Rice balls: Corn kernels are cooked and fished out, lunch meat is fried, seaweed is broken, corn kernels and lunch meat are spread on leftover rice, and salad dressing is squeezed to form rice balls.
Crispy rice crust: leftovers, 1 tsp oil, 2 tsp soy sauce, stir well, brush oil paper, spread rice and compact for 20 minutes, 180℃, sprinkle cumin powder and Chili powder.
Shrimp in spicy pot: first cook the meatballs that are not easy to cook, then cook the vegetables, saute shallots, ginger and garlic, add two spoonfuls of crayfish seasoning, stir fry in red oil, add cooked ingredients, add one spoonful of soy sauce and half a spoonful of soy sauce, add one spoonful of oyster sauce and a little salt, stir fry evenly, and sprinkle with white sesame seeds to serve.
Brown sugar cooking: the ratio of glutinous rice to water is 1: 1, add a proper amount of brown sugar, cook until the water is absorbed by glutinous rice, take it out for use, spread a layer of glutinous rice, brush the bowl with oil, put raisins into jujube and medlar, cover with plastic wrap, and steam in an oven at 100 degree for 50 minutes. Finally, take a plate and turn it upside down.
Porphyra and Shrimp Slippery: Prepare Shrimp Slippery, sauce Chili with chopped green onion, spread Shrimp Slippery on laver, fry the Shrimp Slippery Face Down for 5 minutes, and turn over for 3 minutes.
Deep-fried sweet potato powder: BBQ powder with hot oil, a spoonful of soy sauce and a spoonful of oil, stir evenly, add water to sweet potato powder according to the ratio of 1:2, fry less batter until it is solidified, brush with sauce, sprinkle with chopped green onion and roll it up with chopsticks.
Self-made milk tea: Lycium barbarum milk, ginger, roses, red dates, brown sugar and sago. Except for roses, all ingredients are put into a pot with water, and the ginger is removed by slow fire for 20 minutes. Then the sago is poured into strong fire for 20 minutes until a small amount of white spots remain in the middle of the sago. Then, the roses are added, and the pot is covered to stew for 10 minute, and then the milk is poured.
Coconut milk taro: add a piece of brown sugar to the bowl, cook until it floats, then cook for 1-2 minutes, stir until the brown sugar melts, put the taro into the pot, take it out and put it into water, pour coconut juice and milk into the pot, add sugar and cassava starch, stir over low heat until it becomes thick, pour the taro into the brown sugar water bowl, and put it on the taro to eat!