2. Milk and egg pudding: Add white sugar to the milk and fully melt it.
3. Stir the eggs and filter the egg liquid with a filter.
4. Mix the sweetened milk and eggs evenly, pour them into the cup, wrap the cup mouth with plastic wrap, fix it with a leather cover, stick a few holes on the plastic wrap with a toothpick, and steam for 10 minute.
5. Milk, eggs, oatmeal: the eggs are evenly dispersed for use. Boil the milk in the pot, pour in the egg mixture, stir it properly, add a proper amount of rock sugar, and finally add oatmeal, and stew for 1 min.
6. Milk and egg mash: put the milk in a pot, boil it with high fire, add two spoonfuls of mash, stir slowly with a spoon, add a little alkali powder after boiling, stir well, add medlar and raisins, and cook slightly.
7. Beat the eggs evenly, pour them into the pot, turn off the fire after 5 seconds, add walnuts, almonds and peanuts to the bowl, sprinkle with black sesame seeds, pour in milk and egg puree, and add a little sugar.
8. Milk and egg pancakes: break the eggs, add flour and mix well, add milk, adjust to a flowable batter state, and season with salt.
9. Heat a small amount of oil in the pot, scoop a spoonful of batter, spread the batter into a circle with the bottom of the spoon, and fry both sides until golden brown.
10. Milk-egg steamed bread roll: add yeast to milk, let stand for 5 minutes, then add eggs and soft sugar, stir evenly, pour into wheat flour, stir into flocculent, knead into smooth dough, and stir at room temperature for 30 minutes, and the dough will be twice as large as before. Roll the dough into a rectangle with an exhaust rolling pin and sprinkle with a layer of flour.