Raw materials: flour, pork stuffing, dried seaweed, leeks, mushrooms, sesame oil, soy sauce, refined salt, monosodium glutamate, spiced powder and Jiang Mo.

1. Prepare 300g pork stuffing. 2. Wash mushrooms and leeks and cut them into pieces. 3. Wash the dried seaweed and soak it in boiling water. 4. Add the minced mushrooms into the pork stuffing, pour 50g of water soaked in dried seaweed in four times, and beat hard in one direction until the meat sticks to a thick paste.

5. Add chopped leeks. 6. Add Jiang Mo, dried seaweed, refined salt, monosodium glutamate, sesame oil, spiced powder and soy sauce, and mix well to make the three fresh stuffing.

7. Flour and dough, and bake for 20 minutes. 8. Knead into flour. 9. Roll into dumpling skin.

10. Add the prepared three fresh stuffing, wrap it into jiaozi, and cook it in the pot.

The water soaked in dried seaweed and mushrooms are added into the meat stuffing, which increases the freshness of the dumpling stuffing and tastes very delicious.

Summer colorful vegetarian lychee fried loofah

Ingredients: litchi, loofah, yellow bell pepper, oil, salt, chicken essence.

1. Prepare materials. 2. Peel and core litchi, and cut loofah and yellow bell pepper into blocks. 3. Add the yellow pepper to the hot oil in the wok and stir fry a few times. 4. Add the loofah and stir fry until the loofah becomes soft. 5. Add lychee. 6. Stir fry for a while and then add salt and chicken essence to taste. ..

Home-cooked noodles with shredded pork and vegetables read the original text

Raw materials: pork, vegetables, eggs, dried noodles, green peppers, onions, ginger, garlic, dried starch, soy sauce, oyster sauce, white pepper, salt, cooking wine and sugar.

1. Prepare materials. 2. Cut the pork into shredded pork, add dry starch, soy sauce, oyster sauce, white pepper, salt and cooking wine, and marinate 15 minutes. 3. Put the fat into the pot and stir fry over low heat, leaving a proper amount of oil for use (the excess can be used for cooking). 4. Add onion, ginger and garlic cloves and marinated shredded pork and stir fry. 5. Season with soy sauce, salt and sugar and continue to stir fry.

6. Add appropriate amount of water, and turn off the fire after the fire boils.

7. At this time, add fresh noodles to another pot. When the noodles are almost cooked, add vegetables and cook them.

8. Finally, pour the broth into the noodles.

You can put more garlic cloves, which will be very fragrant. If you have time, it would be better to make your own handmade noodles.

Children's gourmet eggs

Ingredients: eggs, garlic cloves, green peppers, salt, chicken essence and sesame oil.

1. Eggs are cooked and shelled, garlic and green peppers are mashed into garlic paste, seasoned with salt, pepper and chicken essence, and a little sesame oil. 2. the egg is cut in half and the yolk is buckled in the garlic. 3. Continue to pound garlic, and the garlic paste and egg yolk are fully integrated. 4. It is best to use a piping mouth. I use the spoon directly. 5. Decoration: Drop a few drops of sesame oil on each egg, which is shiny. Put a chopped pepper slice on it, or medlar.

Note: Don't put too much garlic, it will be spicy. If you are not afraid, you can eat more when you pick up one and eat it. It's delicious.

Selected salad shrimp fruit and vegetable salad

Ingredients: green shrimp meat, diced cucumber, diced red and yellow sweet pepper, diced pineapple, diced tomato, broccoli, diced potato, fresh eggs, olive oil, salt, sugar, white pepper, apple vinegar, lemon juice and chopped cooked peanuts.

1. Soak the eggs in high-alcohol liquor, wash and disinfect the skins. 2. Then beat the egg whites and egg yolks into two bowls respectively, steam the egg whites in a cage, break the egg yolks with electric egg beater, and then pour in olive oil several times for whipping. 3. Beat until the oil and eggs are mixed and sticky, sprinkle with salt, pepper and sugar and then stir.

Summer small cold dishes cold watermelon skin

Ingredients: watermelon pulp, salt, sugar, monosodium glutamate, Chili oil.

1. Get the watermelon ready. 2. Remove the red pulp, but leave a thin layer and remove the watermelon skin. 3. Cut into pieces again. 4. Add the right amount of salt. 5. Add a little sugar. 6. Add the right amount of monosodium glutamate. 7. Add appropriate amount of Chili oil. 8. Mix and serve, and put it in the refrigerator 15 minutes. Just fine.

