Brown sugar, ginger milk and sago dew: put the ingredients in a pot and add water to boil. 10 minutes later, take out the ginger slices, pour them into sago and cook for 20 minutes. When stirring is needed in the middle, turn off the fire, cover the pot and stew for 10 minutes until the small white spot in the middle of sago disappears. Then add milk and mix well.

Peach Melaleuca Cake: Eggs, flour, fine sugar, stir well, pour in melted butter, stir well, add milk several times, stir well, add red pigment, spread the cake crust on low heat, beat cream, one layer of cream, one layer of peach pulp and one layer of peach sauce, which is delicious.

Milk jelly: ingredients: gelatin tablets, biscuits, milk, gelatin tablets soaked in cold water until soft, biscuits broken. Heat the milk, add sugar and gel film, and stir until it is completely melted. Pour it into a bowl and the refrigerator will solidify.

Purple sweet potato dumplings: steam purple sweet potato, add sugar, press it into mud, add two spoonfuls of glutinous rice flour, knead it into balls, wrap it in glutinous rice and soak it in cold water for 2 hours, and steam it for 15 minutes.

Red bean glutinous rice balls: glutinous rice flour 180g sticky rice flour 120g, 230ml warm water is kneaded into balls, a small piece of boiled water is cooked, then added and kneaded into balls. When the red beans are ripe, add sugar and press them into mud (which can keep a little grain feeling), wrap a ball, put the glutinous rice soaked overnight on the rice leaves and steam for 30 minutes.

Red bean milk: soak red beans for 6 hours in advance, cook for 30 minutes, add sago for 20 minutes, add 1 spoon instead of sugar, turn off the fire and stew for 20 minutes until sago is completely transparent, pour in milk and stir well, and then take it out of the pot.

Cream osmanthus wine: white bean jelly+cold water osmanthus, simmer with low fire until the water boils, pour into the mold and refrigerate for 2 hours, cut into small pieces for later use, put the glutinous rice balls into the pot and boil them with boiling water, add cold water to boil them again, take out the glutinous rice balls and cool them, add the cut osmanthus jelly, pour in half rice wine, pour in fresh milk with excellent concentration, and sprinkle with dried osmanthus. Add a small amount of warm water to glutinous rice flour several times, stir it into a flocculent shape with chopsticks, knead it into a ball, knead it into a small fire, fry it in a pan until it is slightly golden, and sprinkle with bean flour and red syrup.