you like sweetness, you can add some sugar;

--When it is ready to be kneaded into cakes, knead them into half-centimeter thick cakes

--Heat the oil, then fry the cakes until they are golden and ready to eat. !

1. Potato meatloaf.

Ingredients: 1 potato, 50 grams of beef, a little soy sauce, a little chopped green onion, 1 egg, 3 spoons of starch, a little salt.

Preparation method:

1. Peel the potatoes, cook and grind into puree.

2. Stir the ground beef, soy sauce, chopped green onion, eggs and starch evenly.

3. Add mashed potatoes and salt and stir to make a cake embryo.

4. Heat oil in a pan, put the cake embryos into the pan one by one and fry until cooked.

2. Shredded potato pancakes

1. Peel and shred two large potatoes and mince green onions

2. Take four eggs and beat them into a basin. Add shredded potatoes and mix well (add appropriate amount of salt)

3. Heat a pan, add oil, spread the prepared shredded potatoes (don’t make the heat too high), and turn it over after the cake is formed

4. Once the potatoes are cooked, serve them on a plate

3. Pan-fried potato cakes

1. Wash 1 pound of potatoes, peel them, and grate them into shreds.

2. Use kitchen paper or cloth to press dry the moisture in the potatoes.

3. Add 2 tablespoons of dry bread crumbs to absorb the remaining moisture.

4. Cut a small onion into thin strips and put it into the shredded potatoes.

5. Finally add an egg, appropriate amount of black pepper and salt and mix well.

Heat the pan After adding oil, put appropriate amount of shredded potatoes on top, flatten and fry until both sides are golden.

How to make the pie

Ingredients: 1 jin of flour, 6 taels of cold water, 1 tael of pork Jin, 5 taels of leeks, sesame oil, peanut oil, chopped green onion, minced ginger, refined salt and appropriate amount of MSG.

Preparation method:

1. Mix the powder with cold water (add a little refined salt) and knead evenly.

2. Chop the pork into minced meat, mince the leeks, add chopped green onion, minced ginger, refined salt, monosodium glutamate, sesame oil, etc., and mix well to form a filling.

3. Knead the dough into a long strip, cut it into 2 pieces each, flatten the dough, apply meat filling, tighten the dough, and press it into a round shape with your hands. cake.

4. Heat a pan, pour oil, place the pancakes in the pan, fry both sides repeatedly over slow fire, until the pancakes puff up, they will be cooked

Xianlian Horseshoe Pancakes

Ingredients: 500 grams of peeled water chestnut meat, 200 grams of sugar, 50 grams of lard, 50 grams of dry glutinous rice flour, 150 grams of lotus seed paste, 300 grams of fried meat, 100 grams of raw olive meat, 20 pieces, some raw oil (each piece of water chestnut cake consumes approximately 5 grams of oil)

Preparation method 1. Grind the water chestnuts into minced meat, then mix the water chestnut meat mince, white sugar and lard evenly, pour it onto a greased iron plate, and steam it in a steamer. , then add dry glutinous rice flour while it's hot and knead it into a dough.

2. Take 600 grams of dough and divide it into 20 pieces. Mix the lotus seed paste and fried olive meat and divide into 20 pieces. Wrap the lotus paste filling in the dough and flatten it into a round cake shape. Place 1 whole piece of olive meat in the upper center (glued with water to prevent it from falling off during frying).

3. Heat the oil in a wok, add an appropriate amount of oil, put the cake into the wok in 2 batches, fry until it turns light golden brown, then turn over to the other side until both sides have the same color, remove from the wok and pour in Strain through a strainer to remove the oil and place on a plate.

Banana tortillas

Ingredients: banana, corn flour, flour, apple, hawthorn cake, fruit cucumber.

