Ingredients: fresh lotus root, ham, fungus, onion, egg, flour, salt, soy sauce, sesame oil, pepper, chicken essence.

Practice: 1. Chop fresh lotus root, auricularia auricula, ham and onion respectively.

2. Break the eggs and pour them into the mixture.

3. Pour in the right amount of flour.

4. Add a little salt, fresh soy sauce, sesame oil, pepper and chicken essence, and stir well to form a thick paste.

5. Dig some batter into the pot with a big spoon and fry until golden on both sides.

Glutinous mung bean porridge

Materials:

A pot of porridge, 100g green beans, 200g chicken skewers connected by flesh and blood (chicken skewers with seasoning can be bought in supermarkets);

Exercise:

1. Remove the chicken kebabs connected with flesh and blood from the bamboo stick and cook them with the porridge bottom 15 minutes;

2. Add green beans and cook for 10 minute;

3, chicken tastes crispy and mellow, a very simple and delicious porridge.

Materials needed for homemade omelet:

Medium gluten flour ... 300 grams

Cold water ... 450 ml

Starch ... 1 tablespoon

Salt ... a little.

Salad oil ... 2 tablespoons.

We use egg paste to make vegetable cakes, and here we use batter. )

Eggs ... 1

Chopped green onion ... a little.

Exercise:

1. Mix flour, cold water, starch, salt and salad oil, stir well, and stir for about 15 minutes. The amount of these materials should be reduced as needed. Speaking of breakfast, I'm going to lose weight. The consistency of this prepared batter can also be adjusted again.

2. Brush the pan with a thin layer of oil, heat it, pour in a tablespoon of batter, spread it into dough, and pour in an egg after the dough is solidified and shaped. The operation is like pancakes. Stir the eggs with a spatula to cover the dough evenly. Roll up the cake when the egg liquid is about to solidify, and roll it up before the egg liquid is completely solidified, so that it can be wrapped and shaped.

3. Roll it up and fry it on low heat. When the egg roll is golden, it can be taken out and cut into pieces and served.

Three fresh tofu soup need to prepare materials:

Tofu ... 300g fresh shrimp ... 1 00g peas ... 20g corn kernels ... 30g eggs ... 1 broth ... 2 teaspoons cooking wine ...1teaspoon white pepper. ...

Exercise:

1. Wash the tofu and cut it into cubes. When cutting tofu, you can cut it from the back to the front and hold it with your hands while cutting, so that tofu will not stick to the knife all the time.

2. Prawns only take shrimps, cut the back of shrimps with a knife, and take out the shrimp line, so that the processed shrimps will be more like shrimp balls ~

3. Beat the eggs into egg liquid.

You can cook soup now, and you don't need a drop of oil. Boil broth or clear water in a pot, then add tofu and shrimps to cook, add peas and corn to continue cooking, add salt, soy sauce, cooking wine and white pepper, stir well, pour water starch to thicken, then pour broken egg liquid along the side of the pot, pour sesame oil after the eggs are bloom, and sprinkle with coriander powder. The amount of water starch can be adjusted at will. If you like to eat sticky food, add more. When pouring the egg liquid, pour it along the side of the pot, and then stir it after the egg liquid is solidified, so that the egg flowers will look good ~

Fruit oat milk

Ingredients: 2 tablespoons instant oatmeal, fresh milk 1 cup, apples 1/4, bananas 1/2 and some raisins.

Exercise:

1. Oatmeal is brewed with half a cup of hot water.

2. Peel the banana, slice it, and dice the apple.

3. Add fresh milk to oatmeal and mix well, then add bananas and apples, sprinkle with raisins and serve.

Corn soup

Ingredients: corn kernels, butter, milk, flour, broth.

Seasoning: salt and pepper.

Exercise:

1. Heat the wok and add butter to melt.

2. Add a little flour and stir fry over low heat. When the flour is fragrant, pour in the stock, stir quickly and bring to a boil over medium heat.

3. Pour in milk, cook until it is thick, and then filter out undissolved flour particles.

4. Add the appropriate amount of broth to the corn kernels and put them into a blender to make a paste.

5. Pour the filtered milk thick soup back into the pot, then pour in the freshly beaten corn paste, boil it, and finally add a little salt and pepper to taste.

