1. You can make millet porridge.

2. Ingredients: Dried lily (50g), dried white fungus (1 flower, 20g), red dates (6 pcs), peanuts (30 pcs), millet (1 paper cup), water (15 bowls), rock sugar (appropriate amount)

).

3. Wash the dried lilies, red dates and peanuts and soak them in water. Remove the skin of the peanuts. Rinse the millet and soak it in water for 30 minutes.

4. Soak the white fungus in water, remove the stems and cut into small florets, rinse to remove impurities, drain the water and set aside.

5. Add millet, white fungus and peanuts into the pot, add 10 bowls of water and stir evenly.

6. Cover and bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes, stirring constantly to prevent the millet from sticking to the pot.

7. Cook until the millet porridge becomes thick, add 3 bowls of boiling water and mix well to dilute the millet porridge. Keep stirring during this period to prevent the millet from sticking to the pot.

8. Put the red dates, lilies and rock sugar into the millet porridge, add 1 bowl of boiling water to dilute the porridge base, and continue cooking over low heat for 30 minutes before serving.