Meat dragon
Ingredients: pork filling, spontaneous flour
Seasoning: salt, cooking wine, five-spice powder, sweet noodle sauce, chicken powder, sesame oil, minced green onion and ginger, eggs, soy sauce
method:
1: Cover the flour with warm water and 1 spoonful of sugar and dough for 10 minutes.
2: Continue to knead the dough evenly, cover and ferment until it is twice as large, with a honeycomb.
3: Stir the pork filling with salt, cooking wine, five-spice powder, sweet noodle sauce, chicken powder, sesame oil, eggs, soy sauce, soy sauce and ginger in one direction.
4: Add green onions to the filling and mix well.
5: Divide the dough into fist-sized pieces and roll out into long round slices.
6: Spread the meat filling on the dough sheet, cover 4/5, leaving 1/5 of the blank, leaving a 2 cm wide blank on the left and right.
7. Roll up the dough sheet and leave a blank space to seal. Pinch the sides tightly again.
8: Put a drawer cloth in the steamer or coat with a layer of cooking oil, put the meat dragon plate into the steamer and continue to feed for 30 minutes.
9: Heat over medium heat, simmer for 20 minutes on medium-low heat after boiling water.
10: Turn off the heat for 5 minutes and then open the lid and remove the cut pieces.
Warm Tips:
There are several key steps for spontaneous powder to make a soft pasta:
1. Warm water and noodles.
2: Add 1 spoonful of sugar to the noodles to help the hair.
3: After reconciling, continue to knead the dough for 10 minutes.
4: When fermented to twice as large, continue to feed for 30-40 minutes after making pasta.
5: Heat over medium heat until water boils, simmer over medium-low heat.
6: Do not rush out of the pot after steaming, turn off the heat for 5 minutes and then come out of the pot.
Jasper cabbage rolls
Ingredients: 6 cabbage leaves, 1 carrot, 1 yellow pepper, 1 spinach
Seasoning sauce: white vinegar 5ml, sugar 5g, salt to taste, sesame oil 3ml,
Just mix the ingredients of the sauce into a juice
1: After the material is washed, peel and cut the carrots into strips, and cut the yellow pepper into fine strips
2: Bring water to a boil and blanch the cabbage leaves, carrot shreds and spinach respectively
3: Spread out a cabbage leaf, put some carrot shredded, spinach shredded, yellow pepper shredded each, roll up
4: Cut into small pieces of 3~4CM and drizzle with sauce
Scallion pot appliqué roll
Ingredients: spontaneous powder, chives
Seasoning: Salt
1: Use warm water and form a smooth dough with self-powder, cover the lid and let it go for 20 minutes.
2: Continue kneading the dough until it has fermented to twice as large.
3: Divide the dough into fist-sized pieces, roll out into 0.5CM thick dough sheets, sprinkle with an appropriate amount of salt, pour a little cooking oil to evenly, sprinkle with chopped chives and roll up the dough.
4. Cut the rolled dough into 3 cm thick agents, pull it in half laterally and then pull it open, twist it into a twist and roll it up at both ends and pinch it into a flower roll.
5: Put the rolled flower rolls into the pan and cover the lid, and continue to feed for 40 minutes.
6: Heat the pan on medium-low heat for 1 minute, then pour half a bowl of boiling water to cover the lid after the bottom of the flower roll is slightly yellow, heat it on medium heat until the water is dry, and the bottom of the flower roll is golden
Beat the brine noodles
Ingredients: yellow flowers, fungus, oyster mushrooms, sliced meat, eggs
Seasoning: soy sauce, salt, sugar, chicken powder, sesame oil, starch
1. Yellow flowers, wood ear foam hair, oyster mushrooms torn into thin strips for later.
2. The meat slices are marinated in cooking wine, salt, dry starch for 10 minutes, beaten with eggs and set aside.
3. After the oil is hot, the onion and ginger are fragrant, put in the meat slices and stir-fry to change color, add yellow flowers, fungus, oyster mushrooms and stir-fry evenly, put in water, to the water without the material prevails.