Snack soup packets read the original text

Raw materials: pigskin, pork, onion, star anise, pepper, chopped green onion, salt, sugar, soy sauce, lard and vegetable oil.

1. Material: pigskin, onion, star anise, pepper, pork, chopped green onion, salt, sugar, soy sauce, lard and plants. 2. Making jelly: 1. Add cold water to pigskin and simmer for 5 minutes. 3. Remove cold water and wash. 4. Remove the fat from the skin and pluck the pig hair. 5. Cut the processed skin into filaments.

6. Add water, star anise, scallion, salt and pepper to the pot and cook for 40 minutes.

7. Let the cooked pork skin soup cool.

8. Put it into a juicer and stir it into a paste. The ratio of frozen shredded pork 1:0.5 was preserved in the refrigerator for 20 minutes.

9. Take out the solidified jelly and cut it into cubes for later use.

10. Add chopped green onion, vegetable oil, salt and pepper to the pork stuffing and stir in the same direction.

1 1. Making steamed stuffed bun skin: 1. Knead the flour with warm water until the surface is smooth, and cover it with a wet cloth for 20 minutes.

12. Take out the baked dough, knead it several times, and roll it into thin slices.

13. Press the lid into steamed stuffed bun slices for later use.

14. Wrap the minced meat and frozen diced skin, and discount and shape. 15. Cage in cold water 10 minutes, and it will be fine.

Seasonal Fruit Meal Litchi Chicken Ball

Ingredients: chicken breast, litchi, eggs, red and yellow peppers, salt, oyster sauce, starch, pepper powder and chicken essence.

1. Prepare materials. 2. Chop the chicken into minced meat and add an egg, salt, oyster sauce and cooking wine. 3. Stir clockwise for maximum strength. 4. Knead into balls with wet water by hand and fry them in the oil pan over medium heat until golden brown. 5. Litchi is peeled and pitted, and colored pepper is cut into pieces. 6. Heat oil in wok and saute chives and ginger. Stir-fry the colored pepper.

7. Add litchi meat and meatballs, and mix pepper powder, chicken essence, salt, oyster sauce and water starch into juice.

8. Add the onion and bring to a boil.

9. Eat while it's hot.

Be careful not to fry the chicken meatballs for too long, otherwise the water will be fried dry and the taste will not be tender.

Jujube and lotus root soup

Ingredients: lotus root, red dates, rock sugar.

1. Prepare the ingredients. 2. Peel and cut the lotus root. 3. Wash red dates. 4. Put a proper amount of water into the pot and add lotus root, red dates and rock sugar. 5. Press the rice cooker to make soup, and it will take 2 hours.

Beauty recipes steamed trotters with kelp and soybeans

Ingredients: trotters, soybeans, kelp, salt, soy sauce, sesame oil, pepper, pepper oil, cooking wine, five-spice powder, ginger and star anise.

1. Wash the chopped pig's trotters for later use. 2. Add seasoning 1 to pig's trotters and mix well. 3. Add seasoning 2 to the trotters and mix well. Because I am always worried that the trotters will not taste good, I mix them one night in advance, then cover them with plastic wrap and put them in the refrigerator for the night. When cooking the next day, pour the soaked soybeans and pig's trotters together.

6. Mix the kelp with a little salt in another bowl and spread it on the pig's trotters.

7. Pour a small bowl of water into the pig's trotters before entering the steamer, not much. A small bowl is enough, because water vapor will be generated during the steaming process. Stir it with chopsticks a little, and steam for 2.5 hours or more after the water is boiled. It must be steamed softly to be delicious.

8. This is the soup left after eating. Take out the pig's trotters and kelp left in the soup, leaving only the soup and soybeans, and put them in the refrigerator for refrigeration.

9. After the soup is completely solidified, scrape off the oil on it, and then pour out the condensed part from the bowl. This is cosmetic. What about collagen?

10. Cut the frozen soybean into small pieces, because a lot of seasoning has been put in the steamed trotters, so now you only need to pour some Chili oil and sprinkle some shallots to eat. If you feel that the taste is not enough, you can also pour some soy sauce. It tastes icy and elastic, and it tastes really good. 1 1. Steamed trotters.

