All kinds of pasta snack practices, pasta snack recipes

Salted crispy chicken. A list of ingredients.

Three chicken thighs, three cloves of garlic, three slices of ginger, 300g of sweet potato powder, five-spice powder, appropriate amount of pepper and salt.

Method: 1. Remove the bones of the chicken thighs and cut them into small pieces, add minced garlic and ginger shreds, add half a spoon of pepper, a spoonful of five-spice powder, a spoonful of cooking wine, two spoons of light soy sauce, a little salt, grasp and marinate for half an hour.

2. Pour oil into the pot, heat the oil to 70% hot (chopsticks bubbling) The chicken is evenly dipped in sweet potato powder, fried in the pot until golden brown and removed, and finally fried again for about a minute, sprinkled with pepper, salt and five-spice powder while hot and you can eat!

Plum tomatoes.

Ingredients: Tomatoes and plum meat.

I want to buy fresh tomatoes, the ones with green stems

Wumei can buy one from Ma's father, and you have to choose one without a core, which is relatively large. It's easy to slice this way

The steps are simple, but there are a few things to keep in mind:

1. Soak the small tomatoes in salt water to make them cleaner.

2. Plum slices should correspond to the size of small tomatoes.

3. The best knife for cutting small tomatoes is a fruit knife, be careful when cutting, and one end can not be cut.

4. Put the black plum slices in the middle of the small tomatoes, the taste does not penetrate so quickly, but it is easy to precipitate water at room temperature, and it can be put in the refrigerator for more than 2 hours The taste will be better when you eat it!

Cantonese cured radish cake.

Ingredients: 500-650g white radish, 100g sausage, 25g dried shrimp, 10g shiitake mushroom, 15g scallop, 150g sticky rice flour, 30 water chestnut flour

Seasoning: 10g sugar, 5g salt, 3g pepper

Method: 1. Peel and wash the radish and grate, soak the dried shrimp, mushrooms and scallops until soft.

2. Boil the shredded radish and cook for 1 minute, remove and drain (do not squeeze too dry, so as not to affect the taste).

3Cut the sausage and shiitake mushrooms into cubes, and twist the scallops.

4. Add water to rice flour and water chestnut flour (the ratio of water to flour is 1:1) and stir until there are no particles.

5. Pour oil into a hot pan, add sausage, dried shrimp and scallop and stir-fry over low heat until fragrant.

6Add shredded radish, add salt, sugar and pepper to taste, and stir-fry over medium-low heat until soft.

7Stir-fry the soft radish while it is hot, pour it into the stirred batter and mix into a paste.

8. Brush the steaming tray with a thin layer of oil, pour in the radish paste and flatten it, and steam for 20 minutes

Wolf tooth potatoes. 1. Peel the potatoes, cut them into strips with a wave knife, and soak them in water to wash off the starch.

2. Heat the oil in the pot, the oil temperature is 60% hot (small bubbles on the side of the chopsticks), you can put the potato strips in and fry them, fry them and take them out (grasp the time according to your preference, eat crispy and soft).

3Chop the garlic into minced garlic and add a little warm water to soak in the garlic water.

4Prepare millet peppers, coriander, and chopped green onions.

5. Put light soy sauce, salt, chicken essence, pepper oil, chili oil, sesame oil, sugar, coriander, chopped green onion, and millet pepper in a fried potato bowl (add vinegar if you like hot and sour taste), mix well.

The first course: [Golden crispy fritters].

Ingredients: 500 grams of flour, 270 grams of milk, 1 egg, 30 grams of milk powder, 5 grams of salt, 15 grams of aluminum-free fritters leavening agent (available in large supermarkets or purchased online), appropriate amount of cooking oil.

How to make it]:

Flour and milk powder, aluminum-free fritters leavening agent mix well, eggs, milk, salt, add 30 grams of cooking oil and stir well, pour into flour and milk powder, knead into dough. Let stand for 20 minutes, fold and knead the dough to form a smooth dough, arrange it into long strips, put it in the refrigerator and refrigerate, take it out in the morning and cut it into strips, two stacked together, press it with chopsticks in the middle, gently stretch it out, fry it at a temperature of 6 until it is golden brown, drain the oil out of the pot and start eating. It can also be cooked and eaten freshly.

The second course: [Chrysanthemum Crisp].

Ingredients: 100 grams of flour, 30 grams of corn oil, 55 grams of warm water, 10 grams of sugar.

Puff pastry: 100 grams of flour, 50 grams of corn oil.

How to make it]:

Knead the ingredients in the water and oil skin into a smooth dough, knead the ingredients in the puff pastry into a dough, cover with plastic wrap and let stand for 30 minutes. When the time is up, the oil skin and puff pastry are all divided into 6 equal agents, wrap the puff pastry with an oil skin, and pinch it tightly. Roll out the dough sheets into long strips, roll them up, do the same as before, cover with plastic wrap and relax for 10 minutes.

