1, fig glutinous rice porridge. Ingredients: 200 grams of glutinous rice and 50 grams of figs. Practice: Wash, drain and cut the figs; Cleaning glutinous rice and soaking in clear water for 2 hours; Break the rock sugar and press it into powder for later use. Ignition in the pot, add appropriate amount of water, first put the glutinous rice into the fire to boil, then skim the floating foam, turn to low heat and cook until the rice grains bloom and thicken, then add fig grains and rock sugar powder, stir well, cook for a while, take out the pot and put it into a bowl.

2, milk fruit porridge. Ingredients: blueberry100g, banana100g, strawberry100g, 50g of cereal and 800g of milk. Practice: Wash the fruit, cut the strawberry into pieces and slice the banana for later use. Add cereal to milk and boil it over high fire. Turn to slow fire and cook until the cereal is soft and rotten. Add blueberries, bananas and strawberries, stir well and serve.

3, millet egg milk porridge. Materials: millet (100g) and milk (300g). Accessories: eggs (75g). Seasoning: white sugar (10g). Practice: Wash the millet, soak it in cold water and drain it for later use. Add about 800 ml of cold water to the pot, add the millet, cook with high fire until the millet expands, then add milk and continue to cook until the rice grains are soft and cooked. Knock the eggs into a bowl, break them up with chopsticks, pour them into the milk porridge, and add sugar to boil.