Apple shrimp main ingredients: shrimp 600g, apple 3 ingredients: water chestnut meat, bread crumbs, dried starch, egg seasoning: refined salt, monosodium glutamate, onion, ginger, pepper and refined oil. Practice: 1. Wash and peel the apples, cut them into thick slices, and dig out the middle part to form a ring. 2. Wash the shrimp and chop it into mud. Chop horseshoe meat into powder, squeeze out water, put it into shrimp, and then add minced onion and ginger, refined salt, monosodium glutamate, eggs and dried starch to make shrimp paste. 3. Put the shrimp paste in a paper bag, squeeze it into the apple circle evenly, then drag the egg liquid, pat the bread crumbs, fry it in a 50% hot oil pan until the color is golden, take it out, drain the oil and put it on a plate, and bring a plate of jam when serving. Sesame apple ingredients: 250g apple, 20g sesame, 1 egg, flour, 15g sugar, and auxiliary materials: baking powder and olive oil. Some practices: time: 10 minutes cooking time: 10 minutes. Wash and cut the apples for later use. 2. Mix eggs, sugar, flour and a little baking powder into batter for later use. 3. Put the sesame seeds in the plate, wrap the apples with liquid, and then wrap the sesame seeds in the plate. 4. Pour the right amount of olive oil into the oil pan. After heating, add apples and fry until the surface is brown. Apple zygote material: apple 1 piece, flour 300g, milk 440ml, egg 1 piece, corn starch 40g, sugar 4 tbsp (60g), oil 300ml (actual dosage 20ml). Practice: Clean the apples, peel and remove seeds, and cut them into dices. Add 160ml milk to corn starch and mix well. Put diced apples in a pot, add sugar and stir-fry over medium heat until the sugar melts, then pour in the prepared corn starch juice, continue to stir-fry until the apple stuffing thickens, and turn off the fire and let it cool for later use. The remaining milk (280ml) is boiled, cooled to 90℃, then the flour is poured in, stirred quickly and kneaded into dough. After the dough is cooled, divide it into 10 portions and roll it into round dough. Spoon 1 tablespoon of apple stuffing on 1 dough, then buckle another dough and knead it. Heat the oil in the pan over medium heat. When the oil is 60% hot, put the apple zygote in the oil, fry until golden on both sides, take out and drain the excess oil. Flame apple material: 1 apple, seeded, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon powder. Practice: 1. Fill the hole of apple with brown sugar and cinnamon powder. Wrap the apple in a large piece of aluminum foil, turn the tip a few times to make a small tail, and it will be easy to take it later. 2. Bake apples on charcoal fire or barbecue for 5 to 10 minutes. When it becomes soft, take it off, peel it and eat it. Be careful that the sugar in it is very hot! Apple tower material: 35g white oil, 40g powdered sugar, 4 teaspoons salt 1, 55g eggs, 30g cream1,2 teaspoons lemon juice. The method is 1. Follow the method of corn crisp box (1). 6? 5(2) Do a good job of packing. 2. Make the tower skin slightly larger than the model with the rod face and stick, and put the tower skin into the model to pave it for later use. 3. Mix the stuffing 1 well, break the eggs and add them several times, then add almond powder and mix well. 4. Wash 1/2 apples, peel them, cut them into small squares and soak them in lemon juice (extra weight) for later use. 5. Put the cream in the pot and heat it to melt. Take out diced apples, drain and fry until soft, then add material 4 and mix well to taste. 6. Mix the materials of method (3) and method (5) into stuffing, pour it into the tower skin of method (2), and spread it evenly on the surface for later use. 7. Wash the remaining apples without peeling, cut them into thin slices of about 0.2 cm, and arrange them on the surface of the apple tower. 8. Bake in the oven at 180℃ for about 15 minutes, cool and brush with pectin. Ingredients: original cassava flour 6 inches 1, stuffing: 1, milk 300g, salt-free cream 1 4g, egg liquid 85g, fine sugar 70g, salt 2g, corn flour 35g, and decoration:1. Sift the corn flour for later use. Mix sugar, eggs and corn flour evenly. Boil the milk and cream. Pour in the prepared batter, stir it quickly and evenly, cook it until it is gelatinous and out of the fire, pour in the tare and smooth it. 2. Cut the apple in half, slice it, arrange it according to Method 2, and put it in the furnace. 3. oven temperature: fire 180℃/ fire 200℃, baking for about 35 minutes. 