There are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. You can sell any one you learn

Recently, there has been an upsurge of setting up stalls across the country. In response to the national call, many people have invested in setting up stalls, from food, clothing and daily necessities. Most people set up a stall for the first time and don’t have much experience. What products to sell has become the most confusing problem. The homogenization of daily necessities and clothing is too serious and the competition is fierce. Food is the most popular, but the ready-made packaged food has low profit and serious competition. How to be different is recognized by everyone, that is, the food made with heart, the self-made food is healthy without addition, and it is safe to eat, which is deeply recognized by consumers

Here are 16 kinds of delicious food for stalls, these 16 kinds of delicious food are garlic oysters, hot and sour powder, spicy slices, fried chicken with honey butter, flower shell powder, egg filling cake, soy sauce cake, baked cold noodles, sausage Shaomai, spicy tofu steamed stuffed bun, spicy lemon chicken feet, fruit glutinous rice dumpling, fish in tomato sauce, meat floss Xiaobei, Guoba potatoes and double skin milk . See which one suits you better

1、 Oyster with garlic

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

20 oysters, 10 cloves of garlic, 1 roll of vermicelli, 4 spoons of raw soy sauce, 1 spoonful of oyster sauce, an appropriate amount of coriander, an appropriate amount of millet pepper and an appropriate amount of corn oil

1. Wash the sediment on the oyster first

2. Pry the oyster open with a special knife for prying the oyster

3. Put the vermicelli into a bowl and scald it with boiling water

4. Cut the garlic into small pieces, and then cut the garlic into small pieces

5. Pour 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 2 tablespoons of water into a bowl to make a sauce and set aside

6. Put an appropriate amount of oil into the pot and heat it until it is slightly hot. Add minced garlic and stir fry it to make it fragrant. Stir fry the edge of minced garlic until it is slightly yellow

7. Turn off the heat and pour in the previously prepared sauce. Stir fry and serve

8. Put the oysters on the baking net, bake for 10 minutes until the oysters are eight times cooked, put a small amount of vermicelli on the surface, then put a small spoon of minced garlic sauce, and place red millet and pepper rings. After baking, sprinkle the chopped coriander while it is hot, and you can eat it

2、 Hot and sour powder

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

1 sweet potato vermicelli, 1 onion, 5 cloves of garlic, an appropriate amount of millet pepper, an appropriate amount of coriander, an appropriate amount of mustard, an appropriate amount of peanut, 2 tablespoons of raw soy sauce, 1 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of aged vinegar, an appropriate amount of five spice powder, an appropriate amount of pepper powder and an appropriate amount of black pepper powder

1. First, soak the sweet potato noodles in hot water

2. In the process of making vermicelli, pour oil into the pot and fry the raw peanuts

3. Cut some scallions and minced garlic, then cut some millet, pepper rings and minced coriander. After cutting, put these side dishes on the plate for standby

4. Prepare a large bowl, put chopped green onion, minced garlic and millet pepper ring in the bowl, then add 1 tablespoon of coarse chili noodles and 1 tablespoon of fine chili powder, an appropriate amount of five spice powder, pepper powder and black pepper, and then sprinkle some white sesame seeds

5. Burn some hot oil and pour it on it, then mix it with a spoon. Add 2 tablespoons of raw soy sauce, 3 tablespoons of aged vinegar and 2 tablespoons of sugar and stir well

6 boil water in the pot, put the soaked sweet potato vermicelli into the pot, cook until the vermicelli become soft, and then use a leaky spoon to drain the water. Put the sweet potato powder into the bottom material, add a small amount of hot water and stir evenly

7. Put some shredded mustard, scallion, coriander and peanuts on the surface

3、 Spicy slices

 16 kinds of delicacies suitable for stalls, detailed formula and practice, Any one can sell well

a proper amount of dried bean skin, 5 cloves of garlic, 1 small piece of ginger, 1 spring onion, an appropriate amount of star anise, an appropriate amount of fragrant leaves, an appropriate amount of cinnamon, 2 tablespoons of pepper powder, 1 tablespoon of cumin powder, an appropriate amount of pepper powder, an appropriate amount of five spice powder, 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of Baijiu, 1 tablespoon of white vinegar and 1 tablespoon of white sesame

