Egg filling cake
Required materials: flour 1 bowl, 3 eggs, oil, salt 1 spoon, scallion 1 segment, warm water,
Practice steps:
1. Prepare the required materials, and use ordinary medium-gluten flour as the flour. Put the flour into a pot, add 1 tsp of salt, pour warm water in several times, while stirring with chopsticks, and stir the flour into a floccule.
2. Then, knead the dough into a smooth dough, cover it with plastic wrap or a wet towel, wake the dough for half an hour, add salt to the flour, and the cake will be stronger. Warm water cakes will be soft.
3. Let's make the pastry. Put 3 tablespoons of flour in a bowl, add 3 tablespoons of oil to the pot and heat it. Pour the hot oil into the flour and stir it evenly. Just make the pastry dry. Don't dilute it. It's not easy to wrap. Divide the pastry into three parts. It's easy to bulge when you make egg cakes with pastry. This is a trick to make egg cakes.
4. Knock the eggs into the bowl, add chopped green onion, add a little salt and beat them evenly with chopsticks.
5. Divide the woken dough into three parts, then flatten one part of the dough by hand, then put in the pastry, wrap it like a steamed stuffed bun, wrap it and close it. Then sprinkle some flour on the panel, turn the mouth down, and after wrapping, be sure to turn the mouth down and roll it with a rolling pin, otherwise it will easily break the skin. Roll the dough round with a rolling pin. If there are bubbles in the cake, don't break it. If it leaks, the cake won't bulge when making pancakes.
6. Pour the oil into the pan, heat it, put the bread into the pan and fry it for more than ten seconds, then turn it over immediately, and the bread will slowly swell up. Then use chopsticks to pick out a T-shaped mouth of the cake, pour in 1\3 egg liquid, and turn the cake while pouring, and the egg liquid will seep into the cake along the separated layers. I pour the egg liquid into the measuring cup so that the egg liquid can be easily poured into the cake. You can use a spoon.
7. Turn the cake over and continue frying, fry both sides of the cake golden, take out the cake, and fry the rest according to the sample. Just eat it directly after frying, and you can also add flavor, fry some ham sausage, put some shredded lettuce, and brush some sauce, such as soybean sauce, sweet noodle sauce and Thai sweet and spicy sauce. Roll up the cake and you can eat it.
Nai Xiang Xiao you tiao
Materials required: flour 1 bowl (300g), yeast powder 3g, salt 3g, eggs 1 piece, fresh milk 1 bag (160 ml),
Practice steps:
1. Prepare the required materials, put the flour into a pot, sprinkle the yeast powder and salt evenly, beat in an egg, pour in warm milk in several times, while stirring with chopsticks until the flour becomes flocculent.
2. Then knead the dough into a smooth dough, cover it with plastic wrap, put it in a warm place, and wake it for half an hour until it is twice the size of the original dough. The dough is filled with honeycombs.
3. Don't knead the proofed dough, arrange the dough into a long strip, and then roll it into a large sheet with a thickness of 1 cm. Then cut the dough sheet into 2 cm wide strips with a knife.
4. Fold the two dough pieces together, and then press them from the middle with chopsticks to make the two dough pieces stick together.
Then cut it into two pieces in the middle with a knife and turn it into a small fried dough stick, then knead the two ends and tidy it up. When it's all done, cover it with plastic wrap for proofing 10 minutes.
5. Add oil to the pot, heat it until it is warm, then add the fritters and fry them. During this period, turn the fritters constantly to make them fry the same color. The fried fritters swell up and both sides are golden. Take them out and drain the oil. Warm oil should be used when frying fritters, and the oil temperature should not be too high. Because of the high oil temperature, the surface of fritters immediately hardens, which affects the continuous expansion of fritters and the fried fritters are not fluffy.
Tip: Whether the fried dough sticks can be fried loosely, crisply, yellow and fragrant, the main points of making are: fold every two pieces up and down, press them in the middle with bamboo chopsticks, not too tightly, so as to avoid the two pieces sticking together, and the edges of the two pieces of dough must not stick together, nor should they be pressed too lightly. It is necessary to ensure that the two pieces of dough sticks do not separate when fried, and at the same time, they are easy to flip during frying. When you gently pinch the two ends with your hands, you should gently pinch the middle of the two ends, and the two ends cannot be separated when frying.
Household version of hot and sour rice noodles
Required materials: vermicelli 1 stick, peas, peanuts, half a bag of pickled mustard tuber, parsley 1 tree, oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, 3 tablespoons of balsamic vinegar, half a tablespoon of sugar, light soy sauce 1 tablespoon, and pepper powder.
Practice steps:
1. First, soak the vermicelli in warm water until it is soft. Generally, vermicelli is sweet potato vermicelli, potato vermicelli or mung bean vermicelli, which is better. Such vermicelli will be strong, not fragile, more elastic to eat and better in taste.
2. Prepare ingredients, peanuts, peas, parsley segments and mustard tuber. Put Jiang Mo, pepper powder and Chili powder in a bowl.
