Ingredients for method 1: 150 grams of round glutinous rice, 25 grams of mung beans, 25 grams of red beans, 25 grams of cashew nuts, 25 grams of peanuts, 25 grams of longan, 25 grams of red dates, 1 small piece of tangerine peel, seasoning: 75 grams of rock sugar, Method: 1. Soak all the ingredients in water until soft and wash them. 2. Pour water into the porridge pot, add all the ingredients and bring to a boil. Turn to medium heat and simmer for about 30 minutes. 3. Add rock sugar to taste and serve. Method 2 Ingredients: 50 grams of rice, 50 grams of yellow millet, 50 grams of sticky yellow rice, 50 grams of glutinous rice, 50 grams of sorghum rice, 100 grams of red beans, 100 grams of lotus seeds, 100 grams of longan, 100 grams of peanuts, 100 grams of chestnuts, 100 grams of red dates, and appropriate amount of sugar. Preparation method 1. First, remove the clothes and core of the lotus seeds, put them into a bowl and submerge them in heated water, then put them in a steamer, steam them over high heat for about 1 hour, take them out and set aside. 2. Remove the skin and core of the longan, leaving only the meat; peel off the shell and coating of the chestnuts. 3. Put an appropriate amount of water into the pot, then wash the rice, red beans, peanuts, and red dates and pour them into the pot to cook. When they are half cooked, wash the rice, yellow millet, sticky yellow rice, and glutinous rice. Pour it clean into the pot and cook together. After the pot boils, cook over low heat. Boil the porridge until it is about seven or eight times ripe. Pour the steamed lotus seeds into the porridge and stir evenly. After boiling the pot, cook for a while, remove from the heat, put it into a clean and sterilized pot, and sprinkle with white sugar.