1. Longan jujube soup. Longan and jujube soup is very simple to make. First, prepare some red dates, yams and longan. Wash the red dates and cut them off with scissors. Peel and wash the Chinese yam and cut it into dices. Boil water in a pot, add red dates and yam longan and cook together. When the fire boils, stir it with a spoon while cooking. When the yam is ripe, you can add some rock sugar to taste it. Prepare some Ge Fen, melt it with clear water, and then turn to a small fire for cremation. Pour the best Ge Fen into the pot, stir it quickly with a spoon, and then boil it with high fire. Then you can eat out of the pot. Sprinkle some dried osmanthus flowers to add flavor.

2. Tremella porridge. First soak tremella in warm water, then clean it to remove impurities and tear it into small pieces. Wash the japonica rice, put the tremella and the japonica rice together in the pot, add appropriate amount of water, boil over high fire and turn to low heat for about 30 minutes, and add appropriate amount of rock sugar according to personal taste to continue stewing until the tremella porridge is sticky. Turn off the heating.

3. Crystal sugar lotus seed soup. Lotus seeds are soaked in clear water for more than two hours in advance, and tremella is also soaked in clear water. Remove the filter element in the middle of the soaked lotus seeds, break the tremella into small pieces by hand, then put it in a pot and add appropriate amount of water. When the fire boils, turn to low heat and simmer. When the lotus seed soup becomes translucent and sticky, add some rock sugar to taste, and the lotus seed soup with rock sugar after seasoning is ready.