1. Soak the dried bean skin in cold water for about half an hour, and then take it out and squeeze out the water

2. Then cut the bean skin and cut both sides neatly

3. Cut the bean skin into large square pieces, boil the water in the pot, blanch the cut bean skin in the boiling water and break it. After blanching, put it into a plate to cool and set aside

4. Start making the red oil mixed with bean skin, and prepare an appropriate amount of garlic, ginger, green onions, star anise, fragrant leaves and cinnamon. Cut scallions into sections, slice ginger and garlic into small pieces for standby

5. Put 2 tablespoons of pepper powder, 1 tablespoon of cumin powder, an appropriate amount of pepper powder, an appropriate amount of five spice powder, 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of Baijiu, 1 tablespoon of white vinegar and 1 tablespoon of white sesame in the bowl, and stir well

6. Pour oil into the frying pan, add star anise, fragrant leaves and cinnamon, stir fry until fragrant, then pour in onion, ginger and garlic, fry slowly over a low heat, fry until all the materials turn yellow and the flavor is all fried into the oil, and then take out the oil to control the oil

7. There is only oil left in the pot. Heat it over a low heat for a while, and then pour the hot oil directly into the bowl of the previously prepared chili powder. Stir while pouring to prevent the chili powder from being fried by the hot oil. The red oil of cumin bean skin is ready

8. Lift a piece of bean skin and put it into the red oil, and then turn it repeatedly until all the bean skin is covered with red oil. Lift it to control the oil and put it into the plate

4、 Fried chicken with honey and butter

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

one kilogram of chicken wing root, two spoons of sugar, two spoons of honey, two spoons of raw soy sauce, one spoonful of cooking wine, one spoonful of oyster sauce, an appropriate amount of pepper, a small piece of butter, an appropriate amount of garlic, one bag of milk, eggs and starch

1. Clean the chicken wing root by one kilogram, control the water, marinate it in advance, put in an egg white and a spoonful of starch, and grasp it evenly by hand. This step can make the meat smooth and tender. Then add 1 spoonful of cooking wine, 2 spoonfuls of raw soy sauce and 1 spoonful of oyster sauce, add some minced garlic and a small amount of pepper, and then grasp it evenly by hand, so that the chicken wing can fully absorb part of the flavor of the sauce

2. Then add a bag of milk. The function of milk is to make the chicken wings fresh, tender and juicy. Use a toothpick to pierce several holes on the chicken wings, so that you can fully absorb the taste of the marinade, cover it with plastic wrap, refrigerate and marinate overnight

3. Put some sweet potato starch into the plate as the fried powder of chicken wings. The sweet potato starch tastes crisp. You can also use potato starch. If you fry it with corn starch, it will be soft

4. Take the marinated chicken wings out of the refrigerator, grab and mix them, and then pour out the marinated chicken wings juice. Put the chicken wings into the dried sweet potato starch, covered with starch, and press hard while sticking the powder

5. Then quickly dip it in clean water, and then wrap it in dry sweet potato starch. While wrapping the powder, press it down hard, so that the powder is more uniform. After wrapping the powder, lift it up and shake off the excess dry powder. After all the chicken wings are wrapped with powder, the starch on the surface has some texture and thickness. Put them all into a dry plate for standby. Let the powder on the surface of chicken wings regain moisture for two minutes before frying in the pot. The powder must be wrapped firmly. It is not easy to drop the powder when it is dry or too wet, otherwise it is easy to fry and not crisp

7. Pour the oil into the pot and burn it until it is 60% hot, that is, the oil surface is wavy and slightly flowing. Then put the chicken wings into the oil and fry them slowly with a low fire. When you just get off the pot, don’t turn over. It’s easy to drop the powder. The oil temperature can’t be high and the fire can’t be too urgent. Otherwise, it will lead to the situation that the chicken wings are not cooked inside and the color on the outside is too heavy

8. After the surface of chicken wings is shaped and floats, they can be gently turned. When the surface is crisp, they can be fished out

