First, cumin sausage potato shortcake:

1, fry potatoes until golden brown, add ham, stir fry evenly,

2, a spoonful of cumin powder, a spoonful of Chili powder, a spoonful of soy sauce, salt, and evenly fish.

Second, the lazy version of the sauce cake:

1, a spoonful of soybean sauce, a spoonful of bean paste, a spoonful of tomato sauce, a spoonful of oyster sauce, a spoonful of five-spice powder, a spoonful of sugar, a spoonful of starch and half a bowl of water, and stir well;

2. Stir-fry the minced garlic and pour in the sauce until it is thick. Fry the cake until both sides are golden, brush the sauce, sprinkle sesame and chopped green onion and cut into pieces.

Third, cheese beef shortcake:

1, chopped colored peppers and onions, and mixed with a sauce: one spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, and chopped beef (I didn't use beef rolls directly);

2. Stir-fry the onion and colored pepper in a hot pot, and stir-fry the minced beef evenly;

3. Pour in the sauce, stir well for later use, sprinkle cheese slices and beef peppers on the cake, roll it up and brush the egg yolk liquid, sprinkle black sesame seeds in the oven or air fryer, 180 degrees for 20 minutes, and cut it.

Four, crispy chicken patties:

1, cut the chicken leg into small pieces, add oyster sauce, soy sauce, soy sauce, salt and cumin powder, marinate for 10 minute, stir-fry the chicken leg until it changes color, and add diced onion and diced mushroom for 3 minutes.

2. Take a spoonful of hand-held cake, wrap it, sprinkle sesame seeds, brush the egg liquid, 180 degrees 15 minutes, and turn over halfway.

Five, grab the cake pineapple pie:

1, pineapple diced 200g (about 1 small) instead of sugar 30g (just sweet! ), butter 10g, starch 10g, egg liquid (brush surface), black sesame;

2. Heat butter in the pot, add diced pineapple (chop it up, remember to remove the pineapple stalk in the middle), stir-fry for a few minutes, then add sugar substitute, continue to stir-fry, then add starch water, stir-fry until it is sticky, and let it cool down for later use;

3. Divide the crust into four parts, put the stuffing, fold it in half and press the edge with a fork, brush the egg liquid and sprinkle sesame seeds;

4, oven 190 degrees for about 30min minutes (you can extend it for a few minutes if you want to color it more, be careful not to burn it).

Six, grab the cake and wrap the potato shreds:

1, shredded potatoes, shredded peppers, shredded ginger and minced garlic, stir-fry shallots, ginger and thirteen spices in hot oil, put shredded potatoes, 2 tablespoons of soy sauce, put pepper 1 tablespoon of oyster sauce and salted chicken essence, and stir-fry until cooked.

2, grab the cake and put the potato shreds in a random shape. Put it in a pot and fry it on both sides with a small fire.