1, carrot and beef wonton
Grind beef into minced meat, add chopped green onion, Jiang Mo, pepper water, salt, white sugar, soy sauce and soy sauce, and stir evenly in one direction. Peel carrots, wash them, cut into pieces, take them out and blanch them in boiling water for one minute. Chop carrots, put them into beef stuffing, add cooking oil and stir well again. So the filling is ready.
Make Wonton Noodles harder. When mixing flour, you can add some edible alkali (200: 1). Roll the dough into thin dough, then cut it into wonton skins and wrap the wonton in your favorite way. You can pack more at a time and put it in the refrigerator for cooking in the morning. Season the bowl with soy sauce, sesame oil, seaweed, shrimp skin, etc. Then bring the cooked wonton in.
2. shredded noodles with tomatoes and vegetables
Shred pork, peeled and diced tomatoes, diced onions and washed chickpeas. Put cold oil in a hot pan, add shredded ginger and scallion, and stir-fry over low heat for fragrance. Add shredded pork and stir-fry until it changes color, then add onion and stir-fry until it tastes good.
Add a spoonful of soy sauce and stir-fry the sauce. Pour in tomatoes and stir-fry the soup. Add a proper amount of water, and add noodles when the fire boils. Add chicken feathers when the noodles are almost cooked, and then season with salt and chicken essence when they are soft.
3. Broccoli omelet
Broccoli is cut into small flowers and washed, carrot is cut into several arc-shaped pieces, boiled in water, blanched for one minute and taken out. Wash the vegetables and chop them separately. Put the chopped vegetables into a large bowl, beat in the eggs, add water, flour and salt, and stir into a fine batter.
Preheat the electric baking pan, brush it with oil, pour in a proper amount of batter and spread it out with a shovel. Cover and bake the cake until the inside is cooked and the surface is golden yellow. The pan is a little cold, just cut it into small pieces and draft it.
4. Radish steamed dumplings
Add half boiled water and Pang Hu to flour and mix well, then add half boiled water and mix well, knead into smooth dough and stir for 20 minutes. Peel the white radish, wash it, and rub it into thin lines with a beard. Then put water in the pot, simmer for a minute and take it out. Rinse shredded radish with cold water, wring out the water and chop it.
Chop pork, add chopped green onion, Jiang Mo, salt, soy sauce, soy sauce and pepper, and stir well. Pour shredded radish into the meat stuffing, add proper amount of cooking oil, and stir well again to make stuffing. Move the dough to the panel and knead it flat again. Then rub into long strips, cut into small doses, and package into jiaozi. Put water on the pot and steam for 10 minutes.
5.purple potato cake
Peel and wash the purple potato, cut into small pieces and steam in a steamer. 100 g glutinous rice flour is mixed with 50 g common flour, and a small amount of 90 ml boiled water is added several times to mix evenly and knead into smooth dough. Just loosen the seal 10 minutes.
Steamed purple potatoes are pressed into mud while they are hot, and then a little milk and milk powder are added and mixed well. Divide the dough into small pieces and knead well. Roll it thin and wrap it in stuffing. Roll into small cakes and bake in a pan until both sides are golden.