3. Add oil to the pot, add peanuts in cold oil, fry the peanuts and take them out for use, then fry the peas and take them out for use.
4. Pour the hot oil of fried peanuts into a bowl filled with Chili powder, Jiang Mo and pepper powder, and fry them for fragrance. Add soy sauce, balsamic vinegar, salt, white sugar, white pepper and chicken essence, and stir well.
5. Add water to the pot to boil, and pour the boiling water into the bowl, so that the seasoning juice of hot and sour powder is ready.
6. Put the soaked vermicelli into a boiling pot and cook for about 1 minute. Take out the vermicelli and put it in cold water to cool it. Cut the longer vermicelli into long sections with scissors, and take out and drain.
7. Put the vermicelli in a large bowl, pour in the prepared hot and sour juice, then add the fried peanuts and peas, minced garlic, parsley and mustard tuber, and mix them when eating. Such a bowl, hemp, spicy, fresh, fragrant and sour hot and sour powder is ready.
fried flour
Required materials: 2 kg of common flour, peanuts 1 small bowl, 2 tablespoons of white sesame seeds, 2 tablespoons of black sesame seeds, 2 tablespoons of soybean oil and 2 tablespoons of sesame oil.
Practice steps:
1. Prepare the required materials. The flour can be ordinary flour, and the ingredients are not proportional. You can put them according to your own preferences. Sesame and peanuts can be more or less, but peanuts are not available at home, so you can do without them. Walnut kernels and preserved fruits can also be used together.
2. Put the peanuts into the pot, do not put oil, just dry fry them, fry them until they are cooked, and let them cool. If the peanuts at home are cooked, you can omit this step.
3. Put the peanuts into the pot and fry them, without putting oil, just dry fry them, and put the sesame seeds out for later use.
4. Remove the skin from the fried peanuts, then put them in a fresh-keeping bag, crush them with a rolling pin, put them on a chopping board and crush them with the back of a knife.
5. Put the flour into the pot without putting oil. Stir-fry it with high fire first, then with low fire. Stir-fry it constantly, turn the flour at the bottom of the pot up, then stir-fry it below, and stir-fry it repeatedly so that the flour is evenly heated until it is cooked until the color turns light brown. Turn off the fire, and then stir-fry it with the residual heat in the pot for a while to prevent the flour from sticking to the bottom of the pot. This process is longer, and I fired it for more than 40 minutes.
6. Sieve the fried flour with flour, sift out the pimples, then crush the pimples and put them inside. There is no flour sieve, put the fried flour on the chopping board, roll the flour with a rolling pin, and crush the pimples.
7. Add soybean oil and sesame oil to the pot, heat it, add the fried flour, and keep stirring until the oil is melted into the flour, and turn off the heat.
8. Put the peanuts and sesame seeds into the pot and mix well together. Spread out the fried fried noodles, air-cool, put them in a fresh-keeping box and seal them. When eating, take a few spoonfuls of fried noodles with oil and put them in a bowl. According to the taste, add sugar or salt, then pour boiling water and stir them into a paste. You can master the consistency yourself, and you can also decorate it with dried fruits such as raisins.
fried chive dumpling
Required materials: flour, leek, eggs, shrimp skin, oil and salt, white pepper,
Practice steps:
1. First of all, mix the flour, and slowly pour it into the flour with boiling water. Be careful not to use cold water here. When adding hot water, slowly stir it with chopsticks, and stir it into a floccule with chopsticks. Add an appropriate amount of cold water and mix well. Knead into smooth dough to prevent air drying, cover with plastic wrap and wake for 15 minutes.
To make leek boxes, some people use cold water to make dough, while others use hot water to make dough. So what kind of water and flour is the best leek box? Use semi-scalded noodles to make the leek box the best. Mix the dough with cold water, and the skin of the leek box is slightly hard. All boiled water is used, and the skin of the leek box is sticky. Half-scalded noodles can neutralize the shortcomings of the two, so that the skin of the leek box is not only soft, but also non-sticky. Even if it is cooled, the skin is as soft as ever, so it is the best to make a leek box with semi-hot noodles.
2. Remove the old leaves from the leek, rinse it, drain the water, and then chop the leek.
3. Wash the shrimps, drain the water, knock the eggs into the bowl, and beat them evenly with chopsticks, so that the egg white and egg yolk are fully integrated.
4. Heat the pan with oil, pour in the egg liquid, spread it out, and when the egg liquid is slightly solidified, stir the eggs in circles with chopsticks and stir them into small pieces, so that the fried eggs are broken and very uniform, and let them cool for later use. If the fried egg pieces are large, chop them up with a knife.
5. Put leeks, eggs and shrimps in a deeper container, pour the oil into the pot, heat until it smokes, turn off the fire, cool the oil and pour it into the stuffing. If it is cooked oil or salad oil, you can just mix the stuffing directly without heating. If the raw oil is not heated, the leek box made has the smell of raw oil.