4. Take out the oven, cool at room temperature, and coat the surface with apricot pectin. Ingredients for baked apples: 2 apples, raisins 15g, butter 20g, roasted almonds 15g, cinnamon powder 1/8 teaspoons, brown sugar 10g, fine sugar 10g, brandy 1 teaspoon (1. 80ML brandy preparation method: 1, raisins are soaked in 1 tablespoon brandy for more than 2 hours (or soaked overnight), then the water is drained, and the raisins, 10g softened butter, chopped almonds, cinnamon powder and brown sugar are evenly mixed. 2. After mixing, it is the raisin stuffing. 3. Wash the apple and cut off the top at 1/4 of the whole apple. Draw a circle around the apple core with a knife, and then dig out the core. Do not dig through the bottom. 5. The picture shows the dug apples. 6. Fill the dug hole with raisins. If you want to put more stuffing, you can prepare more stuffing and dig the hole bigger. 7. Cover the top of the incision again. Punch a few holes in the apple with a toothpick (to help the apple better absorb the flavor of the stuffing). 8. Spread a layer of softened butter on the baking tray. Put the apples on the baking tray. 9. Wipe the remaining butter on the top of the apple and sprinkle fine sugar on the top of the apple. 10, the baking tray is poured with cold water, and the thickness is about half a centimeter. Put the baking tray in the oven 190 degrees and bake for 30-40 minutes until the apples are completely soft. Brandy juice pouring method (optional): Pour 50 g of fine sugar, 80ML of brandy and 1/2 teaspoons of cinnamon powder into a pot and heat and stir until the fine sugar is dissolved. Continue to heat until boiling, then cook for about 2-3 minutes with low fire, and eat immediately after leaving the fire. Before eating, pour the warm brandy sauce on the baked apple. Apple crispy material: 4 apples, peeled and seeded, sliced, brown sugar 100g, flour 125g, sugar 150g, cinnamon powder 1 teaspoon, salt 1 4 teaspoon, and egg/kloc-0. 2. In a 23cm square baking pan, mix the apple slices and brown sugar. In a large bowl, mix flour, sugar, cinnamon and salt. Whisk the eggs and softened butter in a small bowl. Finally, add flour, stir well and spread it evenly on the apple. Bake in the preheated oven for 30-40 minutes, or until the sauce on the apple becomes golden and crisp. Green Apple Aloe Soup consists of 2 green apples, aloe 100g, and 20g rock sugar. Practice: 1. Peel the apple and cut it into small pieces. Wash aloe and cut into small pieces. 2. Pour a proper amount of water into the pot, add apples and aloe, cook for 15 minutes, and add rock sugar. Bean paste apple material: one apple, two egg whites, one spoon of flour and one spoon of starch. Appropriate amount of bean paste: 1. Peel and slice the apple. 2. Spread the bean paste. 3. Roll in the flour. 4. Add the starch to the egg white and stir well. Put the apple in and dip it. 5. When the oil pan is 60% hot, fry the apples until they are golden on both sides. Materials for baking golden apples: sugar 1 spoon (for apples), butter 10g, milk 125ml, flour 10g, egg yolk 1, sugar 40g (for sauces) and lemon juice 1 teaspoon. Practice: remove the core from the apple, butter it and sprinkle with raisins. Stir well, heat the milk with low fire, add the batter of (3), cook the apple, pour the sauce on it, and decorate with raisins. You can also brew vanilla ice cream into the center after the apples are served, or mix the original yogurt and apple porridge with a small amount of cinnamon powder and clove powder: apple 500g, sago 100g, sugar 100g, and appropriate amount of water. Apple soup materials: 2-3 apples, 5g dried tremella, 6-8 dried red dates, and some medlar. Appropriate amount of rock sugar: 1. Soak dried tremella in water, wash it and tear it into small flowers. 2. Wash the apple, remove the core and cut it into pieces or slices. 3. Wash the dried jujube, remove the core and cut into pieces, and rinse the medlar with water. 4. Put all the ingredients into the casserole and add 3-4 bowls. Turn to low heat and cook for about 20 minutes to get the apple pie material: dough material: flour 150g, butter 60g, oil 25ml, salt 60g, stuffing: 3 apples, cinnamon 2g, sugar 60g. Practice: Pour the flour into the basin, hollow it out in the middle, add the salt and butter cut into small pieces, stir the butter and flour evenly with your fingertips, and pour in the water. Roll out the dough on the chopping board, which is bigger than the baking tray. Put the pastry into a greased baking pan, and cut off the extra pastry with a knife. The apples are peeled, peeled, sliced and arranged neatly in the dough. Sprinkle with appropriate amount of cinnamon powder and sugar. If you like sweet, you can add more sugar. Preheat the ACA oven to 200℃, put it in a baking tray and bake at 30℃. 