Materials: purple glutinous rice 100g, glutinous rice 50g, coix seed 30g, yam 100g.

Practice: Wash and soak Coix seed in advance for one night, then wash Coix seed and glutinous rice and put them into a pot to boil; Peel the yam, wash it, cut into pieces, add the yam after the porridge is boiled, and continue to cook until it is sticky. A small amount of honey can be used for seasoning.

2. Red dates and millet porridge

Material: millet 30g, jujube 10.

Practice: Wash and drain the millet, wash and remove the red dates for later use, wash and drain the millet, put it in a pot, and stir-fry over low heat until it is dry. Pour the fried millet into a casserole, add the red dates with the core removed, add water, bring to a boil with high fire, and turn to low heat until it becomes thick and porridge.