Vegetable cornmeal cake:

Corn starch ... 140g

Soybean ... 50 grams

Flour ... 50 grams

Eggs ... 1

Green leafy vegetables ... moderate.

Sausage ... 1-2.

Carrots ... less than half.

Clear water ... right amount.

Salt ... 1 teaspoon

Exercise:

1. Weigh three kinds of flour and mix them evenly. The weight is not as accurate as making a cake. As long as corn flour is the majority, adding a little to the other two kinds of flour can improve the taste.

2. Wash vegetables and cut into pieces; Peel and dice carrots; Slice the sausage. You can make it bigger and taste better.

3. Pour the cut vegetables, carrots and sausage slices into the mixed corn flour, beat an egg, add a little salt, stir well, and gradually add water as needed to form a mixed dough.

4. Heat the pan, add a thin layer of oil, take a pinch of dough with a spoon, flatten it in the pan, make a round cake, fry until both sides are golden, and take it out in turn. You can put any ingredients you like into corn flour to make tortillas with various flavors, and adding some shredded sweet potatoes will be delicious ~

Corn and egg beef soup

Ingredients: sweet corn, carrots, eggs, beef.

Seasoning: soy sauce, cooking wine, salt, chicken powder, water starch, (sprinkle with chopped green onion at last).

Exercise:

1. Wash beef, dice it or slice it; Wash carrots, peel and dice; Beat the eggs well and set aside.

2. Heat the oil in a wok, slide the beef into a little stir fry, add soy sauce, and season with cooking wine until cooked.

3. Stir-fry carrots in the oil pan, and then take them out for later use.

4. Boil a pot of water, put carrots and corn into the pot to cook together, then pour the egg liquid evenly, stirring while pouring it, and make it spread into egg flowers.

When the soup boils again, add starch to thicken the soup, add salt and chicken powder to taste, and then put the fried beef into the soup. Finally, you can add a little chopped green onion as an ornament.

Materials required:

Flour ... 300-400 grams

Pork stuffing ... 200 grams

Onion or onion ... right amount.

Eggs ... 1

Salt ... 1 teaspoon

Cooking wine ... 1 teaspoon

Soy sauce ... 2 tablespoons

Soy sauce ... 1 spoon

Jiang Mo ... A little.

Sesame oil ... a little.

Salad oil ... a little.

Pepper ... 1 teaspoon

Exercise:

1. Wash the onion and cut it into chopped green onion for later use; Cut ginger into powder for later use.

2. Knead the flour and dough thoroughly.

3. Add salt, cooking wine, Jiang Mo, soy sauce, soy sauce, sesame oil, pepper and salad oil to the meat stuffing and mix well, then add an egg and continue to beat until the meat stuffing is thick.

4. After the meat stuffing, chopped green onion and dough are ready, you can start cooking.

5. The method in the picture is the same as the folding method of scallion cake. Take a small piece of dough, roll it into a circle, evenly wrap it with a layer of meat stuffing with a spoon, sprinkle it with a layer of chopped green onion, cut 4 knives according to the position marked by the black line below, and then stack it layer by layer according to the picture. Finally, roll it into a round cake and fry it in a pot. Don't worry when frying, for fear that it will be too big and too thick to be cooked. As long as you have a good grasp of the heat and see that the skin is golden enough, the inside is absolutely cooked. If the heat is well controlled, the skin will not be burnt and the inside will not be cooked ~ Don't forget to add a little garlic paste to the vinegar, and then order a few drops of Chili oil and sesame oil ~

Materials:

Shrimp, leek, eggs.

Seasoning:

Salt, warm water, chicken powder, sesame oil.

Exercise:

1. Wash the shrimp and take only the shrimp. Knock the eggs into the bowl.

2. Break the eggs and add a little salt and chicken powder to taste. Be sure to put less salt, eggs themselves contain a small amount of salt.

