What simple snacks can you make yourself?

Ingredients: glutinous rice flour and flour

Accessories: watermelon, bean paste stuffing, melon seeds and eggs.

Seasoning: white sugar

Cooking method:

1. Stir the flour and glutinous rice flour according to the ratio of 1: 2, add an egg, mix the flour with squeezed watermelon juice, and stir for 20 minutes.

2. Add the melon seeds into the bean paste and stir well. Take out the dough and cut it into small pieces. Roll it into pieces, wrap it in bean paste, then flatten it and fry it on both sides in a pot until golden.

Features: sweet and soft, crisp and delicious.

Bean paste cake:

Ingredients: mung bean

Accessories: foreign powder, sweet-scented osmanthus sugar

Seasoning: sugar, water

Exercise:

1. Remove impurities from mung beans, wash them, put them in a pot, add appropriate amount of water, cook them thoroughly, and peel them into mung bean paste for later use;

2. Wash the foreign powder into a bowl, add water into a steamer, and melt the foreign powder with strong fire;

3. Put the mung bean paste into a pot, add white sugar, sweet-scented osmanthus sugar and water, stir well, boil over high fire, then add the melted foreign powder solution, continue to cook on the fire for 3 minutes (to make the mung bean paste and foreign powder fully integrate), pour it into a deep porcelain plate, cool it, then put it in a refrigerator, and cut it into water chestnut slices when eating.

Features: soft, smooth and sweet, cool and refreshing, suitable for summer consumption.

Tip: Don't use too much foreign powder, or it will crack easily.

Fried radish cake

Ingredients: white radish

Accessories: ham, chopped green onion, cuttlefish, corn kernels and green beans.

Seasoning: salt, corn starch, sesame oil, pepper and vanilla.

Cooking method:

1. Cut radish into shreds or granules, blanch for later use (salt pickling is also acceptable), peel cuttlefish, mash it with a pulverizer, add salt, starch, sesame oil, pepper, ham, corn kernels, green beans, chopped green onion and radish granules, and mix well to form a blank;

2, sit in the pot and order fuel. After the oil is hot, put the white radish cake blank into the pot and fry it until golden brown.

Features: fragrant, smooth and soft, delicious and sweet.

Jujube paste walnut cheese:

Ingredients: walnut kernel

Accessories: glutinous rice and jujube

Seasoning: rock sugar

Cooking method:

1. The walnut kernel is soaked in boiling water for a while, the skin is removed, and the rice is soaked for one hour.

2. Put the walnut, glutinous rice and jujube into a pulverizer, add a proper amount of clear water, pulverize into paste, and add a little water to pulverize again;

3. Pour water in a pot, add rock sugar, pour the crushed paste after the sugar is dissolved, and simmer until the soup is thick.

Features: tonifying kidney and improving intelligence, invigorating spleen and nourishing stomach.

Mung bean cake: add salt to the ground mung bean to taste, and stir-fry with shredded pork, mung bean sprouts, bracken and shredded kimchi. This is a good appetizer. Chicken or turkey can be used instead of pork. Change the pickled bracken, mung bean sprouts and cabbage into shreds. Can be paired with soy sauce and broth and vinegar sauce. Ingredients: mung bean 1 cup, Chinese cabbage pickle 200g, bracken100g, pork 200g, mung bean sprouts150g, 2 onions and 2 red peppers.

Pork seasoning: 2 tbsp soy sauce, chopped green onion 1 tbsp, mashed garlic 1 2 tbsp, pepper noodles 1 4 tbsp, sesame oil 1 tbsp, sesame1tbsp, edible oil1cup.

Exercise:

(1) Soak peeled mung beans in cold water, rub and peel them by hand, and grind and season them according to the ratio of mung beans 130g: water 90cc.

(2) Grinding pork into minced meat and adding seasoning.

(3) Cook mung bean sprouts with salt water and cut off the hard stems of bracken. Shred the onion.

(4) Dehydrating kimchi and cutting it into shreds.

(5) Peel the red pepper and round it.

(6) Put oil in the pot, put a spoonful of ground mung beans, then put pork, mung bean sprouts, bracken, pickles and onions, and turn the ground mung beans upside down and fry. The smaller the diameter, the better the frying.

