20 peanuts with jujube paste, 5 red dates, 30 grams of rice and proper amount of sugar. (1) Wash and peel peanuts, put them in a pot, add water until they are half cooked, and then add red dates to continue cooking. Peel and core the cooked red dates and paste them with peanuts for later use. (2) Wash the rice and put it into the pot, and add water to cook it into porridge. (3) After the porridge is cooked, add red dates and peanut paste, add appropriate amount of white sugar, and stir evenly. Tricolor pork liver porridge 30g of japonica rice, 30g of pork liver, half a carrot, 3 spinach, minced onion and ginger, refined salt and sesame oil, chicken soup (or broth) 1 spoon. (1) Wash the rice, put it into the pot, add water and cook it into porridge. (2) Wash and chop pork liver, cut carrots, peel tomatoes and chop spinach with boiling water. (3) Put the pig liver mud and carrots into a pot, add chicken soup and cook them, and then put them into the cooked porridge together with tomatoes and spinach. (4) add salt to taste, cook for a while, and finally drop a little sesame oil. You can eat it when it is warm. My dear mother said that fish, meat, shrimp and other things must be tasted very little first, then soup, and then meat. ) Radish and crucian carp soup Ingredients: white radish 100g, two small crucian carp, chicken soup 100g, a little onion, ginger and cooking wine, and proper amount of salt and lard.