3. Then prepare a cup of warm water (about 30 degrees), or chicken soup, and add warm water to the egg liquid. The ratio of water to eggs is about 2 1. Then stir evenly in one direction and clean up the foam on it. It is best to pour the egg mixture into warm water, and do not add tap water or hot water. Because there is air in tap water, after the water is boiled, the air will be discharged, and the custard will have beehives, which will affect the quality and taste of the custard and the nutritional components will be destroyed. Don't use boiled water either, or it will turn into egg drop soup. If you steam it again, the nutrition will be destroyed, and even the custard will not be steamed. It is best to steam the egg custard with warm water or cold water, so as to ensure the taste and appearance. Water quantity is also important. Too little will make the custard taste tighter and older. Too much custard is not easy to form, and the taste will be watery. Don't stir the egg mixture violently when beating it. Stir the egg liquid vigorously or for a long time before steaming, which will make the egg liquid foam. It is best to beat the egg mixture evenly, and then break it up slightly after adding water.

4. Add seasoning and warm water to stir the egg liquid, and then filter with a small sieve to remove gluten.

Before steaming, coat a thin layer of sesame oil on the inner wall of the container, so that the bowl after eating soup will not be stained with eggs, and it is not easy to clean.

6. Finally, pour the egg liquid into the container. This is too full, it will pour in 9 minutes ~ then cover it or buckle a plate, or steam it without anything. When the water is boiling and the water is steaming, put the egg liquid into the steamer to steam. First, turn the fire into a small one. After about 1 or 2 minutes, turn to low heat. The lid of the steamer must be open. Don't cover it too tightly. It will run away when steamed, so that the steamed custard will not have beehives and taste old. The steaming time is about 10- 15 minutes. Remember the time after the water in the steamer boils. If you are not sure, you can insert a toothpick to judge whether the egg liquid inside is cooked. When it is cooked in the middle for 7 or 8 minutes, you can add shrimp and steam it together. After steaming, add chopped green onion and add sesame oil to serve. According to your own needs and preferences, you can also add minced meat, steamed fish and soy sauce, shrimp, scallops, diced ham, diced bacon, vinegar and soy sauce. ~ Or make steamed eggs in Japanese tea bowls, and add shrimps, bacon, mushrooms, spinach, crab roe, etc.

Materials required for golden squid ring:

Squid rings (or squid, cut into rings yourself)

Bread flour (the bread flour sold in the market is coarse and fine, you can sell any kind, and the coarse bread flour will be more brittle when fried)

Egg flour or flour

Seasoning:

Salt and pepper cooking wine

Exercise:

1. We prepared the necessary materials. I use a ready-made squid ring. I washed the squid rings I bought, tore off the film and put them in the container. If you buy squid, you should clean it yourself and cut it into circles. When picking squid, it is best to choose a more symmetrical figure, so that the squid rings cut out will be roughly the same.

Then prepare three containers respectively, and put the beaten egg liquid, raw flour or flour and bread flour in turn to facilitate our later operation.

2. Fried food can be eaten with some vegetables, which is refreshing and not greasy. You can choose your favorite vegetables as side dishes to make salads. Adding 2 teaspoons of red wine vinegar to salad will taste better ~ sour and appetizing ~ or adding a few drops of lemon juice will be the same ~

3. After everything is ready, start making, add salt, pepper and cooking wine to the squid, marinate it a little, then bring the three plates we prepared before, and wrap the marinated squid rings with flour, egg liquid and bread flour in turn.

4. Make all the squid rings in turn, pour the oil in the pot, heat it to 60% to 70%, then add the squid rings and fry until golden brown. The oil of fried squid rings should not be too hot, because squid rings are easily burnt. It shouldn't take long, just make the skin golden ~ Only in this way will the squid rings be crispy outside and tender inside, which is very delicious ~ You can dip them in your favorite dipping sauce and juice ~ The fried squid rings can be dipped in ketchup, salad dressing or salt and pepper, all of which are delicious.

Egg skin pancake

Ingredients: flour, eggs, celery, meat stuffing.

Seasoning: salt, chicken powder, sesame oil, pepper, soy sauce, cooking wine, chopped green onion and Jiang Mo.