Method: First take two bananas (you can decide according to the number of people, two bananas can feed 3 or 4 people) and mash them into a paste, then add corn flour (no water), and then add a little flour (Four is added just for a better taste, so add less) Until you can knead the dough, roll the dough into strips, pull them into small doughs, and then roll the small dough into pancakes (because the pancakes need to be thin Therefore, the small dough should not be too big). Put the pan on the fire without adding oil. Put the cake directly in the pan. Because there is no oil, you need to turn the cake frequently. When the color of the cake turns golden brown, take it out. Cut the apples, hawthorn cake, and cucumber into shreds and roll them in the banana cake. Cut the banana cake in half with a diagonal knife, and you can put it on the plate. The characteristic of this snack is that it has the aroma of banana, plus apple, hawthorn cake, and cucumber. It is sweet and sour, and is very light. It is more suitable for eating in summer and festivals.

Fragrant taro cake

Wash the taro, steam it over water, let it cool, then open it with a spoon and make it into a puree. Then mince the chives and ham together. Add the prepared taro puree, add an appropriate amount of salt and mix well with your hands. Make small cakes. Then add a layer of batter made of flour and eggs and fry in oil. The surface will be golden and the inside will be soft and slightly salty. , delicious.

You have to have time to make this. I made it for my husband and asked him to bring some to his colleagues to try, but he was reluctant to give it to his colleagues.

Tofu Skin (Yuba) Taro Cake

Take dry bean skin or dried yuba and soak it in water. Grate the taro with a grating utensil or cut it into shreds with a kitchen knife. Add salt and a little MSG (you can also add sugar) into a basin, spread out the soaked tofu skin or dried tofu, roll in the mixed shredded taro, put it in the pot and steam for 20 minutes, let it cool after steaming, and cut it into pieces. Put the 3-4 cm thick pieces into the oil pan and lightly fry them on both sides. They will be crispy and delicious.

Carrot Cake

Carrot Cake is a folk snack in Yunnan. It is made of leavened and crispy noodles as the skin, stuffed with radish and shredded silk, and fried. The finished product is of exquisite workmanship, golden in color, crispy on the outside and tender on the inside, delicious and economical.

Method 1

Ingredients: 1.5 kilograms of flour, 500 grams of old noodles.

Ingredients: 1 kilogram of white radish, 500 grams of cooked fat and lean ham.

Seasoning: 1 kilogram of cooked lard, 20 grams each of MSG, sugar, and alkali, 50 grams of refined salt, 10 grams each of pepper noodles, and sesame oil.

Preparation method:

(1) Use flour (500g), add lard (200g), mix to make thin crisp noodles; use flour (1kg), add Knead the old dough and ferment it.

(2) Peel off the radish skin, wash it, cut into thin strips, marinate with salt (20g) and squeeze out the water. Cut the fat and lean ham into thin strips, mix with shredded white radish, add salt (30g), MSG, sugar, pepper and sesame oil and mix well to form a filling.

(3) Add alkali to neutralize the yeast dough and knead it evenly. Spread it on the board and roll it out flat. Apply thin crispy dough and roll it up. Add 60 grams of 1 dose for each dose. Take the two ends and twist them twice, press them vertically into a flat round shape, wrap in shredded radish filling, press them into a flat round shape, place them in a pan and fry on both sides until browned.

Method 2

Ingredients: rice Ingredients: vegetable oil, roux radish, chili noodles, a little peppercorn noodles, chopped green onion, salt, MSG.

Method:

(1) Wash the new rice, soak it thoroughly, and grind it into rice pulp.

(2) Cut the rouge radish into shreds, add appropriate amount of salt and MSG and mix well. After the radish is seasoned, sprinkle with chopped green onion, chili powder and a little pepper powder (saute the pepper first and then grind it into powder), and mix well.

(3) Use high fire moxibustion to cook the vegetable oil. After removing the raw smell, control the firepower and keep the oil temperature at around 100 degrees.

(4) Take the mold and turn it in the oil pan first, ladle the rice milk into the mold, and then pour in the rice milk until it only takes up one third of the space in the mold, and hold a chopstick Put the shredded radish into the mold and scoop out the rice milk. Fill the mold and fry it until the shell is brown and crispy. The mold for radish cake is made of thin iron sheet. It is generally round or hexagonal in size, about 6-7 cm in diameter and 4 cm thick, with a welded handle for easy operation. Add an appropriate amount of salt and MSG to the rice milk to make it taste delicious. Too little salt or too salty will destroy the flavor of the cake.

