Children's breakfast – sauce and fragrant cakes

Cooking Instructions

1. Place the onion, shallots, garlic and ginger in a food processor

   

2. 2 tablespoons of bean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of soybean paste, 1 piece of tofu milk, 1 piece of sugar, half a tablespoon of five-spice powder, 1 tablespoon of cooking wine, 2 tablespoons of water, and beat into a puree

   

3. Put oil in the pan and moisten the pan

   

4. Pour in the sauce and stir-fry until fragrant

   

5. Pour the water from the food processor into the pot, about half a bowl for eating

   

6. Stay up for a while

   

7. When it is thicker, put chicken essence and white sesame seeds, stir and stir

   

8. Finally, pour some sesame oil, stir and stir again

   

9. Prepare a glass bowl, wash it and rinse it with clean water

   

10. Pour the sauce into it and let it cool and store it in the refrigerator for 3 months

    

11. 500 grams of flour and 270 grams of water, knead until smooth, cover with plastic wrap and relax for a few minutes

    

12. At this time, prepare peppercorn powder

    

13. Heat a little oil

    

14. Zila~~Aroma~~~

    

15. Divide the loose dough into small pieces

    

16. Roll thin

    

17. Brush with pepper oil

    

18. Roll it up

    

19. Roll it up again

    

20. Roll thin

    

21. Put a small amount of oil in a non-stick pan, or you can put the dough on the pan without oil

    

22. When one side is ready, turn it over

    

23. Brush with sauce (unused sauce can continue to be sealed in the crisper and put in the refrigerator, and continue to use it next time)

    

24. Sprinkle with white sesame seeds and chopped green onions

    

25. Wait until the other side is baked and ready to cook, and it's OK to cut and cut

    

26.