Assorted vegetable pancakes
Ingredients: 50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs, flour 100 grams, a little onion, a little sesame oil and a little pepper;
Exercise:
1. First beat the eggs into egg liquid, add a little pepper and mix well. Wash carrots and cut them into small pieces. Wash and drain the lettuce, and cut the onion into sections.
2. Cook carrots and corn kernels in boiling water and drain them for later use;
3. Add a proper amount of salt to the flour, then pour in the egg liquid, add a proper amount of water and stir into a paste;
4. Add drained carrots and corn kernels, lettuce and chopped green onion, and then add a little sesame oil and stir well;
5. Put a little oil in the pot, scoop the batter into the pot with a spoon, spread the batter into pancakes with a spoon, and fry until it is slightly yellow.
Home-cooked meat pie
Ingredients: 200 grams of flour, 200 grams of lean meat, 50 grams of mushrooms, eggs 1 piece, 25 grams of onion, a little ginger, sesame oil, pepper, soy sauce.
Exercise:
Dough:
1. First, add a proper amount of boiling water to the flour and stir with chopsticks to form a knot;
2. Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 30 minutes;
(2) stuffing:
1. Chop lean meat into minced meat, wash mushrooms and ginger, cut into small pieces, and cut onions into sections;
2. Put the above (1) cut materials into a large bowl, beat the eggs, add appropriate amount of salt, sesame oil, pepper and soy sauce, stir well and marinate for 20 minutes;
(3) making meat pies;
1. Knead the proofed dough into long strips, divide them into several small doses, round the small doses, and roll them into thin slices;
2. Spread the marinated stuffing evenly on the sliced dough, then fold it inward for four times from one end to make the folded meat pie have four layers, and then gently press the dough cake by hand to make it firm;
3. Put oil in the pot, add the folded meat pie, add a few spoonfuls of water, cover the lid, fry on low heat until the water in the pot is dry, turn over, add a few spoonfuls of water, cover the lid, and finally fry on low heat until both sides are golden.
Sweet potato and egg pancakes
Ingredients: 200 grams of red sweet potato, 2 eggs, 50 grams of flour, proper amount of sugar, and a mold.
Exercise:
1. Wash the sweet potato first, peel it, then cut it into particles, wash it with a mold and dry it for later use.
2. Beat the eggs into egg liquid, add flour and appropriate amount of sugar, and fully stir into a particle-free batter.
3. Then put the cut sweet potato granules into the batter and stir evenly.
4. Turn on a small fire, put oil in the pot, put it into the mold, scoop in a proper amount of sweet potato batter, pour it into the mold, and smooth its surface with chopsticks.
5. After the sweet potato cake is fried, carefully take out the mold, cover the lid, and fry on low heat until both sides are golden and cooked.
Golden glutinous rice pancake
Ingredients: glutinous rice150g, flour 250g, an egg, a ham sausage (weighing about 40g) and minced onion and ginger.
Exercise:
First, the preparatory work:
1. Put the glutinous rice into a rice cooker, add a proper amount of water to cook it into glutinous rice, take it out and let it cool; Dice ham sausage, mince onion and ginger.
2. Mix the dough:
1. Beat the eggs into the flour, gently stir with chopsticks, add appropriate amount of warm water, knead into smooth dough, and cover with plastic wrap for 20 minutes.
3. Stir-fried glutinous rice:
1. Put oil in a hot pan, add Jiang Mo and diced ham and stir-fry a few times.
2. Add glutinous rice and stir evenly; 3. Add appropriate amount of salt, add chopped green onion, stir-fry evenly, and remove for later use.
Step 4 make bread:
1. Knead the dough into long strips, divide it into small doses, and knead the small doses slightly.
2. flatten the small round dose by hand, and then roll it into thin slices with a rolling pin (the thickness is slightly thicker than the dumpling skin).
3. Put the fried glutinous rice on the dough, wrap the dough in half, pinch the edge tightly, and then pinch the two corners together.
4. Put the oil in the pan, add the bread, and fry on low heat until both sides are golden. .....
Onion ham pancake
Ingredients: about 40g onion, 40g ham sausage, flour 100g, 2 eggs, 40ml water.
Exercise:
1. Chop onion and ham sausage into powder, and beat eggs into egg liquid.
2. Sieve the flour into the egg liquid and stir it into a hard paste with chopsticks.
3. Add about 40 ml of water, stir while adding water, and stir into a uniform batter (it is best to scoop up the batter with a spoon and pour it down, and the batter is in an uninterrupted line).
