1. Black sesame paste: 200 grams of black sesame seeds, 150 grams of glutinous rice flour, and 75 grams of powdered sugar. Wash the black sesame seeds, dry them out, and fry them in a pot; then put the fried black sesame seeds into a grinder and grind them into powder. Put the glutinous rice flour in a pot and stir-fry over low heat until it turns slightly yellow. Mix black sesame powder and glutinous rice flour together, stir well, and put into a sealed jar. When eating, prepare a small bowl, pour out an appropriate amount of black sesame seeds, add boiling water and stir until there are no lumps before eating.

2. Black rice and red date porridge. Prepare 2 taels of black rice, cook and set aside. Take a small handful of red dates, remove the core, cut into thin slices and place in a bowl for later use. Separate the egg whites and yolks of two eggs, put them in two bowls respectively, add water to the bowl containing the egg whites, and stir evenly. Add an appropriate amount of water and about 30 grams of white sugar to the pot. Boil the water first, then pour in the black rice and red dates. Stir it a few times with a spoon, add a spoonful of water starch, and cook until the soup is thick and thick. Remove from the pot. Turn on the heat, stir constantly with a spoon, and pour the egg whites evenly into the pot. After boiling, turn off the heat and put the pot into a basin.

3. Red date and white fungus soup. Prepare a few white fungus and soak them in cold water 30 minutes in advance. After soaking, wash them and squeeze out the water. Cut them into small pieces with a knife and put them in a basin. Then add a small handful of red dates, take a small bowl, put in a small handful of wolfberry seeds, add an appropriate amount of water, and soak for about 5 minutes. Take out a casserole, add about 1000 grams of water, put the white fungus and red dates into the casserole, add a small handful of rock sugar, cover the pot, wait for the water to boil, then reduce the heat to low, and simmer for 40 minutes. After 40 minutes, when the soup is thickened, pour in the wolfberry that has been soaked in advance, cover the pot and simmer for 5 minutes. After 5 minutes, turn off the heat and put the stewed red dates and white fungus into the soup basin. Now, this red date and white fungus soup is ready.