9. Put the butter into the pan and melt it slowly over low heat. Don’t use high fire to prevent the butter from burning. Add minced garlic and stir fry to make garlic smell. The fire should not be too urgent. Be careful to stir fry minced garlic. Then add 2 tablespoons of sugar, 2 tablespoons of honey and 1 tablespoon of raw soy sauce. Sugar and honey can be increased or decreased according to taste. Boil until the sugar melts and the soup thickens

10. Put in the fried chicken wing root. Don’t put it early. If the soup is too thin, it will soften the surface of the chicken wing. Stir fry it quickly until the surface is evenly wrapped with sauce

5、 Carapace powder

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

half a kilo of flower armor, 1 small handful of Flammulina velutipes, 1 bundle of vermicelli, an appropriate amount of oatmeal, onion, garlic and coriander, an appropriate amount of millet pepper and Hangzhou pepper, 2 tablespoons of raw soy sauce, 1 tablespoon of seafood soy sauce, 1 tablespoon of oil consumption, 1 tablespoon of sugar, and an appropriate amount of chili sauce or chili oil

1. Wash the bought flower armor, put it into clean water, add a spoonful of salt and spit sand for more than half an hour

2. Soak the vermicelli in hot water until it softens slightly and remove it

3. Cut the onion and garlic into small pieces, and cut the millet pepper and Hangzhou pepper into circles respectively for standby

4. Prepare a larger piece of tin foil, find a large bowl, put the tin foil into the bowl, concave the shape of the bowl, and then seal the interface tightly

5. Put the sand spitting armor into the bottom of the tin foil and distribute it evenly. Put vermicelli, Flammulina velutipes and green vegetables on the flower shell

6. Pour in 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1 tablespoon seafood sauce and 1 tablespoon sugar, and then pour in an appropriate amount of water. Add chopped green onion and garlic, millet pepper and Hangzhou pepper rings

7. Seal the tin paper and heat it directly on the electric ceramic furnace. If there is no electric ceramic furnace or fear of tin paper leakage, you can sit the tin paper in a small milk pot and heat it on the fire

8. Heat for about ten minutes, open the tin foil, stir the vermicelli with a quick start to prevent the vermicelli from sticking. Until the flower armor opens and the vermicelli is boiled soft, you can take it out together with the tin foil

9. Put the tin foil into a large bowl, sprinkle with coriander powder, chili oil and chili sauce, and you can eat it

6、 Egg filling cake

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

350g flour, 75g boiled water and 75g cold water. There are 3 eggs, 3 hams, an appropriate amount of lettuce, an appropriate amount of oil, an appropriate amount of pepper and an appropriate amount of spicy sauce

1 , prepare 300g flour, 75g boiled water and 75g cold water. Pour boiling water into the flour, stir along one direction with chopsticks, and gradually add 75g cold water while stirring until the flour is stirred into flocculent shape

2. Knead the dough into a smooth dough by hand, cover the dough with plastic wrap, and wake up for about 30 minutes

3. In the process of waking up the noodles, prepare the pastry, pour 50g of oil into the pot and heat it, pour 50g of flour into the bowl, pour the hot oil into the flour and stir it while pouring, until the flour and oil are completely mixed and there is no dry powder

4. Cut an appropriate amount of scallion for standby, put three eggs in a bowl, add an appropriate amount of salt and five spice powder, and stir them up with chopsticks. Add scallions and stir well

5. At this time, the dough has woken up. Tear off the plastic wrap and take out the dough. Without kneading, gently arrange the dough into a uniform strip. Cut into 4 evenly sized preparations, cover with plastic wrap and wake up for 5 minutes

6. Take a dough, press it flat with your hand, and roll it into a round cake with uniform thickness with a rolling pin. Spread pastry evenly in the middle of the dough cake, and then fold the dough cake from both sides to the middle. After folding, close the mouth and pinch it tightly, and brush an appropriate amount of oil on the surface

7. Use a rolling pin to gently roll into a pastry. Don’t use too much force when rolling the middle part to prevent crispness

8. Heat the pan, brush the oil, put the dough cake on it, and turn it over again when frying until the surface of the cake is bulging

9. Poke a hole with chopsticks, pour in an appropriate amount of egg liquid, bake until the egg liquid solidifies, and then you can get out of the pot

