Coix seed and orange peel porridge. Ingredients: 50g coix seed, 10g Polygonatum odorifera, 5g orange peel, 10 jujubes, 200g japonica rice. Method: Place coix kernels, polygonatum odorifera, orange peel and washed japonica rice in a pot, add appropriate amount of water, boil over high heat first, then simmer over low heat until the rice is rotten and the porridge is thick.

Passion fruit boneless chicken feet. Chicken feet, lemon, passion fruit, onion, ginger, star anise, Sichuan peppercorns, scallions, millet chili, minced garlic, rock sugar, salt, mature vinegar, dark soy sauce, light soy sauce, cooking wine, sesame oil.

1. Cut off the toenails from the chicken feet, put it in a pot with cold water, add ginger slices, star anise, peppercorns, green onions, and cooking wine. Bring to a boil and simmer for 5 minutes, then reduce to low heat and simmer for 30 minutes. ;

2. Make a cut on each section on the back of the chicken feet, cut off the roots, and push out the bones;

3. Add passion fruit, ginger, garlic, millet and pepper to the bowl , lemon, rock sugar, mature vinegar, sesame oil and other ingredients;

4. Pour in an appropriate amount of boiled water, stir evenly, and refrigerate for 1 hour for better taste.