Carrot cake

Many babies do not like to eat vegetables and radishes and are prone to partial eclipse. Using carrots to make delicious cakes ensures an appropriate proportion of vitamins, proteins, and carbohydrates and a balanced nutrition. It can also promote the baby's appetite, thereby absorbing reasonable nutrients and allowing the body to develop normally.

Ingredients:

250 ??grams of carrots, 125 grams of bread, 75 grams of bread crumbs, 3 eggs, appropriate amount of milk, a little vegetable oil and white sugar.

Preparation:

1. Wash the carrots, chop them into pieces, put them into a pot, pour boiling water until the water just covers the carrots, add a little sugar, cover the pot and simmer for 15 minute.

2. Peel the bread, soak it in milk for a while, take it out, put it together with the carrots, grind it, add the egg liquid and mix well, make a small cake, and coat it with the beaten egg white. Dip in bread crumbs and set aside.

3. Put the pan on the fire, add vegetable oil, heat it up, add the prepared pancake dough, and fry until cooked through. The fire should not be too high when frying pancakes, otherwise the outside of the pancakes will be battery and the inside will be raw.

Features: Crispy on the outside, tender on the inside, soft and delicious.

Zucchini cake

Preparation method:

1. Add an egg to the flour, pour in an appropriate amount of water, and use chopsticks to knead it into a puree;

2. Let the mixed noodles wake up for a while, for the sake of texture and to prevent the dough from getting mixed up;

3. The shredded vegetables to be put in: the zucchini should be picked tender and washed. Clean and cut into thin strips and set aside; some people also have wild vegetables and so on, which are also quite delicious.

4. Put shredded zucchini into the noodles (if you like vegetables, you can put more), add a small amount of water, and mix into thick noodles. At the same time, add an appropriate amount of salt, pepper powder and fine flour. Minced green onions; I didn’t add chicken essence and wanted to keep the original flavor of the zucchini.

5. Mash the garlic into minced garlic, add a little soy sauce, an appropriate amount of vinegar and salt, and pour the juice with the burned peppercorn oil and set aside. You can also add sesame oil, but I personally think it doesn’t have the fragrance of peppercorn oil.

6. When frying pancakes, put a little oil in the pan, let the oil spread throughout the pan, and fry over low heat.

Tomato cake

Ingredients:

Main ingredient: 25 grams of tomatoes. Ingredients: 10 grams of bread flour, a little minced cooked celery. Edible oil: Luhua pure peanut oil 8 ml.

Preparation method: (1) Put the bread flour into the pan and bake until brown and set aside.

(2) Blanch the tomatoes in boiling water, peel off the skin and cut into thin slices.

(3) Heat the Luhua pure peanut oil in a pan, add the tomatoes and fry until both sides are cooked, put it into a small plate, coat it evenly with bread flour, and sprinkle with cooked celery (optional) Remove the leaves and take out the young celery stems, wash them, put them into a pot of boiling water and blanch them briefly, let them cool and then chop them into small pieces and set aside for later use; or pickle them with salt and set aside for later use).

Features: Fried tomato cake is beautiful in color, easy to digest and very delicious.

Winter melon cake

Ingredients:

Water skin: 9 kg of special powder 2.5 kg of cooked lard

Puff pastry: 8 special powder 4 kg of cooked lard

Stuffing: 12.5 kg of melon sugar, 7.5 kg of white sugar, 2.5 kg of sesame oil, 4 kg of cake flour

Preparation method:

1. Make puff pastry: Add cooked lard to water and stir to dissolve, add special flour (special flour must be sieved) and mix. Add about 4 kilograms of water, depending on the dryness and wetness of the mix, and let the water gradually mix into the special powder. Stir for about 15 minutes until the water is reduced. After melting the cooked lard, add special flour (must be sieved), stir for about 10 minutes (it takes about 15 minutes for manual mixing), and mix well to make the pastry. Wrap it into pieces according to the proportion of 60% skin and 40% pastry. Crisp.