10. Brush the spicy sauce while it is hot, put in ham and coriander, roll it up and eat it

7、 Maotai flavor cake

 there are 16 kinds of delicacies suitable for stalls. They have learned to sell well with detailed formulas and practices

350g flour, 160g hot water, appropriate amount of oil, a little onion, a little coriander, a little white sesame, an appropriate amount of spicy sauce and an appropriate amount of sweet sauce

1 , prepare 300 grams of flour, 160 grams of hot water, and the water temperature is about 70 ~ 80 ℃. Pour the hot water into the flour, stir the flour with chopsticks while turning it upside down, until the flour becomes flocculent

2. When the temperature of the floc is reduced and it is not hot, knead it into a smooth dough by hand, then cover it with fresh-keeping film and wake up for about half an hour

3. Make pastry in the process of waking up, prepare a clean bowl, put the remaining 50g flour in the bowl, then pour about 50g cooked oil and mix well

4. Make the pastry, and then prepare the sauce of Maotai flavor cake. Pour the sweet flour sauce and spicy sauce into the bowl in the ratio of 1:1, stir evenly, and then add a small amount of water to stir until there is slight fluidity

5. Arrange the dough to grow into strips, then cut it into four equal parts evenly with a knife, flatten one of the dough, roll it into a pancake with a rolling pin, then evenly coat the pastry prepared before with a spoon, and then cut the four sides of the pancake into three equal parts with a knife

6. Fold the dough cake like a quilt, first on both sides and then in the middle. Pinch the closing tightly and don’t miss the crispness

7. Flatten the folded dough cake by hand, and then roll it into a thin cake with a rolling pin. The thickness of the cake shall be as thin as possible, because the baked cake will become thicker and taste bad

8. Put the cake embryo into the pan and bake it over low heat. How to judge whether it is cooked? The baked cake will bulge, because there is pastry in the middle, which will be filled with air

9. After the cake is cooked, turn off the heat, then brush the sauce on the top layer, sprinkle with scallion, coriander and white sesame, and you can get out of the pot

8、 Baked cold noodles

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

2 pieces of baked cold noodles, 2 eggs, 2 hams, an appropriate amount of green onions, an appropriate amount of coriander, an appropriate amount of minced garlic spicy sauce, a little vinegar, an appropriate amount of sugar, a little white sesame and a little cumin powder

1. Cut the green onion and coriander separately for standby, and cut the sausage in half longitudinally from the middle

2. Pour garlic chili sauce into a bowl, add a small amount of white vinegar, sugar and sesame, mix well, and then pour a small amount of boiled water to stir evenly. The sauce should not be too thick, otherwise it will be too salty when brushed on the dough. The amount of sugar and vinegar should be added according to personal taste, and it can not be added if you don’t like it. Can not eat spicy can also be replaced with sweet sauce

3. Heat the pan, pour oil on the surface and brush evenly with a brush. Fry the sausage in a pan until the surface changes color

4. Buy a ready-made baked cold noodles crust, tear off the plastic preservative film on the surface, then put the crust into a pan, gently press it with a shovel and fry until the bottom becomes soft

5. Turn the cold noodles over with a shovel and fry the other side. Raw cold noodles are hard and will become very soft after frying. Fry until all the cakes are soft and have no hard edges

6. Beat a complete egg on the cold noodle cake, then spread the egg gently with a shovel, spread it evenly on the cold noodle cake, and then heat it slightly for a while. When the egg does not flow on the cold noodle cake, gently turn the cold noodle cake over with two shovels, and then let the egg contact with the pan until the egg is completely fried

7. On the side facing up without eggs, brush the previously prepared cold noodle sauce with a brush, and sprinkle an appropriate amount of cumin powder and white sesame seeds. Sprinkle the chopped green onion and coriander evenly, and then put the sausage on the cold noodles

8. Gently roll up the cold noodle cake from one side with a shovel, turn off the fire, brush another layer on the surface of the cold noodle roll, and sprinkle cumin powder

9、 Sauteed wheat with sausage

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

an appropriate amount of dumpling skin, 1 small bowl of glutinous rice, 5 mushrooms, half a carrot, 2 sausages, an appropriate amount of green onions, 2 spoons of raw soy sauce, 1 spoonful of old soy sauce, 1 spoonful of white sugar and an appropriate amount of five spice powder

