Fish fillet and peanut food: 200 grams of sticky rice flour, 200 grams of sweet potato flour, 2 spoonfuls of pure honey, 2 raw eggs, a little salt, a little sugar and 4 grams of peanut baking powder. Practice: Put the prepared peanuts neatly into the baking tray and put them in the oven for 175 degrees 12 minutes. After taking it out, wipe off the red peel, leaving only the pure white fruit inside.
Find a water-free and oil-free basin, put glutinous rice flour, sweet potato powder, baking powder and raw eggs into it and stir well, then pour pure honey, salt and sugar, and then pour a little water to knead into a smooth dough. Cover the batter tightly with a fresh-keeping bag, wake it for 20 minutes, take it out and divide it into evenly sized agents. Grind each agent into thin skin and wrap it on peanuts to form a ball.
Pour oil into the wok, when the temperature is 20% hot, add peanuts, stir-fry until the surface turns yellow, golden and crisp, and take out the wok. Control the oil after picking it up, put it on a plate, and eat it when it is wet and cold.
Second, snowball food: sticky rice flour150g, soybean flour 70g, sugar10g, a small amount of red bean paste and a small amount of edible oil.
Practice: Put the glued rice noodles directly into the bowl, then pour in clear water, pour in the river and stir evenly, rub into batter, brush a thin layer of oil under the plate, put the glutinous rice dumplings into the plate, grind them into shriveled shapes, and steam them in the pot for 20 minutes.
Dry-fry the bean powder in a wok, stirring constantly during the frying process to avoid being burnt, until the bean powder is fried to golden brown and has a strong egg smell, then take it out and sprinkle it in a large basin.
Put the sugar into the bean powder and stir it evenly, then filter it into finer bean powder and put it on the slate. Put steamed glutinous rice dumplings into bean flour, knead them into smooth dough, then spread them into a large and thin rolling dough, and then spread a thin layer of red bean paste on them. Fold it gradually from one end to the other, and then cut out a small roll. Put it neatly on the plate and you can eat it.
Cat's ear food: 600g of wheat flour, 0/80g of old brown sugar/kloc-,220g of warm water, 6g of baking powder, milk, spiced powder and edible oil.
Practice: Divide the prepared wheat flour into two parts, one with old brown sugar and the other without old brown sugar. Add water and baking powder to both wheat flour, knead it into smooth dough, cover it with batter, and put it in a warm place for 30 minutes.
After the dough is kneaded, spread it into a large and thin rolling dough, sprinkle spiced powder on one rolling dough, and roll the other until it is thin. Fold two rolled sheets of paper together, gradually fold them from one end to the other, then put them in the refrigerator for 5 minutes, take them out and cut them into pieces, which will make it easier to shape.
Pour oil into the pot, heat it to 30% heat, put it in the cat's ear and fry it gradually. When the surface is golden and crisp, it can be picked up. Put it in a plate with oil control and water supplement, and eat it when it is wet and cold.
Fourth, yam food: yam, preserved eggs, wheat flour.
Practice: Wash the yam, peel it, then cut it into 5cm sections, then cut it into long strips with a knife, wash it with clear water, soak it in clear water for three minutes, scoop it up and drain it, and put it into a big basin. Sprinkle two spoonfuls of wheat flour on the inside of the yam and stir to cover the surface of the yam with a thin layer of wheat flour.
Pour cooking oil into the pot, heat it to 30% heat, add yam and fry it slowly with slow fire. During the whole frying process, chopsticks are constantly mixed to avoid sticking together. After the explosion, fish him up and control the oil.
After the preserved egg is cracked, only the egg yolk is used, and the egg yolk is ground into mud, then it is put into the oil of fried yam and mixed well, then the yam is put into the second frying, so that the egg yolk is wrapped on the yam, and the oil is immediately taken out to control and replenish water, so that a particularly delicious golden yam strip is finished.
Butter cookie food: low-gluten flour 100g, salt-free butter 70g, dried blueberry 30g, white sugar 10g, fine sugar 40g and egg liquid 13mL.
Practice: First, cut the prepared dried blueberries into small pieces and put them on a plate for later use. Take the lubricating oil out of the refrigerator, put it in the refrigerator and let it melt naturally. Add fine sugar to the room and stir it. Then put the egg liquid in, stir it again and beat it into fluffy milky white with an egg beater.
Put the low-gluten flour in twice, knead it into dough, add dried blueberries, stir evenly again, arrange it into long strips, wrap it with plastic wrap, and put it in the freezer 10min. Take out and cut into pieces, put oil-absorbing paper on the baking tray, put the dried blueberries in the baking tray, bake them in an electric oven at about 170 degrees for 15 minutes, and take them out.