When melting chocolate, you must heat it in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.
Materials:
Corn flakes 1 box
300 grams of bitter and sweet chocolate
Aluminum foil cup (small) 30g
Exercise:
1, cut the chocolate into small pieces and heat it on low heat until the chocolate melts.
2. Then add a proper amount of chocolate to the melted chocolate and stir well.
3. Take out a proper amount of chocolate cornflakes with a spoon, put them in the prepared aluminum foil cup, and then shape them into a ball.
Second, carambola jelly
Jelly powder will condense into lumps when it meets water, so it must be mixed with sugar in advance, and then added with water to dissolve in water smoothly.
Materials:
1, 400 ml wheat juice
Grape juice 400 ml
Orange juice 400 ml
2, carambola jelly powder 45 grams
45 grams of fine sugar
Exercise:
1. Take 15g jelly powder and fine sugar and divide them into 3 equal parts. In order to avoid jelly powder caking, each portion of jelly powder and fine sugar must be stirred evenly.
2. After stirring well, add 3 parts of jelly powder to the three kinds of fruit juices and stir well, then put them on the fire and heat them with low fire until they melt without particles.
3. Pour the cooked jelly liquid into the mold and refrigerate for about 1-2 hours, then demould and fasten it.
Third, muffins
The whole egg must be beaten to a fine foam, so that it will drip with the eggbeater.
Materials:
1, 4 eggs
2. Fine sugar150g
3.200g medium gluten flour
4.2 tablespoons salad oil
5, 2 tablespoons milk
Exercise:
1. Put the material 1 into a large bowl and beat with an egg beater until the foam is fine.
2. Sieve the medium-gluten flour, add it and stir well.
3. Add the material 3 and mix it evenly, and let it stand for about 10 minute.
Fourth, red buns.
When stuffing the dough bag, knead the dough at the tiger's mouth to tighten it.
Materials:
1, 300g medium gluten flour
30 grams of fine sugar
Baking powder 1g
5 grams of dry yeast
Water150g
2, salad oil 10g
Stuffing:
Black bean paste150g
Lotus seed paste150g
Decoration:
Edible red pigment 1 packaging
Proper amount of water
Exercise:
1. Take a little water from the material 1 and mix it with dry yeast for later use.
2. Mix all the ingredients 1 with yeast water, knead into dough, then add salad oil, knead until the dough is smooth, and let the dough stand for 10 minute.
3. Divide the two fillings into 5 equal parts.
4. Divide the dough into 10 equal parts. First, take a small piece of each kind of dough and knead it into a circle, then wrap the remaining dough into stuffing and stick it on the freshly kneaded small round dough.
5. Finally, evenly mix the pigment with water, brush it on the dough surface, let it stand for 40 minutes for final fermentation, and steam it for about 10- 12 minutes.
Five, rat bow cake
Fresh dogwood will be dried before it is used to make dogwood. Dried apocynum venetum can be bought in Chinese medicine shops.
Materials:
1, 500g glutinous rice flour
200 grams of fine sugar
400g water
2. rhubarb (dry)180g
Stuffing:
1, cabbage (dry) 300g
300 grams of minced pork
3 red onions
50 g shrimp
2, 300 grams of salted mung bean stuffing
Exercise:
1. Mix the ingredients 1 into balls, then take 300g of Chinese cabbage and boil it in boiling water for 3-5min, then scoop it up and knead it with the remaining materials into smooth balls for later use.
2. Wash the rat grass, put it in a pot, add water (submerge the surface), heat and cook until soft, then take out the squeezed water and chop it with a knife for later use.
3. Knead the method 1 and chopped grass into grass balls for later use.
4. Divide the salty mung bean stuffing into 10 parts, stir-fry the stuffing in another oil pan until it is cooked, and cool it to get the stuffing.
5. Divide the dough into 20 equal parts, wrap the salty mung bean stuffing and Chinese cabbage stuffing respectively, and finally steam for about 15 minutes on medium heat.
Plum jam
Plum jam is a very simple and practical jam. Take some time to make it and put it in the refrigerator. When you want to eat, take it out with bread or stir-fry it. It has a wide range of uses.
Materials:
750 grams of red berries
500g brown sugar
T2 tbsp Geely, water 1/2 cups.
Exercise:
1. Put the plums in the pot, add a little water and cook for 5 to 6 minutes until the plums are cooked and cracked, and take them out.
2. Put the filter screen on the pot, put the cooked plums into the filter screen, press the plum meat with a spoon, take out the stone, mash the pulp in the pot, cool it and can it.
The ratio of PS: plum sauce is about 250g plum: 1 cup of sugar.
Seven, steamed fish and plum sauce
The natural fragrance of plums can not only inhibit the fishy smell of fish, but also make fish taste sour and sweet, similar to the effect of lemon. You can cook more, and you can also use it when steaming fish and frying meat.
