1. French toast ingredients: 4 slices of white toast, appropriate amount of jam, 2 eggs, 125 ml of fresh milk.

Method: Beat the eggs and mix them with fresh milk to make fresh milk and egg liquid for later use. After trimming the edges of the toast, spread evenly with jam, stack each two pieces and glue them together, then cut them into triangles and wrap them in fresh milk and egg mixture. Add an appropriate amount of olive oil to a pan and heat it over medium heat. Turn the heat to medium to low. Gently lift the toast out of the fresh milk and egg mixture, put it into the pan, and slowly fry both sides until they are browned, then fry the three sides until they are browned. That’s it. You can sprinkle some powdered sugar on it or mix it with honey when eating.

2. Ingredients for scallion-flavored thousand-layer meatloaf: 300-400 grams of flour, 200 grams of pork filling, appropriate amount of chives or green onions, 1 egg, 1 tsp of salt, 1 tsp of cooking wine, light soy sauce 2 tsp, 1 tsp dark soy sauce, a little grated ginger, a little sesame oil, a little salad oil, 1 tsp pepper.

Method: Wash the green onions, cut into chopped green onions and set aside; mince the ginger and set aside. Knead the flour and dough thoroughly and knead evenly.

Add salt, cooking wine, minced ginger, light soy sauce, dark soy sauce, sesame oil, pepper, and salad oil to the meat filling, mix well, then add an egg, and continue beating until the meat filling is thick.

Once the meat filling, chopped green onions, and dough are ready, you can start. The folding method is the same as the scallion pancake. Take a small piece of dough, roll it into a round shape, use a spoon to evenly spread a layer of meat filling, then sprinkle with a layer of chopped green onion, make 4 cuts, and then follow the layers Just fold it up, roll it into a round cake, and fry it in a pan. Don’t worry when frying. If it’s too big and too thick, it won’t be cooked properly. Just control the heat. When the outer skin is golden enough, the inside will definitely be cooked. Control the heat well, and you won’t have the appearance of the outer skin being burnt but the inside not yet cooked. If it's cooked through, don't forget to add a little minced garlic to the vinegar, and a few drops of chili oil and sesame oil.

3. Ingredients for chestnut porridge: 100 grams of glutinous rice or rice, (you can also add some of both rice and glutinous rice) 10 chestnuts, (about 150 grams will be enough) appropriate amount of sugar, osmanthus or white sugar (do not add these seasonings It tastes good too).

Method: The method is very simple. Wash the chestnuts, put them into a pot of boiling water and cook them, then remove them and peel them, and then use a blender to grind them into powder.

Wash the glutinous rice or rice. If you are using glutinous rice, soak it in water until the rice grains fully absorb water and swell. Then put it into a pot with an appropriate amount of water. Bring to a boil over high heat and then reduce to low. Cook over high heat for about 30 minutes. If you like to put in whole chestnuts or diced chestnuts, then add them in and cook them with the porridge now.