4. After the water is boiled, cook for 10 minutes, add soy sauce, salt, sugar to taste the water starch hook for the first time.
5. After opening the pot, beat the eggs, stir the chopsticks, beat the egg liquid out of the egg flower, and hook the second time.
6. After opening the pot, drizzle with sesame oil, add chicken powder, and hook the third time out of the pot.
The marinade must be divided into three times, the sauce should not be too thick, too thick and the taste is not good, just can wrap the noodles as well. Water starch should be added little by little, do not add too much at a time. Putting in a little sugar can play a role in refreshing.
Turn over the sand white fruit
This small dot is sweet on the outside and sweet on the inside, crisp on the outside and soft on the inside.
Method: First boil the white fruit in boiling water, as introduced before: because the white fruit contains ginkgophenol and ginkgolic acid, raw food can poison people.
Therefore, before cooking, it is necessary to soak in warm water for several hours, and then cook in a pot of boiling water before cooking, so that toxic substances dissolve in water and volatilize by heat.
1. Soak the boiled white fruit in boiled water and set aside!
2, with a little boiled sugar gum, because it is to do sand, so do not put honey, just use white sugar is good!
3, after gelatinization, put the white fruit into it and cook it.
4, after slightly dry water, turn off the heat, use the residual temperature of the pot to shovel, so that it sand.
A crispy and sweet white fruit is finished!
Goji berry pork liver spinach porridge
Ingredients: spinach, pork liver, ginger, rice, salt, chicken essence, sesame oil, goji berries, chives, pepper
1: Wash and boil rice into porridge
2: Slice the pork liver, fish out the flying water, rinse the blood foam and set aside
3、 Cut the ginger into strips, cut the green onion into foam, soak the goji berries in water, blanch the spinach with boiling water and fish out the cut sections (in order to remove the oxalic acid in the spinach)
4: After boiling the porridge, add pork liver slices, spinach, ginger shredded, add salt, chicken essence, pepper to taste and put the goji berries out of the pot and pour a little sesame oil, sprinkle with chives.
First, let's introduce the filling method:
Directions: 1. One shag. When picking sand geg, you should pick flat sand ge, so that sha ge is sweet enough, and there is no slag.
2. The sauce used today is char siu sauce;
3. Sauté the pesto, add the shag and sauté the shredded chicken marinated in wine and salt.
4. Add the vermicelli soaked in cold water. Then add a little sugar with char siu sauce, column sauce, sesame oil, salt and sugar. Cook until the pot is dry, add the turnip stems and sesame seeds and stir-fry well. Water can not put too much, do not cook too long, so as not to make the vermicelli become mushy,
Because it is used to make fillings, it is slightly more flavorful.
Egg paste method: Use two eggs, sesame seeds, oil, pepper, salt, sugar, a little flour, beat into egg paste, sprinkle with chopped green onion (minced into minced), bread rolls dipped in egg paste, and then picked up.
There are three points to note:
1. To make the egg fishy, be sure to add pepper.
2. Salt should be put after beating the eggs. Beat the egg paste until evenly.
3. The rolls dipped in egg juice should be left to dry until the egg juice does not drip.
Such egg skins will be golden enough and even.
1. Put the sautéed vermicelli and shagud filling on the bread slices, and open the garlic to avoid the garlic flavor being too strong, covering up the sweet taste of shag, and add a fresh turnip leaf to add flavor (friends who don't like to eat turnip can not put it.).
2. After all rolls, use a toothpick to set the shape.
3. You can fry it under the pan, first fry the position of the seam. When frying, use low heat and move the bread rolls away from the pan from time to time to prevent the pan from becoming scorched.
4. Turn over after frying
Fry until the egg skin turns golden and ready to serve.
Fennel egg shrimp skin fried bun
Ingredients: fennel, egg, shrimp skin
Seasoning: salt, chicken powder, sesame oil, five-spice powder
1: Knead the dumpling powder with water and yeast powder for 1 hour.
2: Finely chop fennel and add scrambled eggs, shrimp skin, salt, chicken powder, sesame oil and allspice powder.
