Chop pork, chop for five minutes, add Jiang Mo and chives, chop into minced meat. After the lean meat and the fat meat are mixed, add the chopped green onion and continue to chop until they are evenly mixed (if you don't want to do it yourself, buy minced meat and add minced garlic, chopped green onion and chopped green onion).

Carrots are twisted into fine threads, which can be cut by hand without a knife, and must be very thin (without adding)

Shredded auricularia auricula, and put it in a larger container with onion meat stuffing (easy to stir)

Preparation of stuffing: teaspoon (small) and spoon (large) as shown in the figure.

One: one tablespoon of sesame oil, one tablespoon of light soy sauce (2: 1), one tablespoon of oyster sauce, two teaspoons of cooking wine and one egg.

Two: one teaspoon of sugar, two teaspoons of salt (with a strong flavor), one teaspoon of pepper, one teaspoon and a half of spiced powder, one teaspoon of monosodium glutamate and one teaspoon of vanilla powder (which can be omitted).

Add all the minced meat in one or two places and stir well in one direction, or stir for a while.

Sweet potato cake pumpkin cake potato cake horseshoe cake corn cake carrot cake zucchini cake tomato cake melon cake mushroom cake celery cake coriander cake kelp cake leek cake onion cake eggplant cake cucumber cake pea cake sauerkraut cake apple cake raw pear cake chestnut cake watermelon cake rose cake.

Sweet potato pie

Two sweet potatoes, two eggs, three spoonfuls of flour and some sugar (according to their own sweetness).

1. Wash the sweet potato, cut it in half or cut it into three pieces (cooked well), and then steam it in a pressure cooker, which usually takes 10- 15 minutes.

2. Then remove the hot sweet potato skin and put it in a porcelain basin, mash it with a wooden shovel, add sugar and flour while stirring, and finally add eggs.

3. After stirring evenly, knead it into a ball, gently flatten it on the chopping block, and then use the shell of the baby's usual jelly as a mold to press it into a round or heart shape.

4. finally, put the cake on the oil pan rack (you don't need much oil, don't eat oil) and fry it on both sides once.

note:

1. When peeling and mashing the sweet potato, it must be hot, so that the flour and sugar can be dissolved.

Don't put too much flour, it will be hard but not soft.

3. Sweet potato is sticky, so it is better to use some starch or flour.

Features: attractive golden color, easy to cook. Just fry it, preferably while it's hot, and it's delicious.

Sesame pumpkin pie

Ingredients: pumpkin, honey, flour, glutinous rice flour, bread crumbs, cooking oil.

1, cut the pumpkin into pieces, remove the pulp, steam it, peel it and mash it, and add honey, flour and glutinous rice flour to serve.

Soft pumpkin dough. Make a small dose first, then press it into a small round cake and soak the bread crumbs evenly.

2. Add oil to the pot and fry the pumpkin pie until golden brown.

Lagmunk

-Steamed potatoes, peeled and mashed, and added glutinous rice flour while stirring; If you like sweet, you can add some sugar;

-until you can knead it into a cake, and then knead it into a cake half a centimeter thick.

-Heat the oil and fry the cake. When it turns golden yellow, you can eat it!

1, potato cake.

Ingredients: potato 1, beef 50g, a little soy sauce, a little chopped green onion, egg 1, 3 tablespoons starch, and a little salt.

Method:

1. Peel potatoes, cook them and grind them into mud.

2. Stir the minced beef, soy sauce, chopped green onion, eggs and starch evenly.

3. Add mashed potatoes and salt and stir to form a cake embryo.

4. Heat the pan with oil, and fry the cake embryos one by one in the pan.

2. Potato pancakes

1, peeled potatoes and shredded onions.

2. Put four eggs into the pot, add shredded potatoes and mix well (put some salt).

3. Heat the pan and drain the oil, spread the prepared shredded potatoes (not too hot), and turn the cake over after forming.

After the potatoes are cooked, they can be served.

