www.hg20987.com 16 delicious breakfast cakes

16 delicious breakfast cakes

Source: Time: 2020-02-21 02:45:02

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Foodie www.Meishi.cc-Detailed explanation of 16 delicious breakfast cakes
16 delicious breakfast cakes
Created: 2010-09-27
11105 people viewed
16 delicious breakfast cakes
Pocket cake
Ingredients: 200 grams of flour
Accessories: stuffing (put according to your preferences)
1. Add an appropriate amount of warm water to the flour, fully knead into a smooth dough, and cover with plastic wrap for 20 minutes
2. Knead the good dough and knead it into strips, then divide into small doses of about 50 grams.
3. Press the small agent flat with your hands, and then use a rolling pin to roll into a dough of about 0.2 cm thick.
4. Take a rolled noodle, apply a small brush to the middle of the noodle, apply oil, brush the edge with water, and then cover it with another noodle, press the edge tightly, and the pocket cake is ready. Finish the rest of the dough with the same method
5. Put the oil in the pan and put the greens into the pocket cakes. Fry the yellow side and turn the sides on the low fire. Finally, take out when the sides are golden and bulge in the middle. Cut out from the middle into two pocket cakes and put on fry. Good filling
Scallion cake
Ingredients: 150 grams of flour
Seasoning: onion, chicken powder, salt, sesame
1. Add an appropriate amount of salt to chicken flour and mix well, then add an appropriate amount of warm water to knead the dough, cover with cling film for 20 minutes; wash the green onions and cut into green onions
2, knead the good dough into strips, and then divide into 4 small doses
3. Roll the small agent into thin slices of about 0.3 cm, then brush with a layer of oil and sprinkle with green onions
4. Roll up the dough along the long side and knead it into slender strips.
5. Roll the two ends of the strip towards the middle to form two rolls.
6. Overlap the two rolls together, and press them slightly with your hands.
7, and then use a rolling pin to roll it into about 0.5 cm thick round cake
8.Dip both sides of the pancakes with sesame seeds
9, put the oil in the pan, put the green onion cake, fry it on a low heat and turn it over, and finally fry until the two golden yellows are cooked through
Pumpkin Egg Pancakes
Ingredients: 350 grams of pumpkin
Accessories: 100 grams of flour, 50 grams of glutinous rice flour, 2 eggs
Seasoning: about 150 liters of water, ginger, spring onion
1.Pumpkin peeled and mashed, washed and cut into pieces, onion cut into flowers, ginger cut into pieces, and the eggs are broken into egg liquid.
2. Put the minced pumpkin, ginger, and spring onion in a large bowl, pour the flour and glutinous rice flour, add a little salt (you can add sugar according to your preference), pour the egg liquid, add about 150 ml of water, mix thoroughly Evenly batter
3. Put oil in the pan, pour half of the batter into the pot, cover the pot, fry it over low heat until it is shaped and turn it over, and finally fry it until the golden sides of the two sides are cooked through and cut into pieces. Half of the batter can be cooked in the same way
Cabbage Prawn Crackers
Ingredients: 200 grams of flour
Excipients: 250 grams of cabbage, proper amount of shrimp skin
Seasoning: cooking wine, ginger, garlic, shallots, chicken essence
1. Wash and chop the cabbage, add an appropriate amount of salt, mix and marinate for 10 minutes, squeeze out the excess water in the cabbage; wash and drain the shrimp skin; drain the ginger and garlic, and cut the onion
2.Put the oil in the hot pot, put the shrimp into the skin, fry it with a low heat until slightly yellow, then add two small spoonfuls of cooking wine and stir well.
3. Put the fried shrimp skin, ginger garlic and green onion together in the pickled cabbage, then add the appropriate amount of chicken essence, sesame oil and mix well.
Sweet Tortilla
Ingredients: 150 grams of glutinous rice flour, 50 grams of corn flour
Accessories: 1 young corn
Seasoning: white sugar (dosage according to personal taste)
1. Cook the tender corn first, peel it into grains after cooling down
2.Put glutinous rice flour, corn flour, cooked corn kernels, and sugar together in a large container
3. Add the right amount of warm water and knead the dough (this process is easy to drip)
4. Roll the dough into small pieces and divide them into small preparations (I did n’t divide for the sake of laziness, I just scooped a small piece from the dough, kneaded it, and then pressed it flat, but this cake looks like it ’s almost the same size) After kneading the small agent, press it by hand to make a tortilla green.
5. Put the oil in the pan, put the tortilla greens, and fry over low heat until golden on both sides.
Jingdong Meatloaf
Ingredients: 300 grams of flour
Accessories: 250 grams of beef, 1 egg
Seasoning: 50 grams of spring onion, pepper, ginger, soy sauce, starch, cooking wine, sesame oil
1. Wash the beef and chop into minced meat, chopped green onions, and chopped ginger into minced
2. Add a little starch to the minced beef and mix well, then add a spoonful of cooking oil, appropriate amount of salt, pepper, soy sauce, cooking wine, sesame oil, beat in an egg, and stir vigorously in one direction
3. Add minced shallot and ginger, continue mixing in one direction and cover with plastic wrap and marinate for 30 minutes
4.Add an appropriate amount of warm water to the flour, knead it to a smooth surface, and cover with plastic wrap for 20 minutes.
6. Roll the small agent round, flatten it by hand, and roll it into a large sheet. Cut the knife from the center of the dough to the edge of the dough, cut the half of the dough, and evenly divide three-quarters of the dough. Coat the marinated meat and be careful not to coat the edges of the crust
7. Fold the noodles without meat filling up, then to the right, and finally the remaining part underneath, and press the edges tightly with your hands.
8. Put the oil in the pan, put the stacked meatloaf, cover the pot, and fry it on a small fire until the golden sides of both sides are cooked through. Cut it into your favorite size when you eat it.
Carrot Bean Pancakes
Ingredients: 120 grams of flour, 50 grams of corn flour, 50 grams of glutinous rice flour
Accessories: 250 grams of carrot, red bean paste
Seasoning: proper amount of cooked white sesame, oil
1. Wash and peel the carrots, steam them, take them out and put them into a bowl and mash them with a rolling pin to make mud.
2. Put flour, corn flour and glutinous rice flour into carrot puree, knead into smooth dough, and simmer for 20 minutes
3. Knead the good dough into long strips and divide into small doses of about 30 grams.
4. Press the small agent flat, and use your hand to make a thin noodle with thick edges and middle skin
5. Put in the right amount of red bean paste and slowly pinch the dough with the tiger's mouth
6. Put the mouth down and place it on the chopping board and press it into a flat cake with your hands.
7. Spread a layer of cooked sesame evenly on the chopping board, place the bun on the sesame and press gently, so that both sides are covered with sesame
8. Put the oil in the pan, put the carrot and bean paste, and fry it on a low side and turn it over until it is golden on both sides.
Assorted vegetable pancakes
Ingredients: 100 grams of flour
Accessories: 50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs
Seasoning: green onion, sesame oil, pepper
1. First break the eggs into egg liquid, add a little pepper, mix well, wash the carrots and cut into small pieces, wash the lettuce, drain, chop, and cut the onions
2.Put the carrot and corn kernels into boiling water, cook and drain
3. Add the right amount of salt to the flour, then pour in the egg liquid, add the right amount of water and stir into a paste
4. Add drained carrot and corn kernels, lettuce and spring onion, add a little sesame oil and stir well
5. Put a little oil in the pan, scoop the batter into the pan with a spoon, spread a spoon of batter into a pancake, and fry over low heat until two yellow and yellow
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