9? 135 minutes. Three cups of green apple materials: 2 green apples, 2 green peppers 1/2, 20g of nine-story tower, 2 tablespoons of sesame oil, 4 slices of ginger, 1 pepper, 1/2 onions, 6 garlic, broth 1 cup, and 2 tablespoons of three cups of sauce for vegetables. Wash green peppers and cut into small pieces; Cut the pepper and onion into pieces for later use. 2. Put the apples in an oil pan at the temperature of 150℃ and fry them over high fire until the surface of the apples is dry. After it floats, it can be picked up and put aside. 3. Heat another pot, add sesame oil, add ginger slices until the ginger slices are curled, and then add pepper segments, onion segments and minced garlic by 1 method to stir fry until fragrant. 4. Add three cups of vegetable sauce, stock and apple pieces from Method 2, stir-fry evenly with high fire until the juice is collected. 5. Finally, add green pepper slices by the method of 1 and stir fry in the nine-story tower. Apple brownie material: 880g of cream, fine sugar1199g, whole egg 960g, bitter-sweet chocolate 68 1 g, low-gluten flour 320g, cocoa powder125g, almond powder150g, whole egg. 2. Chop the bitter and sweet chocolate into a small pot, heat it in water to make it fully melt, and keep the water temperature in the outer pot at about 50℃ for later use. 3. Mix and sieve the low-gluten flour, cocoa powder and almond powder for later use. 4. After the cream softens at room temperature, put it in a mixing tank with fine sugar and stir it slowly until it is slightly fluffy. Add the whole egg several times, stir at medium speed until it is completely uniform, and then pour in the powder of method 3. 5. In the fourth step, continue to stir evenly at medium speed, then slowly add the chocolate melted in the second step and stir evenly. 6. Finally, add the apple slices by the method of 1, stir them slightly, pour them into the fruit strip model with baking paper, smooth them, move them into the preheated oven, and bake them at 170℃ and 180℃ for about 40 minutes. Apple stuffing: 50 ml of milk, 50 g of sugar, honey 10 ml, low-gluten flour 100 g. Apple stuffing is made first: sugar, water and diced apples are put into a pot and heated to a sticky state. Beat the eggs in a large bowl, then add milk and honey, a little at a time, and then add flour and mix well. Spread a thin layer of oil on the pan (spread it evenly with a paper towel), pour in a tablespoon of egg paste, and heat it slowly over low heat until bubbles appear on the surface of the egg paste or the edge is slightly inclined. Just level the edge of the cake, turn it over and fry it a little (this process requires some patience). The fried crust should be brown on one side and beige on the other. After the crust cools, take two cakes of the same size and coat the beige side with apple stuffing. Alignment Covering is Jelly's secret apple baking ~ Tips: In fact, the apple stuffing will taste better with red bean stuffing ~ You must be patient when making egg rolls, and slowly bake the apple stew fish ingredients with low fire, such as pomfret (300g), apples (2), lean meat (135g), clear chicken soup (3 bowls) and red dates (3 bowls). Chicken powder (1/2 tbsp), pepper (1/5 tbsp) and cooking wine (1 tbsp) Method: 1. Peel and core the apple, cut it into petals and soak it in salt water. Soak red dates in water, peel ginger and slice. 2. Wash and dry pomfret, and wipe the fish with 1 tablespoon salt. Wash lean meat and cut into thick slices. 3. Put 5 tablespoons of oil in a hot pot, add ginger slices and cinnamon fish brisket, fry on low heat until both sides of the fish are slightly yellow, and pour in 1 tablespoon of cooking wine. 4. Pour in lean meat and red dates, pour in 3 bowls of clear soup and 1 bowl of clear water, cover with high fire, and turn to medium heat 10 minute until the soup turns white. 5. Pick up the apple pieces and put them in the pot. Add 1/5 tbsp salt, 1/2 tbsp chicken powder and 1/5 tbsp pepper, stir well, cover with high fire and boil, then simmer for 20 minutes. Black sugar-stained apple material: one apple, water, one cup of plain yogurt, and appropriate amount of brown sugar. Practice: 1. Wash, peel and slice apples (size optional). 2. Add appropriate amount of water to brown sugar and cook in a pot. 3. Add the apple slices and fry until golden brown, and let the apple slices evenly contact the sugar solution. 