3. Fried potato cakes

1. Potato 1 kg, washed, peeled and shredded.

2. Dry the water in the potatoes with paper or cloth in the kitchen.

3. Add 2 tablespoons of dry bread crumbs to absorb the water inside.

4. Slice the small onions one by one and put them in shredded potatoes.

5. Finally, add an egg, add appropriate amount of black pepper and salt and mix well.

After the pan is heated and oiled, add the appropriate shredded potatoes and flatten them until they are golden on both sides.

Pie making

Ingredients: flour 1 kg, cold water 6 kg, pork 1 kg, leek 5 kg, sesame oil, peanut oil, chopped green onion, Jiang Mo, refined salt and monosodium glutamate.

Method:

1. Mix the powder with cold water (add a little refined salt) and knead evenly.

2. Chop pork and leek, and add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and sesame oil. Mix well to make stuffing.

3. Knead the dough into long strips and make small doses every two. Flatten the dough, spread the meat, tighten the dough mouth, press it into a circle by hand, and open the biscuits.

4. Heat the pan, pour the oil, put the biscuits in the pan, fry them repeatedly on both sides with low fire, and then take them out when they swell.

Water chestnut cake, Xiang Lian

Raw material formula: 500g peeled horseshoe meat, 200g lard, 50g dried glutinous rice flour150g lotus seed paste, 300g fried meat100g raw olive meat, and 20 grains of raw oil (each horseshoe cake consumes about 5g of oil).

Production method: 1. Grinding water eleocharis tuberosa into water, then mixing water eleocharis tuberosa, white sugar and lard evenly, pouring into an iron pan washed with oil, steaming in a steamer, adding dry glutinous rice flour while it is hot, and making dough.

2. Take 600g of dough and divide it into 20 grains. Mix the lotus seed paste with the fried olive meat and divide it into 20 grains. Wrap the lotus seed paste in a dough and roll it flat into a round cake. Put 1 piece of raw olive meat in the center of the noodles (to prevent it from falling off when frying).

3. Heat the wok with oil, add a proper amount of oil, put the cake into the wok twice, fry until it is light golden yellow, turn the other side to the same color on both sides, pour it into the strainer, and filter off the oil, then serve.

Banana tortillas

Ingredients: banana, corn flour, flour, apple, hawthorn cake, fruit cucumber.

Practice: first take two bananas (depending on the number of people, two bananas can be eaten by three or four people) and mash them, then add corn flour (without water), and then add a little flour (flour is added only to taste better, so add less) until it can be kneaded into dough, knead the kneaded dough into strips and pull it into small dough, and then drive the small dough into pancakes (because it is necessary to make cakes). Put the pot on the fire without putting it on. Because there is no oiling, you should always turn the cake. When the cake turns golden, take it out, then shred the apple, hawthorn cake and cucumber and roll it in the banana cake. Then cut the banana cake in half with an oblique knife, and you can put it on the plate. This snack is characterized by the fragrance of bananas, plus apples, hawthorn cakes and cucumbers. Sour and sweet, very light. More suitable for summer and festivals.

Taro cake

Wash taro, steam it in water, let it cool, and then use a spoon to make it into mud for later use. Then add shallots and ham to the prepared taro paste, add appropriate amount of salt and stir well by hand to make a small cake, and then fry it in oil with a paste made of flour and eggs. The surface is golden, the inside is soft, slightly salty and delicious.

I must have time to do it. I made it for my husband and asked him to bring some samples to his colleagues, but he didn't want to give it.

Bean skin taro cake

Soak bean curd skin or yuba in clear water, shred taro with a shredder or a kitchen knife, put in a pot, add salt and a little monosodium glutamate (or sugar), spread out the soaked bean curd skin or yuba, roll it into mixed shredded taro, steam it in a pot for 20 minutes, then cool it, cut it into 3-4 cm thick sections, and fry it in a pot with cars on both sides. Crispy and delicious.

Carrot cake

Radish cake is a folk snack in Yunnan, which is made of fried flour and crispy flour, with radish and broken stuffing inside. The finished product is exquisite in workmanship, golden in color, tender outside and tender inside, delicious and economical.

Exercise 1

Ingredients: 65438+ 0.5 kg flour, 500 g old flour.

