Rice balls: the corn kernels are cooked and fished out, the lunch meat is fried, the seaweed is broken, the corn kernels and the lunch meat are spread on the leftover rice, and the salad sauce is squeezed to form a rice ball.
Crispy rice crust: leftovers are available, 1 tablespoon oil, 2 tablespoons soy sauce, stir well, oil paper is brushed with oil, covered with rice and compacted 180 degrees for 20 minutes, and then the pan is sprinkled with cumin powder and Chili powder.
Shrimp in spicy pot: first cook the meatballs that are not easy to cook, then cook the vegetables, saute the shallots, ginger and garlic, add two spoonfuls of crayfish seasoning, stir-fry the red oil, add the cooked ingredients, add one spoonful of soy sauce and half a spoonful of soy sauce, add one spoonful of oyster sauce and a little salt, stir-fry evenly and sprinkle with white sesame seeds to serve.
Brown sugar roasted rice: the ratio of glutinous rice to water is 1: 1, add a proper amount of brown sugar, cook until the water is absorbed by glutinous rice, take it out for later use, spread a layer of glutinous rice, brush the oil in the bowl, put the raisins in the glutinous rice, cover with plastic wrap, put it in the oven 100, steam for 50 minutes, and finally take a dish and turn it upside down.
Porphyra and Shrimp Slippery: Prepare Shrimp Slippery, soy sauce pepper with chopped green onion, spread Shrimp Slippery on laver, fry the Shrimp Slippery Face Down for 5 minutes, and turn it over for 3 minutes.
Fried sweet potato powder: the barbecue powder is drenched with hot oil, and a spoonful of soy sauce and a spoonful of oil are mixed evenly. The sweet potato powder is mixed with water at the ratio of 1:2, and the batter is fried with less oil until it is set. Brush with sauce and sprinkle with chopped green onion, and roll it up with chopsticks.
Self-made milk tea: Lycium barbarum milk ginger, rose, red dates, brown sugar and sago, except rose, all ingredients are put into the pot and added with water, and the ginger is removed by slow cooking for 20 minutes, then the sago is poured into the high fire and boiled for 20 minutes until a small amount of white spots remain in the middle of the sago, and then the rose is added, covered with a pot cover and stewed for 10 minutes, and then the milk is poured in.
Coconut milk taro: add a piece of brown sugar into the bowl for later use, cook until it floats, then cook for 1-2 minutes, stir until the brown sugar melts, put the taro in the pot, fish out the water, pour coconut juice and milk into the pot, add white sugar and tapioca starch, stir over low heat until it becomes thick, and put the taro in the brown sugar water bowl to eat!