Methods/steps

Fish Mati jiaozi

Ingredients: fish150g, pork 50g, dumpling skin 200g, water chestnut, vegetables and carrots.

Exercise:

1. Peel the fish, remove the thorns, chop it into mud, peel the horseshoe, wash it, and chop it into mud.

2. Mix fish paste, minced pork, minced water chestnut, minced vegetables, minced carrots and chopped green onion, and add salt, oil and sugar to taste.

3. Take dumpling skin, wrap it with appropriate amount of fish and horseshoe stuffing, then fold the skin in half and knead it into lace to form jiaozi blank.

4. Put a proper amount of water into the pot and bring it to a boil. Add jiaozi and cook.

Roasted chicken eggs with vegetables

Ingredients: 2 eggs, Chinese cabbage 10g, mushroom 10g, Flammulina velutipes 10g, carrot 10g.

Exercise:

1. Wash all vegetables, blanch in boiling water, remove and cut into pieces.

2. Beat the eggs into a bowl. After beating them completely, add all the vegetables and salt and mix well.

3. Add oil to the pot, pour in the prepared vegetables and eggs, fry over medium heat until both sides are golden, and cut into pieces to serve.

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Peach kernel and red jujube porridge

Ingredients: 50 grams of rice, 30 grams of walnut kernel and 30 grams of red dates.

Exercise:

1. Wash the rice, soak it in cold water for half an hour, then take it out and drain it. Wash red dates, remove cores and wash walnuts.

2. Put the pot on fire, pour in water, add rice, and bring it to a boil.

3. Add walnuts and red dates until they are sticky, and add appropriate amount of sugar.

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Cheese sandwich

Ingredients: 2 pieces of toast, half a tomato, 2 pieces of lettuce leaves, 1 egg, a little cheese slices.

Exercise:

1. Remove the hard edge of the toast, wash the tomatoes, blanch them in boiling water, peel and slice them.

2. Fry the eggs in the oil pan into poached eggs.

3. Sandwich poached eggs, tomato slices, lettuce leaves and cheese slices between two pieces of toast, and then cut into triangles.

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Preserved eggs, dried seaweed and milk soup

Raw materials: milk 150ml, eggs 1 piece, preserved eggs 1 piece, and dried laver 30g.

Exercise:

1. Take out the egg white from the egg, pour it into a bowl with the milk, stir it evenly, and steam it in a cage for 3 minutes.

2. Peel the preserved eggs and cut them into small pieces.

3. Sprinkle preserved eggs and dried seaweed evenly on the milk and steam for another 2 minutes.

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Fried bread

Ingredients: toast 100g, eggs 1 piece, 50g of red bean paste, and cooked sesame 10g.

Exercise:

1. First add sugar, condensed milk, cooked sesame seeds and a little water to the red bean paste, and knock the eggs into a bowl and stir for later use.

2. Cut off the old edges around the toast. Take a piece of bread and paste it with bean paste, then paste another piece of bread, which is blank, and then dip it in egg liquid.

3. On the pot fire, the oil is heated and can be fried into golden on both sides.

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Cai Xiang pancake

Ingredients: 30g rape and carrot, 40g low-gluten flour, a little egg white and salt, and proper amount of edible oil.

Exercise:

1. Wash rape and cut it into filaments. Peel the carrot and cut it into filaments.

2. Add egg white and a little water to the low-gluten flour and stir well, then add shredded rape, shredded carrot and salt and stir.

3. Pour the oil into the pot and heat it. Pour in the vegetable batter and fry until cooked. Cut it into pieces.

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