First, mung bean pancake fruit
Ingredients: mung bean powder, common flour, leek, black sesame, sweet noodle sauce, two fried dough sticks, two eggs and lettuce.
Steps:
1. The ratio of flour to mung bean powder is 7:3 or 6:4. Mix the two kinds of flour and add water slowly.
2. Stir until there are no particles, and the batter can flow. A small fire rubbed a thin layer of oil in the pot.
3. Pour a spoonful of batter into the pot, rotate the pot surface to make the batter even, and the batter solidifies and beats an egg.
4. Spread it evenly on the cake, add the chopped leek and black sesame seeds, gently stir the cake with a shovel, and gently turn the cake over.
5. Spread the sweet noodle sauce on the cake, add the fried dough sticks and lettuce, roll up the cake and take it out of the pot. Delicious pancake fruit is out of the pot.
Second, ginger chicken mung bean noodles
Ingredients: 50g of mung bean powder, part of peasant chicken (about 125g), 25g of pork, 5g of ginger and appropriate amount of chopped green onion.
Steps:
1. Wash the chicken and cut it into small pieces. Sprinkle a little yellow wine and pepper, mix well and marinate for 10 minute. Slice pork and ginger for later use.
2. Put a proper amount of base oil in the pot, turn on a big fire, add ginger slices and stir fry to achieve the fragrance of ginger slices.
3. Stir-fry pork slices, add chicken pieces and continue to stir-fry, add appropriate amount of yellow wine, add clear water, and the amount of water should just exceed the chicken pieces. Cover the pot and cook.
4. Cook for about 3 minutes, add appropriate amount of soy sauce and sugar, and continue to cook with the lid on. Add 500ml of water, continue to boil with high fire, bring to a boil, and add the mung bean powder to cook. Add proper amount of monosodium glutamate and chopped green onion when cooked and mix well.
Third, mung bean noodles and big meat buns.
Ingredients: mung bean powder 300g, yeast 1 tsp, sugar 1 tsp, water 140ml, corn oil (or lard) 1 tsp, oyster sauce, soy sauce, salt and minced onion and ginger.
step
1. Flour, mung bean powder (two handfuls) * * 300g, yeast 1/4 tablespoons, sugar 1/2 tablespoons, water 140ML or so. After the dough is made, knead it with a spoonful of corn oil (or lard) into a smooth dough and ferment it at room temperature.
2. Season minced meat with oyster sauce, soy sauce and salt. In addition, add some minced onion and ginger and some onion Jiang Shui, pour a little at a time, and stir clockwise for 300-500 minutes until the minced meat is gelatinized.
3. Press the dough into an exhaust shape, knead it into strips, divide it into several doses, roll it into a round dough sheet with thin edges and thick bottom, and wrap it with stuffing. Just steam for 30 minutes.