2. Make the filling: Mix white sugar, melon sugar (cut into mung bean-sized pieces) and sesame oil, then add cake powder and mix evenly. It is better to mix by hand.

3. Forming: The ratio of skin to filling is 5:5.5. After the filling is formed, brush the top with egg and bake. Use pure fresh egg yolk that has been mixed thoroughly to brush the dough, and the thickness of the brushed egg should be even.

4. Bake: Bake at 200℃ for 8 minutes. When the product turns golden brown, it can be taken out of the oven.

Quality standards:

Shape: Flat drum shape, slightly convex surface, full and complete.

Color: light yellow, milky white edge, yellow bottom.

Tissue; crisp and loose, with clear cross-section and crispy layer, the filling is shiny in oil and has no impurities.

Taste: sweet and crispy, with the aroma of sesame oil and winter melon preserves, no peculiar smell.

Shiitake Mushroom Cake

Ingredients: Large Shiitake Mushrooms, Pork, Eggs, Seasonings

Process:

1. Wash the large Shiitake Mushrooms. Be careful not to break the shape of the mushrooms

2. Chop the meat and mix with seasonings

3. Stuff the meat into the back of the mushrooms (inside the mushroom umbrella), and then wrap it in egg

4. Add oil to the pot, don’t make the fire too high, fry the mushroom cakes in the pot, fry the stuffed pork noodles for a while, and put them on the plate when they are cooked.

Very simple Korean food.

Minced meat and mushroom pancakes

Minced meat and mushroom pancakes, I just said this name randomly, because I don’t know what this dish is called. My mother taught me how to make it, but she I don’t know, but it tastes so good that my relatives must order it every time.

1. First, add some shrimp and egg white, chopped green onion, salt and chicken essence to the minced pork and mix well.

2. Pick fresh shiitake mushrooms with a diameter of about 4-5cm, cut off the thighs of the shiitake mushrooms, and make them a flat carrier

3. Pour the mixed filling Stack them on the concave side of the mushrooms. Don’t put too much. The general height is 1cm, which is just enough to make the whole mushrooms and minced meat become a flat and round cake.

4. Place the piled mushroom cakes one by one. Place the cakes flat on the plate, preferably not stacked, and pour some cooking oil on it, just a little bit will be fine

5. Put the plate into a steamer (a steamer basket will also work) and steam it in a sauna, about It will be ready in 15 minutes

During the steaming process, everyone must hold back a strong appetite, because the aroma of shiitake mushroom minced meat will overflow around, oh, it smells so good!

This dish is said to come from Thailand, 8 so according to my experience of eating Thai food, I don’t think I have seen it before, 8 forget it, this is my mother’s original creation

Celery Cake

Many people pick off the leaves and throw them away when eating celery. In fact, there are many nutrients in celery leaves. It would be a pity to throw it away. Let’s make a delicious pancake using vegetable leaves.

Method: 1. Wash the celery leaves with water, blanch them in hot water and chop them into pieces

2. Soak the shrimp skin in hot water until soft and chop it into pieces

3. Add chopped leaves, crushed shrimp skin, an egg, flour, add appropriate amount of water and mix well to form a paste

4. Put a little oil in the pan, pour in the mixed paste and fry until cooked

5 .Turn over the noodles

6. When done, take it out of the pan.

Cilantro Pancake

Ingredients: Flour, eggs, salt, green onions, coriander, dried small shrimps, water

When eating, put some lettuce and cucumber in the pancake , salad dressing or something,

Dry fried soybean and kelp cake

Ingredients: 1 cup of cooked soybeans, 15 cm of kelp, 8 grams of red shrimp skin, 1 egg. Seasoning: 1/2 cup of water, 2/3 cup of flour, appropriate amount of vegetable oil.

Method:

1. Wash the kelp, steam it in a pot for 10 minutes, soak it in water to soften it, drain it and cut it into thin strips and set aside.