Exercise:

1. Add eggs and appropriate amount of water to flour to make dough, knead it repeatedly on the chopping board, press it repeatedly with a rolling pin, roll it into a thin dough, and cut the dough into several squares. If you are too lazy to make it yourself, you can use wonton skin instead. )

2. After the dough is finished, make stuffing below, wash celery and mince onion and ginger. Add salt, pepper, onion and ginger, sesame oil, soy sauce, cooking wine and chicken powder into the meat stuffing and mix well. Add celery and stir well.

After all the preparations are finished, you can start making pancakes. Take a square dough just made, add the stuffing, wrap it as shown below, and seal it with egg liquid.

4. According to this method, all the rectangular raw embryos are wrapped, steamed in a steamer with high fire, then dipped in egg liquid and fried in a pot until golden brown.

Preparation of egg liquid: add starch to the egg.

Egg cakes can also be square, triangular and round, and the stuffing can also be vegetable salad.

Pork floss preserved egg porridge

Ingredients: rice, preserved eggs, fried dough sticks, pork and leeks.

Seasoning: salt.

Exercise:

1. Wash the rice first, then put it in a container, add some salt and water for a while, and it will take about half an hour; Peel the preserved eggs and dice them; Fried dough sticks are also cut into squares of the same size; Cut the shallots.

2. Wash the pork and cook it in the pot. You don't need to cut it. Just take a small piece and cook it directly. You don't need seasoning. After cooking, take it out to cool, and then tear it into shredded meat by hand. Of course, the meat with preserved egg porridge can also be preserved in advance.

3. Take the soup pot, pour water into it and bring it to a boil, then add the just-soaked rice, add shredded pork and some preserved eggs, bring it to a boil and turn to low heat and cook slowly. If time and patience allow, it is best to cook for about an hour until the porridge becomes soft and sticky. If you don't force it, the meal will be cooked and delicious. Finally, according to the needs of taste, add some salt to taste.

The materials needed for chestnut porridge are:

Glutinous rice or rice ... 100g (you can also put some rice and glutinous rice).

Chestnuts ... 10 (about 150g is enough).

Osmanthus fragrans or sugar ... in moderation (it's delicious without these seasonings)

1. The method is simple. Wash chestnuts, cook them in a boiling water pot, then take them out and peel them, and then grind them into powder with a blender.

2. Wash the glutinous rice or rice. If glutinous rice is used, soak it in clear water until the rice grains fully absorb water and swell, and then put it in a pot filled with appropriate amount of clear water. After the fire boils, turn to low heat and cook for about 30 minutes. If you like to put whole chestnuts or diced chestnuts, put them in and cook them with porridge now ~

3.30 minutes later, add chestnut powder, continue to cook for about 20 minutes until the rice porridge is thick, and finally sprinkle with osmanthus or white sugar to taste.

Delicious burrito

Ingredients: spring cake, sauced meat, cucumber and onion.

Seasoning: sweet noodle sauce, Chili sauce.

Exercise:

1. Wash cucumber and cut into strips; Wash onion and cut it into thick shreds; Cut the sauce meat into thick slices for later use.

2. Steam the spring cake in a steamer for 5 minutes, take it out and spread it with a layer of sweet noodle sauce and Chili sauce, then put in the sauce meat, cucumber strips and shredded onion, wrap it tightly and roll it into a roll, and cut everything in half with an oblique knife.

Chinese cabbage pancake, required materials:

Materials needed for dough:

Medium gluten flour ... 300 grams

Boiling water ... 150g

Cold water ... 60 grams

(Use cooked dough)

Materials required for filling:

Cabbage ... 300 grams

Shrimp skin ... 30 grams

Onions ... less than half.

White sesame seeds ... right amount.

Salt ... a little.

White pepper ... a little.

Sesame oil ... a little.

Exercise:

1. Wash and shred Chinese cabbage; Wash the onion and cut it into powder for use.

2. Add a little oil to the pot, heat it, pour in chopped green onion, stir-fry until fragrant, add shrimp skin and shredded Chinese cabbage, stir-fry until shredded Chinese cabbage becomes soft, add salt, white pepper and sesame oil to taste, stir well and turn off the heat. The stuffing is ready.

