Peel the potatoes and cook them with half a sweet and crisp corn. Medium-sized potatoes are boiled and then boiled for 40 minutes, during which the corn will be cooked first, picked up, cooled and peeled for later use.

Insert chopsticks to judge whether the potatoes are ripe, scoop them up and put them in a big bowl, and add cheese or cheese, salt, black pepper and cooked corn kernels. Mash and stir with a large spoon. The more crushed the better.

Mash potatoes and cool them until they are completely muddy, and then make them into balls the size of ping-pong balls by hand.

Put it in a lunch box, put the fruit on it, and the crispy sausage can be saved, which is an egg white lunch.