Street snacks are delicious, but they are not clean enough. You can learn to cook at home by yourself, and simple ingredients can also make street food!

rice balls: the corn kernels are cooked and fished out, the lunch meat is fried, the seaweed is broken, the corn kernels and the lunch meat are spread on the leftover rice, and the salad sauce is squeezed and kneaded into the shape of rice balls.

The rice crust: the leftovers are available, with 1 spoon of oil and 2 tablespoons of soy sauce, stirred evenly, oiled with oil paper, spread with rice and compacted at 18 degrees for 2 minutes, and then sprinkled with cumin powder.

brown sugar baked rice: the ratio of glutinous rice to water is 1:1, add appropriate amount of brown sugar, cook until the water is absorbed by glutinous rice, take it out for later use, spread a layer of glutinous rice, brush the oil in the bowl and put red dates, medlar and raisins, spread the glutinous rice and put raisins and medlar, cover with plastic wrap, steam in the oven for 5 minutes at 1 degrees, and finally take a dish and turn it upside down.

Porphyra and shrimp slippery: prepare shrimp slippery, chopped green onion and soy sauce pepper, laver.

Fried sweet potato powder: BBQ powder with hot oil, one spoonful of light soy sauce and one spoonful of oil. Stir the sweet potato powder with clear water at a ratio of 1:2. Fry the batter with less oil until it is set, brush it with sauce and sprinkle with chopped green onion, and roll it up with chopsticks.

Home-made milk tea: Lycium barbarum milk ginger, rose, red dates, brown sugar, sago, except rose, all ingredients are put in a pot with water, simmered for 2 minutes, ginger is taken out, sago is poured into high heat for 2 minutes, until a small amount of white spots remain in the middle of sago, and the rose is covered with a pot cover for 1 minutes, then milk is poured in.

Coconut milk taro: add a piece of brown sugar to a bowl of clear water and pour it into the bowl for later use. Cook until it floats, and then cook for 1-2 minutes. Stir until the brown sugar dissolves. Boil the taro in the pot, take it out and put it into the water. Pour coconut juice and milk into the pot, add white sugar and tapioca starch, and stir over low heat until it becomes thick. Pour the yam into the brown sugar bowl and put the taro on it. You can eat it!