Delicious Snacks: Easy to Make, Crispy and Sweet, Kids Love It!
Banana Pie
Ingredients: appropriate amount of peanut oil, a little hot water, 50g of corn kernels, 1 banana, 80g of flour, appropriate amount of egg wash.
Method: Put the flour into a basin, add a little hot water and mix well, knead into a dough, divide into two parts, brush with oil and stack the two doughs. Sprinkle dry flour to form a thin pancake for later use.
Heat a flat-bottomed pan with oil, heat it up. Put the pastry blank on low heat and bake until both sides are golden brown, take it out and cool it down to prepare. Peel the bananas and cut them into small dicing for later use. Put the corn kernels into a basin, add a little oil and stir well, then put in the banana diced and mix evenly.
Wrap the pastry shell on a cutting board, brush with oil, put in the filling and wrap it up to prepare. Bake in a baking pan with a layer of oil paper, put in the prepared banana pie crust, brush with a layer of oil. Preheat the oven to 190 degrees for 10 minutes. Take it out and brush with a layer of egg liquid, continue to bake for 3 minutes. Take it out, assemble and serve.
Mango Big Fortune
Ingredients: appropriate amount of salad oil, 3 eggs, half a mango, 25g of low-gluten flour, 25g of cornstarch, 100g of glutinous rice flour, 50g of white sugar, 250ml of milk.
Method: Put the egg yolks into a basin, add white sugar and mix well. Beat in warm water to make the egg yolk liquid lighten in color, white sugar melts. Add low-gluten flour and mix well. Add milk while stirring small fire until viscous smooth, cool it slightly, put it into the refrigerator to prepare. Put glutinous rice flour into another small basin, add cornstarch and a little salad oil, pour in milk to make a viscous paste, put it into the microwave for 3 minutes, stir and form into a lump to prepare. Put the mango flesh into small pieces for later use.
Take a small portion of the chilled egg yolk sauce and wrap it in a mango, coat evenly. Put it into the refrigerator to cool for 1 hour, set. Take it out and wrap it with a glutinous rice dough, tighten the mouth, roll into a ball, put into a plate.
Hand-torn Jujube Juice Beef Jerky
Ingredients: 800g of cooked beef, 2g of small fennel, 2 slices of bay leaf, 500ml of orange juice, appropriate amount of fragrant oil, 1 block of ginger, 15g of old soy sauce, 2g of peppercorns, 1 spoonful of mature sesame seeds, 1 piece of cardamom, 3 pieces of star anise, 1 block of aged tangerine peel, 10g of white sugar.
Method: Heat oil in a pot, pour in small fennel, bay leaf, ginger, star anise, cardamom, cinnamon and aged tangerine peel to stir-fry out fragrance. Add orange juice and white sugar, then add old soy sauce, cooked beef for 8 minutes, remove all spices.
Hand-tear the cooked beef in strands, pour it into the pot and cook with high heat, turn to low heat and stir-fry the dry water, extremely love like mature sesame seeds, stir-fry out fragrance. Turn off the fire and put it out to plate.
Sugar Cake
Ingredients: 20g of candied rose, 20g of fine sugar, 20g of hazelnut, 15g of medium-gluten flour, appropriate amount of vegetable oil, 300g of water, 50g of red sugar.
Method: Boil water in a pot, add white sugar and heat to boiling point. Put the flour into a basin, add hot water and mix well. Heat it up. Take out the cake dough and divide it into small pieces, roll into balls. Use your thumb to make a small pit, put in the filling and wrap it up, tighten the mouth and press flat. Heat oil in a pot, put the sugar cake crust into the hot oil and fry until the surface is golden brown, take it out and control the oil and put it into a plate.
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