3, the noodles are good, wrap into a bun, let stand for 40 minutes, and then feed again.
4: Heat the cake, add a little oil, put in the bun and cover.
5: After the bottom of the bun is slightly charred, add half a bowl of water, cover until the water is boiled dry, and the bottom of the bun is browned.
Sandwich apples
Ingredients: 1 apple, 2 egg whites, 1 spoonful of starch, 1 spoonful of flour, bean paste filling, sugar to taste
1: Wash and peel the apples, dig out the pits and cut into slices about 0.3 CM thick
2: Set up two apple slices, apply bean paste to one of them, then cover the other piece on top of the bean paste and gently press it
3: Dip the apple pieces with bean paste on top
4: Beat the egg whites and stir well, add a spoonful of starch and mix well into an egg mixture paste
5: Heat the oil until warm, dip the apples with egg liquid, fry them in a pan until golden brown, and remove the excess oil
6, when eating, you can sprinkle some white sugar (apples and bean paste are sweet, so whether to use white sugar is casual)
7, to eat while hot, cold is not good
Grilled leeks
Ingredients: leeks, salt, cumin powder, paprika, pepper, oil, white sesame seeds
1: Wash the leeks. After the water in the pot has come to a boil, blanch the leeks and drain quickly
2, two or three leeks together, starting from the root slowly rolled into a roll, as tight as possible
3: Bamboo sticks pass through the middle of the rolled leek rolls
4: Brush the leek rolls with a layer of oil evenly, sprinkle with salt, cumin powder, pepper and white sesame seeds
5: Preheat the oven at 180 degrees for 3 minutes
Onyx eggs
Ingredients: Raw salted duck eggs, pine blossom eggs (ratio of 2 duck eggs to 1 pine blossom egg)
1: Peel off the shell of the pine blossom egg, put it in a bowl and steam it in a steamer for 5 minutes, let it cool and cut into small pieces
2: Wash the duck eggshell, take a bowl to prepare the egg whites, and gently knock on a small opening at the tip of the raw duck egg to clean the egg skin and film, revealing a small hole
3, the small pieces of pine blossom eggs are stuffed little by little, and the duck egg white will continue to flow out at the same time, just into the small bowl prepared in advance (duck egg whites can be used for cooking)
4, half a pine flower egg stuffed in, basically stuffed, pine flower egg almost sealed the small hole. Don't squeeze too hard when stuffing, don't squeeze the duck egg yolk out
5: Place the duck eggs stuffed with pine blossom eggs in a bowl and steam in a steamer for about 20 minutes. After cooling, peel the shell and cut into pieces.
remark:
1, steam the pine blossom egg in advance, is afraid that the yolk is relatively thin inside, steam it to make it solidify, good cut
2, when steaming duck eggs, put the duck eggs in the bowl, the small hole is facing upwards, plus it has been stuffed with pine blossom eggs, the egg liquid will not flow out. If you are not at ease, you can seal a layer of plastic wrap on the small hole
3, duck eggs are salty, pine blossom eggs have their own taste, so it is delicious without sauce
Beef patties
Ingredients: beef filling, flour
Seasoning: cooking wine, soy sauce, allspice powder, salt, deep-fried sauce, chicken powder, sesame oil, green onion, ginger, egg white
1: Pour warm water into the flour and stir, knead by hand to form a smooth dough. Dip the drawer cloth on the dough and let it sit for half an hour.
2: Put the beef filling into a large bowl, pour in cooking wine, soy sauce, soy sauce, allspice powder, salt, fried sauce, chicken powder, egg whites, ginger, appropriate amount of water and sesame oil, stir well and marinate for 10 minutes.
3: Take the white green onion, cut into minced meat fillings of the same size, pour them into the beef filling, stir well.
4: Divide the dough into fist-sized pieces and roll out into long round slices.
5: Spread the meat filling on the dough sheet, cover 4/5, leaving 1/5 of the blank, leaving a 2 cm wide blank on the left and right.
