The first is tremella, Sydney and Lycium barbarum soup.

1. Sydney, rock sugar, medlar, red dates, medlar, tremella.

2. Tremella is soaked and cut in advance, and the more broken, the better the glue.

3. Add water and simmer for 20 minutes, and stir quickly in one direction several times (the glue is super good).

4. Add red dates and Sydney, simmer for 30 minutes, and finally sprinkle with medlar.

Sweet and soft! Crystal clear!

Second, milk sago tremella porridge

1. Milk, sago, tremella, red dates, brown sugar, peanuts and red beans.

(1) sago is cooked in cold water in advance for later use.

2 Red beans, red dates and peanuts are boiled in water for 40 minutes.

③ Add tremella and cook for 15 minutes.

(4) Finally, add brown sugar, sago and milk, and stir evenly until slightly boiling.

Third, fermented meatballs.

1. Pour cassava flour and petals together, pour boiling water, and stir into a flocculent shape.

2. Knead the dough into smooth and non-sticky dough and knead it into small balls.

3. Boil jiaozi until it floats, and cool it for later use.

4. Boil the brown sugar and medlar with water, pour the fermented grains, and pour the small balls to boil again.

Pink and tender! QQ bounces! It tastes great.

Fourthly, the pumpkin is steamed and pressed into mud.

1. Pumpkin is steamed and pressed into mud, mixed with glutinous rice flour, kneaded into smooth and non-sticky dough, and kneaded into balls.

2. Boil the water until it floats, and remove the cold water for later use.

3. Boil red dates and brown sugar with water, and pour in fermented grains and pumpkin balls.

4. Boil the fire again, sprinkle with medlar and mix well.

Five, apple red dates millet porridge (sweet, soft, delicious)

1. Apple, Lycium barbarum, jujube, brown sugar, millet,

2. Boil red dates and millet in water for 20 minutes.

3. Add apples and medlar and cook for another 5 minutes. Add brown sugar and stir well.

Six, fermented lotus root starch jiaozi.

Ingredients: fermented grains, jiaozi and lotus root starch.

(1) Add a little cold water to lotus root starch,

(2) boiling the water, putting the small ball into the water, boiling until floating,

(3) pouring lotus root powder water, and quickly stirring until the lotus root powder is thick and transparent,

(4) pour wine, stir and cook evenly 1 min, okk,

⑤ Sprinkle some osmanthus. The fragrance is rich.