The first course: Sweet Eight-treasure Rice Ingredients: 1 bowl of glutinous rice, red dates, brown sugar, raisins, lotus seeds, appropriate amount of green and red fruits.

1. Wash the glutinous rice, add appropriate amount of water and soak for 6 hours. Remove and drain the water on the surface of the glutinous rice. Add 2 tablespoons of brown sugar, mix well and marinate for 30 minutes. After soaking the lotus seeds, cut them in half. Clean and remove the cores of the red dates.

Cut in half and set aside.

2. Brush a thin layer of cooking oil on the bowl to facilitate demolding after steaming. Arrange the red dates, lotus seeds, and green and red fruits in a circle. You can arrange them according to your preference.

3. Put a layer of pickled glutinous rice in the bowl, compact it and sprinkle with appropriate amount of brown sugar, put lotus seeds on it, continue to put a layer of glutinous rice, then put a layer of raisins and green and red fruits, continue to put glutinous rice, each layer

Each layer must be compacted firmly without leaving any gaps.

4. Add 1 tablespoon of brown sugar and an appropriate amount of water to the bowl, stir evenly, and pour into the glutinous rice bowl until the glutinous rice is just covered.

The glutinous rice here has been soaked for about 6 hours, so there is no need to add too much water.

5. Add appropriate amount of water to the steamer, put the glutinous rice into the steamer, and steam over low heat for more than 3 hours.

Take out the glutinous rice, choose a suitable plate to cover the surface of the glutinous rice, and turn it upside down. If you like sweet taste, you can boil a little brown sugar juice and pour it on top.

The second dish: Dongpo elbow Ingredients: 1 pork elbow, a piece of ginger, 1 green onion, 5 bay leaves, half a spoon of pepper, 1 star anise, 2 strawberries; 4 spoons of sugar, 3 spoons of cooking wine, raw

4 spoons of soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt and dry starch.

1. Put 2 tablespoons of oil in the pot, add 6 tablespoons of white sugar and boil until it bubbles and turns brownish red. Then quickly add half a bowl of water and boil until a bowl of sugar turns brown and set aside.

2. Put the elbows in cold water into a pot, add water that covers the elbows, add some ginger slices and 3 spoons of cooking wine, bring to a boil over medium heat, continue to cook for 3 minutes, drain out the water, and blanch the meat to remove the fishy smell.

3. Put the elbow into the pressure cooker, add all the prepared sugar color into the pot, then add an appropriate amount of water to cover more than half of the elbow, add 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, and an appropriate amount of salt;

Add 2 sections of green onions, 1 star anise, half a spoonful of Sichuan peppercorns, 2 fragrant fruits, 5 fragrant leaves and a few slices of ginger, and simmer on high pressure for 25 minutes.

4. After turning off the heat, continue to simmer for about an hour. This will make the coloring more complete and the whole elbow will become red. If there is too much soup, be careful to reduce the juice.

5. After putting the elbows on the plate, scoop out some of the soup in the pot and bring it to a boil, pour in some water starch to thicken it, and pour it on the elbows.