6. Roll up the dough sheet and leave a blank space to seal. Pinch the sides tightly and flatten the rolled dough by hand. Gently press not to press out the minced meat.
7: Pour a little oil into the pot, heat up 50% of the heat over medium heat, put in the dough cake and change it to a low heat, fry the double side to a golden brown, if the dough cake is too large, you can cut it open and eat.
1. The meatloaf can be cut into minced pork belly instead of beef filling.
2. The ratio of flour to water is 2:0.8.
3: Add a little five-spice powder to enhance the taste.
4, beef stuffing with fried sauce taste is more special. You can also use sweet noodle sauce and yellow sauce instead, but the fried sauce is more delicious.
5, the meat filling is divided into water and an egg white, which can make the beef filling more tender and smooth, and there is no firewood.
6, when mixing the meat filling, put the green onion at the end, the green onion aroma is more mellow.
Apple custard cake
Ingredients: 60 g flour 1 egg 40 g butter 20 g milk 80 ml 1/2 apple, a little honey, cinnamon powder
steps:
1. Sift the flour into a bowl.
2. Pound the egg into a bowl and beat into egg mixture.
3, pour the flour into the carrier and stir a few times, then slowly pour the milk into the flour several times, change the inverted side and stir, let the flour and milk and eggs fully integrate into the batter, use chopsticks to pick up the batter, can be slightly disconnected into a very thin line and flow down.
4, Then let stand for 10 minutes, the small pimples in the flour will naturally disappear
5. Cut the apples into small cubes and set aside.
6. Heat half of the butter (10 g) with the thawing function of the microwave oven for 30 seconds after basically melting
7, stir the diced apples into it, and stir in 20 grams of white sugar, if there is cinnamon powder also sprinkle a little mix well,
8, then put the buttered apples in the microwave on medium heat for 3 minutes and then remove, turn over and put them in the microwave for another two or three minutes, in short, let the apples be soft.
9, Remove the apples, pour into the batter and stir in the remaining 20g of sugar.
10. Heat and melt the remaining butter in a saucepan, brush it evenly with a brush, add a spoonful of batter and turn the pan to shake it into a thin, evenly distributed pie.
11, When the edge of the cake begins to curl, turn the biscuit over and burn the other side, and after half a minute, it can be filled.
12. Before serving, drizzle a little honey on the apple cake to taste better.
Crystalline steamed dumplings
Ingredients: 200 grams of tofu, 100 grams of snow vegetables, 10 dried fragrant ru, 200 grams of cheng powder, 30 grams of corn starch, 150ml of boiled water
1: Cut the tofu into small pieces and use the strainer to form the tofu puree
2: Drain the snow vegetables twice and drain the water
3: After soaking the dried shiitake mushrooms, blanch in water for 2 minutes, drain and cut into cubes
4, the three ingredients mixed together, because the snow vegetables are salty, so you can not add salt, a little sesame oil, pepper to enhance the taste
5, the flour and corn starch mixed, put in the container, pour boiling water, while flushing while mixing well, and then put on the board to knead into a dough (the amount of water should be controlled according to the situation, do not pour all at once, in case the dough is too sticky)
6: Wrap the filling according to the method of wrapping dumplings. The dough skin is not as good as ordinary dumpling skin bands, and it is easy to break, so don't wrap too much stuffing
7: Put the wrapped dumplings in a pot of boiling water and steam on high heat for 5 or 6 minutes
Barracuda soup
Ingredients: 1 barracuda 1 carrot
Seasoning: Ginger 4g Green onion 4g Garlic 4g Dried Red Pepper 2g Salt 4g Milk 10g Cooking Wine 4g Pepper 2g Chicken Essence 2g
1. Remove the scales, gills, visceral abdomen, black membrane of barracuda, clean and slice carrots.
2: Add a little oil in a pan and fry the barracuda until browned on both sides.
3: Add boiling water, add the fried barracuda, ginger, green onion, garlic, dried red pepper, milk and cook for 10 minutes on high heat.
4: Add carrots and simmer for 5 minutes.