Ingredients: white radish 1 kg, cooked fat and thin ham 500 g.

Seasoning: cooked lard 1 kg, monosodium glutamate, sugar and alkali each 20g, refined salt 50g, pepper noodles10g, sesame oil.

Method:

(1) Flour (500g) and lard (200g) were mixed to prepare thin and crisp noodles; Use flour (1 kg), add old flour, knead and ferment.

(2) peeled radish, washed, cut into filaments, pickled with salt (20g), and squeezed out water. Slice fat ham, mix with shredded white radish, add salt (30g), monosodium glutamate, sugar, pepper and sesame oil, and mix well to make stuffing.

(3) After the yeast is neutralized with alkali and kneaded into a ball, put it on a panel, spread it out and roll it flat, spread it with thin pastry, roll it up, put 60 g 1 dose, twist both ends of each dose twice by hand, flatten it vertically into a circle, wrap it with shredded radish, press it into a flat circle, and put it in a pot to fry it on both sides until it is mature.

Exercise 2

Ingredients: rice

Ingredients: vegetable oil, rouge radish, Chili noodles, a little pepper noodles, chopped green onion, salt, monosodium glutamate.

Method:

(1) Fresh rice is washed and soaked and ground into rice slurry.

(2) Cut the rouge radish into shreds, add proper amount of salt and monosodium glutamate and mix well. After the radish is tasty, sprinkle chopped green onion and a little pepper powder on the pepper surface (stir-fry the pepper first and then grind it) and mix well.

(3) The vegetable oil is cooked with strong fire, and the fire power is controlled after the raw flavor is removed, and the oil temperature is kept at about 100 degrees.

(4) Take the mold, turn it in the oil pan, and scoop the rice paste into the mold. On another occasion, the rice paste only takes up one third of the space of the mold. Put shredded radish into the mold with chopsticks and scoop up the rice paste. Fill the mold and fry it in the pot until the shell is yellow and crisp. The mold of radish cake is made of thin iron sheet. Generally round or hexagonal in size, about 6-7 cm in diameter and 4 cm in thickness. Welding the upper handle is easy to operate. Add a proper amount of salt and monosodium glutamate to the rice slurry, which will be delicious. Too light and salty salt will spoil the taste of the cake.

Carrot cake

Many babies don't like vegetables and radishes, so they are prone to partial eclipse. Using carrots to make delicious cakes is balanced in nutrition because it ensures the proper proportion of vitamins, protein and carbohydrates. It can also promote the baby's appetite, thus absorbing reasonable nutrition and making the body develop normally.

Raw materials:

250g carrot, bread 125g, 75g bread crumbs, 3 eggs, proper amount of milk, a little vegetable oil and proper amount of sugar.

Making:

1. Wash carrots, chop them up, put them in a pot, inject boiling water until the water just overflows the carrots, add a little sugar, cover the pot and stew for 15 minutes.

2. Peel the bread, soak it in milk for a while, take it out, put it with carrots, grind it, add egg liquid and stir it evenly to make a small cake, coat it with foamed egg white, and soak the bread crumbs evenly for later use.

3. Put the pot on fire, add vegetable oil, heat it, add the prepared biscuits and fry until cooked. When baking pancakes, the fire should not be too big, or the pancakes will be baked inside.

Features: crisp outside and tender inside, soft and delicious.

Zucchini cake

Production method:

1. Add flour to the eggs, pour in proper amount of water, and mash them with chopsticks;

2. Wake up the good noodles for a while to strengthen the road and prevent the existence and distribution of acne;

3, the shredded vegetables to be put in: the zucchini should be tender, washed and cut into filaments for use; Some people have also eaten wild vegetables, which are quite delicious.

4. Put shredded zucchini into noodles (you can put more if you like vegetables), add a small amount of water to make thick noodle water, and add appropriate amount of salt, pepper powder and chopped green onion; No chicken essence, I want to keep the original flavor of zucchini.

5. Mash garlic into mashed garlic, add a little soy sauce, proper amount of vinegar and salt, and splash the juice with burnt pepper oil for later use. You can also put sesame oil. Personally, I don't think it smells like pepper oil.