1 Soybeans and kelp need to be soaked one night in advance, and the trotters cut into small pieces should be washed. Because this Caicai is not blanched, if you feel unclean, you can wash the trotters with clean water first, and then soak them in cooking wine for five minutes before washing, which will help to remove the odor. 2, add a small bowl of water before entering the steamer, not much, a small bowl is enough, because water vapor will be generated during steaming. 3. It may not be easy to pour out the frozen soybean when it is poured out. If it is not easy to pour, you can draw a circle along the edge of the bowl with a knife.

Porridge instant oatmeal porridge

Raw materials: oats, black sesame seeds, red dates, medlar and milk.

1. Wash the black sesame seeds ~ There will be some dust. 2. Less water, burn as much as you eat. 3. Boil the water and pour in the oats. 4. Add red dates and medlar. 5. Add the washed black sesame seeds. 6. Add some milk. 7. Stir well and boil.

Summer meat and fermented bean curd pettitoes

Raw materials: trotters, fermented bean curd, onion, ginger, dried Chili, salt, crystal sugar, white wine, five-spice powder, chicken essence, sesame oil and soy sauce.

1. Blanch the trotters, put a piece of crushed ginger in the water, and open two tablespoons of white wine in the water. Boil again. 2. Cut the onion into horseshoes, slice the ginger, cut the red pepper, and add some fermented milk to the four small pieces and mash them. 3. Wash the trotters with cold water. 4. Put the oil in the pot, stir-fry the trotters with a small torch until they are slightly yellow, pour out the excess oil, and add three or four crystal sugar to stir-fry for a while.

5. Add onion, ginger and dried Chili to stir-fry until fragrant, pour in fermented milk and stir-fry with a teaspoon of spiced powder.

6. Fill the trotters with water, put a tablespoon of soy sauce and half a teaspoon of salt.

7. Bring the fire to a boil and simmer for an hour and a half.

8. Put half a teaspoon of salt, and collect the juice on high fire. When it is dry, it will have a red color! Finally, pour some sesame oil to enhance fragrance, add some chicken essence or monosodium glutamate and mix well.

9. The dish is decorated with shredded shallots, and it is better to have coriander.

Postscript: 1, this way can burn pig's trotters, ribs, braised pork and other pork. Not suitable for chicken, fish, beef and mutton. 2. In summer, if you are afraid that the oil will stir-fry slightly yellow, you can remove the oil from the pork, and then pour out the excess oil to reduce greasy. Lard can be used to stir-fry vegetarian dishes, which is very fragrant. 3. In summer, you can remove the oil from pork and then pour out the excess oil to reduce greasy. Lard can be used to fry vegetarian dishes.

Homemade snacks, crispy broad beans

Raw materials: broad beans, salt, star anise, cinnamon, soy sauce, green onions, ginger slices, fennel, fragrant leaves and edible oil.

1. Add a proper amount of water to the fire, and add a little salt, star anise, cinnamon, soy sauce 1/3 spoons, green onions, ginger slices, fennel, fragrant leaves and broad beans. 2. Boil over high fire and change to low fire for 20 minutes, then remove and drain. 3. Spread the broad beans flat to dry the surface moisture. 4. Bake the broad beans in an oil-free pan with low heat.

Delicious bakery Midou egg tart

Ingredients: low-gluten flour, high-gluten flour, salad oil, warm water, flaky maqilin, milk, white sugar, light cream or three-flower light milk, egg yolk and honey beans.

1. Egg tart skin: low-gluten flour135g, high-gluten flour15g, 20g of salad oil, 70ml of warm water, 0/00g of flaky maqilin/kloc-water: milk 120ml, 80g of sugar.

3. Knead until smooth and non-sticky, wrap the dough with plastic wrap and relax for 20 minutes.

4. Ma Qilin, softened at room temperature, put it in a fresh-keeping bag, press it with a rolling pin, and roll it to 0, 5CM. The hardness of thin Ma Qilin should be basically the same as the hardness of dough. Stand by.

5. The mixed dough is rolled into a cake, which is about twice the size of Ma Qilin.

6. Put the thin rolled Ma Qilin in the middle, and wrap Ma Qilin with bread like a quilt.

7. Gently tap the surface of the dough piece with a rolling pin, and roll it down to 0, 5CM thick again.

8. Roll the bread thin with a rolling pin, continue to fold the quilt and roll it thin, and repeat this for three times until it is finally rolled thin, with a thickness of 1cm or less.

