material

High gluten flour 500g( 100%), sugar 90g( 18%), salt 6g( 1.2%), milk powder 15g(35%), egg100g (25%).

working methods

1. Stir dry materials (except butter) and wet materials together until the surface is smooth and elastic, and then add butter.

2. Stir until the surface can open the mask.

3. Ferment at room temperature of 30℃ for 50 minutes.

4. Divide the dough into 30g/ slice, round and relax.

5. Vent the dough and wrap it with yam stuffing.

6. Wrap the dough into an olive shape

7. Put three pieces of dough together

8. Ferment at 30℃ and 75% humidity for 50 minutes.

9. After fermentation, brush the egg liquid on the surface.

10. put it in the oven, heat it at 200℃, heat it at 180℃, and bake it for 13 minutes.

Nutritional Balance Recipe 2 for Primary School Students: Pork Liver Spinach Soup

Ingredients: 500g spinach, 50g pork liver150g.

Accessories: oil, chicken powder, pig bone soup.

Exercise:

1. First soak the pig liver in clear water for about 2 hours, and change the clean water during this period. Then slice, soak in water for 30 minutes, and then wash.

2. Put the pork liver into the pre-cooked pork bone soup and simmer for 30 minutes.

3. Put the spinach in a pot and remove the oxalic acid. After the pork liver is cooked, add appropriate amount of chicken powder and corn oil. Finally, add spinach, cover the pot, boil over high heat, and turn off the heat.

Nutritional balance recipe 3 for primary school students: boiled kapok fish soup

material

Tomato Tofu Tomato: 3 pieces of tofu: 2 Chinese cabbages: 4 pieces of kapok fish (big-eyed chicken): 2 pieces of ginger: 2 pieces of water: 8 bowls of seasoning: oil: 3 tablespoons of cooking wine: 1 tablespoon of salt: appropriate amount.

working methods

1. When buying fish, please ask the master to help you handle it, take it home, scrape off the black film in the belly of the fish, wash it and drain it;

2. Wash Chinese cabbage and tomatoes, cut Chinese cabbage into long sections, and cut tomatoes into 4 petals each;

3. Rinse the tofu slightly and cut it into small pieces;

4. Put 1 tablespoon of oil in a hot pot, fry the tofu pieces slightly, and set aside when both sides turn yellow;

5. Heat the pot again, put 2 tablespoons of oil, add fish and ginger slices, turn to low heat and fry on both sides. After cooking, cover the cooking wine and let the cooking wine boil slowly, and serve;

6. Boil the water in the casserole, add the fried tofu, kapok fish and tomatoes, turn the heat down to 1 hour, then add the Chinese cabbage and cook for 15 minutes.

You can eat it with salt.