(7) Dip in vinegar and soy sauce.

banana nut cake

Preparation materials: a banana, a little flour, an egg, a little sugar, a little salt and a teaspoon of oil (which can be saved). Press bananas into a paste and mix with all the ingredients. Mix into cake paste

Put a little oil in the pot, pour the banana paste into the pot and fry it on low heat.

Fry one side, turn it over and continue frying.

good

First, chocolate balls

When melting chocolate, you must heat it in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.

Materials:

Corn flakes 1 box

300 grams of bitter and sweet chocolate

Aluminum foil cup (small) 30g

Exercise:

1, cut the chocolate into small pieces and heat it on low heat until the chocolate melts.

2. Then add a proper amount of chocolate to the melted chocolate and stir well.

3. Take out a proper amount of chocolate cornflakes with a spoon, put them in the prepared aluminum foil cup, and then shape them into a ball.

Second, carambola jelly

Jelly powder will condense into lumps when it meets water, so it must be mixed with sugar in advance, and then added with water to dissolve in water smoothly.

Materials:

1, 400 ml wheat juice

Grape juice 400 ml

Orange juice 400 ml

2, carambola jelly powder 45 grams

45 grams of fine sugar

Exercise:

1. Take 15g jelly powder and fine sugar and divide them into 3 equal parts. In order to avoid jelly powder caking, each portion of jelly powder and fine sugar must be stirred evenly.

2. After stirring well, add 3 parts of jelly powder to the three kinds of fruit juices and stir well, then put them on the fire and heat them with low fire until they melt without particles.

3. Pour the cooked jelly liquid into the mold and refrigerate for about 1-2 hours, then demould and fasten it.

Third, muffins

The whole egg must be beaten to a fine foam, so that it will drip with the eggbeater.

Materials:

1, 4 eggs

2. Fine sugar150g

3.200g medium gluten flour

4.2 tablespoons salad oil

5, 2 tablespoons milk

Exercise:

1. Put the material 1 into a large bowl and beat with an egg beater until the foam is fine.

2. Sieve the medium-gluten flour, add it and stir well.

3. Add the material 3 and mix it evenly, and let it stand for about 10 minute.

Fourth, red buns.

When stuffing the dough bag, knead the dough at the tiger's mouth to tighten it.

Materials:

1, 300g medium gluten flour

30 grams of fine sugar

Baking powder 1g

5 grams of dry yeast

Water150g

2, salad oil 10g

Stuffing:

Black bean paste150g

Lotus seed paste150g

Decoration:

Edible red pigment 1 packaging

Proper amount of water

Exercise:

1. Take a little water from the material 1 and mix it with dry yeast for later use.

2. Mix all the ingredients 1 with yeast water, knead into dough, then add salad oil, knead until the dough is smooth, and let the dough stand for 10 minute.

3. Divide the two fillings into 5 equal parts.

4. Divide the dough into 10 equal parts. First, take a small piece of each kind of dough and knead it into a circle, then wrap the remaining dough into stuffing and stick it on the freshly kneaded small round dough.

5. Finally, evenly mix the pigment with water, brush it on the dough surface, let it stand for 40 minutes for final fermentation, and steam it for about 10- 12 minutes.

Five, rat bow cake

Fresh dogwood will be dried before it is used to make dogwood. Dried apocynum venetum can be bought in Chinese medicine shops.

Materials:

1, 500g glutinous rice flour

200 grams of fine sugar

400g water

2. rhubarb (dry)180g

Stuffing:

1, cabbage (dry) 300g

300 grams of minced pork

3 red onions

50 g shrimp

2, 300 grams of salted mung bean stuffing

Exercise:

1. Mix the ingredients 1 into balls, then take 300g of Chinese cabbage and boil it in boiling water for 3-5min, then scoop it up and knead it with the remaining materials into smooth balls for later use.

2. Wash the rat grass, put it in a pot, add water (submerge the surface), heat and cook until soft, then take out the squeezed water and chop it with a knife for later use.

3. Knead the method 1 and chopped grass into grass balls for later use.

4. Divide the salty mung bean stuffing into 10 parts, stir-fry the stuffing in another oil pan until it is cooked, and cool it to get the stuffing.

5. Divide the dough into 20 equal parts, wrap the salty mung bean stuffing and Chinese cabbage stuffing respectively, and finally steam for about 15 minutes on medium heat.

