Accessories: rose 20g, cherry 10g.

Seasoning: sugar 30g.

Exercise:

1. Pick the roses that are not fully open, gently pick the petals and rinse them with cold water.

2. Wash the glutinous rice, soak it in cold water for half an hour, remove it and drain it.

3. Add about 1000 ml of cold water to the pot, put the japonica rice into the pot and boil it with strong fire, then boil it with low fire to make porridge.

4. Add rose petals, cherries and sugar to the porridge and cook for another 5 minutes.

Peach blossom porridge material: 2g of peach blossom (depending on the season, if it is fresh peach blossom 1-2), 0g of japonica rice100g, and appropriate amount of sugar. (Note: Brown sugar is the best because it can replenish blood)

Production process:

1. Prepare to put 2g of peach blossoms into a casserole and soak them in clear water for 30min.

2.100g of japonica rice is washed for later use.

3. Boil the peach blossom and glutinous rice into porridge. When the porridge is finished, add 30 grams of brown sugar and mix well. (Note: Add brown sugar when the porridge is ready. If the brown sugar is released in advance, it will be sticky. )

Food testimony: eating this porridge for a long time will make your face moist, shiny and elastic, and make your face as white as jade.

Materials: chrysanthemum 10g (fresh chrysanthemum1); Fresh japonica rice100g; Appropriate amount of rock sugar.

Production process: 1. Wash the chrysanthemum for later use (if it is dried chrysanthemum, soak it in water first).