First, miscellaneous grains porridge:

1, ingredients: black beans, walnuts, black sesame seeds, yam, medlar and black rice;

2. Wash all the ingredients and add a proper amount of rice cooker porridge.

Second, sweet-scented osmanthus rice wine dumplings:

1, glutinous rice flour mixed with warm water several times;

2. Knead into small balls in a non-sticky state;

3. Boil the water until it floats, and put it in cold water for later use;

4. Add tremella, glutinous rice and red dates into water and cook for 20 minutes on medium fire;

5, stir in one direction in the middle, tremella is better;

6. Add glutinous rice dumplings and rice wine and boil again. Turn off the fire and sprinkle with medlar and osmanthus.

Third, sweet potato tremella soup:

1, ingredients: red dates, brown sugar, medlar, tremella and sweet potatoes;

2, sweet potato tremella, red dates in water for 25 minutes, while cooking, it is better to stir tremella in one direction;

3. Stir the brown sugar and medlar evenly and cook for another 5 minutes.

Fourth, caramel stewed milk:

1, ingredients: two eggs, 250 ml of milk and 30 g of brown sugar;

2. Add a small amount of water, and simmer for caramel color;

3. Turn off the fire, pour in the milk and stir well, then pour in the egg liquid and stir well;

4. The taste is more delicate after filtration. Cover with plastic wrap and make a few small holes. Steam on medium fire 10 minute, stew 10 minute.

Five, wine pumpkin small round:

1, steamed pumpkin, pressed with mud and mixed with glutinous rice flour;

2. Knead into a smooth and non-sticky dough and knead it into a small circle;

3. Boil the water until it floats, and remove the cold water for later use;

4. Boil red dates and brown sugar with water, pour in fermented grains and pumpkin balls;

5. Cook again, turn off the fire, sprinkle with medlar and mix well.

Six, lotus root starch jiaozi:

1, ingredients: lotus root powder with glutinous rice balls;

2. Add a small amount of lotus root starch, melt it with cold water, boil the standby water, add the small dumplings and cook until it floats;

3. Add lotus root starch water and stir quickly until the lotus root starch is thick and transparent;

4. Pour in the wine, stir and cook for one minute, and sprinkle with osmanthus.

Seven, Sydney tremella soup:

1, ingredients: Sydney, tremella, crystal sugar, medlar and red dates;

2. Soak the tremella in advance, the more broken the better the glue, and put it in water for 20 minutes;

3. Stir in one direction in the middle;

4. Add red dates and Sydney rock sugar and cook for 15 minutes;

5. Turn off the fire and add medlar.

Eight, Rose Bobo:

1, ingredients cassava powder, rock sugar, tremella, milk rose;

2. Add cassava powder and boiled water into cinnamon petals, stir and knead, and knead into balls;

3. Boil until it floats with cold water for use;

4. Soak the tremella in advance and cut into pieces, and cook for 20 minutes on high fire until it is sticky;

5, add a small round, turn on the switch again, add milk to the fire and mix well.

Nine, taro mashed potatoes balls:

1, taro, condensed milk of purple potato powder, and white sugar are poured into milk and beaten into a paste;

2. Add boiled water and sugar to rice noodles, mix well and knead into a ball, and knead into a small ball;

3. Boil the water in the pot, pour it into the balls, cook until all float, cook for another two minutes, and remove the cold water for later use;

4. Add milk to cassava starch, add sugar, stir evenly, heat continuously with low fire, and stir until it is sticky and wiredrawn;

5. First pour the taro paste into the bowl, then put the mashed potatoes and small balls, pour the osmanthus on the surface, and sprinkle some dried osmanthus.