Prepare fresh lily, break it, wash it, peel pumpkin, cut it into small pieces, wash rice and millet, add enough water to the pot, add rice, millet and pumpkin after boiling, turn to low heat after boiling again, keep the pot rolling, cook until the rice grains are soft and rotten, and add lily 10 minute. Turn off the fire.

Red dates, roses and black rice porridge

Wash black rice and white rice according to the ratio of 1: 1, and soak them in clear water overnight to facilitate boiling. Pour the rice into the rice cooker, add boiling water to boil, and be sure to add enough water at a time. Boiling water for porridge is faster and better. When porridge is cooked, red dates are washed, pitted and cut into pieces, rosebuds are pedicled and petals are separated. After the porridge is boiled, add red dates and cook together until the rice grains swell and become sticky, add brown sugar and dissolve. Sprinkle rose petals before taking out the pot and stir well.

Purple potato yam porridge

Wash yam and purple sweet potato, peel and cut into hob blocks, put rice into a rice cooker, add appropriate amount of water, cook for 1 hour, then add purple sweet potato and yam, and add rock sugar after cooking for 20 minutes.

Sweet potato lotus seed porridge

Soak red beans in clear water for several hours, wash red dates and lotus seeds with clear water, wash glutinous rice, wash sweet potatoes, peel and cut into pieces, put all ingredients into a pressure cooker, add water, cover the lid, cook over high fire for 10 minute, turn off the fire, and add sugar or honey according to personal needs.

Steamed brown rice

Ingredients: brown rice100g, mung bean 50g, rice 50g.

Practice: the main ingredients are ready. Wash these materials clean. Put it in a pressure cooker. Add enough water at a time. Put the pressure cooker on the stove and the fire will start. Cover the SAIC motor and turn the heat down for 30 minutes.