1. Fried dumplings:

1, pour the glutinous rice balls into the pot without thawing, pour proper amount of oil and shake them evenly. Cover the lid with a small amount of water and simmer for 8 minutes, until the water is dry, the back side is turned brown, and the back side is fried for a few minutes. The invagination is sweet and soft, and the taste is like glutinous rice paste.

2. Egg tart dumplings crisp:

1, wrap the egg tart with cheese dumplings, spread the egg liquid and sprinkle sesame seeds 160 degree baking 15 minutes.

3. Purple sweet potato, milk, sweet potato, glutinous rice balls and sago dew:

1, the sago is cooked, the purple sweet potato is steamed and pressed into mud, the milk is poured in and stirred, the cooked sago cassava powder, milk and white sugar are poured into the pot, and the stir is continued on low heat until it becomes thick, and the sweet potato is poured into a bowl, and the glutinous rice balls are cooked and poured into the bowl.

4. Sweet glutinous rice balls and bean powder:

1, practice: put soybean milk powder at the bottom of the bowl, and add the glutinous rice balls when they are cooked.