3. Sieve the flour, stir with chopsticks while adding water, and then knead with your hands. At this time, add cold water appropriately and knead the cold water into dough completely. Put the kneaded dough aside and let it rise 15 minutes.

4. Divide the dough into small pieces, roll the small pieces into round pieces with a rolling pin, wrap them with fried stuffing, spread them flat into cakes, brush a layer of clean water on the surface of the cakes with a brush, then dip them in a layer of white sesame seeds, and make all the cakes in turn.

5. Just fry it in the pot at last. The stuffing is ready, and it won't take long to fry, as long as both sides are colored golden yellow. It looks like a pie. After making it, I think it's much lighter and more delicious than a pie.

Nut pumpkin pie

Materials:

Pumpkin flour, glutinous rice flour and almond slices

Seasoning:

Salt sugar

Exercise:

1. Put the flour, glutinous rice flour, almond slices, pumpkin puree and seasoning into a large bowl, mix the dough, and divide it into small pieces to make round cakes. You can make some simple decorations on the round cakes. The ratio of pumpkin puree to flour and glutinous rice flour is 5: 4: 1. When the pumpkin puree is still hot, put the glutinous rice flour first, then the flour, so that it tastes waxy, or put the glutinous rice flour directly, depending on the amount of dough that does not stick to your hands after molding ~

2. Heat the pan, add a little oil, add pumpkin pie and fry until golden on both sides.

You can also add a proper amount of water to pumpkin sauce, almond slices and flour to make a thin paste, then put the pumpkin sauce into the pot with a spoon and fry it into pumpkin pie. When choosing pumpkins, pinch the peel with your nails. If no finger marks are left, it means that it is ripe and a small amount of frost can be seen on the surface. Pumpkins are sweet and sweet at this time. Pumpkins with pedicels are stored for a long time. When buying pumpkins, you should choose pumpkins with straight bodies, which are neither harmful nor rotten. Most people like eating old pumpkins.

Minced meat revolving cake

Materials:

Cooked dough 1 serving (followed by cooked dough)

Stuffing:

Meat stuffing, chopped green onion, salt and pepper (a small amount of shrimp skin can also be added).

Exercise:

1. Stir minced meat, chopped green onion and salt and pepper evenly; Knead the cooked dough evenly and knead it into long strips.

2. Divide the kneaded strip into several small portions, roll it into a round dough, spread the meat evenly on the round dough with a spoon, and roll it up.

3. Roll it into long strips, then roll it into snail shape, flatten it slightly, and gently roll it to make a minced meat rotary cake.

4. Make all the cookies in turn, fry them in a pan or bake them in a 200-degree oven.

Dough cooking method:

Ingredients: 300g medium gluten flour,150g boiled water, 60g cold water.

1. Sieve the flour, pour boiling water into the flour, and mix the flour and boiling water into coarse grains with chopsticks.

2. Rub it with your hands.

3. Add cold water appropriately.

4. Knead the cold water completely into dough.

5. After waking up, the smoothness of the dough changes obviously. At this time, all kinds of open water food can be formed with a rolling pin.

Seafood Wonton Noodles

Ingredients: instant noodles (Longxu Noodles is the best choice, so I use instant noodles when I have them at home), wonton (whether wrapped by myself or bought ready-made), prawns, rape, broth (bone soup or chicken soup), laver, mushrooms, shallots and dried laver.

Seasoning: salt, chicken powder, pepper, sesame oil.

Exercise:

1. Peel the prawns, remove the head and viscera, keep the tail, which looks better, and wash the processed prawns; Wash the cabbage with oil; Mushrooms are soaked in hair, and people who are in the mood can make a cross knife to make the bowl of noodles that will appear in front of him more beautiful; Wash shallots and cut into powder.

2. After all the materials are ready, take the soup pot, add some water, boil it, add noodles and wonton, and take it out after cooking. I use instant noodles, which can be taken out first after a little cooking. As it is summer, cooked noodles can be dipped in water to eat.

