What are the practices of various snacks

A, chicken yellow fish roll raw materials: chicken mushroom 280 grams, 50 grams of yellow fish meat, hydroponic tofu skin 1, 20 ml of soy sauce, salt, chicken juice, monosodium glutamate (MSG), broth, salad oil, moderate amount of food practice: 1. chicken bacteria treatment, cut into silk and then into the frying pan, fried to the color of the golden brown into the broth when the pot, plus chicken sauce, soy sauce, salt and MSG cooked to taste, fishing out of the chicken mushrooms drained. Another yellowtail meat into the cage pot steamed, take out the hand torn into silk. 2. in the tofu skin on the chicken and yellowtail silk, to be rolled into the cage steamed through, take out the knife to plate, dripping with the juice of the chicken mushrooms cooking, food success! Second, savory mixed with mushrooms Ingredients: mushrooms 240 grams of sauerkraut 80 grams of scallions, salt, monosodium glutamate, lard, moderate amount of food practices: 1. cut the sauerkraut into granules, into the pot with a little lard fried, sheng out of the standby. 2. cut the mushrooms into slices, put into the pot of boiling water with a moderate amount of salt after boiling, fished out of the squeeze out the water into the pot with sauerkraut grains, monosodium glutamate and scallion, mixing will be into the dish. Three: Baked sweet potatoes with cheese Ingredients: sweet potatoes 750 grams, cheese slices 1 bag of food practices: sweet potatoes into the simmering soup tank baked, take out each divided into two halves, and then put on the cheese slices, a little baked out of the plate that is completed. Fourth, the rich and famous squid food practices: 1. squid boy 6 from the abdomen to remove the viscera, clean. 2. 100 grams of glutinous rice into the cool water soaked for 3 hours, fish out, add mushrooms, carrots diced 50 grams each, 25 grams of dried shrimp and mix well together, add salt, soy sauce 10 grams of each mixed into the filling, loaded into the squid boy, with toothpicks to seal the mouth, the squid in the two thirds of the chives blanched shoots bundled (to make). (so that it is gourd-shaped), steamed for 6 minutes, remove, plate can be. Five, pan-fried steamed Taihu Lake white fish food practices: 1. White fish back above and below each slice a knife on both sides of the fish to play a word knife flower. 2. 25 grams of parsley, cilantro, respectively, cut into long, centimeter segments; green onions, carrots, 25 grams each, respectively, cut into sections of long 0.2 cm. 3. cut vegetables and pepper 5 grams of pepper, 20 grams of dried chili peppers, 25 grams of ginger together with the stirring evenly. 4. another cilantro section 25 grams plus salt 5 grams, monosodium glutamate, chicken powder 3 grams each, pepper 1 gram mixed well, half evenly smeared in the fish body, half mixed into the marinade. 5. Spread the marinade into the fish chamber, and then cover the entire body of the fish, marinated for 8 hours, remove the marinade, put into the sixty percent of the heat of the oil within the frying until both sides of the golden brown, fish out of the oil control, put into the steamer box to steam for 5 minutes, take out, sprinkle with a good frying of dry onion 100 grams, onion 45 grams, 2 grams of dried chili, 50 grams of hot onion oil, poured in millet chili, sprinkled with 5 grams of parsley, poured with 80 grams of fish sauce that. Sixth, mom's yellow rice branding food practices: 250 grams of yellow rice, millet 85 grams, 100 grams of sugar, salad oil, 50 grams of white flour, 50 grams of cooked lard, 150 grams of bread flour, 3 grams of baking powder, 10 grams of salad oil. 1. Wash yellow rice and millet, add 250g of water, sugar, salad oil and cooked lard and steam. 2. Mix 150g of bread flour, 50g of white flour and 3g of baking powder, add 100g of water and flour, and allow to rise. Roll out the dough into a rectangle, the steamed rice covered in and half of the dough, paved, covered with the other half, put into the refrigerator to chill and set shape. 3: preheat the cake pan to 120 ℃, brush a layer of salad oil, the yellow rice cake into which, turn over and fry until golden brown. 4: will be processed into the cake cut into a variety of shapes can be desired, personally recommended to cut into a triangular loaded, the key There are two key points: the first rice should be steamed well, the steam is too dry, steamed too sticky rolled up. taste, steamed too sticky roll can not; second, the surface should be good, otherwise too hard, in addition do not roll not thick or fried.