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One way for DIY to eat toast is to cut it open and hollow out the bread, put it in cheese ham, etc., and cover it.

The way to make cheese ham toast if you want to be a good friend of cheese and ham toast, the first step is to cut the ham into small pieces, square the toast along the edge, set aside, put the eggs into a bowl, mix well with an egg blender, and take the butter out of the fridge and set aside. In the second step, we heat the frying pan, add the butter and melt over low heat.

After brushing, tear the cheese slices off the waist and put the ham on it! In fact, I put a piece of ham, double ham under the second and fourth slices of cheese. Roll up the other dough and roll it up. Roll it up and put it in a toast box. Spray some water on the surface of the spray can and then cover it with plastic wrap and seal it. Put another bowl of water into the oven and use the fermentation gear of the oven to ferment.

Ingredients: cheese (4 slices), smoked ham (8 slices), Toast (8 slices), egg (2 pieces) seasoning: oil (half bowl) first beat eggs into bowl, beat eggs in one direction with chopsticks until egg foams; remove edges of ham and cut into squares. In the second step, add 5 tablespoons oil into the pan and heat, fry the ham slices for 1 minute or 2 minutes, remove and drain the oil.

Make homemade breakfast toast with sliced cheese and ham on toast, put sliced cheese and sliced ham, press a hole with a spoon, beat the eggs, sprinkle with chopped cheese, and place in a preheated oven at 180 degrees for 15 minutes. Fruit bowl: put mango pieces, banana slices and a little blueberries in the bowl. Open fruit sandwiches, toast, cut four pieces, spread cheese, put on your favorite fruit and eat.

Mix the eggs with umbrellas, take out a piece of bread, sprinkle with pearls, and put on the ice cream. Then take another piece of Toast and cover it, then press a circle with a cup or lid, and squeeze all sides of the circle together with your hand, so as not to separate the two pieces of bread.

How to make Sichuan gourmet coffin board?

The traditional practice is to take about 9CM of toast, hollowed out with a knife, do not cut the bottom and all around, the thickness around is 5-2CM, the bottom can be slightly thicker, and deep-fry in 180 degrees ghee until the oil is discolored.

Coffin plate is a classic snack in Taiwan, which comes from Tainan. The traditional practice is to take about 9CM of toast, hollowed out with a knife, do not cut the bottom and all around, the thickness around is 5-2CM, the bottom can be slightly thicker, and deep-fry in 180 degrees ghee until the oil is discolored.

Out of the pan: take out the fried coffin board and put it on oil-absorbing paper to drain the excess oil. Decoration: according to personal preferences, you can sprinkle some ornaments such as chopped onions, coriander and sesame on the coffin board to increase color and taste. Finally, the finished coffin board can be enjoyed as breakfast, afternoon tea or midnight snacks. Its outer layer is crisp, its inner filling is fresh and juicy, and its taste is rich and varied.

Choice of main ingredients: the main food of the coffin board is pork, especially the pork belly. The pork is fat and thin, fresh and tender, rich in collagen, smooth and delicious after cooking. In the choice of pork, to choose a moderate proportion of fat and thin, meat fresh and tender, no smell of high-quality pork. Choice of auxiliary materials: the auxiliary materials of coffin board mainly include tofu, mushrooms, sliced bamboo shoots and so on.

Today, the coffin plate is cut into thin pieces of bread, fried in the pan, lifted the crisp side, hollowed out in the middle, and then loaded with carefully prepared seasonings such as chicken liver, chicken kidney, pea, potato, carrot, sweet potato powder, milk and shrimp, and then dipped in sauce on the bread noodles, it has become a famous coffin plate. The crisp crust with slippery and delicious meat stuffing has a rich flavor and rich nutrition.

May I ask how the Taiwanese snack "coffin plate" is made?

Today, the coffin plate is cut into thin pieces of bread, fried in the pan, lifted the crisp side, hollowed out in the middle, and then loaded with carefully prepared seasonings such as chicken liver, chicken kidney, pea, potato, carrot, sweet potato powder, milk and shrimp, and then dipped in sauce on the bread noodles, it has become a famous coffin plate. The crisp crust with slippery and delicious meat stuffing has a rich flavor and rich nutrition.

Coffin board is a classic snack in Taiwan, which comes from Tainan. The traditional practice is to take about 9CM of toast, hollowed out with a knife, do not cut the bottom and all around, the thickness around is 5-2CM, the bottom can be slightly thicker, and deep-fry in 180 degrees ghee until the oil is discolored.

Plate: place the coffin plate on a plate and serve it with some lettuce salad or sweet and sour dipping sauce. The delicacy of the coffin plate lies in the richness of the stuffing and the crispness of the bread. Through the above steps, you can make a delicious Taiwanese coffin plate snack. You can also add other favorite ingredients according to your own taste, such as mushrooms, corn kernels, diced ham, etc., to create your own flavor coffin plate.

How do Taiwanese coffin board snacks taste excellent?

Out of the pan: take out the fried coffin board and put it on the kitchen paper to absorb the excess oil. Plate: place the coffin plate on a plate and serve it with some lettuce salad or sweet and sour dipping sauce. The delicacy of the coffin plate lies in the richness of the stuffing and the crispness of the bread. Through the above steps, you can make a delicious Taiwanese coffin plate snack.

Therefore, snack stalls in Taiwan that sell "coffin boards" are all fried on the spot. Of course, if you do it yourself at home, you don't have to worry about it. The traditional practice is to take about 9CM of toast, hollowed out with a knife, do not cut the bottom and all around, the thickness around is 5-2CM, the bottom can be slightly thicker, and deep-fry in 180 degrees ghee until the oil is discolored.

Decoration: according to personal preferences, you can sprinkle some ornaments such as chopped onions, coriander and sesame on the coffin board to increase color and taste. Finally, the finished coffin board can be enjoyed as breakfast, afternoon tea or midnight snacks. Its outer layer is crisp, its inner filling is fresh and juicy, and its taste is rich and varied. Coffin plate is a popular snack in Taiwan and other regions.