Roasted chicken egg with purple potato: add sugar substitute and milk into the egg, stir well, steam taro and purple potato, and press them into paste, add milk and sugar substitute and stir well (purple potato taro can't be eaten at one time, but it is eaten as carbohydrate in frozen ice), spread the taro paste in a bowl, pour the egg liquid on it, and put it in an air frying pan 180 degrees1.
Low-calorie cooking: pork belly stuffing, sausage, dumpling skin, corn kernels, humeng cloth, dried mushrooms and onions. Soak the three-color brown rice for 2 hours in advance, soak the mushrooms in hot water until soft, pour the brown rice into an electric cooker, steam it, cut the snow into small pieces, stir-fry it with hot oil, onion, meat stuffing and sausage, pour the remaining materials after the meat stuffing changes color, add 1 spoon of oyster sauce, soy sauce, half a spoon of soy sauce and a little salt to taste, add the steamed brown rice, stir-fry the fried brown rice to taste.
Purple potato cake: cut the purple potato into small pieces, steam it for 20 minutes, add milk, sugar substitute and cheese, stir well, roll the dumpling skin thin, roll the purple potato cheese into balls, wrap it, press it into small round cakes, brush the surface with water, sprinkle with white sesame seeds and fry on both sides until golden.
Potato cake and egg burger: 60g chicken breast, 1 teaspoon light cooking wine, half a teaspoon black soy sauce and a little black pepper, chopped into paste, 200g potatoes and 30g carrots shredded, mixed with 1 egg, seasoned with a little black pepper salt, put the shredded potatoes into a circular frying pan, beat an egg on the other side, cover with minced chicken and stew for 2-0. Take out the fried potato cake, add lettuce and tomatoes, add meat foam to fry eggs, melt cheese with residual temperature, cover with a layer of potato cake, and assemble and eat.