2． Place the cooked soybeans in a basin, add kelp, dried shrimps, and 3 tablespoons of flour and stir evenly.

3． Take another bowl, beat the eggs, add cold water and mix, pour in the remaining flour and mix into a paste.

4. Pour the flour into the basin with soybeans and kelp and mix evenly and set aside.

5. Heat the oil pan to about 180C, slide the reserved ingredients from the side of the pan, fry until golden brown, remove and serve on a plate. You can dip it in spicy soy sauce or rub some pureed white radish when eating.

Fried leek pancakes

(1) 12 pieces of rhubarb skin (2) 180 grams of leeks, 30 grams of shrimps, 120 grams of diced hind leg meat, 120 grams of diced mushrooms, 30 grams of salt 1 1 tsp cornstarch 1 1/2 tsp sugar 1 1/2 tsp

1 tsp fresh chicken powder 1 tsp pepper 1 tsp sesame oil 1 1/2 tbsp lard 3 tbsp

Preparation:

(1) Wash the leeks of ingredient (2), chop into coarse pieces and fry until cooked. Wash the shrimps and remove the intestinal mud, add diced hind leg meat, diced fat pork, diced mushrooms, salt and starch powder, mix with hands until sticky, then add minced leeks and other seasonings and mix well. Place the prepared filling in the freezer and freeze for 20 minutes to help the filling solidify.

(2) Spread the rhubarb skin flat, put 40 grams of filling in the middle, wrap it into a round shape, then gently flatten it, add steamed apricots for 1 minute, and then heat Fry both sides in oil until golden brown.

Cabbage cake

Ingredients: flour Accessories: cabbage, onion Seasoning: salt, chicken essence, vegetable oil

Cooking method:

1. Add a little salt to the flour, mix it with cold water and beat it for a while, then cover and let it rise for 8 minutes;

2. Sprinkle a thin layer of flour on the chopping board, roll out the dough and brush it Layer the oil, add cabbage and onions, sprinkle with salt and chicken essence, wrap them up, press them into cakes, and put them in a pan. After one side is fried and set, turn it over and brush with oil, and fry both sides until cooked through.

Onion cake

Main ingredients: 300 grams of onions, appropriate amounts of coriander and eggs.

Ingredients: appropriate amounts of custard powder, bread crumbs, cornstarch, oil, salt, and MSG.

Method: 1. Cut off both ends of the onion and cut into discs. 2. Add custard powder, cornstarch, salt, and MSG to the egg liquid to make a paste. Coat the onion slices with the paste and pat them with bread crumbs. 3. Heat the oil in the pan, add onion pancakes, fry until golden brown, arrange on a plate, and garnish with some coriander on both sides.

Features: Crispy on the outside and fragrant on the inside.

Eggplant cake

Preparation method:

(1) Cut the eggplant into shreds, mix with salt and marinate for 1 quarter of an hour to soften.

(2) Beat the garlic into a puree, cut the chili into thin strips, mix it with the pepper powder and MSG into the shredded eggplant; add an appropriate amount of flour and mix well until it is thick.

(3) Heat the vegetable oil in a pot, roll the mixed eggplant into a ball, fry it in the pot for 2 minutes, remove and serve on a plate.

Features: Fresh, fragrant and soft, a delicious accompaniment to food.

Osmanthus and eggplant cake

First of all, fresh osmanthus, eggplant, magnolia slices and dried shrimps must be prepared. Cut the fresh eggplant into cylindrical shapes with a diameter of 3 cm, and then cut into 30 three-third-thick slices for later use. Cut the fresh duck and pork into minced meat, and cut the ham into small dices; wash off the sediment from the sea rice, soak it in boiling water, remove and mince it. Then cut the magnolia slices into small dices. Then put the above minced meat, diced meat, etc. into a plate, add a little seasoning and water starch, and stir into duck and pork fillings.

