Grab the cake version of the egg yolk cake, peel the sweet potato, cut it into thin slices, steam it in the pan and grind it into mud; Add appropriate amount of milk and 2g of white sugar into the mashed sweet potato and mix; Wipe a layer of sweet potato paste evenly on the hand-grabbed cake; Put a little mozzarella cheese in the middle, take it out from the opposite sides of the cake, cover one side on the other side and press it lightly; Cut it into rectangular blocks with uniform size with a knife, put it in a baking tray, coat the surface with a layer of egg white powder and sprinkle some black sesame powder on it; In a small oven, put it in a baking tray at 2 degrees for 2 minutes. (Note: put a layer of oil-absorbing paper in the baking tray, and control the ambient temperature and duration to prevent over-baking)

The sweet potato baked in the oven is particularly sweet, which is no less than the sweet potato baked in the big stove outside. Except roasted sweet potatoes, corn is roasted with bracts, which are all very fragrant. The electric oven is used for cooking, and the taste is also very good. I have baked potato pieces, green beans, pork belly, Flammulina velutipes, Pleurotus ostreatus and fish. I'm used to cooking with traditional cooking methods. Try cooking in an electric oven. It feels good, saves time and effort, and tastes very good.

Wash the shrimp, remove the whiskers, open the back to remove the shrimp line, add onion and ginger slices, salt, sugar and steamed fish drum oil rice wine for 3min. Pour the juice of pickled fresh shrimp evenly on the Flammulina velutipes, sprinkle a spoonful of garlic oil on it, and then code the garlic oil on the shrimp with open mouth. Since the clams are not pickled, add a little salt to the remaining garlic oil, stir well and code it on the clams. Put it in a heated electric oven at the middle and high level, and bake at 2 degrees for 1 to 12 minutes. The specific time should be determined according to the oven temperature and food size.

milk: 1ml；; 3 egg yolks; 1 spoon of sugar; Condensed milk: 1 spoon; Cream: 1ml. Heat the milk in water, add condensed milk, sugar and whipped cream, mix the liquid while heating, add egg yolk, stir evenly, sieve the egg tart liquid twice, and pour it into the egg tart skin until it is full. You can also add fresh fruit according to your own hobbies. Small oven at 2 degrees, medium and high level, baking for 25min. Immediately put the egg tart liquid in the skin, eight minutes full, bake it in an electric oven at 2 degrees for 25 minutes, and you can eat it.