Ingredients: French stick: not only the appearance is rough and bold, but also it tastes very textured, which complements vegetables.

Ingredients: sliced ham, lettuce, tomato and cheese.

Exercise:

1. Wash lettuce and slice tomatoes. Cut the bread in half.

2. Spread ham slices, cheese slices, tomato slices and lettuce on the bread in turn.

Features: simple raw materials, short production time and rich nutrition.

Tuna sandwich

Ingredients: Toast bread, soft in texture, can penetrate and blend with salad dressing and mayonnaise, and has a delicate and smooth taste.

Ingredients: canned tuna, mayonnaise, eggs, tomatoes and lettuce leaves.

Exercise:

1. Wash the tomatoes and slice them, cook the eggs and slice them, and remove the four sides of the toast.

2. Take out a proper amount of tuna pieces from the canned food, mix them with mayonnaise, and spread them on a layer of toast.

3. Spread the eggs, lettuce and tomatoes on the tuna in turn.

4. Cover another piece of bread and cut it diagonally into two triangular sandwiches.

Features: delicious and nutritious.

Eggplant sandwich

Ingredients: baguette, this bread itself has a faint fragrance, which is great whether eaten directly or baked, and can basically be matched with any material.

Ingredients: eggplant, tomato, fresh cheese.

Exercise:

1. Wash eggplant and tomato and slice.

2. Eggplant slices are wrapped in eggs and fried with bread crumbs.

3. Spread fresh cheese, fried eggplant slices and tomato slices on the bread in turn.

If the taste is too weak, you can sprinkle some salt on the cheese to taste.

Features: This vegetarian sandwich is mainly made of eggplant and seasoned with fresh cheese. It's delicious and unique.

Turkey sandwich

Ingredients: long and slender figure is suitable for matching the whole sandwich material.

Ingredients: Turkey, lettuce, tomato and black pepper.

Exercise:

1. Cut the French stick in half and slice the turkey.

2. Wash the lettuce and wash the tomatoes and slice them.

3. Spread the turkey slices on the bread and sprinkle with appropriate amount of black pepper according to personal taste.

4. Finally, spread tomatoes and lettuce on the turkey in turn.

Features: Turkey is a common sandwich ingredient and can be seasoned with black pepper.

Meat floss sandwich

Ingredients: Croissant is not a common bread material for sandwiches, but its unique shape and slightly salty taste are absolutely suitable for your creativity.

Ingredients: meat floss, eggs, salad dressing.

Exercise:

1. Cook the eggs and slice them.

2. Croissants are slightly baked in the toaster, and then cut in half.

Spread a layer of salad on each side of the bread, then a layer of floss, and finally add eggs.

Chicken fillet hamburger

Ingredients: chicken breast 150g, 2 hamburger embryos, 2 eggs, bread crumbs 100g, minced onion and ginger 1 spoon, salt 1/2 spoons, cooking wine 1 spoon, lettuce and tomato.

Exercise 1. Cut the chicken breast into pieces and marinate it with onion, Jiang Mo, refined salt and cooking wine.

2. Break the eggs, wrap the egg liquid with marinated chicken fillet, break the bread crumbs and compact them, and fry them in the pan until cooked.

3. Hamburger embryo with chicken fillet, tomato and lettuce.

Characteristics Nutritional characteristics: Bread in hamburgers can meet children's needs for staple food and ensure the healthy development of bones and brains, while chicken fillet can provide enough calories. When making hamburgers, pay attention to increasing the content of vegetables and reducing the proportion of meat to increase the vitamin supplement. You can also use eggs or ham slices with lower oil content instead of chicken fillet.

Pork burger method

Ingredients: hamburger bread (or other round bread), 2 pork stuffing, 200g onion, 1/4 (about 20g) carrot, 1/4 egg, 1 tomato, 1/2 lettuce, 2 pieces of cooking wine,/kloc-0. Chop the onion and carrot separately. Tomatoes are cut into big round pieces. Eggs are scattered in the bowl. Add chopped onions and carrots to the pork stuffing, add egg liquid, salt and cooking wine, and stir evenly with chopsticks in the same direction until the meat stuffing is sticky. Divide the minced meat into two pieces and flatten them into cakes with a thickness of 0.5cm and the same area as Hamburg embryo. Heat the oil in the pan over medium heat, add the prepared pork cake and fry until cooked (both sides are golden yellow, and it feels a little hard and elastic to press the steak with a shovel). Put lettuce leaves, tomato plate, fried pig cake and tomato sauce on the hamburger bread in turn.

Pasta method

The same is true of spaghetti bought in supermarkets. Now most supermarkets buy spaghetti of this "rooster" brand.

Ingredients: spaghetti, onion, tomato, beef stuffing.

Seasoning: tomato sauce, salt, olive oil, black pepper and water.

