1. Sweet-scented osmanthus rice wine dumplings:

1, glutinous rice flour balls into small circles.

2. Cook in the pot until it floats.

3. Pass cold water twice.

4. Prepare rice wine for later use.

5, a little white bean jelly.

6. Dilute into liquid.

7. add osmanthus.

8. Bring to a boil.

9. Let it cool until it lumps.

10, made of osmanthus bean jelly.

Second, taro fresh milk potatoes:

1, a piece of brown sugar and a bowl of water.

2. Stir until the brown sugar melts.

3. Pour into a bowl for later use.

4. The water in the pot is boiled.

5. Cook until it floats, and then cook for 1~2 minutes.

6. Remove cold water.

7. Pour the milk into the pot.

8. Add sugar.

9. Add cassava starch.

10, stir with low fire until it becomes thick.

1 1. Pour mashed potatoes into a brown sugar bowl.

12, put taro balls.

Three, coconut milk sago:

1, water sago.

2. Cook until a small amount of white core remains and the lid flashes.

3. Take it out.

4. soak in cold water for later use.

5. Soak gelatin in cold water and set aside.

6. Pour coconut milk into the pot.

7. Add sugar.

8. Stir and heat until it is slightly boiling, and turn off the fire.

9. Add soft bright film.

10, stir until gelatine melts.

1 1. Add a layer of sago as the base in the mold.

12, pour coconut milk and put it in the refrigerator for freezing.

Fourth, homemade eight-treasure porridge:

1, coix seed, yam, peanut, lotus seed, lily, milk, water, crystal sugar.

2. Put barley, peanuts and lotus seeds into a pot and cook for 30 minutes.

3. Add lily and yam and continue to cook 15 minutes.

4. Add milk and mix well.

5, beauty whitening porridge is completed.