Materials:
6 perilla plums, plum sauce 1 big topic, wine 1 tablespoon, 2 tablespoons water, a little shredded ginger onion, salt 1 teaspoon, sesame oil 1 teaspoon.
Exercise:
1. Shred onion and ginger, and wash for later use.
2. Soak wine, plum sauce, perilla seeds, salt, sesame oil, etc. Add them together for about 15 minutes. After all the flavors are completely blended, add the washed shredded onion and shredded ginger and stir well. When steaming fish, just pour the prepared steamed fish plum sauce on the fish and steam it in a steamer.
Eight, olive pork belly
Adding some olives or dried tangerine peel to braised pork belly will reduce the greasy meat and make pork belly taste unique.
Practice: Just put a handful of olives or dried tangerine peel in the braised pork and simmer slowly.
Nine, plum barbecue sauce
Adding plum sauce to the general barbecue sauce will have an unexpected good taste. Plum barbecue sauce can not only make barbecue sauce, but also pickle meat before frying, which has many uses.
Materials:
5 tablespoons barbecue sauce, 2 tablespoons wine, 1 tablespoon sugar, 5 tablespoons plum sauce.
Exercise:
1, mix all the ingredients evenly, as long as they are evenly spread on the meat slices during barbecue.
2, you can also marinate the meat slices with the prepared barbecue sauce before the barbecue, and then apply a layer of barbecue sauce when grilling, which tastes better. Plum jam can be made by yourself, or you can go to the market to buy ready-made jam, which is sold in general supermarkets.
Ten, crisp plums
Crispy and delicious crisp plums can also be made by yourself. There are only three kinds of materials, although it takes a little longer, but it is very substantial.
Materials:
Green plum seed1000g, salt 25g, sugar1050g.
Exercise:
1, remove the pedicels from the green plum seeds and wash them.
2. Knead plums with salt for about 20 minutes until salt water is produced. Pour the plums and salt into the container, add water to submerge the plums, and soak for about 10 hour. Then pick it up and stick it on each plum a dozen times.
3. Soak the pricked plums in clear water for about 5 hours, and the water is preferably flowing. After soaking, put it in a clean gauze bag and put it in a dehydrator for about 3 minutes to completely drain the excess water in the preserved plum.
4. Boil with 250g sugar and 6 bowls of water, let it cool, and add plums. Cover and refrigerate for about 4 days before eating.
Chocolate balls
When melting chocolate, you must heat it in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.
Materials:
Corn flakes 1 box
300 grams of bitter and sweet chocolate
Aluminum foil cup (small) 30g
Exercise:
1, cut the chocolate into small pieces and heat it on low heat until the chocolate melts.
2. Then add a proper amount of chocolate to the melted chocolate and stir well.
3. Take out a proper amount of chocolate cornflakes with a spoon, put them in the prepared aluminum foil cup, and then shape them into a ball.
Second, carambola jelly
Jelly powder will condense into lumps when it meets water, so it must be mixed with sugar in advance, and then added with water to dissolve in water smoothly.
Materials:
1, 400 ml wheat juice
Grape juice 400 ml
Orange juice 400 ml
2, carambola jelly powder 45 grams
45 grams of fine sugar
Exercise:
1. Take 15g jelly powder and fine sugar and divide them into 3 equal parts. In order to avoid jelly powder caking, each portion of jelly powder and fine sugar must be stirred evenly.
2. After stirring well, add 3 parts of jelly powder to the three kinds of fruit juices and stir well, then put them on the fire and heat them with low fire until they melt without particles.
3. Pour the cooked jelly liquid into the mold and refrigerate for about 1-2 hours, then demould and fasten it.
Third, muffins
The whole egg must be beaten to a fine foam, so that it will drip with the eggbeater.
Materials:
1, 4 eggs
2. Fine sugar150g
3.200g medium gluten flour
4.2 tablespoons salad oil
5, 2 tablespoons milk
Exercise:
1. Put the material 1 into a large bowl and beat with an egg beater until the foam is fine.
2. Sieve the medium-gluten flour, add it and stir well.
3. Add the material 3 and mix it evenly, and let it stand for about 10 minute.
Fourth, red buns.
When stuffing the dough bag, knead the dough at the tiger's mouth to tighten it.
Materials:
1, 300g medium gluten flour
30 grams of fine sugar
Baking powder 1g
5 grams of dry yeast
Water150g
2, salad oil 10g
Stuffing:
Black bean paste150g
Lotus seed paste150g
Decoration:
Edible red pigment 1 packaging
Proper amount of water
Exercise:
1. Take a little water from the material 1 and mix it with dry yeast for later use.
2. Mix all the ingredients 1 with yeast water, knead into dough, then add salad oil, knead until the dough is smooth, and let the dough stand for 10 minute.