5: Finally, add salt, cooking wine, pepper and chicken essence out of the pot.
【Egg yolk with double mushroom stew】
Ingredients: Enoki mushroom 70g Fresh mushroom 70g egg yolk two
Seasoning: Salt 3g Chicken Essence 1g Chives 2g Ginger 2g Chicken Broth 200g
1: Cut off the roots of the mushroom, pick and wash it, cut the fresh mushrooms into small pieces after washing, cut the leaves of the chives into rings, finely chop the ginger, and cut the yolks into two after the eggs are cooked.
2: Bring water to a boil in a pot, and blanch the mushrooms and fresh mushrooms in boiling water.
3: Heat the pot to the heat, add the shallot rings, ginger and simmer, add chicken broth, season with salt and chicken essence, then add enoki mushrooms, fresh mushrooms, egg yolk, simmer for 2 minutes.
Tips:
1, if the chicken soup is not, water instead of the taste will be discounted, it is best to use chicken soup, if you are afraid of chicken soup can not finish, you can put a small box into the refrigerator to freeze, it is very convenient to use.
2, you can use enoki mushrooms, fresh mushrooms, you can also use other fungi instead
Shallot oil quiche
Ingredients: Plain flour, egg, green onion
1, flour with ordinary flour, do not use dumpling flour, dumpling powder is more tendon, not suitable for flapjacks.
2. 3 parts of ordinary flour first stir 1 part of boiling water into gnocchi, then use 0.5 parts of cold water and form a softer dough. Add the cool water slowly, not adding more at once.
3: Dough and dumplings for 30 minutes.
4: Roll out the dough into thin slices, sprinkle a layer of salt with an appropriate amount of salt, and press the salt by hand.
5, pour some oil on the dough sheet, not too much, the amount of the entire dough is covered with a thin layer of oil prevails. Roll out the cake with too much oil.
6: Sprinkle a layer of green onion and roll up the dough little by little, without rolling it too tightly.
7: Roll up the rolled noodles and roll them out into a cake.
8, at this time, the green onion will break the top of the face, it does not matter.
9, like to eat a little crispy can be smeared with a thin layer of oil in the cake pan, burned into two sides of golden brown. If you like to eat a softer one, you can just cook it directly.
10: Beat the eggs and add a little salt to the egg mixture.
11, put oil in the cake pan, after the oil is hot, pour in half of the egg liquid, after the egg liquid under one side solidifies, put in the baked cake, the egg liquid solidifies and then turns over and pours the other half of the egg liquid, burns into two sides of the golden brown and then puts out the cut pieces.
Zucchini three silk spring rolls
Ingredients: zucchini, carrots, oyster mushrooms, spring roll skin
Preparation method
(1) Wash the zucchini and change the knife to a filament and set aside.
(2) Wash the carrots and change the knife to filaments and set aside.
(3) Arrange the oyster mushrooms into strips by hand, wash and set aside.
(4) Add refined oil to the net pot, heat the oil and add zucchini shreds, carrot shreds, and oyster mushroom shreds and sauté until the carrots are soft, season with salt, mushroom essence, and pepper (instead of MONOS glutamate). Because oyster mushrooms will "come out of the water", you can cook them slightly for a while. Then you can hook a little bit of thin mustard, out of the pot and plate to cool, you can wrap the spring rolls.
(5) Place the skin on the cutting board, roll in the filling, smear the paste on the seal, and make 4 spring roll embryos one by one.
(6) Start the pan, pour in the refined oil, and put in the spring roll when it is heated to 4 to 5 percent, and the oil temperature is controlled at 4 to 5 percent hot and fried into a crispy skin and golden brown.
Toon pancakes
Ingredients: chopped toon, egg, flour, chopped chives
Ingredients: salt, chicken powder, five-spice powder
1, eggs are beaten, slowly add flour and stir well, do not have raw gnocchi, stir into a paste, the degree of thinness is based on scooping up with a spoon and slowly pouring down into a line, and it does not matter if it is thinner. Do not be too thick, otherwise poured in the pot the paste does not open, the pancakes are thicker, the taste is not good, you can add some water appropriately.
