Brush cooking oil evenly on the dumpling skin, sprinkle wheat flour to facilitate layering, sprinkle some edible salt into the bottom flavor, roll the flour cake into strips, and cut it into 3cm thick cake blanks with a knife. Take out the biscuit and knead it until it is full, press the outermost crust under it, cover the processed biscuit plastic wrap, and ferment again for 10min until the crust bulges slightly, so that the baked biscuit is more fluffy and soft. When the oil temperature is 50% hot, put the cake blank with good mellow degree into the pot, fry one side, turn it over and fry the other side, and so on, turn it back and forth several times and bake for 6 minutes. Both sides of the cake are golden yellow, and it will be cooked if it is pressed quickly and elastic. Pan Yang cake is so fat and soft that it can be put on a plate. This soft and delicious milk-flavored Pan Yang cake is finished.
Second: raw eggs are highly recommended: okra shrimp egg soup prepares a proper amount of fresh shrimps in advance, soaks them in clear water, handles them well, removes shrimp lines one by one and cleans them up; Wash a handful of okra, put it on the chopping block, cut off the roots first and then cut it into okra circles; Beat an egg in a bowl and quickly break it up with chopsticks; Cut a small piece of white onion into Beijing onion. Boil water in the pot, pour in a little cooking oil and a little rice wine. After the water is boiled, quickly blanch the fresh shrimp and then wash it with warm water, which can not only reduce the fishy smell of the fresh shrimp, but also make it clean. Then boil the water in the pot. After the water is boiled, pour it into the gumbo ring, quickly soak the gumbo in the water for about 20 seconds, pick it up and drain it with fresh shrimp. Then boil the water in the pot, and boil the water until it boils. Add 4 grams of edible salt and 2 grams of chicken essence powder, pour in okra and fresh shrimp, add a little thickening powder to thicken the juice, stir constantly with a spoon, simmer for 3 minutes, and pour in Beijing scallion. Stick the spoon next to the big basin and break the eggs. Stir them evenly with the spoon and put them in the soup bowl. Finally, pour a little sesame oil and mix well. This nutritious and delicious thing, gumbo egg and shrimp soup, is finished.
Third, miscellaneous grains are strongly recommended: prepare a tender corn in advance, mix it with broccoli and corn soup, clean it, cut the corn from top to bottom along the direction of the corn, and put it in a basin for soaking and cleaning. Cut the onion and ginger slices for later use. Prepare a handful of broccoli in advance, remove the yellow leaves and spinach roots, and wash them in water for later use. Prepare a carrot in advance, slice it and cut it into small pieces for later use. Boil water in a pot, add 2 grams of edible salt and pour in a little cooking oil. After the water is boiled, put the broccoli in the pot. Spinach blanching can effectively reduce the hydrochloric acid in broccoli. Blanch broccoli quickly, pick it up, rinse it with warm water, drain it, and cut it into sections for later use.
Burn some oil in the pan. When the oil is burned, pour in onion, ginger and carrot, stir fry and add appropriate amount of cold water. The amount of cold water can be increased according to your own situation. Add 2 grams of edible salt, cook until the juice boils, add corn and stir, stir aside the boiling white foam along the edge of the pot, and cook with slow fire for 4-5 minutes. Add 1g chicken essence powder to corn until it stops growing, hook a spoonful of glutinous rice flour to improve the consistency of the mortar, stir the juice with a spoon to prevent it from sticking to the pot, simmer for 1min, then add broccoli, sprinkle a handful of Xiami Music before taking out the pot, and mix well to take out the pot. This fresh corn and spinach soup is finished.
Fourth: green vegetables are highly recommended: prepare a handful of fresh green vegetables in advance, add garlic and oil wheat vegetables, remove roots, cut into sections and clean them up. Cut shredded red pepper and mashed garlic for later use. Prepare a small dish, pour in 10g oil consumption and 10g seafood soy sauce, and mix well with a spoon. Add an appropriate amount of cold water to the pot. After the water is boiled, put the small vegetables into the pot and quickly scald them for about 30 seconds. After the small vegetables turn green and loose, pour them out, drain them, put them on a plate, evenly pour in the fried bowl materials, and sprinkle with minced garlic and shredded red pepper for later use. When the oil in the pot is consumed again and the temperature reaches 7 minutes, pour the boiled oil on the garlic paste to stimulate the aroma. This simple and delicious garlic, oil and wheat dish is finished.