It will taste better if there is soup stock. Now you can cook the stock in another pot. If there is no broth, just use the freshly cooked soup. After boiling, add shrimps, mushrooms, laver and rapeseed, and add pepper, salt, chicken powder and sesame oil to taste. Finally, put wonton and noodles into the delicious soup and sprinkle with chopped green onion.

Aixinwowotou

Ingredients: corn flour, soybean and flour (the ratio of corn flour to the latter two kinds of flour is about 3: 1).

Seasoning: You can add some sugar.

Exercise:

1. Mix corn flour, soybean and flour, sieve with a flour sieve, add warm water and knead into dough.

2. Divide the dough into small portions, knead it into a circle and smooth the surface, or make it into various shapes with the help of a mold.

3. Put the prepared steamed bread into the oil pan, steam it for about 20 minutes on high fire, and take it out when it is cooked.

You can brush a layer of honey while it is hot, and then roll up coconut milk, which is a delicious coconut milk steamed bread.

Flour can be replaced by glutinous rice flour, which tastes sweet and soft.

Crispy red bean cakes are made of the following materials:

Oil skin:

Low flour ... 200 grams (don't worry, it doesn't matter if there is no low flour, this snack can be made of ordinary flour)

Refined sugar ... 40 grams

Water ... 100g or so.

Butter ... 40 grams

Exercise:

1. Sieve the flour, mix the two kinds of flour separately, and let it stand and relax for about half an hour.

2. Let's use the relaxation time of dough to deal with red bean stuffing. Put the red beans soaked overnight in advance into the pot, add appropriate amount of water, cook the beans on the fire, and cook the red beans until they are crispy. You can turn off the fire when there is no soup. Red beans are well cooked because they have been soaked all night. It won't take long for them to crack after cooking, and the effect we need will be achieved. Add some sugar to the cooked red beans, stir and crush them with a spoon, don't mash them all, and keep some beans, which is the best taste. In this way, the red bean stuffing is ready.

3. The following is the method of shortbread, that is, the skin of red bean cake. Rub the woken oil skin and pastry into long strips and divide them into 10 segments.

4. Take a piece of oil skin, roll it flat, wrap it with pastry, and seal it tightly to avoid pastry leakage. After this step, wake up for 3-5 minutes.

5. flatten the dough with the palm of your hand, then roll it into strips with a rolling pin and roll it up. After this step, wake up for 3-5 minutes.

6. flatten it with your palm, roll it into long strips, roll it up again, and wake up for 3-5 minutes. Then roll this waking little dough into a round dough.

7. finally, wrap the red bean stuffing and make it into the shape of a small cake.

8. Brush the egg yolk water twice on the surface of the cake, put it in an oven preheated to 200 degrees, and bake for about 20-30 minutes until the surface is golden yellow.

Ingredients: sliced toast, chicken breast, carrots, corn and peas.

Seasoning: salt, pepper, cooking wine, sugar, sesame oil. (You can also add some light soy sauce if you like heavier colors. )

Exercise:

1. Remove the four sides of the toast (the removed sides can be eaten), then cut into several small squares and cut into any shape you like.

2. Wash the chicken breast, chop it into mud, put it in a container, add carrots, peas, corn, salt, pepper, cooking wine, sugar and sesame oil, and stir well. Carrots, peas and corn can be properly chopped.

3. Soak the stirred chicken in the toast slices and make them in turn.

4. Pour the right amount of oil into the pot, and the amount of oil poured is also arbitrary. Pour more oil if you want to fry it. If you think too much oil is bad and troublesome, then pour in the amount of oil for cooking and fry according to your arrangement. In short, the crisp taste of bread slices will be good ~

Rice sandwich

Ingredients: rice, beef, onion, corn kernels, carrots, cucumbers and lettuce leaves.

Seasoning: salt, black pepper, sugar, sesame oil, soy sauce, cooking wine and tomato sauce.

Exercise:

1. Wash and chop beef; Wash onion and cut into powder; Cucumber and carrot are cut into square pieces of the same size; If there is no rice left at home, you can steam it now, not too soft.