6. When baking the cake, put a little oil in the pot, let the oil spread all over the pot, and use a small fire.

Tomato cake

Raw materials:

Ingredients: 25 grams of tomatoes. Ingredients: 10g bread flour, a little chopped cooked celery. Edible oil: 8ml of Luhua pure peanut oil.

Method: (1) Put the bread flour into the pot and bake it brown for later use.

(2) Blanch the tomatoes with boiling water, peel them and cut them into thin slices.

(3) Heat the pure peanut oil of Luhua in a pot, add tomatoes and fry them until they are cooked on both sides, put them in a small dish, coat them with bread flour, and sprinkle with cooked celery powder (remove leaves to take tender celery stems, wash them, blanch them in a boiling water pot, cool them and cut them into powder for later use; Or salted for later use).

Features: fried tomato cake is beautiful in color, easy to digest and very delicious.

Winter melon cake

Raw material formula:

Shui Pi: 9 kg of special powder and 2.5 kg of cooked lard.

Crispy: 8 kg of special flour and 4 kg of cooked lard.

Stuffing: melon candy 12.5 kg sugar 7.5 kg sesame oil 2.5 kg cake powder 4 kg.

Production method:

1. Making crispy skin: add water to cooked lard and stir to dissolve, then add special powder (special powder must be sieved) and mix and stir. According to the degree of dryness and wetness of the mixture, add about 4 kilograms of water, and let the water gradually mix into the special powder. Stir for about 15 minutes to form water. Stir the cooked lard to melt, add the special powder (to be sieved), stir for about 10 minute (manual stirring takes about 15 minute), and mix evenly to obtain oil cake, which is divided into blocks according to the proportion of 60% peel and 40% cake.

2. Filling: Mix white sugar, wax gourd sugar (cut into mung bean size) and sesame oil evenly, then add cake powder and stir evenly. It is best to stir by hand.

3. Molding: the ratio of skin to stuffing is 5: 5.5. After the filling is formed, brush eggs on it and bake. Brush eggs with pure fresh yolk and brush evenly.

4. Baking: bake at 200℃ for 8 minutes, and the product can be taken out when it is golden yellow.

Quality standard:

Shape: flat drum shape, slightly convex, full and complete.

Color: light yellow, milky white at the edge and yellow at the bottom.

Organization; Crispy, crisp layer outline is clear, the filling is shiny and shiny, and there is no impurity.

Taste: sweet and crisp, with the fragrance of sesame oil and candied wax gourd, without peculiar smell.

Mushroom cake

Ingredients: mushrooms, pork, eggs, seasoning.

Working procedure:

1, wash mushrooms, be careful not to destroy the shape of mushrooms.

2. Chop the meat and mix with seasoning.

3. Brew the meat into the mushroom back (inside the mushroom umbrella) and then wrap it with egg liquid.

4, refueling in the pot, the fire is not too big, the mushroom cake is fried in the pot, and the meat noodles are fried for a while. When cooked, you can serve.

Very simple Korean food.

Mushroom cake with minced meat

Mushroom cake with minced meat, the name is an accident, because I don't know the name of this dish. My mother taught me to cook it, and she doesn't know it herself. Anyway, it's delicious and it's a must-have for every relative.

1. First, add some shrimps, egg white, chopped green onion, salt and chicken essence to the minced meat and stir well.

2. Select fresh mushrooms with a diameter of about 4-5cm, and cut off the thighs of the mushrooms to make them into flat carriers.

3. Pile the stirred stuffing on the concave surface of the mushrooms, and don't put too much. The general height is 1cm, which just makes the whole mushroom and minced meat into an oblate cake-like object.

4. put the piled mushroom cakes flat on the plate, preferably not piled, and then pour some cooking oil, just a little.

5. Put the plate in the steamer (the steamer can also be used) and steam in the sauna for about 15 minutes.

In the process of steaming, everyone must resist a strong appetite, because the aroma of mushroom minced meat will overflow around, well, it's delicious!

