Raw materials of purple potato omelet: 3 raw eggs, 30 grams of milk (added for egg skin), 40 grams of low-gluten flour, 2 grams of salt, 3 purple potatoes, and appropriate amount of milk (added for purple potatoes).
Clean the purple potato, peel it, cut it into small pieces, put it into a dish and send it into a wok. Use a spoon to crush the cooked purple potato, add a proper amount of milk on schedule, and mix until it is like red bean paste.
Beat raw eggs into a basin, add salt and 30 grams of milk, mix them completely and evenly with an egg beater, then sieve the low-gluten powder into the basin, and continue to mix them with an egg beater until they are silky.
Pour a small amount of oil into the wok, take two tablespoons of flour paste and pour it into the cauldron. Shake the cauldron to make it evenly cover all the bottom pans. Then fry it with low heat, so as not to become popular. After frying until the egg skin is solidified, you can take it out of the wok. Take a fried egg skin from the remaining flour paste, then take a proper amount of purple potato stuffing, spread it evenly on the surface of the egg skin, and finally turn it up from top to bottom, and then cut it into sections.
Raw materials of mung bean and red bean soup: 50g of big red bean, 50g of black beans, proper amount of old rock sugar, red beans and mung beans are washed and put into a bowl. Water that has not been used as raw materials is added into the bowl, soaked for 20 minutes, poured into an electric pressure cooker, added with proper amount of water, covered, and boiled for 30 minutes. Add proper amount of old rock sugar while it is hot, mix well, and then put it in a warm place and refrigerate before drinking.
Raw materials for the lazy version: a handful of amaranth, 2 raw eggs, half of chicken breast, appropriate amount of white pepper, appropriate amount of salt, soy sauce 1 spoon, and appropriate amount of washed wonton skin. Cut the amaranth into diced pieces, pour it into a bowl, add raw eggs, white pepper, soy sauce and salt, and mix evenly.
And put the chicken breast cut into crumbs into a bowl, mix it evenly again, then take a wonton skin, take a spoonful of stuffing and put it on the wonton skin, and then pinch the two sides for pre-molding. The rest are actually operated one after another.
Pour a proper amount of oil into the wok, and then put the cooked pan-fried food into the wok one after another. After the pan-fried food is hard and yellow at the bottom, pour half a bowl of water, cover it, and simmer it with slow fire until the water is dry.
Raw materials of huajia powder: one vermicelli, one spoonful of crisp soybeans, one shallot, one tablespoon of Chili oil, a small amount of ginger foam, garlic 1 petal, two spoonfuls of soy sauce and one spoonful of rice vinegar.
Soak the vermicelli in cold water in advance for standby, fry the crispy soybeans in advance, and pour the right amount of water into the pot. If there is bone soup, it should be cooked with bone soup. When we cook the powder, we pour Chili oil, minced onion and ginger, soy sauce and rice vinegar into the bowl, mix the evenly cooked powder with the juice, then pour the freshly fried juice, sprinkle with onion and crispy soybeans, and stir well before eating.