Plum jam

Plum jam is a very simple and practical jam. Take some time to make it and put it in the refrigerator. When you want to eat, take it out with bread or stir-fry it. It has a wide range of uses.

Materials:

750 grams of red berries

500g brown sugar

T2 tbsp Geely, water 1/2 cups.

Exercise:

1. Put the plums in the pot, add a little water and cook for 5 to 6 minutes until the plums are cooked and cracked, and take them out.

2. Put the filter screen on the pot, put the cooked plums into the filter screen, press the plum meat with a spoon, take out the stone, mash the pulp in the pot, cool it and can it.

The ratio of PS: plum sauce is about 250g plum: 1 cup of sugar.

Seven, steamed fish and plum sauce

The natural fragrance of plums can not only inhibit the fishy smell of fish, but also make fish taste sour and sweet, similar to the effect of lemon. You can cook more, and you can also use it when steaming fish and frying meat.

Materials:

6 perilla plums, plum sauce 1 big topic, wine 1 tablespoon, 2 tablespoons water, a little shredded ginger onion, salt 1 teaspoon, sesame oil 1 teaspoon.

Exercise:

1. Shred onion and ginger, and wash for later use.

2. Soak wine, plum sauce, perilla seeds, salt, sesame oil, etc. Add them together for about 15 minutes. After all the flavors are completely blended, add the washed shredded onion and shredded ginger and stir well. When steaming fish, just pour the prepared steamed fish plum sauce on the fish and steam it in a steamer.

Eight, olive pork belly

Adding some olives or dried tangerine peel to braised pork belly will reduce the greasy meat and make pork belly taste unique.

Practice: Just put a handful of olives or dried tangerine peel in the braised pork and simmer slowly.

Nine, plum barbecue sauce

Adding plum sauce to the general barbecue sauce will have an unexpected good taste. Plum barbecue sauce can not only make barbecue sauce, but also pickle meat before frying, which has many uses.

Materials:

5 tablespoons barbecue sauce, 2 tablespoons wine, 1 tablespoon sugar, 5 tablespoons plum sauce.

Exercise:

1, mix all the ingredients evenly, as long as they are evenly spread on the meat slices during barbecue.

2, you can also marinate the meat slices with the prepared barbecue sauce before the barbecue, and then apply a layer of barbecue sauce when grilling, which tastes better. Plum jam can be made by yourself, or you can go to the market to buy ready-made jam, which is sold in general supermarkets.

Ten, crisp plums

Crispy and delicious crisp plums can also be made by yourself. There are only three kinds of materials, although it takes a little longer, but it is very substantial.

Materials:

Green plum seed1000g, salt 25g, sugar1050g.

Exercise:

1, remove the pedicels from the green plum seeds and wash them.

2. Knead plums with salt for about 20 minutes until salt water is produced. Pour the plums and salt into the container, add water to submerge the plums, and soak for about 10 hour. Then pick it up and stick it on each plum a dozen times.

3. Soak the pricked plums in clear water for about 5 hours, and the water is preferably flowing. After soaking, put it in a clean gauze bag, put it in a dehydrator for about 3 minutes, and completely drain the excess water in the plums.

4. Boil with 250g sugar and 6 bowls of water, let it cool, and add plums. Cover and refrigerate for about 4 days before eating.

How to make several delicious and simple snacks?

Chocolate philosopher's stone

Preparation: 15 minutes, making: 22 minutes, * * * making 2 dozen dots.

Materials:

1 cup half flour, 2/3 cups sugar-free cocoa (if there is no ordinary cocoa powder), 1 teaspoon half baking powder, 1 2 teaspoons baking powder, half teaspoon salt, 1 cup whole milk,1teaspoon half vanilla extract, and half a sugar.

Exercise:

1. Preheat the oven to about 200 degrees Celsius, and prepare 24 mini dot molds with a diameter of 2.5 inches (about 6 cm);

2. Mix flour, sugar-free cocoa powder, baking powder, soda and salt to make 2 cups, then add milk and vanilla extract.

3. Take a large bowl, add sugar and butter, gently stir and mix, then stir for 3 minutes from slow to fast until it becomes thick paste, and finally reduce the speed, add eggs and stir 1 minute.