Then stir the eggs, flour, and water starch into an egg paste; use a blade to slice the eggplants from the middle to make eggplant clips, add the fillings one by one, roll each with a layer of dry starch, and place on a plate . Thicken the gravy with ginger and scallion water starch and set aside. After the hot pan is poured with oil, wrap the duck, pork, and eggplant pancakes one by one with a layer of egg white batter, put them into the pan and fry until golden brown. Remove and drain the oil, and place them neatly on a plate. Leave a little oil in the pot, pour the thickened gravy, stir-fry and pour in a little hot oil, pour it on the fried eggplant cake, sprinkle fresh osmanthus on top, and it is ready to eat.

This sweet-scented osmanthus eggplant cake tastes crispy on the outside and tender on the inside. It has a strong osmanthus flavor, is fragrant and delicious, and is slightly sour with a hint of sweetness. Meals made with osmanthus are not only delicious, but also have the effect of clearing away heat and moisturizing.

Milk-flavored cucumber cake

Crush the cucumber with a juicer, filter out the cucumber juice (keep it and drink it, remember to add some honey!), and leave the remaining cucumber puree Mix it with flour. Remember not to add too much water. The most important thing is to add eggs so that the baked cake will have a milky flavor!

Then it’s the same as ordinary pancakes, don’t use too much oil, and then you can do your best! Maybe because of the addition of cucumber, the cake has more moisture, so it can be baked on the fire for a little longer until it is almost golden brown!

Pea cakes

The making of pea cakes is not complicated. Mix the glutinous rice, salt and freshly washed and chopped pea sprouts. Add water and stir evenly until the pea sprouts and glutinous rice flour are mixed. I am in you and you are in me, then roll it into a small ball, put it together in the palm of your hand and then knead it into a flat shape. When the oil in the iron pot is half hot, put the cake in. Slowly, the oil bubbles on the pea cake, and then the pale face turns into yellow-green face. Pea cakes are best eaten right out of the pan. They are salty and fresh, hard on the outside and soft on the inside, with the earthy smell of spring in the south of the Yangtze River.

Crispy pickled cabbage cake

Tofu cake

Ingredients: 100 grams of lemon, appropriate amount of radish (for decoration), half a piece of tofu, 30 grams of pork, 30 grams of cabbage , 20 grams of carrots, 10 grams of shredded green onions, 5 grams of minced garlic, 20 grams of bell pepper, 20 grams of vegetable oil, 3 grams of soy sauce, 2 grams of refined salt

Production process

1. Put the tofu Cut into cubes 4 cm long, 1.8 cm thick, fry them in vegetable oil, and cut an opening on one side with a knife to look like a pocket.

2. Cut the carrots, bell peppers, cabbage and pork into thin strips. Pour vegetable oil into the wok and fry the pork, carrots, cabbage, onions, garlic, bell peppers, chili noodles and vermicelli until the filling is done.

3. After putting the stuffing in the tofu pocket, arrange it neatly in a small pot, season it with soy sauce and refined salt, pour in water and boil it slightly, and then put it on a plate.

Pumpkin Tofu Cake

Ingredients: 1 box of hot pot tofu, 1/4 pumpkin, 2 tablespoons of sugar, 1 tablespoon of starch powder, 1 tablespoon of flour.

Method:

1. Peel the pumpkin, remove the seeds and steam it, then mix the pumpkin, tofu and seasonings evenly.

2. Form into cake shape, put into steamer and steam over medium heat for 5 minutes.

3. Pour oil into the pan and fry the tofu cakes over medium heat until golden brown on both sides.

Baked Apple Cake

Ingredients: Six apples, either Fuji or yellow banana. 1 cup of flour. 2/3 cup sugar. 1 teaspoon Baking Powder. Three-quarters of a teaspoon of salt. An egg. 1/3 cup melted butter or margarine. 1 teaspoon Cinnamon (spice).

Method:

Wash the apples, cut each into six or eight pieces, remove the core, put them neatly into the baking pan, stir in the flour, sugar, and Baking Powder , salt and eggs, sprinkle evenly on the apples, then pour the melted butter or margarine on the surface, and finally sprinkle with Cinnamon (spice). Bake at 350 degrees Fahrenheit for one hour, or until a toothpick comes out clean.

