(1) Material: glutinous rice, red dates, longan, medlar and brown sugar.

(2) Practice: remove the core of red dates, wash the glutinous rice and red dates clean and soak them in water for 30 minutes. Dry longan meat and medlar, rinse slightly for later use. Put enough water in the pot at one time, boil it over high fire, pour in the soaked glutinous rice, add red dates and longan meat, and stir with a spoon so that the rice grains will not stick to the bottom of the pot. After boiling, turn to low heat, cover and leave a small gap, and simmer for 30 minutes until the rice grains bloom. Add Lycium barbarum, stir with a spoon, cook for about 15 minutes, add brown sugar to taste, and stir well to melt.

2. Lily glutinous rice porridge

(1) Material: 80g of lily, 200g of glutinous rice and appropriate amount of brown sugar.

(2) Practice: remove the broken pieces of lily, peel off the leaves, wash them, and wash the glutinous rice. Add 1 bowl of water to the pot and stew for half an hour. Add 1 bowl of water, simmer glutinous rice and lily on low heat until they are cooked and sticky, add sugar and mix well.

3. Pumpkin glutinous rice porridge

(1) material: rice 1 cup, glutinous rice 1/4 cup, pumpkin, purified water.

(2) Practice: the ratio of rice and glutinous rice is 4:1,and it is washed for later use; Peel the melon and cut it into small pieces of about 2 cm. Put rice, glutinous rice and pumpkin into a rice cooker, add purified water, at least twice the amount of food, press the porridge button and cook all night.