9. Fold into a quilt? Wrap the dough sheet tightly with plastic wrap and relax in the refrigerator for 20 minutes.

10. Open the relaxed dough sheet outward, tap it gently with a dough stick, roll it into a rectangle again, and then fold it three times.

1 1. Roll out the three-folded dough sheet and roll it into a dough sheet.

12. Roll up the dough from the longer side.

13. Wrap the rolled dough with plastic wrap and let it cool in the refrigerator for 30 minutes to relax.

14. When the egg tart skin is slack, prepare the egg tart water.

15. Mix milk and sugar evenly, then add other materials and mix well.

16. Spread a thin layer of vegetable oil evenly in the tower mould.

17. Slice the loosened dough roll with a knife, dip one side of the dough piece in flour, then press the dough piece downwards from the center to the periphery with two thumbs, and knead it into a tower mold shape.

18. Fill the kneaded tapir with egg tower water (78% can be filled).

19. Bake in the oven. The baking temperature is about 220 degrees Celsius, and the middle layer is baked for about fifteen minutes.

20. It's time to turn on the oven and continue baking on the upper floor for about 5 minutes.

Homemade cooked food barbecued pork

Ingredients: pork tenderloin, pork belly, Lee Kum Kee barbecued pork sauce.

1. Cut the tenderloin into large pieces about 2 cm thick, and remove the fat part from the pork belly. 2. Apply the barbecued pork sauce thickly on both sides of the pork slices. 3. Put it into a fresh-keeping bag, and put it in the refrigerator for curing 12 hours. 4. Take out the marinated tenderloin and pork belly, and put it on the grill with a layer of barbecued pork sauce.

5. Preheat the oven at 200 degrees, in the middle layer for 20 minutes, and bake.

6. Take it out, turn it over, brush it with a layer of marinade, and bake it in the oven for 10 minutes.

7. Take it out again, turn it over, brush it with marinade and bake it for 10 minutes.

Steamed eggs with delicious and smooth clams

Ingredients: flower clams, eggs, salt, cooking wine and ginger.

1. soak the clams in salt water for more than 2 hours in advance (you can also put a proper amount of sesame oil in the water), let them spit out all the sediment, and clean the surface of the clams with a brush. 2. Add ginger slices and cooking wine to the water and boil. Cook the clams until they open, and then take them out immediately. The clams open at different times. Take out the open clams in time, or they will be overcooked.

3. Put the cooked clams in a steamer, remove the ginger slices from the boiled clams and cool them for later use.

4. Break up the eggs, add salt and cool to warm clam water and mix well. Egg: clam water =1:1.

5. Cover the egg plate with another plate or plastic wrap. When it is cold, put it in a steamer and steam for 10 minutes. After the water boils, turn to medium heat.

6. After steaming, drop sesame oil and chopped green onion on the steamed eggs. My onion is gone, so I didn't add it.

◎ Clams must buy fresh ones, put them in salt water in advance to spit out all the sediment, or put a small amount of oil in the water to make them spit out the sand; ◎ When cooking clams, fish out the open clams in time, and don't overcook them. If there are clams that can't be boiled for a long time, they may be dead. ◎ The ratio of eggs to warm water is1:1.Covering with plastic wrap or steaming the lid is to make the surface of egg liquid smooth and wrinkle-free.

Home-cooked vegetable fried mung bean sprouts

Ingredients: mung bean sprouts, spring leeks.

1. Prepare mung bean sprouts and spring leeks. 2. Wash and drain the bean sprouts. 3. Wash spring leeks and cut them into small pieces for later use. 4. The oil in the pot is hot, and the leeks are fried evenly in the next spring. 5. Pour in mung bean sprouts and stir fry evenly; Add salt and vinegar and stir well. 6. adjust the taste and put it in the plate.

Xiamen fried rice fried rice with shrimp balls and chicken granules

Raw materials: white rice, prawn meat, chicken, mushrooms, winter bamboo shoots, carrots, onions, pickled mustard tuber, green peas, eggs, salt, chicken powder, white pepper, Shaoxing wine, cooking oil and starch.

