Scrumptious croquettes

1

(a) Scramble orchids and carrots, and dry them

2

Cut the cabbage, put in one-two spoons of salt, grab the water with your hands, filter the water, grab the water again, wash it with your hands and dry it with your hands, then put a small spoon of oil in the pot, put the graze on the graze, and make the water dry

3

iii. Cutting the garlic seed to about one centimetre long and also fire it to five to six maturity

4

Cut the mushrooms and dry them

5

(b) To concentrate all the materials made up in a large bowl, with black pepper powder, sugar and appropriate salt, so that they can be evenly mixed, and then try again if they don't have enough salt, and not too much salt for the first time, otherwise too salt can no longer taste

6

Pour flour and one-half cups of water and mix in one direction, at a time when flour may be dense enough to quantify the remaining water, instead of adding full water at a time, the paste will not be too thin. If the first paste is felt to be close, care should be taken that some water can be reduced by reference, and if the amount is too dense, then a little water may be added, as appropriate

7

Put a little oil in the bottom pot to make a pot, start a slow fire, and paste it with a big spoon

8

After basic condensation at the bottom of the cake, the cake can be turned over with a pot shovel and pressed with a shovel, flattening the cake and making it golden。

1. When using Chinese cabbage as a filling for pancakes, you should first rub it with salt water to draw out the moisture, squeeze it dry, rinse it, and then squeeze it dry again. 2. Carrots are fat-soluble plants; they only truly bring out their benefits after being stir-fried. 3. Broccoli is also relatively harder to cook than scallions and ordinary leafy greens, so it also needs to be stir-fried in advance. 4. As for garlic sprouts, Cantonese people have a saying: "Raw scallions, cooked garlic," so garlic should be eaten cooked. It is recommended to stir-fry it briefly before mixing it into the filling, but it does not need to be cooked through; 50-60% cooked is enough, as there will be another heating process later when the pancakes are fried. 5. Regarding the batter, it actually doesn't matter if it is a little thin or thick; the key is that it can form a pancake and not fall apart. If you are really unsure, you can try frying a small piece first. If the batter is thicker, the pancake will be firmer, harder, and easier to fry; if the batter is thinner, it will be softer, but it cannot be so soft that the ingredients fall apart during frying. 6. You can also add an egg while mixing the batter, reducing the water by the volume of the egg. 7. For better flavor, you can also add some chopped dried shrimp and dried scallops, or even minced meat. Actually, the ingredients are very flexible, as long as they can form a patty, taste good, and the combination of ingredients does not produce toxins.