1: first put the glutinous rice into the rice cooker, wash it, add water less than one centimeter of the glutinous rice, cover the cover and press the cooking button to cook it

2. In the process of boiling glutinous rice, prepare some side dishes, shred carrot, and then cut into powder. Mushrooms are sliced first, then cut into small pieces, sausages are also diced, scallions are cut into scallions, and all the cut side dishes are put on the plate for standby

3. Heat the oil in the pot, add mushrooms, carrots, sausages and other side dishes, and then add steamed glutinous rice, stir fry the glutinous rice and side dishes evenly, and add some corn grains

4. Stir fry the glutinous rice evenly, add an appropriate amount of raw and old soy sauce, then stir fry, stir fry evenly, add 1 tablespoon of sugar, an appropriate amount of five spice powder, and finally pour in Scallion

5. Sprinkle some dry powder on the chopping board, take out the dumpling skin, roll the dumpling skin thin with a rolling pin, and roll out some folds on the edge as much as possible

6. Put the dumpling skin into one hand, clip in an appropriate amount of glutinous rice with chopsticks, then put the dumpling skin away from bottom to top with the tiger mouth of one hand, pinch some wrinkles at the edge of the other hand, and the glutinous rice stuffing leaks out of the middle part

7. Wet the steaming cloth with water in advance, spread the steaming cloth under the steaming drawer, and then put the wrapped Shaomai into the steaming drawer. Leave some space between the Shaomai. Don’t get too close to prevent it from sticking together after steaming. Cover the lid and steam for about 20 minutes. Because the glutinous rice has been fried, it is easy to steam the wheat

8. After steaming, open the lid and have a look. The glutinous rice with thin skin and big filling is ready. There is no need to mix and knead the noodles. It is simple and convenient. The key point is that it is fragrant and waxy, especially delicious

10、 Steamed stuffed bun with spicy tofu

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

300g flour, 3G yeast, 10g sugar, 170g water, 1 piece of tofu, shallot, green pepper, Haimi, pickled mustard, 2 spoons chili powder, 1 spoonful pepper powder, an appropriate amount of oyster sauce, 1 spoonful salt and 1 spoonful sugar

1. Mix noodles first. Add 300g flour, 3G yeast and 10g sugar into the basin. Add water while stirring. The water volume is about 170g. Use cold water in hot weather and warm water in cold weather

2. Stir it into flour flocs and knead it into smooth dough. The steamed stuffed bun dough should be a little soft. Cover the plastic wrap and let it ferment

3. In the process of fermenting the dough, make spicy tofu stuffing, prepare a piece of tofu, and prepare scallions, green peppers, Haimi and pickled mustard as side dishes

4. Tofu is cut into thin slices, then carefully cut into thin strips, and finally cut into diced tofu and set aside

5. Then cut the green pepper and pickled mustard into small pieces, and cut the green onion into scallion flowers for standby

6. Boil water in the pot, put the diced tofu into the water, add a spoonful of salt and blanch for about 3 minutes. The blanched tofu is smooth and tender, not fragile, and can remove the fishy smell of beans

7. Drain the scalded tofu and put it into the basin. Add diced green pepper, sea rice, diced pickled mustard and scallion, then put two spoons of chili powder and one spoonful of pepper powder, burn some hot oil and pour it on it, and burst out the flavor of scallion, chili powder and pepper powder

8. Pour in an appropriate amount of oyster sauce, a small spoonful of salt and a small spoonful of sugar, and mix gently with a soft scraper. Don’t use too much force to prevent the tofu from being broken

9. Put the dough on the panel, sprinkle dry powder below to prevent sticking, knead the dough and exhaust, then sort out the long strips, and divide them into flour agents with uniform size with a knife

10. Sprinkle some dry powder to make the flour agent rounder, then flatten it with your palm and roll the edge with a rolling pin. Don’t roll it too thin. Leave room for the steamed stuffed bun skin to ferment. Don’t roll it in the middle. Try to keep it thicker so that the bottom of the steamed stuffed bun won’t collapse