Apple Cake

Peel the apples and cut them into shreds. Add water and eggs to the dough to make a paste. Add the shredded apples and sugar and mix well. Add oil to the pan, scoop a ladle of batter into the pan, spread it evenly, and turn it over.

How to make applesauce: Peel the apples, cut them into small dices, put them in a stainless steel pot, add water and boil them. After the apples are soft, add a small amount of sugar, and then mash the apples in the pot into puree. When it becomes thick, turn off the heat. (Be careful not to burn the bottom during the cooking process)

Pea and raw pear cake

Ingredients: A little each of peas, pears, broccoli, and a little seasoning.

Method:

1. Boil the peas, gently rub and peel them, press into puree, season and set aside.

2. Peel the pears, cut into small cubes, and mix into the pea puree.

3. Heat a small oil pan, add pea puree with diced pear, add some dry fried powder, and fry into golden brown, oblong pancakes.

4. Blanch the broccoli in salted boiling water, remove and drain, and serve on the side of the golden pancake.

Nutritional filing:

1. Late April is the time when fresh peas are on the market. Traditional Chinese medicine believes that peas are sweet in taste, neutral in nature, diuretic and damp; nutritional science believes that peas have high protein content and are a good helper for babies to grow.

2. Make peas in a different way: Wrap crispy, sweet pears in soft, salty pea puree. Isn’t the taste amazing? I believe your baby will like it.

Chestnut cake

Chestnuts, lean meat. All chopped into pieces. Scoop evenly. Add glutinous rice flour, potato starch, salt, oil, chicken starch and an egg. Stir together and heat the pan over high heat. Heat the oil and pour the pile of fished stuff into it. Spread thinly over the entire pot. Wait, wait, wait. Use a stainless steel spoon to cut into 8 pieces. Fry both sides for a while.

Watermelon Cake

Scoop out the melon juice and mix it into the flour, stir it into a paste, add a little sugar, then place the mold ring on the pan, heat the oil and place it in the mold ring Pour rice flour batter into it, add bean paste and other sweet fillings, then pour a layer of rice flour batter, fry one side and then fry the other side, and pull out the mold circle. This watermelon cake is fragrant and sweet.

Children's recipe - spinach cake (after 1 year old)

Ingredients: 50 grams of spinach, 2 eggs, 100 grams of flour, 10 grams of shrimp, some refined salt, MSG, and salad oil .

Method:

1. Wash the spinach and mince it;

2. Beat the eggs, add the spinach, add flour, shrimp, refined salt, MSG and water and mix well into a thick batter.

3. Heat the oil until it is 70% hot, add the batter, roll it into a round cake of about 15 cm, fry over low heat until one side turns light yellow, pour in cooked oil, and fry the other side until light yellow. Yellow and it's ready.

Features: bright color and rich nutrition. You can also replace spinach with leeks, bean sprouts, etc. to make vegetable pancakes of various flavors.

Rose Cake

There are records of eating flowers in ancient my country. On the one hand, the ancients believed that flowers are the elite of plants. Eating them can maintain health and prolong life. According to today’s terms, they are natural. Green food; on the other hand, flowers are used as a metaphor for people's noble morals, and flowers are used as a metaphor for people's pursuit of morality. As early as more than 2,000 years ago, our country's patriotic poet Qu Yuan wrote such a poem in "Li Sao": "Drinking the magnolia in the morning and the falling dew, and eating the autumn chrysanthemum in the evening." to describe his own self-cleansing practice.

Rose cake is a kind of pastry with sugar filling and pastry. It is made by picking the petals of fresh roses, removing the stems, washing them with water, pickling them, and mixing them with fried honey. Put them together to make a rose filling, then use the dough synthesized from Fuqiang flour and the fermented dough, fold them in layers and make a skin, wrap the filling, flatten it into a round cake shape, and print "Rose Cake" on it Words and flower patterns. After baking in the oven, the rose cake is made. Rose cake has a delicate taste and strong fragrance