First, taro, mashed potatoes and sago dew.

1, steamed with purple potato and taro.

2, purple potato+steamed bread+condensed milk.

3. Press it into smooth mud. If the color is too dark, you can add some taro.

4. Add a proper amount of milk and beat it evenly with a cooking machine or directly mix and stir it evenly.

5. Production of mashed potatoes: Put cassava starch, sugar and milk together in a pot, stir with low fire until it is sticky as shown in the figure, and then turn off the fire.

Second, glutinous yogurt and potato

1, glutinous rice flour 120g rice starch 30g, sugar 40g corn oil 20ml milk 150ml, stir well and sieve again.

2. Pour into a non-stick pan, stir over low heat until the dough is translucent, and divide into 10 small dumplings.

3. Sprinkle a layer of fried glutinous rice flour on the chopping block, roll it into an oval shape and squeeze it into yogurt. It tastes better after being pinched and refrigerated.

Third, crisp potato cakes.

1, diced potatoes.

2. Wash off the starch on the surface with clear water.

3. Stir-fry potatoes in the pan until they are soft.

4. Put it in a bowl.

5. Add three spoonfuls of starch.

6. Knead into dough.

7. Roll it into a rectangle and cut it open.

8. Arrange it into an oval oil temperature of 70% heat and fry it in a pot until golden brown.

9, all fried, fried once is better.

Fourth, crispy chicken wings

1, chicken wings can be cut in half, which is easier to make. Soak chicken wings in water for half an hour, clean them and change sides.

2. Two spoonfuls of soy sauce.

3, a spoonful of cooking wine.

4, a little black pepper.

5. Throw away the salt.

6. Pick it up and marinate for half an hour.

7. Add the egg mixture.

8. Grab two spoonfuls of starch evenly.

9. Fry over low heat until slightly yellow. (Air fryer can also be used, 180 degrees for 20-25 minutes, turning over halfway)

10, sprinkle with salt and pepper and coriander.

Five, taro purple potato Xue Meiniang

1, glutinous rice flour 50g, corn starch 15g, bitter powder 2g, sugar 10g, and pure beef porridge 85ml.

2. Stir together and sieve evenly.

3. Cover with plastic wrap, stick holes in the plastic wrap and steam for 20 minutes.

4. Add butter 10g while it is hot, knead it into smooth dough, and let it cool.

5. Filling step 1: whipped cream 180ml sugar, and make rows.

6. Filling Step 2: Add 50g of taro paste and 2g of purple potato powder, continue to spread evenly, and put them into paper bags for later use.

7, taro wave method: taro 130g potato powder 150g water 50m, the remaining mud is boiled with water powder and kneaded into balls.

8. Divide into 6 doughs.

9. Roll the dough into skin, squeeze in taro cream, put it in, and squeeze a layer of cream.

10, wrap it tightly, cut off the extra glutinous rice balls and turn it over.

Six, instant double skin milk at the entrance

1, two egg whites and a few drops of lemon juice (egg whites should be enough).

2. Add 20 grams of sugar.

3. Stir well until it becomes fisheye.

4. Add 200ml of Want Want milk.

5. Fully stir and evenly sieve twice.

6. Steam for 20 minutes, cover with plastic wrap and punch.

7, mango diced.

8, Oreo broken.

9. Put it in after steaming and cooling, take it out and put it in.