Divide the bean paste into 30g balls. Roll out the loose dough into long strips, roll it up and press it in the middle, arrange it into a circle, press it flat, wrap it with bean paste filling, roll it out into a round cake, cut a few knives from the center to the surrounding area, leave the center of the circle in the middle, brush with egg wash and sprinkle white sesame seeds, send it to the preheated oven, and bake it at 200 degrees for 25 minutes.

Tomato egg noodles.

Ingredients: noodles, tomatoes, eggs, salt, monosodium glutamate, sesame oil, old ginger slices Method: 1. Wash and slice two tomatoes, mash two eggs, add salt to the egg mixture, and chop a piece of old ginger slices;

2. Put oil in the pot, pour the egg liquid into the fried egg flower when the oil is hot, and put it out;

3. Put another oil, stir-fry the ginger in hot oil, pour the tomatoes into the stir-fry, and pour the egg flowers into the same stir-fry for a while when the tomatoes are out of the water (you can add a little white sugar, if you think the tomatoes are too sour, but only add a little bit);

4. Then add water and boil to taste (the water can be slightly more than when making soup). It can be boiled for about five minutes, then poured into a noodle bowl, adding salt (more salt), monosodium glutamate, and sesame oil.

5. Put water in another pot to boil the noodles, put the noodles into a noodle bowl with tomato soup, and sprinkle with chives.

1. Whole wheat pig's trotter rolls: Put the flour, water and yeast in the kitchen machine, open the first gear and stir, and knead it into a smooth dough, this process takes about 5 minutes; Cover the kneaded dough with plastic wrap and put it in a warm and moist place for fermentation; Sent to twice the size, that is, the first fermentation is completed; I put the dough on the cutting board and pressed it with my hands, kneaded it smooth, kneaded it into long strips, and cut it into small squeezes, which I divided into 20 small squeezes.

2. Donkey meat soup packets: soak the donkey meat in water overnight, soak in blood water, pour hot water into the flour, stir while pouring, stir into gnocchi, and then add cold water a little bit, knead it into a non-sticky dough, and let it rise for a period of time; After slicing the donkey meat, chop it into a meat filling, clean the pork belly, chop it into a meat filling, and draw water into the meat filling (the stock is better, but it is slightly greasy), according to a pound of meat filling 4 taels of water, pump water into the meat filling, and whip it in one direction until the meat filling eats through the water; Wash and peel the radish, rub it into shreds and chop it into a filling, add 1 teaspoon of salt, 1 tablespoon of light soy sauce, 2 teaspoons of thirteen spices and 3 tablespoons of peanut oil, then whip in one direction and refrigerate in the refrigerator for half an hour; After the radish is drained, put it into the meat filling, add the chopped green onion and ginger, add 1 teaspoon of salt, and mix well to form a bun filling; Take out the scalded dough, knead it evenly, knead the strips, cut it into small pieces, press the flat roll into a skin, take a piece of dough and wrap it with filling, and close it like a dumpling; Put the buns in a pot of boiling water and steam for half an hour.

Home-cooked pancakes] Ingredients: 500 grams of flour, 200 grams of boiling water, appropriate amount of cold water, appropriate amount of salt, appropriate amount of cooking oil.

Steps]:

Add boiling water to the flour first, stir while pouring, continue to add cold water, stir into a flocculent, knead into a dough, and let stand for 30 minutes. Divide into agents, roll out into round dough sheets, sprinkle with edible salt, brush with oil, cut a knife from the center outward, roll it up and press it into a round cake, and roll it into a thin cake of about 4 cm. Preheat the electric baking pan and brush the oil, put in the cake blank and bake for 3 minutes, turn it over, and then bake it for 1 minute.

Beef buns] Ingredients: 500 grams of flour, 250 grams of warm water, 5 grams of yeast, 5 grams of sugar, 400 grams of beef, 1 onion, appropriate amount of salt, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of cooking wine, appropriate amount of minced ginger, appropriate amount of cooking oil, 1 spoon of chicken essence, appropriate amount of sesame oil.

Steps]:

Add yeast, sugar, and warm water to the flour, knead the dough, and let it rise until it doubles in size. During fermentation, add salt, light soy sauce, dark soy sauce, cooking wine, and oyster sauce to the beef filling, stir in one direction, add chopped onion, minced ginger, cooking oil, chicken essence, and sesame oil and stir well.

Take out the fermented dough, knead it well, divide it into agents, roll it out into buns, wrap it with an appropriate amount of filling, and knead it into buns. Put it in the steaming drawer and let it stand for 20 minutes**, then steam it for 12 minutes after steaming on high heat.