4. Add flour and milk into a bowl and mix them into chocolate batter, and smooth them with a knife;

5. Inject the chocolate batter into the mold, bake it for 20-25 minutes until the mini-dots turn brown, insert a toothpick to confirm that it is cooked, and then take it out of the grill to cool;

6. After the dots are completely cooled, brush with Fache chocolate syrup (see appendix for the production method).

Nutrition reminder: Each mini snack contains 130 calories, 2g protein, 18g carbohydrate, 6g fat (4g saturated fat), 1 fiber, 33mg cholesterol and 160mg sodium.

Oranges and fruit balls

Materials: 3 watermelons, serpent 1 each, Sydney 1 each, 2 navel oranges, and cherry tomatoes150g; Accessories: freshly squeezed orange juice.

Exercise:

1. Cut watermelon, snake fruit and Sydney into pieces with uniform size;

2. Peel the navel orange and break it into small petals;

3. Mix the processed watermelon, snake fruit, Sydney, navel orange and cherry tomato with freshly squeezed orange juice.

The chef whispered, the fruit of this cold salad can be sliced. If it is more delicate, you can dig the fruit into a ball with a ball digger.

Sweet orange jelly

Materials:

* Sweet orange 10 * pudding powder (or gelatin) 1 packet * sugar 1 cup * 3 cups of water * 4 cups of sweet orange juice.

Exercise:

1, cut the sweet orange in half, squeeze out the juice, dig out the residue with a spoon, and keep the peel.

2. Add sugar, pudding powder and water to boil (stir while cooking). After turning off the fire, pour in 4 cups of sweet orange juice and mix well. After cooling, package it into half a sweet orange peel. After cooling, put it in the refrigerator for refrigeration. Take it out when eating, cut it into pieces and put it on a plate.

Cooking guide:

1. Fruit juice of any flavor can be added with diced fruit or coconut to make jelly to increase the taste and change.

2. Dry the container, or it will stick after adding pudding powder.

Mango Mu Si cake

The key to making this cake is the ingredients, which should be small and refined, not too delicate, as long as the color is delicious. For example, in the ingredients, mango puree is generally 200 grams, 2 large glasses of water, 2 to 3 egg yolks, several tablespoons of fine sugar, 2 small cups of whipped cream, and some Geely powder is prepared.

What is more demanding is the bottom of the cake: to be strong and beautiful, it is generally decorated with some skirts. These materials can be some biscuit crumbs, unsalted butter or mango pulp and ready-made chocolate pie.

After preparing the materials, you must have tools at home. Tools don't need to be too professional, such as rolling pin, egg beater, rubber scraper, stainless steel long-handled small cooking pot, stainless steel big basin and so on. Other aluminum pot knives and ordinary knives can be used instead at home, but turntables, spatulas, triangular flower squeezing bags, egg beaters, etc. Is the most professional. You can buy a set in the supermarket and use it often in the future.

Everything is ready, wash your hands and start making:

Prepare the bottom of the cake first: crush the biscuits with a rolling pin, mix in the melted salt-free butter, grind them evenly and spread them on the bottom of the cake, compact them and freeze them for 30 minutes. A little fish gelatin powder is first soaked in cold water to soften, and then put into water to heat and dissolve. Boil 3/4 (reserved 1/4) mango puree with water, cool it to 85℃, pour it into egg yolk and mix well, then add fine sugar, fish meal and water, mix well, cool it with ice water, and keep stirring to thicken it to become Mu Si material. Mix whipped cream and Mu Si to make mango Mu Si, put it into a cake mold with biscuit crumbs, smooth the surface, and finally put the reserved mango paste into a triangle flower squeeze bag to decorate the surface. After three hours in the freezer, take out the frozen mango Mu Si, demould it, decorate the surface with a few pieces of mango pulp, and then put chocolate pie as decoration. So that the mango-scented cake can be served. If it is a family of three, light a few candles, even if the wind is strong outside, the warmth at this moment will bring a warm feeling.

Snow peach paste

Materials:

200g of bread, 50g of walnut kernel, 25g of orange cake, melon strips, candied dates and candied cherries, 5 eggs, 0/50g of melted lard/kloc-,200g of sugar and a proper amount of sugar roses.

