Ingredients: potato microwave steamer salt, pepper, pepper powder, spiced powder, Chili powder, cumin powder.

working methods

1. Wash, peel and slice potatoes.

2. Soak in cold water for about ten minutes, and the calories are lower when starch is removed.

3. Control moisture, add appropriate seasoning and mix well, and marinate for two or three minutes to taste.

4. put the meat slices in the steamer, don't overlap, otherwise it will not cook well.

5. Bite on fire for 3 minutes and turn over for 3 minutes.

6. Crispy healthy potato chips are not afraid to eat for a long time.

Erhuasheng nougat

Materials Cotton Candy 100g Sweet Milk Powder 50g Cooked Peanut Kernel 45g.

working methods

1. Crush the cooked peanuts with a rolling pin.

2. Use the microwave oven to turn on high heat 1 min. Don't take too long, or it will burn out.

3. All the slightly better marshmallows have melted.

4. Pour the milk powder and peanuts in and stir well, and the speed must be fast, otherwise the marshmallows will solidify easily. If it has hardened and has not been stirred evenly, it can be put in the microwave for another ten seconds.

5. Put the stirred sugar paste into plastic wrap or plastic bag.

6. Make it into a rectangle while it is hot. Let it cool in the refrigerator for an hour or two and let it harden completely.

7. Sprinkle a little milk powder on the chopping board and cut the nougat without plastic wrap into small pieces.

8. Put nougat in a safety box, sprinkle some milk powder and shake it back and forth to avoid adhesion.

Sanzizhi cold rice noodles

Ingredients: 200g flour, 3g cold water, 3g salt and 2g yeast.

working methods

1. Dry flour is mixed with proper amount of water and a little salt, and it doesn't matter whether it is soft or hard. Then cover it with a wet cloth and wake it for more than ten minutes.

2. Put some cold water in a bigger pot and put the dough in it.

3. Hold the dough with your hands and "wash" it like rubbing clothes.

The water is getting whiter and whiter, the starch is washed into the water, and the gluten is left in the hand. At this time, the dough in your hand will become more and more scattered. Never mind, just salvage it at last.

5. When you feel that the dough is not "smaller" after washing, scoop it up with your hands and scoop the gluten into a bowl. The water in the bowl is filtered into another container through a fine screen, and the "residue" obtained is also put together with the gluten. Leave the obtained liquid in the refrigerator overnight or at least 4 hours to precipitate starch in water.

6. Add a little water, knead the relatively loose gluten into a ball like dough, and then continue to wash, and wash the starch as clean as possible. Finally, you can take it to the bottom of the faucet and rub it.

7. Gluten obtained

8. After flour water stays overnight or stands for at least four hours, the starch has precipitated and the upper layer becomes clear water. At this time, use a spoon to skim off the water, leaving only the surface. At this time, the starch below may have become very sticky and hard. You should stir hard until it becomes a uniform basin of batter.

9. Prepare a stainless steel plate and apply a little oil to prevent it from sticking. Don't use too much oil. How to master? Drop five or six drops of oil, wear disposable gloves or wipe evenly with your hands. In fact, it is easy to brush more with a brush.

10. Boil the water in the pot. When the water is about to boil, scoop a spoonful of batter into a plate, transfer it to a plate, and spread the batter into a layer two or three millimeters thick. As for how much to add, you can feel it by making two or three pieces. Don't pour it out of thin air Measure it with a spoon, whether it is one spoon or more, and try it according to the size of your container.

1 1. Put the plate on the surface of the pot. Note that it is on the water. There is no need to steam in a steamer, just let the plate float on the water and cover it immediately. It is best to have a transparent cover, so you can observe it at any time. I can't upload the step diagram of these two steps, and I can't find the upload button! ! Please imagine for yourself! ! ! )

12. After about 2 minutes, I saw the bread begin to swell through the lid. Now you can open the lid and take it out.

13. You can put a pot of cold water next to it. After taking out the plate, put it in cold water to cool the bottom of the plate for one minute, and then carefully take it out along the edge when it doesn't feel hot. Because it is oiled and cooled with cold water, it will be easy to uncover. If a small amount of flour sticks to the plate, it must be cleaned and greased again, and the process of step 1 1- 12 is repeated. Until all the batter is used up. I made six or seven. Rub sesame oil on each card to prevent sticking.

14. gluten treatment: soak in clear water when not in use. When you start making cold noodles, add a little yeast powder to the gluten and knead well. When the cold noodles are completely steamed, put a steamer in the pot. Put the gluten into a bowl and steam 15 minutes.

15. Cut gluten and cold noodles separately.

16. blanch some bean sprouts and cut some cucumber shreds.

17. Add salt, Chili oil, vinegar, garlic water, sesame paste, etc. Seasoning is casual. According to personal taste.