4. Add onion and minced ham, add appropriate amount of salt and stir well.
5. Put oil in the pan, pour in the stirred batter, smooth the noodles with a spoon, cover the lid, fry the yellow side on low heat, turn it over, and finally fry until the middle is golden and cooked, take it out and cut it into pieces.
Fried taro omelet
Ingredients: taro 100g, 3 eggs, 50g flour, ham sausage 1 strip, a little onion, ginger and sesame oil (if not);
Exercise:
1. Peel taro and cut into filaments, dice ham, shred ginger and cut onion into sections;
2. Put the cut taro in the microwave oven for three minutes, and turn it cooked (or put it in a steamer for steaming);
3. Beat the eggs into the bowl, add the flour and stir into an egg paste. Add shredded ginger, chopped green onion, ham and cooked taro into the egg paste, add appropriate amount of salt and sesame oil and stir well.
4. Put oil in the pan, pour in the prepared egg paste, fry it on low heat until it is basically set, and finally fry it until both sides are golden.
Majiang Tang Hong pancake
Material of skin:150g flour;
Stuffing: brown sugar, sesame paste, sesame oil and flour (the ratio is 2:1:1:2);
Exercise:
1. Add appropriate amount of boiling water to flour, stir it into snowflake shape with chopsticks, add a little cold water, knead it into smooth dough by hand, and cover it with plastic wrap for 20 minutes.
2. Put two spoonfuls of brown sugar, one spoonful of sesame paste, one spoonful of sesame oil and two spoonfuls of flour into a bowl and mix well to form a filling;
3. Knead the baked dough into long strips and divide them into even small portions.
4. Knead a small dose, then flatten it, and then knead it into a cake crust with a thick middle and a thin edge (or roll it with a rolling pin).
5. Put a proper amount of brown sugar stuffing into the skin, and slowly close it with a tiger's mouth and then close it.
6. Put it on the chopping board and flatten it into a cake blank by hand.
7. Put the oil in the pot, put the cake blank, fry it on one side and then turn it over, and finally fry it until it bulges slightly between the two sides.
Nai ai Xiang Xin burrito
Materials: corn flour 150g, milk 150ml, proper amount of sugar (according to personal taste), and a heart-shaped mold.
Exercise:
1. Put the corn flour and the right amount of sugar into a large bowl, pour in the milk and mix well; Wash and dry the heart-shaped mold for later use.
2. Turn on a small fire; Put the oil in the pot, put it into the mold, and scoop a proper amount of batter into the mold.
3. Carefully take out the mold after the tortillas are fried to shape, and finally fry the tortillas until both sides are golden and cooked.
Sesame paste thousand layers cake
Ingredients: 150g flour, sesame paste and sesame oil;
Exercise:
1. Add proper amount of warm water to flour and knead it into smooth dough, and cover it with plastic wrap for 20 minutes.
2. Add a little salt to sesame sauce and mix in sesame oil.
3. Roll the baked dough into rectangular slices with a thickness of about 0.2 cm.
4. Brush a thin layer of sesame paste on the dough with a small brush.
5. Fold the dough covered with sesame sauce in half and press the edges tightly by hand.
6. Roll out the rolled dough with a rolling pin.
7. Repeat steps 4 to 6 once.
8. Brush sesame paste on the rolled dough and fold it by one third.
9. Finally, fold the dough three times, and then roll out the folded dough slightly with a rolling pin.
10. Cut it into 5 parts with a knife.
1 1. Put the oil in the pan, add the Melaleuca cake, fry it on one side with low heat, then turn it over, and finally fry it until both sides are golden and the middle is cooked.
Fried dumplings with mushrooms and pork
Materials: 400g of pork, 0/00g of fresh mushrooms/kloc-,300g of jiaozi powder; Seasoning: one egg, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch, cooking wine; Dip in juice: garlic, ginger, soy sauce, vinegar, sesame oil and oil pepper;
Exercise:
1. Fill:
1. Chop pork into minced meat, add a little starch, grab it evenly, then add a proper amount of salt, soy sauce, cooking wine, chicken powder, sesame oil and pepper, stir in one direction, cover with plastic wrap and marinate for about 20 minutes;
2. Wash the mushrooms and cut them into powder, cut the ginger into powder and cut the onion into sections;
3. Put the mushrooms, Jiang Mo and chopped green onion into the marinated minced meat and continue to stir evenly in one direction;
2. Bao Jiaozi:
1. Add appropriate amount of boiling water to jiaozi powder, stir it into snowflake shape with chopsticks, add a little cold water (the ratio of cold water to hot water is about 1: 9), knead it into smooth dough, and cover it with plastic wrap for 20 minutes.