1. Cook noodles. Add olive oil and salt to the water when cooking, and the noodles will taste better. After cooking, pass it with cold water and add a few drops of olive oil to prevent surface adhesion;

2. When cooking noodles, prepare the ingredients of the sauce. Cut tomatoes into small pieces; Onions are cut into foam; Add some salt and black pepper to the meat stuffing, stir and set aside for pickling;

3. Start making sauce: Add some olive oil to the pot. When the oil is hot, add onion and stir-fry until fragrant; Then pour in the marinated meat stuffing and fry until cooked; Next, add tomato pieces and stir-fry the water; Pour some water, just the right amount, and then add a lot of tomato sauce to make the sauce concentration in the pot appropriate; Add the right amount of salt and black pepper, and cook slowly, stirring constantly while cooking, and don't paste the pot. When the tomatoes are soft, turn off the heat.

When seasoning, you can taste it while mixing, which makes it easier to master the taste of the sauce.

Judge whether the spaghetti is ripe, take out one and throw it on the wall to see if it can stick to the wall. If there is, it means it is ripe.

Original! ! but

And absolutely simple! ! !

Apple pie method

Wash the apples, cut them into small pieces and put them into a juicer (I use a blender with a little water) to make fruit.

Separate the fruit juice from the puree, knead it with the fruit juice and flour to form a smooth dough, add honey or white sugar into the puree and stir evenly to make the filling.

Wrap it into a small cake, flatten it, Dozza the surface with a toothpick several times, and fry it on both sides in a pot.

■ Materials (you can make one apple pie and seven to eight apple pies):

Pie bottom

Apricot sauce ........................ a little.

Egg milk soup ...........................................................................................................................................................................

Two apples .....................

salad oil ..............................................................................................................................................................................

A tablespoon of unsalted butter.

80 grams of sugar ..........................

A spoonful of rum.

Lemon juice, ............................, a little.

■ Production method:

(1) Spread apricot jam on the pie base.

(2) Peel and core all the apples, cut them into 3 mm thin slices, put them in a metal bowl, mix them with sugar, and leave them for 10 minutes.

(3) Put butter, salad oil and 02 into an enamel pot, heat it with medium heat, stir at the same time, cook until it is transparent, add rum and lemon juice, and let it cool.

(4) Spread the custard on (1), take out the apples, arrange them with bamboo sticks, bake them in the oven at 220 degrees until the surface is slightly yellow, and finally coat them with apricot sauce.

Method 3:

Ingredients: two apples, a small bowl of applesauce, sugar, flour, an egg, a little milk, a little whipped cream (to enhance the taste of milk) and a little starch.

Trapped material: 1. Peel the apple and dice it.

2。 Diced apples, sugar (more sugar is needed because the apples I bought are too sour) and applesauce are put into the pot and stir-fry for a while.

3。 Mix thickening powder with milk and a little whipped cream, and pour into the pot to thicken.

The filling made of purple sauce is a milky white, sticky and thick hot fruit filling.

Pie crust: 1. Flour is mixed with eggs and a little milk to make a little thin paste.

2。 Pour it into a pan and make a piece of bread with a little thickness with a small fire resistance (the method is similar to that I used to make crepes, but not so thin)

3。 If you haven't finished eating the bread in the bowl, spread the stuffing on the bread and heat it for a while.

4。 When the stuffing and bread are basically solidified, carefully put them together on the plate.

5。 Spread a cake a little bigger than the last one (move your wrist when spreading the cake, and the batter will naturally solidify at the edge of the pot, forming a cake with a slightly curved edge.

6。 While it is hot, pour the stuffed bread prepared in advance upside down on this big cake in the pot. Because the batter has not completely solidified, you can carefully seal the two cakes with a shovel.

7。 Heat it for a short time with a small fire, and after the inside is fully heated, you can start serving.

First, the practice of low-fat Luo Songtang

Raw materials:

Tomato (cut into small pieces) 1, lemon (washed) one quarter, cabbage (shredded) half, garlic 1 tablespoon, carrot.

(Peel and cut into small pieces) 1 strip, 5 cups of clear water, 1 root onion (cut into small pieces), salt and pepper.

Exercise:

1. Boil the water, add all the ingredients and cook for about an hour.

2. Season with salt and pepper.

Tips:

Have you noticed the Luo Songtang flavor in the restaurant? The trick is to add lemon. This soup is not cooked with meat, so the fat content is extremely low, which is an ideal choice for fitness families.

2. Practice of Russian Luo Songtang

Well, this Luo Songtang is often drunk by Russo, so it is called Luo Songtang. The method is relatively simple, but the preparation of materials is a little more complicated and the cooking time is longer. Now I want to share with you my experience in firing Luo Songtang for many years.

Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).

Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.

Practice: Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.

Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.

After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).

Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.

Scoop a bowl, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.