[材料]
     中筋面粉2杯、韭菜150克、粉絲1把、鹽適量、香油少許
    [做法]
    1.將中筋面粉放盆內(nèi)，加人開水2/3杯、冷水1/3杯，并加少許鹽，揉勻成面團，蓋上濕布醒20分鐘。
    2.韭菜洗凈、切碎，粉絲泡軟、切碎，兩者混合后，加少許鹽和香油調(diào)味，做成餡。
    3.將面團分小塊，每塊包人韭菜餡料少許，捏成包子狀，再按扁，放人平底鍋，用少量油煎至兩面金黃即可盛出食用。
    INGREDIENTS
    2c. all purpose flour, 5oz. Chinese chive, 1 bunch mung bean noodles, a pinch of salt, dash of sesame oil
    METHODS
    1. Place flour in the pot, pour in 2/3c. boiling water and 1/3c cold water, add a bit of salt, knead to make a dough, then cover a wet cloth and set for 20 minutes.
    2. Rinse and chop Chinese chive; soften the mung bean noodles in water, chop, mix the two kinds together, add salt and sesame oil to taste and make the filling.
    3. Divide the dough into small pieces, stuff the Chinese chive filling into each small dough and shape them as a bun, press flat,then fry with a little oil in fry pan, cook until golden on both sides, then serve.
    小米粥/MILLET CONGEE
    [材料]
     小米1杯、碎玉米1 /3杯
    [做法]
    1.小米洗凈，加入碎玉米拌勻，一同加水7杯浸泡半小時。
    2.移至火上燒開，改小火，煮至米粒軟爛黏稠時，即可關火，放涼食用。
    INGREDIENTS
    1c. millet, 1/3c. cracked corn
    METHODS
    1. Wash the millet and mix with the cracked corn, soak in 7c.water for 30 minutes.
    2. Bring method (1) to a boil, then reduce heat to low, cook until the millet and cracked corn soften ,remove from heat, let cool, serve.