Winter recipe: 1: evergreen porridge: soak oatmeal, coix seed and brown rice in cold water for 2 hours, and then boil them in 2000ml cold water for 20 minutes to form porridge. Then add 2000ml boiling water and 25g glutinous rice and stir well. Then add 30g diced cactus and cook the porridge until it becomes thick. Sprinkle almonds and pine nuts 10g before taking out. 2. Porridge of cuttlefish trotters: 60g of japonica rice is washed, 250g of cuttlefish is washed and sliced, 1 trotters are cut into pieces, and appropriate amount of water is added to boil, then cuttlefish slices and japonica rice are added into cooking wine to cook porridge. When the porridge thickens, add onion, Jiang Mo, salt and monosodium glutamate and stir well. 3. Chicken porridge with Chinese yam Euryale ferox: 50g of Euryale ferox is peeled and shelled, boiled in boiling water for 2 hours, 200g of Chinese yam is peeled and cut into hob blocks, 1/2 chicken leg meat is degreased and shredded. Boil Gordon Euryale seeds in a pot for 20 minutes, add 1/2 cups of japonica rice to cook 10 minutes, add yam to cook until cooked, add shredded chicken and salt, add 50g vegetables and sprinkle with pepper. 4. Fresh leek and shrimp porridge: 500g fresh shrimp is marinated with salt, chicken essence, cooking wine and Jiang Mo, and fried in oil pan 10 minute. Chop 250g leek, cook with boiling water, chicken essence, salt and a little vegetable oil for half a minute, take out the fried shrimps and put them into porridge cooked with 500g glutinous rice, then mix with salt to taste. 5: Mix onion rings: 200g onion is cut into rings and mixed with soy sauce, salt, sugar and sesame oil. Onion has the effect of warming lung and resolving phlegm, especially suitable for eating in cold winter. 6: Three appetizers: 100g onion, 30g green pepper and 30g carrot, add soy sauce, monosodium glutamate, sesame oil and Chili oil and mix well.