2. Mix minced beef, minced onion, corn kernels and all seasonings, stir well and divide into several small cakes.

3. Heat the wok with a little oil, add the beef patties, and fry slowly on low heat. While frying beef, take a small bowl, add tomato sauce, clear water, sugar and salt, and stir well to make flavor juice. When the beef is cooked, pour in the flavor juice and take it out after the beef patties are air-dried with the flavor juice. In order to make the beef patties more beautiful, you can shape them properly with a knife and cut off the irregular parts.

4. Take the steamed rice out to cool, spread a layer of plastic wrap on the chopping board, spread the rice evenly, and then finalize the design. Pay attention to the uniform thickness of rice, and press a regular shape on the paved rice with a square mold, so that the rice blank similar to bread slices is ready. Put the pressed rice into the greased baking tray, preheat it in the oven at 180℃ and bake it at 180℃. If you don't think it's necessary to reinvent the wheel, you can certainly not bake it.

5. Finally, mix the rice with vegetables and beef and fix it with bamboo sticks.

Materials used for ham roll vegetables:

Ham ... 4 slices.

Carrots ... 35g

Cabbage ... 35g

Onion ... 35g

Asparagus, mushrooms, etc. Any vegetable you like can be ... 35g each.

Slices of cheese or grated cheese ... in moderation.

(Ordinary cheese slices are also acceptable, or they can be baked with shredded cheese special for pizza. )

Salt, white pepper ... right amount.

1. required materials and preparation:

Slice ham, shred vegetables, fold and cut cheese slices.

2. Processing shredded vegetables:

Blanch vegetables except onions, add two spoonfuls of salt to boiling water, take out and drain. Put into a large container, add salt and pepper and stir.

3. Toad volume in the hole (as shown in the figure):

Spread the ham flat, put the mixed vegetables, put the cheese strips, roll it up and fix it with a toothpick.

Ham rolls can be heated slightly in the pot until the cheese inside melts. It can also be heated in a microwave oven. If you like more cheese, you can cover it with another slice of ham. To bake it well, just roll up the ham and put it in the oven, then sprinkle cheese shreds evenly on it, put it in the oven preheated to 200 degrees and bake it for about six minutes until the cheese melts into golden yellow.

Ribbon pork chop material:

Pork tenderloin ... one piece.

(When you go to the supermarket to buy, you can choose neatly sliced meat, which is more convenient to operate at home, or you can buy ready-made tenderloin directly. )

Cheese ... two slices

Use regular cheese slices, or use better cheese slices. )

Ham ... 2 slices.

The ham can be cut thicker, so that the pork chop will be more beautiful after cutting. )

Eggs ... 1

Flour ... a little.

Bread crumbs ... a little.

Salt, pepper ... right amount.

Exercise:

1. Prepare a tenderloin or use a ready-made tenderloin slice. The prepared slices should not be too small.

2. Cut the whole tenderloin into two pieces, preferably thinner.

3. Then tap lightly with a meat hammer to make the meat slices thinner and bigger, and stick plastic wrap on them when tapping.

4. Put the beaten meat slices into a large plate, add a little salt and pepper and marinate for a while.

Prepare some flour at this time.

6. A piece of bread crumbs.

7. An egg liquid.

8. Smooth the sliced meat, and now spread a layer of ham on it.

9. There are cheese slices on the first floor.

Guo roast chicken

Ingredients: chicken breast (about 4-5 small pieces), 2 eggs and proper amount of flour.

Seasoning: salt, cooking wine, onion, ginger, chicken soup (not necessarily).

Exercise:

1. Mash the chicken breast into fine mud with the back of a knife; Chop onion and ginger respectively; Take the egg white from 1 egg, and mix the remaining yolk with another egg. Take out a proper amount of flour for later use.

2. Put the chicken puree into a bowl, add the egg white several times and stir well, then add Jiang Mo, chopped green onion, cooking wine and salt and stir well.

3. Heat the oil in the wok to warm, take a small portion of chicken paste and spread it into small cakes in the wok, then make all the chicken cakes in turn and take them out.

4. Dip flour on both sides, then wrap the egg liquid, then put it back in the pot and fry until golden brown. Finally, you can add a proper amount of chicken soup until the soup is almost consumed. You can dip it in salt and pepper or ketchup when you eat it.

Let's start with breakfast and have a try.