Ingredients: glutinous rice100g, Fritillaria cirrhosa 40g, Sydney 3 (about 500g), and rock sugar 75g.
Exercise:
1, soaking Bulbus Fritillariae Cirrhosae in cold water 1 hr, and taking out; Soak round glutinous rice in cold water for 1 hour, and then drain the water for later use;
2. Wash Sydney, peel it, and cut open the heart for later use;
3. Add water to the porridge pot, bring it to a boil, add Fritillaria cirrhosa and glutinous rice, turn to low heat and cook for 40 minutes, then add Sydney slices and cook for 20 minutes, and finally season with rock sugar.
Kumquat sauce
Ingredients: kumquat 1 kg, sugar 40g, rock sugar 50g, purified water 60ml.
Exercise:
1. Wash kumquat, soak in salt water for 10 minute, and rinse.
2. Cut kumquat in half and remove seeds.
3. Chop kumquat, add sugar, cover with plastic wrap, and marinate in the refrigerator for 24 hours (if you are in a hurry, you can shorten the time but it is best not to be less than 2 hours).
4. Pour the pickled kumquat into 60ml of water, boil it with low fire, and add rock sugar. Cook on low heat until the rock sugar melts and the water increases, and continue to cook.
5. Stir constantly with a shovel to prevent the pan from burning, and kumquat sauce will stick in about 25 minutes.
Siraitia grosvenorii, Sydney and tremella decoction
Ingredients: tremella fuciformis 10g, Sydney 1, Siraitia grosvenorii 1/3, and appropriate amount of clear water.
Exercise:
1. Soak and wash the tremella in advance and tear it into small flowers.
2. Put it into a pressure cooker, add a proper amount of water, turn to a small fire after the fire starts, press for 30 minutes, and turn off the fire to naturally exhaust.
3. Divide Siraitia grosvenorii and hairy meat into 2-3 parts and put them into a tea bag, with 1/2 pieces or 1/3 pieces depending on the amount of water.
4. Open the pressure cooker and bring to a boil. Add Siraitia grosvenorii and cook for 5 minutes without cover.
5. Peel Sydney and cut it into hob blocks.
6. Put the Sydney pieces into the pot and boil again.