First course: Steamed rice rolls.

Practice: 1 bowl of sticky rice flour, add 1 bowl of clear water, stir evenly, let stand for 10 minute, stir again, use a steaming tray or pizza tray, pour in a little rice slurry, then pour in some egg liquid, steam in the pan until the surface is slightly swollen, scrape it out with a scraper, and pour in juice.

The second way: brown sugar hair cake.

Practice: add 300 grams of pre-mixed flour, 340 grams of clear water and 50 grams of brown sugar, mix and ferment for more than 15 hours, add 8 grams of auxiliary materials, and then mix for later use. Apply a little cooking oil to a small bowl to prevent sticking, and steam for 15 minutes.

The third way: cold-rolled dumpling skin.

Practice: Grease the dumpling skin, then lengthen each dumpling skin, put it in a pot and cook until it floats, remove the supercooled water, fry the eggs into shreds, and mix well with soy sauce, coriander, shredded cucumber and salt to serve.

Fourth: fried noodles with chicken breast.

Practice: chicken breast, carrots and peppers are shredded for use, noodles are cooked for eight minutes, and cold water is taken out to drain; Stir-fry shredded chicken until it changes color, add shredded carrot, pepper, soy sauce, refined salt and oyster sauce, stir well, add noodles, stir well and take out.

The fifth way: black whole wheat bread.

Practice: First, mix 250g corn flour (instant noodles) with 200g boiling water, cool slightly, then add 220g whole wheat flour, 220g cold water, 3g yeast and flour, and ferment. After fermentation, it will be slightly shaped into a big cake, and both sides will be slightly yellow in the electric baking pan.