⑴ Materials: lotus seed 30g, lily 30g, japonica rice 250g, rock sugar 20g, red dates 10.

(2) Wash and soak the lotus seeds, wash the lily and japonica rice separately, put them into the pot together with the lotus seeds and red dates, add a proper amount of water, first boil them with strong fire, then cook them with low fire, and then add crystal sugar when they are 80% ripe, and cook them slightly.

2, Chuanbei Sydney porridge

⑴ Material: Fritillaria cirrhosa 12g Sydney 1g rice.

(2) Wash Bulbus Fritillariae Cirrhosae and remove impurities. Wash Sydney, peel and core, and cut into small pieces 1 cm square. The rice is washed clean.

⑶ Put rice, Fritillaria cirrhosa and pear into a pot and add 500 ml of water.

(4) Put the pot on strong fire, boil it with strong fire, and then cook it with slow fire for 40 minutes.

3. Chrysanthemum porridge

⑴ Materials: 50g japonica rice, 0/0g chrysanthemum/kloc, 30g rock sugar.

(2) Add 500 ml of rock sugar and water to japonica rice and cook until the rice soup is thick. Finally, add chrysanthemum (dried and ground) and cook for a while with slow fire. When the porridge is thick, stop, cover it tightly and wait for 5 minutes.

4, red dates and tremella porridge

⑴ Materials: japonica rice100g, dried tremella 25g, jujube15g, lotus seed10g, medlar10g, sugar10g.

⑵ Soak dried tremella in cold water for half a day, and then wash it.

(3) Wash the red dates, soak them soft, and remove the core.

(4) Wash the lotus seeds and medlar respectively and soak them until they are soft.

5] Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it.

[6] Add about 1000 ml of cold water to the pot, add japonica rice and red dates, and boil them with high fire first.

(7) Turn to low heat and cook until it is 80% cooked. Add tremella and sugar and cook for a while.