手把手教你做四喜蒸餃材料：絞肉3兩、臘腸末、香菇末、菠菜末各2大匙、煎蛋末1只、餃子皮10張、紅蘿卜10片
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將餃子皮包入適量肉餡后，折出四等份方格
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每格填入一種顏色材料，底部墊上一片紅蘿卜片
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排列在蒸籠內
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用大火蒸約15分鐘即可
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手把手系列之二——手把手教你做手搟打鹵面先來活面，面要稍硬一些，至少要比餃子面硬，不然面條不容易有勁兒，最好用高筋粉
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看到我手指按的力度了吧，大家應該可以感受到面的軟硬度的，看著是不是要比烙餅的面硬些呢？放置醒面二個小時左右，這是醒完的效果，光滑了許多
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上案板，將面充分揉均，這很重要，不能偷懶的，呵呵~揉完后，分成小塊放置二十分鐘繼續醒面
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用搟面棍搟成片，一定要搟均，這步比較費力的要用巧力才能事半功倍還有搟面棍就是那個光滑的木棒了，呵呵，這個沒有方言的問題吧
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順便說一下，能開始搟的面計子應該是這個樣子的，大家仔細看一下，醒好的面搟出來的面條才會好味道
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然后將搟好大面片一層層疊起來，每一層之間要灑上玉米面防粘連，也可以用淀粉，這次我家用的是淀粉
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把刀磨的快一點，開始切面，寬窄由人～～～～只是要小心不要切到手切的時候下手要快點，間隔要均勻，不過這個得需要常練習實在怕切不好，就做面片吃也一樣的味道了
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切好的面條灑開放在案板上，水開后就可以下鍋煮了下面我說說鹵子的做法，先準備干蘑菇，木耳，干黃花菜，黃瓜，香菜，生雞蛋及生肉若干，將三種干貨用清水發起
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生肉切片～～～豬肉牛肉都可以，看自己喜歡
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黃瓜切成細絲，備用
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下面說說具體的做法：1、先將肉片下鍋用油炒熟，同時放點糖和醬油還有大料（八角）2、肉熟后加入控干水份的三種干貨，炒均3、放入水，大火燒開鹵子，小火繼續熬制二十分鐘以上4、直至出香味兒后，加鹽，澆入水淀粉5、將雞蛋打散，澆入鍋中，成雞蛋花兒～～～關火即成，看似簡單，一人做起來卻是一個味兒，關鍵是有耐心，小火慢熬，不可輕心
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將煮好的面條澆上鹵子就可以了，我還在上面澆了點姑姑做的辣椒醬，真的很好吃。
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手把手系列之三——手把手教你做春卷主要原料：春卷皮、雞蛋一個、火腿一小盒、什錦蔬菜一盒(主要成分:豆芽、胡蘿卜、馬蹄、竹筍、玉米豆...)
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把火腿切丁，拌入什錦菜，加鹽、雞精。(把雞蛋的清和黃分開，黃用來給春卷“封口”，因為用不了一個雞蛋，所以分出來的清，女生們還可以自己做面膜)
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如果怕較薄或者怕漏的話可以用2張皮，包入適量的春卷餡，在標明“1”和”“2”的地方用蛋黃粘住，一小點蛋黃就好!
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封口——像卷棉被一樣的把它卷起來。再封兩邊的!卷春卷的時候一定要卷緊，不然一炸就松開了!要卷的結實些!鍋炸成金黃色后撈出，撈出時，K鍋邊，瀝油
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愛吃辣的人沾辣椒醬一起吃，去油膩味，正在減肥的朋友們,只有看的份兒哦
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手把手系列之四——手把手教你做藍莓芝士蛋糕材料：卡夫芝士粉40g， 原味乳酪1cup，30g 低筋面粉，糖 100g，雞蛋 2個，藍莓醬120gcream cheese 放室溫軟化后加糖打勻
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加入原味乳酪，攪拌約3分鐘
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打入一個雞蛋，攪打2分鐘，再加入另一個雞蛋也攪拌2分鐘
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另取一個容器，倒入whipping cream和面粉攪打2分鐘
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原方子是蛋糕烤好后將藍莓煮成醬抹在表面，我把藍莓醬加入面粉漿里，感覺這樣比較好吃。變成漂亮的粉紫色了
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加入芝士糊中攪拌5分鐘左右
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入模
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面糊入模后靜置3分鐘，烤箱預熱180度，用蒸焗法烘烤55分鐘（也可以用微波爐哦）
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烤完后打開烤箱門1分鐘，然后關上讓蛋糕在里面放置1小時（據說這樣可以防止蛋糕塌陷），待涼后放冰箱冷藏。想吃新鮮熱騰騰的也可以，味道一樣讓你難以忘懷～
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抹上藍莓醬，完成
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手把手系列之五——手把手教你做手抓餅一直想嘗試做蛋糕，可又閑麻煩，不知道如何下手？沒關系，我們就從簡單一點的餅開始吧~~材料：面粉 250g，開水（100℃的哦）120cc，冷水 50-60cc，油、鹽適量（我只用了一半的分量）做法：面粉放入容器，加開水，邊加邊攪拌，拌均勻成雪花狀，然后加冷水揉至成團案板灑面粉，繼續揉面至表面光滑就是它了~用保鮮紙把它包好靜置30分鐘
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面團搟成方形大薄片
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刷一層薄油并灑上鹽
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將面皮如折扇子般折疊成一條長條
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將長條卷起來，盤旋成一個圓形
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面團靜置10分鐘后按扁
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小火燒熱平底鍋，用把餅放入用中火煎烙（同時不斷拍打擠壓餅面）
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一面煎成金黃以后再煎另一面
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趁煎緊第一個的另一面將第二個一起放進去煎
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然后……然后？呵呵，吃啊！
手把手系列之六——手把手教你做草莓酒泡了大概10粒草莓+半只檸檬+7兩左右的酒+2兩冰糖，沒來得及照成品，就喝光了。下面是做法和配料：草莓500g 檸檬（黃色的lemon）1個 冰糖100g 白酒0.9~1公升泡好后，置于陰涼處3周，把草莓和檸檬取出繼續放置2月后味道最佳。因為在3周左右，水果的味道基本萃取完，不需要了；而且繼續下去草莓變稀酒色會混濁，影響觀感。摘去葉蒂，洗凈草莓，不要弄傷了
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用紙巾弄干
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要用高度酒才能萃取出草莓的色和香，推薦高粱酒，最好是瑞典的青檸味伏特加
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再用酒洗去殘留的水分和消消毒
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要加冰糖，我用的是不太甜的單晶冰糖
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加上半只切開的檸檬，酒就會很香
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泡制的樣子，順便看看糖放多少
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誘人的草莓
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手把手系列之七——手把手教你做清涼的椰汁紅豆糕中午在外面吃了辣的菜，下午一定要弄點清涼的甜品中和一下。回家已經挺累的了，不想多動，隨便做個椰汁紅豆糕，實在是好吃又簡單。材料：紅豆25克、粟粉50克、椰漿100ML、牛奶100ML、清水200ML、糖適量
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紅豆先用開水浸泡30分鐘
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下鍋煮10分鐘，再加蓋焗10分鐘，瀝干水份備用
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粟粉先加牛奶拌勻，然后再拌入椰漿、清水和糖
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小火煮至凝固拌入紅豆，熄火，倒入容器，涼后倒扣即可
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椰汁紅豆糕
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