11. Put in some tofu stuffing, then pinch the edge in a circle, close the mouth and pinch tightly, and then wrap it. Put the wrapped steamed stuffed buns into the steaming drawer, leave some space in the middle, cover the cover and ferment them twice to 1.5 times the size. The steamed stuffed bun is so chubby and light. The pleats on it will be somewhat open, so you must pinch it tightly when you pack it

12. After the water boils, put the steamer in the steamer and steam over high heat for 15 minutes. Turn off the fire and then open the lid for 5 minutes to see that the steamed steamed buns have become white and fat

11、 Spicy lemon chicken feet

 there are 16 kinds of delicacies suitable for stalls, with detailed formula and practice. You have learned that any one can sell well

2 kg of chicken feet, pepper, hemp pepper, lemon, red and green pepper, green onion, ginger, garlic, 2 tablespoons of raw soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar and 2 tablespoons of salt

1. Clean the chicken feet, remove the nails, cut the chicken feet from the middle and divide them into two. When cleaning chicken feet, you can put some edible alkali, which can effectively remove oil. Just rinse it repeatedly

2. Pour water into the pot, put chicken feet into the pot in cold water, add green onion, ginger and an appropriate amount of pepper, add cooking wine, 1 teaspoon salt, and cook over medium heat for 15 minutes

3. When cooking chicken feet, you can deal with the side dishes. Cut the red and green peppers into chili rings, slice the lemon for standby, and take out the lemon seeds. Then cut some minced garlic, scallions and ginger slices for standby. Handle all the side dishes and put them on the plate for standby

4. Cook the chicken feet for about 15 minutes. After the color turns white, take them out of cold water. Don’t cook for too long, the taste will be too bad and weak, and the meat will be tighter after cooking in cold water

5. Find a large bowl, put red and green pepper rings, add green onion, ginger, garlic and lemon slices, then add 2 tablespoons of raw soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar and 2 tablespoons of salt, pour about 200ml of mineral water, and mix all the seasonings with a spoon

6. Put the chicken feet into the juice in turn. The juice should not exceed the chicken feet. If you like the taste of hemp, put hemp pepper and pepper on it, then cover it with fresh-keeping film, put it in the refrigerator and soak it for 12 hours to make the chicken feet taste

7. Take it out after soaking for one night. The color of chicken feet turns dark and it tastes good inside

12、 Fruit glutinous rice dumplings

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

150g glutinous rice flour, 30g corn starch, 210g milk, 45g granulated sugar, 20g melted butter and an appropriate amount of coconut

1 . First prepare the part of glutinous rice flour and prepare a large bowl. Add glutinous rice flour, corn starch and sugar into the bowl. Pour in the milk while stirring. When all the milk is added, stir the glutinous rice flour paste by hand until there are no particles. Add butter and stir by hand until fully blended

2. Prepare a shallow plate and pour in glutinous rice flour paste. I use a pizza plate to prevent sticking

3. After all the glutinous rice flour paste is poured out, cover the baking pan with fresh-keeping film, put it into the steamer and cover the pot. After steaming in the steamer, steam for about 15 minutes, and the plate ripens quickly. After steaming, take it out of the steamer, tear off the preservative film and air it slightly until it is not hot

4. In the process of air cooling, I prepare sandwiched fruit. I use mango and red heart pitaya. Cut the mango from the middle, remove the core, and then cut the pulp into cross flowers. Cut the pieces larger, and it’s more enjoyable to eat. After the mango is cut, put it on the plate for standby

5. Then cut the red heart pitaya. Peel the Pitaya directly and cut it into large pieces

6. Scrape the cool glutinous rice dough from the baking pan with a scraper

7. Wear gloves to knead the glutinous rice dough. After kneading, it will be more Q elastic and smooth. Take a small piece from the kneaded glutinous rice dough and wrap the fruit according to the size of the cut fruit. Roll flat with a rolling pin, wrap in the fruit block, close the mouth and pinch it tightly, and gently round it

8. Put it into the coconut paste and roll it around, let the glutinous rice dough be evenly wrapped with a layer of coconut paste, and put it into the plate after all is done. Full of coconut paste, soft waxy Q shell, wrapped with fresh fruit

