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.

3. Chestnut and red jujube porridge

Ingredients: half glutinous rice and half rice, cooked chestnuts 10, red dates 10.

Practice: Wash glutinous rice and rice, soak them in clear water in advance, then put them into the pot with appropriate amount of clear water, add red dates and cook for about 30 minutes with low fire, and stir in the middle to prevent them from sticking to the bottom of the pot; Cut the cooked chestnuts into small pieces, add the chestnuts after 30 minutes, and continue to cook for about 20 minutes until the porridge thickens.

4. Egg and spinach porridge

Ingredients: 200g rice, 50g broken corn, egg 1, spinach 1, chopped green onion, a little cooking wine, a little salt, a little vegetable oil and a little chicken essence.

Practice: put a little corn in the rice and soak it in cold water for 30 minutes; Put a little cooking wine in the egg bowl and break it into egg liquid; Precook spinach, supercooling, and chop; Boil the water, add the soaked rice, cover it, and simmer until it is sticky; Add a little vegetable oil, add chopped spinach, pour egg liquid clockwise, add salt and chicken essence; Finally add chopped green onion.