2: Add chopped toon, salt, chicken powder and allspice powder to the batter and stir well.
3: Spread a thin layer of oil on a medium heat pan, scoop a spoonful of batter with a large spoon, pick up the pot and gently rotate it so that the batter flows around and spreads the bottom of the pot.
4: Sprinkle some chopped chives, roll up the pancakes when heated, leave the bottom of the pan, use a spatula to scoop up the dough, fry it to two sides golden brown.
5, you can also add no salt to the batter, after frying, brush some sweet noodle sauce, tofu milk, chili paste, put a piece of lettuce, cucumber strips rolled up to become pancakes.
Tomato egg gnocchi soup
Ingredients: Flour, eggs, tomatoes, greens
Seasoning: Salt, chicken powder, sesame oil, green onion
1: Put the flour in a bowl and adjust the faucet to the minimum amount of water. While adding water, use chopsticks to stir the flour into gnocchi.
2: Beat the eggs and set aside.
3: Boil in water and add gnocchi, boil into tomato cubes and continue to cook.
4: Add the beaten egg mixture and stir the chopsticks a few times.
5: Add salt, chicken powder, sesame oil, green onion and green vegetables to the pot.
If you want a smaller gnocchi, the chopsticks stir faster, and the larger gnocchi, the chopsticks stir a little slower.
Squeezed vegetables and minced meat mixed with noodles
Ingredients: squeezed vegetables, garlic, mung bean sprouts, sesame paste, minced meat, soy sauce, sugar, vinegar, mustard, chicken powder.
1. Finely squeeze vegetables, mince the garlic, blanch the mung bean sprouts and set aside.
2. Stir the tahini with cold boiled water and add salt, soy sauce, vinegar, mustard to taste.
3. Stir-fry hot onions and ginger in oil, fry dried chili peppers until fragrant, stir-fry minced meat until discolored, add soy sauce, sugar, cooking wine, chicken powder
To taste, stir-fry with chopped vegetables and sauté with water until flavorful. Serve for later.
4. Udon noodles are cooked and served, pour in the minced meat, sesame sauce, sprinkle with minced garlic, mung bean sprouts and mix well.
Sesame red bean cake
Ingredients: spontaneous powder, cooked sesame seeds, red bean paste
1, spontaneous powder with warm water and all into a soft dough. The water surface ratio is 1:2.
2: Knead again after 20 minutes and let it grow for 1 hour until the dough is twice as large.
3: Divide the dough into fist-sized pieces, roll out into 1 cm thick dough sheets, apply a layer of salad oil evenly, leaving 2 cm edges.
4: Spread the red bean paste evenly on the salad oil.
5. Roll up the dough sheet to the edge of the seal.
6. Divide the rolled noodles into 4 large dumplings the size of dumplings.
7. Seal the opening of the agent and pull it to the bottom, smoothly face up, seal at the bottom, and flatten it into a cake by hand.
8: Brush a little egg white on a smooth surface, pour the cooked sesame seeds on the plate, and turn the dough cake upside down and brush the water to stick the cooked sesame seeds. Lightly feed for 5 minutes.
9: Heat the cake, have sesame seeds on one side, fry until golden and fry.
10, eat it very soft while hot, after eating it again, the cake bell is hot, then put in the baked cake, sesame seeds on one side, add 1-2 teaspoons of water, cover and heat until the water completely evaporates out of the pot.
11. If you like the taste of five-spiced flavor and pepper, you can also use five-spice powder and pepper salt instead
【White ear sydney pear coix soup】
Ingredients: 10g white fungus 100g sydney pear 40g
Seasoning: Honey 15g
1: Peel the pear and cut it into pieces, soak the white fungus in warm water for half an hour, and soak the coix seeds in warm water for about 4 hours.
2: Put an appropriate amount of water in the pot, after the water is boiled, add the soaked coix seeds and cook for 20 minutes.
3: Add Sydney pear and white fungus and cook for another 20 minutes, let cool and drizzle with honey.