1. Paste shrimp balls and chicken pieces, and add salt, chicken powder, pepper and Shaoxing wine.

2. Put the seasoning well and grab it evenly by hand, then add the right amount of corn starch.

3. Add the starch and grab it again and again. After grabbing it, slurry it for 10 minutes for later use.

4. Heat the frying spoon with fire, inject proper amount of cooking oil, and add shrimp balls and chicken pieces when the oil temperature is 30% hot.

5. Slip the shrimp and chicken until cooked, and put them out for later use.

6. Leave the bottom oil in the pot, stir-fry all the ingredients and put them out for use.

7. Pour the egg liquid into the pot.

8. After the egg liquid is put into the pot, pour in the white rice and stir fry.

9. Stir the rice and sprinkle with a little salt.

10. Sprinkle a little chicken powder and stir well.

1 1. Pour the fried rice into the plate.

12. Pour all the ingredients into the pot and stir-fry. Stir-fry thoroughly, then season. Sprinkle a little salt first.

13. Sprinkle a little pepper.

14. Then sprinkle a little chicken powder and stir well.

15. Cook a little Shaoxing wine and stir well.

16. Pour the fried ingredients on the fried rice and serve.

Characteristics of fried rice; Beautiful color, rich flavor, dry rice and delicious ingredients. Warm reminder; 1, it is better to steam the white rice a little harder, and it is best to use Thai fragrant rice, which tastes dry and fragrant. 2, ingredients can also be fried with rice, if the banquet, covering the ingredients on the rice is more colorful and rich, and the senses are better. Generally, the ingredients are covered on it in restaurants, which is different from the general fried rice. There are also red and white ingredients made into Tai Chi patterns. The red ones are fried with tomato sauce and the white ones are stir-fried. The Xiamen fried rice with Fujian cuisine "Fried rice with shrimp balls and chicken grains" with a large frying spoon is ready. This rice material is delicious, and it is popular with diners in restaurants, and the family banquet is also beautiful for your reference!

Fried liver with min Cai nan

Raw materials: pork liver, onion, celery, chives, water-soaked mushrooms, egg white, raw flour, salt, sugar and soy sauce.

1. Wash the pig liver and control the dry water. 2. Slice the pig liver. 3. Add salt, egg white and starch to the sliced pig liver and stir well. 4. Add an appropriate amount of oil to the pot, heat it to 60%, put the pork liver in the pot and lubricate it, and pick it up as soon as the color changes. 5. The pig liver that has slipped through the oil is put up for use. 6. Cut mushrooms, parsley, shallots and onions and use them.

7. Stir-fry mushrooms, parsley, shallots and onions.

8. Add the right amount of water, salt and soy sauce to taste, and add the right amount of water starch to make it thin.

9. Put the oiled pork liver into the pot.

10. Stir the pork liver and other materials in Aauto Quicker, and then the pot can be served.

1 1. The finished product is delicious.

The step of lubricating pig liver oil is very important, so we must master the time.

Classic foreign pastry Nong Qing brownie

Ingredients: unsalted butter, fine sugar, cocoa powder, dark chocolate, whole eggs, milk, low-gluten flour, baking powder, baking soda powder, and chopped walnuts.

1. Butter and dark chocolate are heated in water until they melt. 2. Add fine sugar and mix well. 3. Heat again in water, and stir while heating until the sugar is completely melted. 4. Take out the basin, and when the temperature drops below 45 degrees, add the broken whole egg liquid in three times. 5. Beat evenly with an egg beater.

6. After all the powders are mixed, sieve them into the chocolate paste and mix well with a rubber spatula.

7. Add milk and mix well.

8. Cut walnuts into pieces.

9. Pour the chocolate batter into the mold to flatten the surface, and then scatter the nucleic acid fragments evenly on the surface of the batter.

10. Preheat the oven, 180℃, and bake in the middle layer for 20 minutes. After being taken out of the oven, air-dried until it is completely cooled, cut into square pieces and serve.

Wufa recipe wheat kernel sesame porridge

Raw materials: naked wheat kernels, fragrant rice, black sesame seeds, medlar and yellow rock sugar.

1. Prepare the ingredients. 2. Prepare auxiliary materials. 3. Put the wheat kernels and fragrant rice into the pot; Wash and add appropriate amount of cold water; Bring the fire to a boil, and cook for 20 minutes on medium heat. 4. Add rock sugar and cook. 5. pour in medlar. 6. Add black sesame seeds and boil them to serve. .

These are my favorite dishes. I hope you will like them. Please choose a few dishes to cook.