1. Prepare a piece of chicken breast and cut it into strips along the grain. 2. Prepare a bag of potato chips.
1. Beat the eggs and set aside. 2. Put the softened butter in a basin and set aside.
1. Sift the flour. 2. Cut the butter into small pieces and soften at room temperature.
1. Prepare pumpkin, taro and purple sweet potato, wash them and peel them off. 2. Cut them into slices and put them in the pot, steam them over high heat for 15 minutes.
1. Beat 75 grams of whole eggs. 2. 20g unsalted butter and 15g milk. Melt in water.
1. Crack the eggs into the mixer 2. Add the flour
1. I added some additional nut cereals (30 cereals soaked in 70 ml of warm water, the total amount is 100g), you can just replace it with about 50 ml of warm water. 2. Prepare the flour
1. Preparation: Sift the low-gluten flour, heat the water mixture over water, mix the milk and butter and melt over water and keep at 40 degrees.
1. Prepare a piece of hand-made pie crust, soften it at room temperature, and roll it out thinly. 2. Mix sesame paste, sesame oil, salt, and Sichuan pepper powder and mix well to form a sesame paste filling. Pour the sesame paste filling on the dough and
1. Prepare all ingredients. 2. Peel and slice the purple sweet potato.
1. Put flour into a plate and add yeast powder 2. Pour in spinach juice
1. Prepare the ingredients 2. Cut the radish and put the corn into the container
1. I had the only big steamed bun left at home, so I cut it into eight steamed bun slices of different sizes, preparing to make five flavors of grilled steamed bun slices.
1. Put the Sichuan peppercorns into the pot and roast them until fragrant. 2. Grind the roasted Sichuan peppercorns in a mortar.
1. Peel the hawthorn and clean it. There are hawthorn corers available online, which are very convenient. You can also use the pen holder of a roller coaster or chopsticks, so everyone can do their best!
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