Practice: yam mud mixed with flour to make pancakes; Stir-fry shredded carrots, shredded bamboo shoots, shredded vegetarian ham and shredded coriander; Stir-fry lean meat and shredded celery with sauce; Sprinkle sesame seeds on shredded Chinese cabbage and shredded red pepper; Roll up the ingredients with the prepared pancakes.
Fried eggs with beans
1. Wash the beans and cut them into granules.
2. Beat the eggs and add soy sauce and oil. Season and mix well.
3. Put oil in the hot pot. First, fry the beans until they are broken. If you are afraid of being unfamiliar, you can also boil it with a little water and season it with a little salt and soy sauce.
4. use a spatula to concentrate the fried beans in the middle of the pot to make the points look better.
5. Turn the heat down, pour in the egg mixture and fry slowly for a while.
6. Turn the other side and continue frying.
7. When frying, cut the egg roll into pieces with a spatula, fry until golden brown, and then turn off the heat.
Old Beijing flavor snack: Hutazi
1. Ground shredded zucchini.
2. Add 2 eggs, a little flour and salt, and stir into a thin paste.
3. Put oil in the pan, scoop a spoonful and spread it into pancakes, fry until golden brown, turn over, fry on both sides, and take out the pan.
4. Dip in soy sauce and garlic with a little sesame oil.
Fried crispy joint
1. Take 200 grams of flour, add 100 grams of big oil, and rub it evenly until it is crispy. Add 75g of big oil and 120g of clear water to the remaining 300g of flour, mix well, and knead until the dough is moist and smooth, and wake up a little, so as to form water-oil noodles.
2. Divide the bean paste into 30 parts and knead into balls.
3. Press the oil surface into a round skin slightly thicker in the middle and thinner on both sides, wrap it with dry dough, flatten it by hand, roll it into a rectangular piece with a thickness of about 0.6 cm, fold it in three layers, roll it into a rectangular piece with a thickness of about 0.4 cm, roll it into a cylindrical strip with a diameter of about 3 cm, and cut it into 60 pills horizontally.
4. Place the dough layer with the cross section facing upwards, flatten it by hand, roll it into a round skin with a diameter of about 4 cm, put in the bean paste stuffing, put another dough into the same round skin, cover it on the bean paste stuffing, pinch the edge, and pinch a twisted rope lace around the edge with the thumb and forefinger of the right hand to form a crisp green blank.
5. When the oil pan catches fire and burns to about 100℃, put the blank into the oil pan and fry it with low fire until it is crisp and floating. When the crispy layer is clear, slightly raise the oil temperature and fry it until it is light yellow.
Lingjiao cake
1. Cut the fresh water chestnut meat into small pieces and put it in a basin for later use. Take a square stainless steel plate with a side length of 32 cm and a height of 5 cm, brush it with a layer of oil and put it in a cage for later use.
2. Put the horseshoe powder into the basin, soak the horseshoe powder with a small amount of water and stir it evenly, then add the remaining water to make a thin slurry, and then remove the slag for later use.
3. Put the milk and sugar into a stainless steel pot, boil it, immediately rush into the horseshoe powder slurry, stir it into a semi-cooked thin paste while rushing, then add the chopped horseshoe and mix well, pour it into an oiled square plate, spread it out, and steam for about 25 minutes on medium heat.
4. Take out the steamed water chestnut cake, let it cool, and cut it into the required blocks, then serve.
Key points of production: when boiling milk to make slurry, stir while rushing, and medium-cooked, not too thick or too thin.
Wuhan dry noodles
1. After mixing the noodles, cool them and start preparing the seasoning. Sesame paste should be authentic and sesame oil should be authentic. Then use this authentic sesame oil to slowly turn the authentic sesame paste into a thin paste. Be sure to use sesame oil.