6. Stir well with chopsticks, then add salt and white pepper and stir well. First add oil and stir, and then add salt and mix well, so that the leek surface is covered with a layer of oil first, forming an isolation layer, and then add salt to it, so it will not be so easy to get out of the water. Don't mix the stuffing too early, just mix it well before rolling the skin. If the salt is left for a long time, it will easily kill the leek.
7. Knead the awakened dough into strips, divide it into agents with uniform size, take one agent and flatten it, and roll it into skin. When rolling the skin, we must roll it into a thick skin in the middle and thin around it, so as to better close the mouth, and the stuffing will not be exposed in the middle. Put in a proper amount of stuffing and wrap it up. So the leek box is wrapped.
8. Add oil to the pot and heat it. Put the leek boxes into the pot one by one and fry them. Fry the two sides of the leek boxes golden, and then take them out. Brand the remaining leek boxes according to the sample.
Northeast dough drop soup
Required materials: flour 1 small bowl, tomato 1 piece, egg 1 piece, ham sausage 1 root, coriander 1 tree, proper amount of oil and salt, a few drops of enjoyment, onion 1 piece, ginger/piece.
Practice steps:
1. Prepare the required materials, wash the parsley and tomatoes, and put the ham sausage to add some flavor. If you don't like it, don't put it.
2. Remove the pedicels of tomatoes and dice them, or remove the skins of tomatoes, cross the top of tomatoes with a knife and scald them with boiling water, and then peel off the skins of tomatoes, then dice them, dice the ham sausage, cut the parsley into small pieces, knock the eggs into a bowl, and beat them evenly with chopsticks, so that the egg white and yolk can be fully integrated.
3. Start making the dough bumps now. Pour the flour into the basin, turn the faucet to the dripping state, put the basin filled with flour under the faucet so that the water drops drop on the flour, and stir in circles with chopsticks until the flour is stirred into a uniform small pimple shape. Or put the flour in a basin, dip a little water in it with your hands, sprinkle it on the flour, then stir it in a circle with chopsticks in the basin, then sprinkle it on the dry flour and stir it, and so on until all the flour is stirred into small pimples, so that the pimples are ready.
4. Add a little oil to the pot, heat it, add chopped green onion and Jiang Mo until fragrant, then add diced tomatoes and stir fry, and stir fry diced tomatoes out of the water.
5. Pour in proper amount of water, then add diced ham, bring to a boil and cook for 2-3 minutes.
6. After the time is up, shake the pimple into the soup, bring it to a boil, and cook it until it floats. When it floats, it is cooked.
7. Pour in the egg liquid in a circle, stir the egg liquid to form plumeria, boil, turn off the fire, add salt to taste, pour in a few drops of sesame oil, sprinkle with coriander powder, stir well, and serve out. You can also add some white pepper to taste better.
Assorted fried noodles?
Required materials: 300g fresh noodles, pork 1 00g, 2 peppers, 2 carrots 1/2 onions 1/2, proper amount of oil and salt, ginger1slice, 2 tablespoons light soy sauce, light soy sauce1/.
Practice:
1. Prepare the required materials, wash the ingredients, peel and wash the carrots.
2. Shred carrots, peppers and onions, pork and ginger.
3. Boil the pot with water, add the noodles, and cook the noodles until they are 8 minutes cooked, not fully cooked. Heat them when frying, and take out the noodles.
4. Put it in cold boiled water to cool, take it out, clean it, and put it in a big bowl. After the noodles are cooled, the taste is stronger. Add a spoonful of cooked oil and mix well, so that the noodles will not stick together and will not stick to the pot when frying.
5. Heat the pan with oil, add shredded ginger and stir-fry until fragrant, add shredded pork and stir-fry until it turns white.
6. Add shredded onion and stir-fry until fragrant, then add shredded carrot and shredded pepper, stir-fry over high fire, and stir-fry carrots until the color becomes dark.
7. Add the cooked noodles and stir-fry them evenly, add salt, pour in soy sauce to taste, then add soy sauce to color, stir-fry them evenly, turn off the fire, and serve out.
Soy Sauce Fried Rice
Required materials: overnight rice 1 bowl, 2 eggs, proper amount of oil, shallots 1 tree, 2 tablespoons of light soy sauce, 3 tablespoons of light soy sauce1/tree.
Practice:
1. Prepare the required materials, and disperse the leftover rice, so as not to stick together.
2. Knock the eggs into the bowl and beat them evenly. Cut the onion into chopped green onion.
3. Heat the pan with oil, pour in the egg liquid, and when the eggs are slightly solidified, spread them with chopsticks, fry them into small pieces, and take them out for use.
4. Add a little oil to the pot, add chopped green onion and stir-fry until fragrant, add rice and stir-fry evenly, stir-fry the rice and add egg pieces and stir-fry evenly.
5. Pour in 2 tablespoons of light soy sauce, 1/2 tablespoons of light soy sauce, stir-fry evenly over high fire, and serve.