Prepare fried food with snowflake element in advance: spinach 500g, dried auricularia 30g, 3 raw eggs, wheat flour 200g, proper amount of vegetable oil, salt 1 spoon, spiced powder 1 spoon. 1. Mix wheat flour with half a bowl of boiling water to form a smooth batter, and add boiling water several times until the batter becomes soft and moderate. Cover the batter tightly with a wet rag and wake it for 30 minutes. Pour the raw eggs into a bowl and stir well. Wash Auricularia auricula, soak in small water, and cut into pieces. Clean the spinach, blanch it with hot water until it changes color, then pick it up, squeeze out the water, chop it up, and squeeze out the unnecessary water with tap water again.
2, out of the pot, add more oil than cooking, boil, pour the egg liquid into the quick fry, and serve. Mix chopped auricularia auricula, chopped spinach and chopped raw eggs evenly, and then add salt and spiced powder as stuffing. Take off the batter that wakes up better and roll it into dumpling skin. Add vegetarian stuffing and wrap it into fried dough. 3. Take a clean empty bowl, and mix the oil, wheat flour and water according to the ratio of 1: 1:6 into a bean paste. Put the wrapped and fried ones into the wok in turn, pour them evenly into the batter and bring to a boil. After boiling, turn to low heat, cover the pot and stew for 5 minutes until the batter is cooked. Turn off the fire and take off the pot.
The chopped green onion cake food is prepared in advance: 350g of wheat flour, 3 tablespoons of vegetable oil, 80g of chives, 2 tablespoons of spiced powder and proper amount of salt. 1, take 300 grams of wheat flour, add a little warm water for more meals, knead it into a smooth batter, cover the fresh-keeping bag tightly, wake it for half an hour and wait for an appointment. Cut half the onion into pieces and the other half into pieces. 2. Add some oil to the pot, bring to a boil, add the spiced powder and shallots, and fry them into oil shallots. When the onion is fried, turn off the heat and pick it up. Take a bowl without water, add the remaining wheat flour, pour the scallion into the wheat flour, and stir constantly to make a shortcake.
3. Take the batter that wakes up better, knead it evenly, pull it into a bun skin the size of a soldier's ball, knead it into a circle, and roll it into a rectangle. Spread the pastry evenly on the surface, sprinkle a thin layer of salt and onion according to your own taste, and gradually fold the pastry from one side of the rectangle like a folding fan. 4. Roll the folded strip-shaped cake into a ring from one end, press the cake downward from the tail, roll it into a ring-shaped chaotic skin in all directions with a rolling pin, and put it into a frying pan for baking on both sides.
Prepare the food of Sixi Crisp jiaozi in advance: appropriate amount of dumpling wrappers, 2 raw eggs, 5 pickled fungus, more than half of Chinese cabbage, one carrot, half of tofu, one broccoli, half a spoonful of salt and appropriate amount of soy sauce. 1. Remove the stem in the middle of Chinese cabbage, wash it and make it into powder, add appropriate amount of salt and mix well, marinate for 15 minutes, and squeeze out the water. Break the tofu by hand, add the Chinese cabbage powder, and then add 1 egg white. Skillfully make thick stuffing along 1, and add a teaspoon of salt and 2 feet of soy sauce as the basic stuffing.
2, put a small amount of oil out of the pot, beat the excess egg yolk and a whole raw egg evenly, and put it in a frying pan to fry the scrotum. Dice auricularia auricula, carrot, broccoli and scrotum for use. 3. Take a dumpling skin, wrap a ball of shrimp in the middle, then pinch the left and right sides of the dumpling skin to the middle, then pinch the left and right sides to the middle, spread out the four diagonal lines with a spoon, fill in the four-color bread crumbs, boil the water with a stainless steel steamer, and steam the jiaozi for 8 minutes.
Prepare fried dough sticks food in advance: 260g gluten, 30ml milk 1 egg, 0g sugar15g vegetable oil10g salt and 3g yeast. 1. Pour the milk into a basin, add sugar, salt and raw eggs, and mix well. Then add wheat flour, yeast and oil and knead into dough. The batter is softer. Cover the fresh-keeping bag tightly and put it in the refrigerator for one night. 2. Remove the batter. You cann't rub it with all your strength Flatten the batter, roll it into a rectangle with a rolling pin, about 1 cm thick and 15 cm wide, and cut it into strips of about 2 cm. Cut each strip from the middle and make it into two. Fold the two pieces together and press out a mark with chopsticks. Remember not to push. 3. Put enough oil in the pot. When the temperature is 80% to 90% hot, pull the fritters slightly before putting them in. Fry in medium heat until golden brown, and then remove.