This dish is said to come from Thailand, so it seems that I have never seen it in my experience of eating Thai food. Forget it, it's my mother's original.

Celery cake

Many people will pick the leaves and throw them away when they eat celery. In fact, celery leaves contain a lot of nutrients. It's a pity to throw them away. Let's make a delicious cake with vegetable leaves.

Practice: 1, celery leaves were washed with water, scalded with hot water and chopped.

2, shrimp skin with hot water soft chopped.

3. Add broken leaves, broken shrimp skin, an egg, flour and appropriate amount of water, and stir well to make a paste.

4. Put a little oil in the pot, pour it into the prepared paste and fry until cooked.

Turn the other side

6. ok, the pot is out.

Coriander cake

Ingredients: flour, eggs, salt, onion, coriander, shrimp skin, water.

When eating, put some lettuce, cucumber and salad dressing in the cake.

Dry fried soybean kelp cake

Ingredients: cooked soybean 1 cup, kelp 15cm, red shrimp skin 8g, egg 1 piece. Seasoning: water 1/2 cups, flour 2/3 cups, vegetable oil.

Exercise:

1. Wash kelp, steam it for 10 minutes, then soak it in water to soften it, drain the water, and cut it into filaments for later use.

2. Put the cooked soybeans into a pot, pour in kelp, shrimp skin and 3 tablespoons of flour and mix well.

3. Take another pot, beat in the eggs, add cold water and stir, pour in the remaining flour and stir into a paste.

4. Pour the flour into a basin filled with soybeans and kelp, and stir well for later use.

5. Heat the oil pan to about 180C, slide the spare materials in from the side of the pan, fry until golden brown, and take them out. When eating, you can dip in some spicy soy sauce or rub some white radish mud.

Fried leek cake

(1) wampee 12 pieces (2) leek 1 80g diced shrimp hind legs 1 20g diced fat meat120g diced clove mushroom 30g salt1teaspoon white powder/kloc-0.

Fresh chicken powder 1 tsp pepper 1 tsp sesame oil 1 and 1/2 tsp lard 3 tsp.

Making:

(1) Wash the leek in the material (2), cut it into coarse powder and stir-fry. After washing the shrimps to remove the intestinal mud, add the diced hind legs, diced fat, diced mushrooms, salt and white powder and beat them by hand until they are sticky. Then add chopped leeks and other seasonings and stir well. Freeze the prepared stuffing in the freezer for 20 minutes to help the stuffing solidify.

(2) Grind the wampee, put 40 grams of stuffing in the middle, wrap it in a circle, then gently flatten it and put it into steamed apricots. Minutes, then fry both sides in hot oil until golden brown.

Chinese cabbage cake

Main ingredients: flour accessories: Chinese cabbage and onion seasoning: salt, chicken essence and vegetable oil.

Cooking method:

1, add a little salt to flour, mix with cold water, beat for a while, and cover for 8 minutes;

2. Sprinkle a thin layer of dough on the chopping board, roll out the dough, brush it with oil, add cabbage and onion, sprinkle with salt and chicken essence, wrap it, press it into a cake, put it in a pot, turn it over and brush it with oil, and fry it on both sides.

Onion cake

Ingredients: 300g onion, appropriate amount of coriander and appropriate amount of eggs.

Ingredients: custard powder, bread crumbs, corn flour, oil, salt and monosodium glutamate.

Methods: 1. Remove both ends of the onion and cut into discs. 2. Add custard powder, corn starch, salt and monosodium glutamate into the egg liquid, and make it into paste. Wrap the onion slices in the prepared paste and pat them with bread crumbs. 3, from the oil pan, add onion cakes, fry until golden brown, set the plate, and put some parsley on both sides.

Special point: crispy outside and fragrant inside.

Eggplant cake

Method:

(1) shred eggplant and marinate it with salt for 1 min to soften it.

(2) Mashing garlic, shredding pepper, and mixing with pepper powder and monosodium glutamate to obtain shredded eggplant; Add proper amount of flour and stir well until thick.

(3) Heat the vegetable oil in the pot, knead the mixed eggplant into a cake shape, fry it in the pot for 2 minutes, and pick it up and put it on the plate.

