Ingredients: broken almonds, glutinous rice flour, coconut, sugar and vegetable oil.

Production: 1, glutinous rice flour, vermicelli, chestnut powder, raw flour, coconut milk, mixed into powder paste; 2. Steam for 45 minutes to make skin embryo; 3, chopped almonds, sauté ed; 4. Wrap the skin embryo, cream and almond crumbs into a ball; 5. The surface is decorated with almond powder.

Cream almond pumpkin ball

Ingredients: almond, sanhua milk, soy sauce, sugar, eggs, condensed milk and pumpkin.

Output: 1. Bake the coated almonds in the oven at 150 degrees, wrap the almonds in a mold, and divide the creamy yellow stuffing into10g. 2. Steamed pumpkin puree, mixed with glutinous rice flour, glutinous rice flour and sugar to make dough, divided into15g; 3. Steam in a steamer for 5 minutes, then take it out, and put some almonds at the bottom.

Fruit almond tofu

Raw materials: fresh milk100g, natural almond paste100g, agar 50g, diced fruit100g and sugar 50g.

Output: 1. First, boil agar with a little water; 2. Boil in the main auxiliary material; 3. Take out the pan and pour it into a stainless steel square box; 4. After cooling, add diced fruit; 5, put it in the refrigerator, when eating, take out the knife and put it on the plate.

Cod with almond and mint

Ingredients: 250g cod sticks, 40g almonds, 80g potato chips, 50g strawberries, 4g salt, 4g chicken essence, 2g pepper, 5g rice wine, 20g fresh mint leaves, mint salad dressing and crisp pulp.

Output: 1. Cod strips are marinated with salt, chicken essence, pepper and rice wine; 2. Put salad oil in the pan, heat it to 60% heat, fry the cod wrapped in crisp pulp in the oil pan, take it out, and control the oil until it is dry; 3. Put cod into potato chips, squeeze in mint salad dressing, insert mint leaves, sprinkle with almond crisp and decorate with strawberries.