1. Egg fried rice balls. Ingredients: rice, eggs, vegetable oil.

(1) Method: Let the cooked rice cool slightly and then knead it into rice balls (put some water on your hands to make them less sticky). Beat the eggs well, add a little salt, and roll the rice balls in the egg mixture. Pour an appropriate amount of oil into the pan, add the rice balls, and fry until brown.

2. Purple potato cake. Ingredients: purple sweet potato, white sesame seeds, a little vegetable oil.

(1) Method: Peel the purple sweet potato, cut into thick pieces, and steam in a steamer. Use a spoon to mash the purple sweet potato into puree, roll into balls, and then press into cakes. Put a little vegetable oil in a non-stick pan and fry on low heat for five minutes on each side. You can sprinkle some sesame seeds when serving.

3. Custard potato cake. Ingredients: 200 grams of potatoes (yellow skin), 75 grams of eggs, 50 grams of milk, 10 grams of wheat flour, 2 grams of salt, 10 grams of white sugar, 2 grams of chicken essence

(1) Method: Remove the eggs Put the shells into a bowl and beat them up; add milk, salt, sugar, chicken essence, and mix into custard. Steam the potatoes, peel them, and mash them into puree; add flour and egg milk to the mashed potatoes and knead them into a dough; process the dough into small balls with a diameter of 1 cm, and flatten them gently with your hands; fry them in an oil pan until When both sides are golden brown, place it on a plate and serve.

4. Fragrant mango double skin milk. Ingredients: 500g fresh milk, 3 egg whites, 2 mangoes, 20g sugar.

(1) Method: Boil the milk until it boils slightly, pour it into a bowl and let it cool. Use chopsticks to lift up the condensed milk skin and pour out the milk underneath. Add the poured milk to the sugar and stir to melt. Filter the beaten egg whites and stir evenly.

(2) Pour the egg milk liquid back into the bowl, let the milk skin float, seal it with plastic wrap and put it in the steamer. After the water boils, steam it over low heat for 15 minutes until it solidifies. Puree the mango and pour it on the cooled double skin milk. It will be smoother after being refrigerated.