Nine homemade family snacks. Simple and easy to make, delicious.

Sliced potatoes are steamed; Press into mashed potatoes; 40g starch, salt and black pepper powder are added; Knead into dough; Rubbing into small pieces and embossing with a fork; Air explosion 175 degrees for 20 minutes.

150g sago+12g white sugar+160g warm water; Soak for 30 minutes; Stir to form a ball; 180g purple potato is steamed in a pot; Add 12g white sugar or condensed milk; Stir well and set aside. Divided into small doses of sago 30g and purple sweet potato 20g; Tuantuan; Put it in the mold; Press it into flowers.

The luncheon meat is fried until golden; Blanching corn kernels; Mix rice, shredded seaweed, corn kernels and cucumber salad dressing and knead into a ball.

Egg tart liquid: 100g whipped cream, 60g milk, 2 egg yolks and 20g sugar are mixed evenly; Sift the egg tart liquid once; Put ingredients in some egg tart skins; Pour the egg tart liquid until it is nine minutes full; Preheat the oven at 200℃ for 5 minutes, add the eggs and bake at 200℃ for 25 minutes; Decorate according to taste.

Crispy fried crab sticks. Remove the plastic packaging of crab fillet; Add a spoonful of salt and pepper powder to the eggs; Stir evenly; Crab fillet wrapped with corn starch; All wrapped up for use; Wrapped in egg liquid; Frying in oil until golden brown, and taking out; Just sprinkle some salt and pepper powder on it.

Steamed taro and purple potato, sugar added, and milk pressed into mud; Put taro cheese slices on the skin of spring rolls; Wrap it up; 180 degrees 10 minutes.

Mix a spoonful of soybean sauce, a spoonful of bean paste, a spoonful of tomato sauce, a spoonful of oyster sauce, half a spoonful of sugar, a little allspice powder, half a spoonful of starch, and half a bowl of water. Heat oil from the pan, stir-fry minced garlic, pour in the sauce, and cook until thick.

Fried milk: 400ml of milk, 50g of corn starch, 30g of sugar, and low heat until it is sticky. Refrigerate for two hours to remove the film; Cut into strips; Wrapped with a layer of corn starch; Brush a layer of egg liquid; 180 degrees 10 minutes. Milk, gelatin, sugar; Sago is boiled into transparent supercooled water; Pouring into a mold, and cooling to form.