13、 Fish in tomato sauce

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

6 sardine, an appropriate amount of star anise, an appropriate amount of fragrant leaves, an appropriate amount of cinnamon, an appropriate amount of green onions, an appropriate amount of ginger, an appropriate amount of garlic, 3 tomatoes, 1 bowl of rock sugar and 1 bowl of ketchup

1. First wash the tomatoes, cross them on the top with a knife, put them in a large bowl, and scald the tomatoes with boiling water for a few minutes

2. Cut the scallion into scallion segments, garlic into garlic pieces, ginger slices, and put them all on the plate for standby

3. After washing and eviscerating the sardine, marinate them with cooking wine, salt and white pepper

4. After the tomato skin is scalded, the skin becomes soft. Tear off the skin by hand, cut it into small pieces and put it on the plate for standby

5. Pour more oil into the pot, heat it up, and fry the salted sardine in the oil pot. After frying, the fish bones will become crisp, and the fish meat is not easy to stew. You can also fry less oil and fry the bone crisp that has not been fried. When both sides are golden brown, take out the Sardine and set aside

6. Leave a small amount of bottom oil in the pot, add star anise, fragrant leaves and cinnamon, stir fry, then add onion, ginger and garlic, stir fry until soft and fragrant, pour diced tomatoes into the pot, stir fry until tomatoes become soft, add ketchup, and stir fry tomatoes and ketchup together

7. Add rock sugar, pour appropriate amount of white vinegar, soy sauce and oyster sauce, stir fry the seasoning evenly, add the fried sardine, gently turn it over, let the sardine be wrapped in tomato juice, add appropriate amount of water to make the sardine, stir fry evenly, let the sardine soak in the soup, and boil the soup over a high heat

8. Put the Sardine and tomato soup into the pressure cooker. Steam the pressure cooker and stew for about an hour. After stewing, turn off the heat, let the sardine soak in the soup for a day, fully absorb the taste of the soup, and put the sardine on the plate when eating

14、 Meat floss scallop

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

4 eggs, 60g powdered sugar, 60g milk, 55g oil, 90g low flour, appropriate amount of salad dressing and the appropriate amount of seaweed meat

1. first, separate the egg white and yolk, put the egg white into the oil-free and water-free egg beating basin, and put the egg yolk into another basin. A total of four eggs need to be beaten

2. Turn on the egg beater and whisk the egg white at high speed. When the egg white turns into large bubbles, add 1 / 3 powdered sugar. Then send it at high speed. Add 1 / 3 powdered sugar when the egg white is white and delicate. Finally, add the last 1 / 3 powdered sugar when the lines appear

3. When the egg white has resistance and the veins are clear and do not disappear, lift it up and beat the egg head with a short sharp angle

4. Add 60g milk and 55g corn oil into the egg yolk, screen in 90g low gluten powder, and stir with an egg beater at low speed until there is no dry powder. Don’t stir too much

5. Add 1 / 3 of the beaten egg white into the egg yolk paste, turn and mix evenly with a scraper, then add 1 / 3 of the beaten egg white, mix evenly, add the remaining egg white, and then turn and mix evenly. Mix until there is no obvious egg white

6. Pour the cake paste into the square baking pan, pad oil paper under the baking pan to prevent sticking, scrape it with a scraper, shake bubbles on the desktop, bake it in the oven at 170 ℃ for 20 minutes, and bake it until the surface changes color

7. Take out the oil paper and put it on the drying net to cool. Tear off the oil paper below, find a circular mold with a diameter of 6 or 7 cm, and cut the cake into small circles

8. Pick up a piece of circular cake, squeeze a circle of salad dressing in the middle, then take one piece and two pieces aligned and stick together, squeeze a circle of salad dressing on the side, smooth it with a spatula, then put it on a plate with meat floss, and roll a circle of meat floss on the side

9. After rolling evenly, place it flat on the plate, squeeze a layer of salad dressing on it and smooth it with a spatula

10. Turn over and press with your hands to make the surface covered with meat floss, and then apply salad dressing on the other side. Also turn over and press to stick a layer of meat floss. If there is a defect, fill the meat floss again to make the meat floss on the surface even without gap