The recipe for pasta snacks is as follows:

Ingredients: 150 grams of dried noodles, 250 grams of eggplant (round), 150 grams of pork belly, 12 grams of millet pepper, 10 grams of green pepper, 3 cloves of garlic, a pinch of chives, 1 teaspoon of cooking wine, a little dark soy sauce, an appropriate amount of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sweet potato starch.

1. First of all, prepare the required ingredients, it is recommended to use tender round eggplant for eggplant, which has a better taste.

2. Then add a little salt, 1 teaspoon of cooking wine, a little dark soy sauce, 1 teaspoon of sweet potato starch to the diced pork belly, stir well with chopsticks, add a little cooking oil and marinate for a while.

3. Then remove the stems of the millet pepper and green pepper and cut them into small rings, and the garlic is flattened and peeled and chopped.

4. Cut the eggplant into cubes, do not peel the eggplant, and soak it in water for a while, so that the eggplant is not easy to change color.

5. After the pot is heated, put in the eggplant, stir-fry over high heat, fry the eggplant until soft, and put it on a plate for later use.

6. Then put a little oil in the pot, pour in the green and red peppers and fry over high heat until the oil is hot, and put it in a bowl for later use.

7. Add an appropriate amount of cooking oil to the pot, put in the diced meat when the oil temperature is 6 hot, add minced garlic after high heat until fragrant, and stir-fry to bring out the fragrance.

8. Then add the soft eggplant that has been fried in advance, and stir-fry evenly over high heat.

9. At this time, add a little salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and stir-fry evenly, then add an appropriate amount of water and simmer for a while.

10. Cook until the eggplant is soft and rotten, then add the green and red peppers fried in advance and stir-fry evenly, finally add a little chicken essence to enhance the freshness, sprinkle a little green onion and put it on the plate.

11. Add an appropriate amount of water to the pot, bring to a boil over high heat, add the active fermented hollow noodles, and stir with chopsticks.

12. When boiling until 8 minutes cooked, remove the noodles, cool the boiled water once, then drain the water and add a little cooking oil and mix well, which can prevent the noodles from sticking together.

13. Put the boiled noodles into a bowl, spread the fried eggplant diced meat on the surface, mix well with chopsticks and serve.

Sweet potato sesame balls.

1. Prepare a washed sweet potato, cut it into thin slices, steam it over high heat for 15 minutes, after 15 minutes, take out the steamed sweet potato, put it in a basin, add 10 grams of honey, 15 grams of sugar, and pound it into sweet potato puree with a suitable tool;

2. Add an appropriate amount of flour, beat an egg, stir well with chopsticks, the flour can be added in batches, after stirring into a dough, add a little vegetable oil, and knead it into a softer dough by hand.

Brush with another layer of vegetable oil, cover with plastic wrap to prevent the dough from drying and set aside to let it dry for 40 minutes.

3. After 40 minutes, brush the inside of the plate with a layer of vegetable oil, make the sweet potato dough into balls by hand, stick white sesame seeds, put it in the plate, and then use the same method to make the remaining dough into balls for later use.

4. Heat the wok, pour in the cooking oil, when the oil temperature is heated to 3-4 hot, put the chopsticks into the pot, when there are fine bubbles coming out, put the finished sesame balls from the side of the pot into the pot one by one, and gently turn them with chopsticks to avoid sticking.

Fry the sesame balls slowly on low heat until the skin of the sesame balls is golden and crispy, then you can remove the oil and put it on a plate.

The recipe for pasta is as follows: Steamed buns. Ingredients: 200 grams of all-purpose flour, 5 grams of sugar, 2 grams of coffee powder, 2 grams of yeast.

Excipients: 110 grams of water (for noodles).

1. First of all, weigh and prepare all the ingredients, pour all the ingredients into the bread bucket, and start the dough mixing program.

2. Mix the dough, take out about one-fifth of the dough, add coffee powder and knead it well, if you like the color to be darker, you can add a little more coffee powder to let the dough of two colors rise.

3. The proofed dough tissue is honeycomb-shaped.

4. After the dough of the two colors is exhausted and kneaded evenly, the coffee dough is kneaded round.

5. Roll out into thin slices with a rolling pin.

6. Use a mold to press out the round dough first.

<>8. Knead the white dough evenly and roll it into an oval shape.

9. Glue the coffee upper first, and then make the upper to glue.

10. Make shoelaces out of white dough.

11. Take a small piece of dough and make a bow.

12. Glue the bow to the top of the shoelaces.

13. On the top of the bow, feel free to make a small button and stick it on it.

14. Put the finished small shoes in the pot for secondary fermentation, and the touch is light.

15. Cover the pot with cold water, bring to a boil over medium heat, and continue to steam for 15 minutes.

16. Turn off the heat and simmer for 5 minutes, and the high-value small shoes steamed buns are out of the pot.

17. a finished product.