3. Divide the two fillings into 5 equal parts.
4. Divide the dough into 10 equal parts. First, take a small piece of each kind of dough and knead it into a circle, then wrap the remaining dough into stuffing and stick it on the freshly kneaded small round dough.
5. Finally, evenly mix the pigment with water, brush it on the dough surface, let it stand for 40 minutes for final fermentation, and steam it for about 10- 12 minutes.
Five, rat bow cake
Fresh dogwood will be dried before it is used to make dogwood. Dried apocynum venetum can be bought in Chinese medicine shops.
Materials:
1, 500g glutinous rice flour
200 grams of fine sugar
400g water
2. rhubarb (dry)180g
Stuffing:
1, cabbage (dry) 300g
300 grams of minced pork
3 red onions
50 g shrimp
2, 300 grams of salted mung bean stuffing
Exercise:
1. Mix the ingredients 1 into balls, then take 300g of Chinese cabbage and boil it in boiling water for 3-5min, then scoop it up and knead it with the remaining materials into smooth balls for later use.
2. Wash the rat grass, put it in a pot, add water (submerge the surface), heat and cook until soft, then take out the squeezed water and chop it with a knife for later use.
3. Knead the method 1 and chopped grass into grass balls for later use.
4. Divide the salty mung bean stuffing into 10 parts, stir-fry the stuffing in another oil pan until it is cooked, and cool it to get the stuffing.
5. Divide the dough into 20 equal parts, wrap the salty mung bean stuffing and Chinese cabbage stuffing respectively, and finally steam for about 15 minutes on medium heat.
Plum jam
Plum jam is a very simple and practical jam. Take some time to make it and put it in the refrigerator. When you want to eat, take it out with bread or stir-fry it. It has a wide range of uses.
Materials:
750 grams of red berries
500g brown sugar
T2 tbsp Geely, water 1/2 cups.
Exercise:
1. Put the plums in the pot, add a little water and cook for 5 to 6 minutes until the plums are cooked and cracked, and take them out.
2. Put the filter screen on the pot, put the cooked plums into the filter screen, press the plum meat with a spoon, take out the stone, mash the pulp in the pot, cool it and can it.
The ratio of PS: plum sauce is about 250g plum: 1 cup of sugar.
Seven, steamed fish and plum sauce
The natural fragrance of plums can not only inhibit the fishy smell of fish, but also make fish taste sour and sweet, similar to the effect of lemon. You can cook more, and you can also use it when steaming fish and frying meat.
Materials:
6 perilla plums, plum sauce 1 big topic, wine 1 tablespoon, 2 tablespoons water, a little shredded ginger onion, salt 1 teaspoon, sesame oil 1 teaspoon.
Exercise:
1. Shred onion and ginger, and wash for later use.
2. Soak wine, plum sauce, perilla seeds, salt, sesame oil, etc. Add them together for about 15 minutes. After all the flavors are completely blended, add the washed shredded onion and shredded ginger and stir well. When steaming fish, just pour the prepared steamed fish plum sauce on the fish and steam it in a steamer.
Eight, olive pork belly
Adding some olives or dried tangerine peel to braised pork belly will reduce the greasy meat and make pork belly taste unique.
Practice: Just put a handful of olives or dried tangerine peel in the braised pork and simmer slowly.
Nine, plum barbecue sauce
Adding plum sauce to the general barbecue sauce will have an unexpected good taste. Plum barbecue sauce can not only make barbecue sauce, but also pickle meat before frying, which has many uses.
Materials:
5 tablespoons barbecue sauce, 2 tablespoons wine, 1 tablespoon sugar, 5 tablespoons plum sauce.
Exercise:
1, mix all the ingredients evenly, as long as they are evenly spread on the meat slices during barbecue.
2, you can also marinate the meat slices with the prepared barbecue sauce before the barbecue, and then apply a layer of barbecue sauce when grilling, which tastes better. Plum jam can be made by yourself, or you can go to the market to buy ready-made jam, which is sold in general supermarkets.
Ten, crisp plums
Crispy and delicious crisp plums can also be made by yourself. There are only three kinds of materials, although it takes a little longer, but it is very substantial.
Materials:
Green plum seed1000g, salt 25g, sugar1050g.
Exercise:
1, remove the pedicels from the green plum seeds and wash them.
2. Knead plums with salt for about 20 minutes until salt water is produced. Pour the plums and salt into the container, add water to submerge the plums, and soak for about 10 hour. Then pick it up and stick it on each plum a dozen times.
3. Soak the pricked plums in clear water for about 5 hours, and the water is preferably flowing. After soaking, put it in a clean gauze bag and put it in a dehydrator for about 3 minutes to completely drain the excess water in the preserved plum.
4. Boil with 250g sugar and 6 bowls of water, let it cool, and add plums. Cover and refrigerate for about 4 days before eating.