1. Chocolate balls When melting chocolate, it must be heated over water, and the temperature should not exceed 50°C, otherwise the chocolate will deteriorate and clump.

Ingredients: 1 box of corn flakes, 300g of bittersweet chocolate, 30g of aluminum foil cup (small). Method: 1. Cut the chocolate into fine pieces and heat over low heat over water until the chocolate melts.

2. Then add an appropriate amount of chocolate to the melted chocolate and mix well.

3. Use a spoon to take out an appropriate amount of mixed chocolate corn flakes, place it in the prepared aluminum foil cup, and then shape it into a ball.

2. Star fruit jelly: The jelly powder will condense into lumps when exposed to water, so it must be mixed with sugar in advance and then added with water to dissolve smoothly in the water.

Materials: 1. 400 ml of wheat juice, 400 ml of grape juice, 400 ml of orange juice 2. 45 g of carambola jelly powder, 45 g of fine sugar. Method: 1. Measure 15 g of jelly powder and 3 equal parts of fine sugar. In order to avoid jelly powder

Clumping, so each portion of jelly powder and fine sugar must be stirred evenly first.

2. After mixing well, add 3 parts of jelly powder to 3 kinds of juices and mix well, then place them on the stove and heat over low heat until melted and no grains appear.

3. Pour the cooked jelly liquid into the mold and refrigerate it. After it solidifies for about 1-2 hours, unmold and buckle it out.

3. Waffles: Whole eggs must be beaten until the foam is fine and will drip when picked up with a whisk.

Ingredients: 1. 4 eggs 2. 150 grams of caster sugar 3. 200 grams of all-purpose flour 4. 2 tablespoons of salad oil 5. 2 tablespoons of milk Method: 1. Place ingredient 1 into a large bowl and mix with a whisk

Beat until the foam is fine and smooth.

2. Sift all-purpose flour and add in and mix well.

3. Add ingredient 3, mix well, and let stand for about 10 minutes.

4. Red Round Bread When wrapping the dough with fillings, use the tiger’s mouth to knead the dough to tighten it.

Ingredients: 1. 300 grams of all-purpose flour, 30 grams of fine sugar, 1 gram of baking powder, 1 gram of dry yeast, 5 grams of water, 150 grams of water, 2. 10 grams of salad oil. Filling: 150 grams of black bean paste, 150 grams of lotus paste. Decoration: 1 pack of edible red coloring, appropriate amount of water.

: 1. Take a little water from ingredient 1 and mix with dry yeast to dissolve and set aside.

2. Mix all ingredients 1 with yeast water and knead into a dough, then add salad oil and knead until the dough is smooth, let it rest for 10 minutes.

3. Divide the two fillings into 5 equal portions and set aside.

4. Divide the dough into 10 equal parts. For each piece of dough, first take a small piece and roll it into a round shape. Then wrap the remaining dough with the filling. After wrapping the edges tightly, stick the small round dough that you just kneaded.

5. Finally, mix the pigment and water thoroughly, then brush it on the surface of the dough, let it sit for the final fermentation for 40 minutes, and steam over medium heat for about 10-12 minutes.

5. Ratgrass cake: Fresh mulberry grass is dried in the sun before it is used to make mulberry barley; dried mulberry grass can be purchased at a Chinese herbal medicine store.

Ingredients: 1. 500 grams of glutinous rice flour, 200 grams of fine sugar, 400 grams of water 2. 180 grams of sage (dried). Fillings: 1. Cabbage (dried), 300 grams of minced pork, 300 grams of shallots, 50 grams of dried shrimps 2

300g salty mung bean filling method: 1. Mix ingredients 1 evenly to form a ball, then take 300g cabbage and cook it in boiling water for 3-5 minutes, then scoop it out and knead it with the remaining ingredients into a smooth ball and set aside.

2. Wash the sage, put it into a pot and add water (to cover the surface), heat and cook until soft, then take it out and squeeze out the water, chop it into pieces with a knife and set aside.

3. Knead step 1 together with the chopped sage into a sage ball and set aside.

4. Divide the salted mung bean filling into 10 equal portions, stir-fry the filling in a separate pan until fragrant, and wait until it cools down to serve.

5. Divide the dough into 20 equal parts, add salty mung bean filling and cabbage filling respectively, and finally steam over medium heat for about 15 minutes.