2. Boil the slices until they are 80% mature, scoop them up and mix them with edible oil, then spread them out and dry them;
3. Before eating, cut the onion, ginger and garlic into sections and pickle the radish pieces for later use;
4. Put the oil in the pot, pour the sesame paste into the pot, stir evenly and pick it up;
5. Put the noodles in a special bamboo hat and blanch them in boiling water for half a minute until cooked;
6. After picking up the noodles, add all the seasonings and mix well to serve.
Tip: Regan Noodles is different from cold noodles and noodle soup. The noodles are cooked in advance, mixed with oil and spread dry, and then heated in water when eating. With seasoning, the finished noodles are crispy butter, delicious and attractive.
Hot and Sour Rice Noodles
1, while boiling the water in the pot, cut the rice rolls into pieces and put them on the plate, and cut the prepared seasonal fruits and vegetables into granules for later use;
2. After the water is boiled, put rice rolls into the pot and steam for 2 minutes. After rice rolls is transparent, it means that it is steamed;
3. Take out the rice rolls dish, let it cool slightly, sprinkle the freshly made fruits and vegetables on the rice rolls, and then pour the Thai sweet and spicy sauce. Hmm! A fashionable and delicious "Thai sweet and spicy rice rolls" is ready.
Tips:
1, don't worry about rice rolls, you can use bean jelly, bean jelly and other similar powders and pasta instead;
2, seasonal fruits and vegetables need not be limited to the above introduction, as long as you like it, you can put it on;
3, there is no Thai sweet and spicy sauce, you can also use similar sauce instead, but there is no Thai flavor.
Hainan lijia bamboo rice
1. After washing yam rice, soak it for half an hour, pick it up, add refined salt and monosodium glutamate and mix well.
2. Slice the lean pork into 0.3cm thick slices, marinate it with soy sauce, soy sauce and spiced powder, put it in a hot pot, stir-fry the slices until they are cooked, take them out of the pot to cool, and then cut them into 0.3X0.3 slices for later use.
3. Take fresh bamboo (with a long pitch), cut off one end of each section, wash and dry it, wipe the inner wall of bamboo tube with refined lard, evenly control fragrant hills and lean meat, add it into two sections of bamboo tube in two equal parts, and add appropriate amount of water (250g per piece). Then tie the bamboo tube mouth with clean cloth, plug it, and bake it in an electric oven at 200 degrees for about half an hour until it is cooked.
4. Take out the cooked bamboo rice, remove the cloth strips, cut into small pieces (each 6 cm long) and put them on the plate.
Bamboo Rice
1. Take a section of fresh bamboo (5-6 cm in diameter, and the bamboo joint is not less than 30 cm). Of course, it can also be multi-segmented. Look at that.
Depending on the number of people, there are bamboo joints at the lower end (it is best to sharpen them under the bamboo joints to facilitate insertion on the ground) and an opening at the upper end.
2, according to the appetite, put the washed rice in a bamboo tube (this is white rice, such as adding fish, meat, vegetables, salt, monosodium glutamate, oil.
You can also make all kinds of bibimbap, depending on your personal hobbies and conditions, and add water.
3. After the mouth of the bamboo tube is plugged with aluminum foil or vegetable leaves or bamboo leaves, the bamboo tube is vertically inserted or placed around the fire.
Be careful not to pour, bake for about half an hour.
4. Split the bamboo tube with a knife
Kimbap with seaweed
1. Soak cucumber strips and carrot strips in salt for a while.
2. Spread the eggs into an omelet, put it in a pan and cut it into thin strips.
3. put the rice on the laver and spread it evenly with a spoon, not too much, just one layer. Leave a distance between the sides of the seaweed, and don't put rice on both sides, which makes it easier to roll.
4. Then add the prepared cucumber strips, carrot strips, ham strips and fried egg strips and roll them up. Be sure to roll it tightly.
5. Finally, cut it into small pieces and it will be ok! ! It is easier to immerse the blade in water when cutting.
Egg-flour radish cake 1, one egg, flour into dough, without water.
2. cut carrots.
3. Then knead the chopped radish and dough together and spread it into a cake, with or without salt.
4. Pour a little oil into the pot.
5, put the vegetable cake into the pot and dilute it, which is easy to cook.