Features: delicious, tender and delicious.

Sweet-scented osmanthus eggplant cake

First, prepare fresh osmanthus, eggplant, magnolia slices and dried seaweed. Cut fresh eggplant into a cylinder with a diameter of 3 cm, and then cut it into 30 pieces with a thickness of three points. Cut fresh duck and pork into minced meat and ham into diced meat; Wash the sediment with dried seaweed, mix well with boiling water, take it out and cut it into powder. Then cut the magnolia into small squares. Then add minced meat, diced meat, etc. Dish, add a little seasoning and water starch, and stir into duck and pork stuffing.

Then the eggs, flour and water starch are stirred into an egg paste; Cut eggplant from the middle slice with a blade, make eggplant clips, fill them one by one, roll a layer of dry starch on them, and set the plate. Thicken with ginger, onion and water starch. After pouring oil in a hot pan, wrap duck, pork and eggplant cakes with a layer of egg white paste one by one, fry them in an oil pan until golden brown, take them out and drain them, and put them neatly on a plate. Leave a little oil in the pot, pour in the sauce, pour in a little hot oil when it is cooked, pour it on the fried eggplant cake, and sprinkle with fresh osmanthus.

This sweet-scented osmanthus eggplant cake tastes crisp outside and tender inside, with rich sweet-scented osmanthus flavor and palatable aroma, with a hint of sweetness in slight acidity. The food made of osmanthus is not only delicious, but also has the function of clearing away heat and moistening dryness.

Milk-flavored cucumber cake

Break the cucumber with a juicer and filter out the cucumber juice (save it and drink it, remember to add some honey! ), the rest of the cucumber paste and flour are mixed together, remember not to put too much water, the most important thing is to add eggs, so that the baked cake will have a milky taste!

Then make it like a normal cake, without too much oil, and then play by yourself! Perhaps because of the cucumber, there is more water in the cake, so you can bake it on the fire for a long time until it is almost golden yellow!

Wandou cake

The method of making pea cakes is not complicated. Mix glutinous rice, salt and freshly washed and chopped pea seedlings, add water, and stir well until the pea seedlings and glutinous rice flour are mixed, then knead into small balls and put them in the palm of your hand to form a flat shape. When the oil in the pot is half hot, put the cake in. Slowly, the oil on the pea cake bubbles, and then the white face turns into a yellow-green face. It is best to eat pea cakes as soon as they are out of the pot. They are salty and fresh, hard outside and soft inside, and have the taste of spring soil in Jiangnan.

Crispy sauerkraut cake

dried bean curd

Raw materials: lemon100g, radish (for decoration), half tofu, 30g pork, 30g Chinese cabbage, 20g carrot, shredded onion10g, 5g minced garlic, 20g sweet pepper, 20g vegetable oil, 3g soy sauce and 2g refined salt.

manufacturing process

1. Cut tofu into cubes with a length of 4 cm and a thickness of 1.8 cm. After frying with plants, cut a hole on one side with a knife to make it look like a pocket.

2. Cut carrots, sweet peppers, Chinese cabbage and pork into filaments. Pour vegetable oil into a wok and stir-fry pork, carrots, Chinese cabbage, onions, garlic, sweet peppers, Chili noodles and vermicelli.

3. Put the stuffing into the tofu pocket, put it neatly in a small pot, season with soy sauce and salt, pour in water and boil it slightly, then put it on a plate.

Pumpkin bean curd

Ingredients: 1 box of hot pot tofu, 1/4 pumpkins, 2 tablespoons sugar, 1 tablespoon white powder, 1 tablespoon flour.

Exercise:

1. Peel the pumpkin, remove the seeds and steam it, then mix the pumpkin, tofu and seasoning.

2. Make cakes, put them in a steamer and steam for 5 minutes on medium heat.

3. Pour the oil in the pan and fry the dried tofu on medium heat until golden on both sides.

Baked apple pie

Material: Six apples, Fuji or Huang Xiangjiao. A cup of flour. Two-thirds cups of sugar. A teaspoon of baking powder. Three-quarters teaspoons of salt. An egg. The third cup of melted butter or margarine. A teaspoon of cinnamon.