Production method:

1, cut the bread into small pieces, put it in a basin, soak it in water until it becomes soft, squeeze out the water, add 5 egg yolks and stir it into a bread paste.

2. Soak the walnut kernel in hot water, peel it, fry it in oil and cut it into pieces. Cut orange cake, melon strips, candied dates, candied cherries and sugar roses into pieces.

3. Heat the oil in the pot to 50% heat, add the bread paste, stir until the bread paste turns yellow, then add the white sugar, orange cake, melon strips, candied dates, cherries and sugar roses, and stir well. Stir-fry until the sugar is dissolved, and the bread paste is oily, then add walnuts, stir well and plate.

4. Beat the egg whites of 2 eggs into egg bubbles, sprinkle with cherry powder and cover with bread paste.

In order to increase the aesthetic feeling of various tastes, various patterns or characters can be placed on egg bubbles made of various fruits. If you don't use egg foam, it's called "fried walnut paste"

Features:

Elegant color, sweet and tender, moist and refreshing.

Cherry tomato in the center of the egg

Steps:

1. Beat the eggs, stir well, and add proper amount of salt and monosodium glutamate.

2. After the eggs are steamed, buckle the front on the plate and insert the cherry tomatoes in the middle.

3. cut the orange into a semicircle and put it on the side, and finally decorate it with chopped green onion.

Features: bright color, appetizing.

Ingredients: eggs, oranges, cherry tomatoes, chopped green onion, lard.

Wheat straw egg tart

View the original picture and send it to your mobile phone.

Egg tart skin material:

Butter 250g sugar 140g flour 480g (sieved) eggs 1 wheat straw flour 10g (sieved).

Skin exercises:

(1) Pour butter, sugar, wheat straw powder and flour into a food blender and mix evenly at low speed;

(2) Then add eggs and beat all the mixture into dough;

(3) putting the dough into a mould, and pressing out a plurality of round mould doughs for later use.

Filling material:

Water 450 ml sugar 175 g cyan little (with or without) eggs 5 fresh milk 60 ml fresh wheat straw juice 50 ml.

Filling practice:

(1) Boil water and sugar together, turn off the fire, add cyan and wheat straw juice, mix well and let cool;

2. Gently break the eggs, add fresh milk, stir well, then add the cooled wheat straw juice, stir well, filter and put it in the refrigerator for cooling;

③ Pour the cooled wheat straw mixture into the prepared round mould dough and bake at 200 degrees Celsius for 30 minutes.

Strawberry Leiya cheese jelly cake

A: Ingredients: cream cheese 184g/ fine sugar 50g/ gelatin tablets 4g (that is, fish film)/orange peel wine 9ml (I used BACARDI Bacardi chilled orange rum to replace it)/fresh orange juice 9ml/ fresh egg yolk 2/ fresh cream 167ml.

B: Digestive cake at the bottom of the cake 1 10g/ 90g of unsalted cream (I think it is too much, so reduce it to 50g).

C: Decorate some fresh strawberries.

Exercise:

1. Soften cream cheese at room temperature and add sugar to beat it.

2, slowly add the egg yolk (my egg yolk is directly added, the finished product color is yellow, the cake on the original picture looks very light, close to white. It is estimated that the yolk will not be so yellow if it is white in advance)

3. Add wine and orange juice and mix well.

4. Soak the fish film in cold water, heat it in water until it melts, then pour it into the cheese paste and stir it quickly and evenly.

5. After whipped cream, gently mix in the cheese paste (I forgot this step, but it tastes good).

6. Wash the strawberries and cut 4 or 5 strawberries in half.

7. Take an angel cake mold, put the half-cut strawberry on the side, pay attention to the pedicle up, and then pour the cheese paste into the mold. The mold I use is 5.5 inches.

8. After breaking the digested cake, mix it with melted butter, spread it on the cheese paste, flatten it, wrap it in plastic wrap and put it in the refrigerator for refrigeration.

9. When eating, wrap it in a hot towel for a while, scratch the edge of the mold with a knife, separate the bottom of the cake from the mold, and then buckle it into the plate. Decorate with strawberries

Sweet and sour DIY strawberry ice cream

Materials: (4 persons)

Egg 1 piece, sugar 80g, corn flour 1 spoon, 3/4 cup of whipped cream, a little vanilla oil, strawberry 150g, milk 1 cup.