4. Take out the apple slices and put them on the plate, then pour in the yogurt. Vienna Apple Pie Material: Pie material: butter 100g, sugar 50g, salt 1g, egg 1g, low-gluten flour 190g, * * * * * * * * * * * * * * *. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *. Add low-gluten flour, stir well to form a dough, and cover it for proofing 10. Roll the dough into a pancake-sized dough with a rolling pin. Spread a layer of butter on the cake pan to prevent sticking, then put the cake crust into the pan to shape, trim off the excess dough with a knife, and then stick a small hole in the cake crust with a fork to prevent bulging and deformation during baking. Put the prepared crust in the oven 180℃, bake the middle layer 15 minutes, and take it out for later use. 2. Making cream filling: Put the milk and custard powder into a small pot and stir well. Move the pot to the stove and stir with chopsticks until it solidifies into a milky filling. 3. Preparation of crispy granules: First, put butter, sugar and salt into a container and stir well. Then add the low powder and gently stir it into granules. 4. Making apple stuffing: Peel and core the apple, cut it into small pieces, and immediately soak it in salt water for 5 minutes. Remove and drain, add sugar and mix well. Dry clean the grapes and put them in when making pies. 5. Production of apple pie blank: the first layer, spread cream stuffing on the pie skin and spread it evenly at the bottom of the plate. On the second floor, put apple slices and sprinkle raisins. The third layer is crispy particles covering the surface of the plate. 6. Bake the apple pie: put the pie blank in the lower oven at 170℃ and bake for 45 minutes until it is golden and crisp. Microwave oven Apple Chicken Ingredients: half chicken, a little onion, one apple, one star anise, a little ginger and half lemon: 1. Peel the apple and slice it. Put it on a plate, add about 2 tablespoons of white sugar, mix apple slices with sugar and lemon juice evenly, and spread it on the plate. Put the onion, break the star anise and put it on. Put a little ginger in it. 2. Rub salt on both sides of the chicken, and be careful to wipe it evenly. Marinate for a few minutes. Then put a little white wine on the belly of the chicken. Put the chicken on the apple slices and sprinkle the remaining ginger on the noodles. It is best to cover all the materials such as apple slices under the chicken. 3. Wrap it in plastic wrap or insurance bag and cut some holes in the bag. The microwave can sting for 8 minutes. Nuoxiang Apple Box Material: 1 Apple, 50 grams of fragrant glutinous rice, appropriate amount of dried tangerine peel, and appropriate amount of honey: 1. Steamed glutinous rice in advance; Hollow out the whole apple core (leaving pulp the size of a finger) for use. 2. Chop the dried tangerine peel, mix it with proper amount of honey into the steamed glutinous rice, and then put it into the apple box. 3. Put the above materials on a plate and steam them in a steamer for five to eight minutes before eating. Apple cake material: 200 grams of sugar, 2 apples and 50 grams of water; 200 grams of butter, 200 grams of brown sugar and 250 grams of low-gluten flour; Three strawberries. Practice: 1. Add water to sugar and cook until caramel color; Peel, core and slice the apple, add caramel and cook until it is brushed. 2. Stir the butter and brown sugar together, then slowly add the flour and mix well. 3. Put the mixture in step 2 into an extrusion bag, first squeeze a thin layer in the mold, and then put the brushed apples to make it smooth. 4. Squeeze the mixture left in the squeezing bag onto the brushed apple until the mold is eight minutes full. 5. Bake in the oven 180℃ for about 30 minutes. Quantity of red wine apple crisp: 5 ingredients: 5 pieces of Li Ji crisp, 3 apples, fine sugar 1 00g, 2 tablespoons of red wine, cinnamon powder1tablespoon, and 30g of cream. Practice: (65,438+0) Peel the apples, remove the seeds and cut them into small pieces for later use. (2) After the cream is heated and melted, add the apple pieces and stir evenly, then add the fine sugar, red wine and cinnamon powder and stir evenly, and cook until the juice is collected. (3) Put the apples made by the method (2) into a tower mould and stuff them for later use. (4) Cut the chips into circles with the same size as the tower mold. (5) Cover the crisps on the tower mold and bake in the oven at 200℃ for about 20 minutes until the crisps are golden yellow. Take it out and pour it on the plate. You can eat it.