15、 Fried potatoes

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

1 large potato, 1 ham, an appropriate amount of scallion and garlic, an appropriate amount of millet pepper, 1 tablespoon of garlic chili sauce, 2 tablespoons of sweet noodle sauce, 1 tablespoon of sugar, 1 tablespoon of white vinegar, an appropriate amount of five spice powder, an appropriate amount of cumin powder, an appropriate amount of chili powder and an appropriate amount of white sesame

1. First clean the potatoes, peel off the potato skin, then cut the potatoes into pieces and put them on the plate for standby. Then cut the ham into pieces and set aside

2. Cut some scallions and garlic pieces, and finally cut the millet and pepper into small pieces for standby

3. Add water to the pot and bring it to a boil. Add potato chips and cook for about 10 minutes. Cook the potatoes well. You don’t need to cook them for too long and don’t need to cook them to a very waxy state. Drain the boiled potatoes and set aside

4. When the oil in the pot is heated to 70%, put the potato pieces into the pot and fry them until the color of the potato surface turns yellow, and then control the oil and take them out. In this step, if you don’t like frying, put less oil in a flat bottom non stick pan and fry it. As long as the surface is golden. After the potatoes are fried, put the diced ham into the oil pan and fry it

5. Prepare a bowl of sauce, add a spoonful of garlic chili sauce and two spoonfuls of sweet flour sauce, sprinkle five spice powder and cumin powder, add a spoonful of sugar and a spoonful of white vinegar, and mix well

6. Pour some oil into the pot, add scallion, garlic and millet pepper, and stir fry until fragrant

7. Put in the fried potato and ham and stir fry it. Pour in the sauce prepared before. Stir fry until the surface of the potato and ham is evenly wrapped with sauce. The pot is very dry without soup. Pay attention to use medium and low fire to prevent pasting the pot

8. After frying, turn off the heat, sprinkle some chili powder and white sesame, and then sprinkle some cumin powder. Mix well with a shovel and you can get out of the pot

16、 Double skin milk

 there are 16 kinds of delicacies suitable for stalls. They have detailed formulas and practices. They have learned that any one can sell well

500g pure milk, 30g light cream, 30g granulated sugar, 3 egg whites and an appropriate amount of honey red beans

1. First pour the milk into the milk pot, add light cream and sugar, and cook slowly over a low heat. Turn off the fire when there are small bubbles. Do not cook until it is completely boiling, which will destroy the nutrition of the milk

2. Put the boiled milk into a bowl and put it aside to cool. A layer of milk skin will form on the surface of the cooled milk. The main components of the milk skin are protein and fat. The higher the content of protein and fat, the thicker the milk skin. Both water milk and the above milk increasing method are to improve the fat or protein in milk, so as to make a more perfect double skin milk

3. After the milk skin is tied, gently remove the milk skin with chopsticks and pour all the milk below into a large bowl. Don’t pour all the milk out. Leave some convenient milk skin at the bottom to float up

4. Mix the egg white with chopsticks, then pour the egg white into the milk and stir it by hand. To ensure that the egg white is completely dispersed, you can taste the sweetness in this step. If you like high sweetness, you can add some sugar

5. After mixing, sift the mixture of milk and egg white, and the taste will be more delicate after sieving

6. Slowly pour the screened milk and egg white liquid back into the milk skin bowl. This step must be slowly poured from the edge of the bowl, and do not destroy the milk skin on it. Slowly, the milk skin will float on the liquid level

7. After pouring it all, put the high-temperature plastic wrap on the back cover and put it into the steamer. The water in the steamer should be boiled in advance. Cover the pot and steam over low heat for 10 minutes. After steaming for a long time, the taste will be old

8. Take it out after steaming, tear off the preservative film, and the heat is just good. After steaming, there are two layers of milk skin, especially smooth and tender q-bomb. Put an appropriate amount of honey red beans on the surface to decorate and enrich the taste. The practice of honey red beans has been introduced in previous periods

This article is original by Congcong Shiguang, mainly sharing home dishes, private dishes, Western food, baking, desserts, pastries, etc. If you are interested in food, you can pay attention. If you have any questions, please leave a message at the bottom of the article. Cooking skills are ever-changing. The author’s point of view is not the only one. I hope we can respect each other and welcome common exchange and learning