Decorations: whipped cream, mint leaves, strawberries.

Production method:

A. making ice cream base material

1. Beat the eggs into the pot, add 30 grams of sugar and stir. When the egg mixture turns white, add corn flour and stir carefully.

2. Mix the remaining sugar with the light cream and milk in the pot, stir and heat with a wooden spoon until it almost boils;

3. Take out the pan, add the egg liquid bit by bit while stirring, and after stirring, move the pan to slow fire and heat it until it becomes thick;

B, adding strawberries after cooling.

4. Put the pot into ice water, stir and cool, add Yunna and sesame oil, stir evenly, pour into an ice box, and put it in the freezer for 1-2 hours;

5. Stir and freeze repeatedly for 3-4 times during the curing process, add chopped strawberries during the last stirring, and stir and freeze.

Cheese cake

material

Digestive biscuits one pack 125g.

50 grams of butter

250g cream cheese.

Pure yogurt (full flavor, strong) 100g.

50 grams of fine sugar

Whole egg 1, yolk 1.

The juice of half a fresh lemon.

Corn flour (corn starch)10g

A little vanilla powder

Exercise:

1. Cut the butter into small pieces and put it in a small bowl. Take a basin, pour cold water into it, then put a small bowl of butter in it, light a small fire and melt the butter in the water. After the butter melts, it can be taken out of the fire.

2. Put digestive biscuits into a fresh-keeping bag, roll the biscuits into powder with a rolling pin, pour them into a bowl, then pour in melted butter, stir well, pour them into a round bottom model, flatten them with a spoon, and freeze them directly in the refrigerator for five minutes. It will soon harden, and there should be a smooth plane after flattening.

3. Soften the cream cheese with water according to the method of step 1, then pour the softened cheese and yogurt into a large bowl, stir them evenly by hand, and then pour in sugar and stir them evenly.

4. Pour an egg and an egg yolk into 3 and stir well.

5. Sieve the corn flour and vanilla powder into 5, and mix well; Finally, add lemon juice and stir well. In the process of mixing, the cheese will form small pieces. Be patient and crush it with a spoon. It's best to scoop in the batter with a small sieve at last.

7. Pour the batter into the mold and smooth the surface with a spoon.

8. Cover the bottom with tin foil, 150 degrees for 80 minutes, steam and bake for about 60 minutes, and cover the cake with tin foil to continue baking.

9. After the time is up, cool it, demould it and put it in the refrigerator for cold storage.

Red berries mango blueberries Buffy

Materials (for 2 people):

4 tablespoons of mango meat (diced) and 4 tablespoons of blueberries.

Sugar and custard powder each 1 tbsp.

Cream) 100 ml

6 red berries (broken down)

2 red berries for decoration.

2 small dessert cups

A little fresh mint leaves.

Exercise:

1. Bring the whipped cream to a boil over low heat, add sugar and custard powder, stir while cooking until the sugar dissolves slightly and put it in the refrigerator for later use.

2. Put the red berries, mango meat and blueberries into the three-color fresh fruit layer in the dessert cup, and then add Buffy juice.

Decorate with cranberries and mint leaves.

Tips: Cheese cream must be cooked and stirred evenly, otherwise it is easy to get granules. If the texture is too thick, you can add whipped cream and cook until it is thick.

Moderate.

Matcha coconut milk sorbet

Materials:

(1) mung bean powder 30g, starch10g, dry powder10g, cold water120g.

(2) Coconut milk120g, fresh milk 230g and sugar 80g.

(3) 2 tablespoons of spatula powder, 460g of cold water, 80g of sugar, 30g of mung bean powder, 0/0g of starch/kloc, and 0/0g of grinding powder.

Steps:

1, first mix the materials (1) evenly, then mix the materials 2 evenly, put them on the stove and cook and stir. After boiling, stir quickly until it is thick and powdery, then turn off the fire and enter the mold.

2. Mix the matcha powder in the material (3) with a little cold water, then mix it with the rest of the material (3), put it on the stove and cook it while stirring. When it boils, quickly stir until the smoke is transparent, that is, turn off the fire. After solidification, pour into Figure 2. You can eat it when it is solidified, and cut it into pieces when you eat it!