Anthocyanin tremella soup: ingredients preparation: purple potato, sago, lotus seeds, medlar, milk, tremella and red dates. Boil sago alone for15min, stew for10min for standby, and cook purple potato, tremella, lotus seeds and red dates for 35min. One-way stirring is beneficial to the gum production of tremella. Add sago and Lycium barbarum, cook for 5min, turn off the fire, add milk and stir evenly.

Red bean paste health porridge: the ingredients are these: lotus seeds, red beans, dried tangerine peel, lily, raw chestnut and rock sugar. Stew red beans and lotus seeds in water for 40 minutes, then add chestnuts, dried tangerine peel, lily and crystal sugar, and cook for another half an hour. You can take out some red beans and press them into bean paste, which is how delicious sugar water is cooked.

Fermented glutinous rice balls: ingredients preparation: fermented glutinous rice, pumpkin, brown sugar, medlar and red dates. Steamed pumpkin, pressed with mud, mixed with glutinous rice flour and stirred into flocculent. Knead into smooth dough, knead into small balls, boil in water until floating, take out and soak in cold water for later use. Boil Fructus Jujubae and Fructus Lycii with water, pour fermented grains and brown sugar, add pumpkin balls and boil again.

Milk red bean porridge: ingredients preparation: milk, red beans, sago, brown sugar, tremella, red dates and peanuts. Pour the ingredients into the pot, add appropriate amount of water, simmer for 40 minutes (stir several times in the middle to prevent sago from sticking to the bottom), add brown sugar and milk, stir well and take out.