1. Milk and eggs can be used to make milk and egg pudding, milk and egg oatmeal, milk and egg fermented glutinous rice, milk and egg pancakes, and milk and egg steamed bun rolls.

2. Milk and egg pudding: Add sugar to the milk and melt it fully.

3. Stir the eggs and filter the egg liquid with a filter.

4. Stir the milk with sugar and egg liquid evenly, pour it into a cup, wrap the mouth of the cup with plastic wrap, secure it with a leather cover, and use a toothpick to poke a few small holes on the plastic wrap. Make a hole, put it in the pot and steam it for 10 minutes.

5. Milk, eggs and oats: Beat the eggs evenly and set aside. Boil the milk in a pot, pour in the egg liquid, stir properly, add an appropriate amount of rock sugar, add the oatmeal and simmer for 1 minute.

6. Milk and egg fermented glutinous rice: Put the milk into a pot, bring to a boil over high heat, add two spoons of fermented fermented glutinous rice, cook over low heat, stir slowly with a spoon, add a little alkali powder after boiling, stir evenly, Add wolfberry and raisins and cook briefly.

7. Beat the eggs evenly and pour them into the pot. After 5 seconds of high heat, turn off the heat. Put walnuts, almonds and peanuts in the bowl, sprinkle with black sesame seeds, pour in the milk and egg fermented glutinous rice, and add a little Just sugar.

8. Milk and egg pancakes: Beat the eggs, add flour and mix well, add milk to make a flowable batter, add salt to taste.

9. Heat a small amount of oil in a pan, scoop out a spoonful of batter, use the bottom of the spoon to spread the batter into a round shape, and fry both sides until golden brown.

10. Milk and egg steamed bun rolls: Add yeast to the milk and let it sit for 5 minutes, then add eggs and white sugar and stir well. Pour into wheat flour, stir into floc, and knead into a smooth dough. Keep at room temperature. Let the dough rise for 30 minutes until it doubles in size. Use a rolling pin to roll the dough into a rectangular shape. Sprinkle a layer of flour on it. Roll it up with the seam facing down. Cut it into 6 sections and place in the preheated dough. In a good steamer, let the second cooking time last for 30 minutes. Bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for 3 minutes, then remove from the pot.