Ingredients: 4 hand-grabbed cakes, 50g meat floss, eggs 1 piece, a little sesame seeds.

Exercise:

1. Take a hand-held cake, spread floss on the surface, cover it with a hand-held cake, and knead it around.

2. Cut the cake into strips with a thickness of 1 cm, fold it in half, twist it into a spiral shape, put it in a baking tray, brush the egg yolk liquid on the surface and sprinkle with black sesame seeds.

3. Preheat the oven at 190 for five minutes, put the baking tray in the oven and bake at 190 for fifteen minutes.

Sauced pancake

Ingredients: 2 hand-grabbed cakes, 2 shallots, 2 fragrant leaves, cinnamon 1 small pieces, a little fennel, a little white sesame, 2 tablespoons bean paste, 2 tablespoons oyster sauce, 2 tablespoons tomato sauce, sugar 1 tablespoon, and a little white pepper.

Exercise:

1. Put two spoonfuls of bean paste, two spoonfuls of oyster sauce, two spoonfuls of tomato sauce and one spoonful of sugar into a bowl, stir well, put scallion, cinnamon, fennel and fragrant leaves into a pot, add a little cooking oil and stir-fry until fragrant, then take out the ingredients and discard them.

2. Put the prepared sauce into the pot, add 5g of corn starch and a little water, stir well, then pour into the pot, stir until it is thick, add a little white pepper, sprinkle with white sesame seeds and stir well.

3. Put the cake in the pot and fry it until both sides are crisp.

Brush the sauce on the surface of the cake, sprinkle with a little chopped green onion and cut into small pieces.

spinach omelet

Ingredients: spinach 1 00g, egg1piece, 50g flour, 4g salt.

Exercise:

1. Put two bowls of water in the pot, add two grams of salt and a little cooking oil to boil. After adding spinach, turn off the fire for 20 seconds.

2. Remove the spinach from the water and squeeze out the excess water, put it on the chopping board and cut it into small pieces. Beat the eggs into a large bowl and mix well.

3. Put 50g of flour and 2g of salt into a bowl, fully stir the flour and egg liquid until there is no dry powder, and put the chopped spinach into a bowl and stir evenly.

4. Brush a little cooking oil on the pot, dig a spoonful of paste with a spoon, and fry it in the pot with low fire until the bottom is slightly browned. Turn over and continue to fry until slightly burnt.

Chocolate potato waffles

Mashu material: glutinous rice flour 35g, corn starch 10g, sugar 20g, milk 60g, butter 10g.

Waffle material: 90g low-gluten flour, 8g cocoa powder, 2g baking powder, egg 1 piece, 60g milk, 20g sugar and 20g butter.

Exercise:

1. Put 35 grams of glutinous rice flour and 10 grams of corn starch into a large bowl, add 60 grams of milk and 20 grams of sugar, stir by hand until there is no dry powder, cover with plastic wrap, stick a few small holes in the surface with a toothpick, and steam for ten minutes.

2. Put 90 grams of low-gluten flour, 8 grams of cocoa powder, 2 grams of baking powder, 60 grams of milk, eggs and 20 grams of sugar into a cup, and fully stir in a zigzag shape until there is no dry powder.

3. Put 20g butter in the microwave oven and heat it for 20 seconds until the butter melts. Put the butter in the batter and mix well again. Put the batter in the paper bag.

4. Put10g butter into the steamed mashed potatoes, and mix the butter and potatoes evenly.

5. Preheat the waffle maker for one minute, squeeze in a little chocolate paste, add a small piece of potato, squeeze in the batter again, cover and bake for three minutes.

Crab and egg sandwich

Ingredients: 4 slices of bread, 2 eggs, 8 crab sticks and 2g salt.

Exercise:

1. Beat the eggs into a bowl, add 2g of salt and mix well. Steam the crab sticks in the pot for five minutes.

2. put a little cooking oil in the pot, heat it, add the egg liquid, and stir it evenly after a little solidification.

3. Put a piece of bread in the sandwich machine, spread scrambled eggs on it, put crab sticks on the eggs, put some egg slices on the surface, put a piece of bread on it, cover the sandwich and bake for three minutes.

4. Take out the baked sandwich and cut it in half. Pay attention to the position of the crab stick when cutting. Be sure to cut horizontally, and never cut vertically. Delicious automatic quick breakfast crab sandwich is ready.

Purple sweet potato sweet dumplings

Ingredients: 80g of glutinous rice and 200g of purple potato.

Exercise:

1. Wash the glutinous rice and soak it in clear water for about two or three hours. Peel and wash the purple potato and cut it into small pieces. Put the purple potatoes in a large bowl and steam for 15 minutes.

2. Take out the steamed purple potato, press it into paste with a fork and put it at room temperature, and knead the purple potato paste into balls of about 30 grams.

3. Dip a little water on the surface of purple potato and put it in a glutinous rice dish. Gently roll the purple potato paste to cover the surface with sticky rice. Rub the glutinous rice balls into the dish and knead them to make the glutinous rice stick more firmly.

4. Put the dumplings in a steamer and steam for fifteen minutes.

Cranberry finger potato

Ingredients: glutinous rice flour 160g, egg 1, milk 120g, corn oil 20g, sugar 20g and cranberry 20g.

Exercise:

1. Wash cranberries, blot with kitchen paper, and chop them on a chopping board.

2. Beat the eggs into a bowl, and add120ml milk, 20g corn oil and 20g white sugar to the glutinous rice flour.

3. Stir the glutinous rice flour until there is no dry powder, and put the cranberry pieces into the glutinous rice paste and stir evenly again.

4. Put the sweet potato paste into a disposable paper bag, clamp the bag, squeeze the sticky rice paste into a baking tray, preheat it in the oven at 175 for five minutes, put it in the baking tray, and bake it at 175 for twenty-five minutes.

Butter risotto

Ingredients: rice 1 bowl, corn kernels 20g, ham sausage 30g, black sesame 5g, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, and butter 5g.

Exercise:

1. Dice the ham sausage on the chopping board, put the rice into a big bowl, and put 20g of corn kernels, 30g of ham sausage and 5g of black sesame into the bowl.

2. Put one tablespoon of soy sauce and one tablespoon of oyster sauce in the bowl, and mix the juice and rice evenly with chopsticks.

3. Take a fresh-keeping bag, dig a spoonful of rice and put it in the fresh-keeping bag, and wrap the rice around it.

4. Spread oiled paper on the baking tray, put the kneaded rice balls into the baking tray, heat the butter in the microwave oven for ten seconds, and brush the melted butter on the surface of the rice balls.

5. Preheat the oven at 180 for five minutes, and bake the baking tray at 180 for eight minutes.