2. Put the baked dough on the chopping board with a layer of flour and knead it into strips, and then divide it into even small portions.
3. Sprinkle a layer of flour on a small dose, and then roll it flat to make a small round cake.
4. Hold the edge of the small round cake with one hand and roll it into a dumpling skin with a thick middle and a thin edge.
5. Put the evenly stirred stuffing into the center of the dumpling wrapper and wrap it into jiaozi.
3. Fried jiaozi:
1. Put a proper amount of water into the steamer, put jiaozi on the steamer, cover the lid, and steam over high fire for 8 minutes.
2. Put the oil in the pan, add the steamed jiaozi, and fry on low heat until golden on three sides.
Dip in juice: cut ginger and garlic into powder, add appropriate amount of salt, soy sauce, vinegar, sesame oil and oil pepper and mix well.
Korea spicy cabbage fried dumpling
Ingredients: 300 grams of flour, 250 grams of lean meat, 300 grams of Korean spicy cabbage; Ingredients: one egg, ginger, onion, raw flour, soy sauce, sesame oil and pepper;
Exercise:
1. Flour mixing: 1. First, add a proper amount of boiling water to the flour and stir it into a ball with chopsticks; Add a little cold water, knead by hand until the dough is smooth, cover with plastic wrap and wake up for 20 minutes;
2. Fill:
1. Chop the lean meat into minced meat, add a proper amount of raw flour and grab it evenly, then add a proper amount of salt, pepper, soy sauce and sesame oil, beat an egg, mix well in one direction and marinate for 20 minutes;
2. Korean spicy cabbage is chopped, onion is cut into sections, and ginger is cut into powder;
3. Add Jiang Mo, chopped green onion and spicy cabbage powder into the marinated lean meat powder and mix well in one direction for later use;
3. Pot stickers:
1. Knead the proofed dough evenly, and then knead it into long strips.
2. Divide into smaller doses.
3. Knead a small dose into a circle, put it on the chopping board sprinkled with a layer of powder, and flatten it by hand.
4. Roll the dough with a rolling pin.
5. Take a proper amount of pickled stuffing and put it in the center of the dough.
6. First, fold the dough in half, pinch the middle, and then pinch the four corners in turn, and the pot stickers will be ready.
4. frying pan sticker:
1. Put the oil in the pan, put the paste into the blank (tightly) and fry for about one minute.
2. Add a little flour to the bowl, pour a little water and stir into flour water.
3. Pour the flour and water into the pot. About one third of the pot stickers can be submerged. Cover the pot and fry over low heat.
4. Cover the fried pot stickers with a plate, then turn the pot upside down, and the delicious pot stickers will be completely on the plate!
Sixi steamed dumplings
Ingredients: 250g flour, 350g pork, leek 150g, egg 1 piece;
Ingredients (four joys): broccoli, corn, carrots, black fungus;
Seasoning: 80 ml of water, ginger, starch, soy sauce, sesame oil and pepper;
Exercise:
1. Fill:
1. Chop the pork into minced meat, add a teaspoon of starch and grab it evenly, then add 80 ml of water several times, stir in one direction while adding water until the pork thickens, and let it stand for ten minutes;
2. Add a proper amount of salt, pepper, sesame oil and soy sauce, continue to stir evenly in one direction and marinate for 20 minutes;
3. Wash and chop the leek, chop the ginger, put it into the pork stuffing and stir evenly in one direction.
2. Noodles and ingredients:
1. Soak auricularia auricula in advance, wash and cut into powder; Cook and chop corn kernels, and cut broccoli and carrots into powder for later use;
2. Beat an egg into the flour, gently stir it with chopsticks, add appropriate amount of boiling water, stir it into snowflake shape, add a little cold water, knead it into smooth dough, and cover it with plastic wrap for 20 minutes.
3. Knead the baked dough into long strips, then divide them into small portions (slightly larger than those usually wrapped in jiaozi), flatten the small portions by hand, and roll them into thin dough with a rolling pin.
3. Bao Jiaozi:
1. Take a proper amount of stuffing and put it in the center of the dough. Fold the two sides of the dough in half and knead the middle together.
2. Fold the dough on both sides into the middle and pinch the middle part together. Be careful not to stick the dough on the four corners.
3. Knead the middle parts of adjacent dough sheets at every two corners together to form four holes on the surface.
4. Finally, put decorative ingredients in each hole, and the blank of Sixi steamed dumplings is ready.
5. Drain the water in the steamer and steam in jiaozi for about 10 minute.
?