Exercise:

Wash the apples, cut them into six or eight pieces, remove the core, put them neatly in a baking tray, stir the flour, sugar, baking powder, salt and eggs evenly, then pour melted butter or margarine on the noodles, and finally sprinkle cinnamon (spice). Bake at 350 degrees Fahrenheit for an hour, or insert and take out toothpicks without sticking.

Apple pie

Peel and shred apples, add water and eggs to make a paste, add shredded apples and sugar and mix well. Add oil to the pan, scoop a spoonful of batter into the pan, spread it out and turn it over.

Method of applesauce: Peel the apple, cut it into small cubes, put it into stainless steel pot, add water, add a little sugar after the apple is cooked and soft, then mash the apple in the pot, and turn off the heat after it is cooked to a sticky state. (Be careful not to paste the bottom when cooking)

Pea pear cake

Ingredients: a little peas, pears and broccoli, and a little seasoning.

Exercise:

1, peas are cooked, peeled gently, pressed into mud, and seasoned.

2. Peel the pear, cut it into dices and mix it into the pea paste.

3. Take a small oil pan, add the diced pear and pea sauce, add some dry fried powder, and fry into golden yellow and rectangular cakes.

4. Broccoli is cooked with salt water, removed and drained, and placed beside the golden cookie.

Nutrition record:

1 and late April are the season for fresh peas to come on the market. Chinese medicine believes that peas are sweet, flat, diuretic and wet; Nutrition believes that peas are high in protein, which is a good helper for baby's growth.

2. Make peas in another way: wrap crisp and sweet pears in soft and salty pea paste. Is it wonderful? I believe the baby will like it.

Chestnut Cake

Chestnuts, lean meat. It's all chopped and fished. Add glutinous rice flour, potato flour, salt, oil, chicken powder and an egg. Stir together and put in a hot pot. Heat the oil and pour the fish into it. Spread it thinly on the whole pot. Wait, wait, wait. Cut 8 pieces with a stainless steel spoon. Fry both sides for a while.

Watermelon cake

Dig out the broken juice of melon pulp and mix it with flour, stir it into paste, add a little sugar, then put the mold ring on the pot, pour the rice flour paste into the mold ring after the oil is hot, add sweet stuffing such as bean paste, then pour a layer of powder paste, fry one side and then the other side, and take out the mold ring. This kind of watermelon cake has a sweet taste.

Children's Diet-Spinach Cake (1 after age)

Ingredients: 50 grams of spinach, 2 eggs, flour100g, shrimp10g, salt, monosodium glutamate and salad oil.

Exercise:

1, spinach is washed and chopped;

2. Break up the eggs, add spinach, add flour, shrimp, salt, monosodium glutamate and water, and stir well to form a thick batter.

3. Heat the oil to 70% heat, put it into the batter, knead it into a round cake of about 15cm, fry it until one side is light yellow, pour in the cooked oil, and fry it until the other side is light yellow.

Features: bright color and rich nutrition. You can also use leeks and bean sprouts instead of spinach to make vegetable cakes with various flavors.

Rose cake

There are records of eating flowers in ancient China. On the one hand, the ancients thought that flowers are the essence of plants, which can preserve health and prolong life. According to the present words, they are natural green foods. On the other hand, flowers are used to describe people's noble morality and their pursuit of morality. As early as more than 2,000 years ago, Qu Yuan, a patriotic poet in China, wrote such a poem in Lisao: "Drinking magnolia in the morning is dew, and autumn chrysanthemum in the evening is English loss." As a metaphor for abstinence.

Rose cake is a kind of dessert with sugar filling and pastry. The production method is as follows: fresh rose is peeled and pedicled, washed with clear water, pickled, mixed with fried honey to make rose stuffing, and then the dough synthesized by rich flour and fermented dough is layered and pressed into skin, and the stuffing is wrapped and flattened into a round cake with the words "rose cake" printed on it. After baking in the oven, the rose cake is made. The rose cake is delicate in taste and rich in fragrance.