Ingredients: starch 1000g, chestnut powder 200g, a little salt, two coriander, Chili sauce 100g.

Method:

1. Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and mix well, and let stand for 2 hours;

2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls;

3. Let it stand for 2-3 minutes after coming out of the cage, steam it with boiling water for about 15 minutes, and sprinkle with Chili sauce and coriander after taking out.

Thin-skinned shrimp dumplings—

Raw materials: 450g dry powder, 50g starch, 0/25g shrimp125g dried bamboo shoots125g lard, 90g salt monosodium glutamate, sugar, sesame oil and pepper.

Making:

1. Mix corn starch and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;

2. Wash and drain the raw shrimp, chop it into small pieces with the back of a knife and put it into a basin; Cut the cooked shrimp into small pieces; Pork fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Shred dried bamboo shoots, rinse with water, add some lard and pepper and mix well;

3. Add some salt to the chopped shrimp, stir vigorously, and add cooked shrimp meat, fat meat, shredded onion, monosodium glutamate, sugar, sesame oil, etc. , mix well and put it in the refrigerator for freezing;

4. Peel the dough, peel it, wrap it with shrimps, knead it into a jiaozi shape, and steam it in a pan or fry it in an oil pan.

Lotus leaf glutinous rice chicken

Ingredients: 6 pieces of dried lotus leaves, 960 grams of long glutinous rice, cooked salted egg yolk 12, 240 grams of diced hind legs, 240 grams of shrimps, 60 grams of diced mushrooms, 0/20 grams of diced mushrooms 150 grams of water.

Seasoning:

(1) salt and fresh chicken powder 1 tsp, sugar 1 and 1/2 tsp, pepper 1 and 1/2 tsp, sesame oil 1 tsp, and water 3 tsp.

(2) 45g of white powder and 6 tablespoons of water.

(3) Salt and fresh chicken powder 1 teaspoon, sugar and sesame oil 1 teaspoon, and 6 teaspoons of boiling water.

(4) 1 tbsp lard

1, soak lotus leaves for 2 hours, soak long glutinous rice for 1 hour, and drain water for later use.

2. Remove the intestinal mud from the shrimp in the material (4), wash it, blanch it with boiling water, and drain the water for later use. Blanch the chopped hind legs and mushrooms with boiling water and drain for later use.

3. Take out the oil pan, stir-fry the materials made in the method (2), add the seasoning (1), stir-fry evenly, thicken with the seasoning (2) after boiling, and let it cool to get the filling.

4. Steam the long glutinous rice with high fire for 1 hour, take it out, add seasoning (3) and stir it evenly, then add seasoning (4) and stir it evenly for later use.

5. Dry the lotus leaf and cut it in half. Take 1 small lotus leaf, put 40 grams of glutinous rice on it, squash it, then put 80 grams of stuffing, put 1 salted egg yolk in the middle, spread 40 grams of glutinous rice, wrap it into a square, complete 12 portions in turn, and steam it on high fire for 10 minute.

Pantang horseshoe cake-

Raw materials:

750g water chestnut, 500g milk, 250g water chestnut powder, 50g wheat starch, 500g sugar, 3 eggs and cooked lard100g.

Making:

1. Peel and chop water chestnut, and knead it into velvet. Put the water chestnut powder, wheat starch, milk and egg yolk into a basin and stir evenly to form a mixed slurry.

2. Add 750 grams of water to the pot, add chopped water chestnut and white sugar to boil, then add starch paste and lard and stir well.

3. Take 1 enamel plate or aluminum plate, brush some oil in the plate, pour the slurry into the plate, steam it on a boiling pot for 30 minutes, and then take it out. After cooling, cut into pieces. It can be eaten cold, fried or steamed in a cage.

Usage: Eat as a staple food.

Efficacy: clearing away heat and resolving phlegm, resolving food stagnation. It is suitable for treating thirst, jaundice, heat stranguria, accumulation, red eyes, sore throat, cough due to lung heat, hemorrhoid bleeding, etc.

Small rolls of yuxiang vegetarian stuffing-

Gentle and graceful y point:

Among cereals, corn has the best weight loss effect. Corn contains less fat and protein. After eating, due to the lack of an essential amino acid, it is difficult to synthesize protein, which is beneficial to obese people with overnutrition. Tofu is easy to get hungry, and coriander has the function of digestion, which can effectively eliminate the fat accumulated in the stomach.

Raw materials:

50g of tofu, 50g of cooked corn kernels, wonton skin 10( 100g), and egg 1 (about 20g).

Seasoning: 5ml of oil, 4g of salt, 4ml of light soy sauce, 2 cloves of garlic, 4g of sugar, proper amount of fungus and coriander.

Fantasy system:

1. Mash tofu, soak fungus and chop it, wash coriander, remove roots and chop it;

2. Stir the three together, add chopped garlic cloves, salt, soy sauce and sugar, stir evenly to form stuffing, and beat the eggs evenly;

3. Spread the wonton skin, take a proper amount of stuffing, wrap it into spring rolls, and seal it with eggs;

4. After the water is boiled, put it in a steamer and steam for 2 minutes (or fry food).

Slimming punch line:

The skin is tough and chewy wonton skin, and the filling is both sweet of corn and soft of tofu, so the feeling of "Q" arises spontaneously. You don't have to give up delicious staple food to lose weight. Compared with rice, corn is an absolute slimming product.

Heat calculation:

7 14 kJ

Soup steamed dumplings-

Ingredients: white flour, glutinous rice flour, sandwich meat and soup powder.

Exercise:

1, stuffing. Chop pork into powder, put half of it in a pot, add soup jelly, salt, monosodium glutamate, soy sauce and sugar, add onion and ginger juice, and mix well, then add cooked oil and sesame oil and mix well. Then the soup is frozen and crushed, mixed with meat, and mixed to form stuffing.

2. Make dumpling skins. Put white flour, starch, glutinous rice flour and sugar together, stir well, and dig a hollow in the middle. First, add 90% hot water and mix it into flake snowflakes. After a little cooling, add cold water and knead, knead into long strips, pull them into small balls by hand, and then roll them into thin round skins.

3. Pinch the dumpling skin, put the stuffing in, knead it into the shape of steamed dumplings, cover the upper drawer tightly with a cage cover, and steam it out.

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