Cook a bowl of warm sweet soup in winter, and every bite is super happy.

Red bean tremella sago dew: 30g red bean, 20g brown sugar, 20g tremella, 5 red dates and 20g sago. Cook sago in boiling water for later use, and cook other ingredients with water except sago and milk. Just add sago and milk.

Purple sweet potato tremella sago dew: purple sweet potato 150g, sago 20g, crystal sugar 20g, tremella 20g, milk 100ml, 5 red dates and lotus seeds 20g. Boil water, cook sago for later use, and add water to cook other ingredients except milk sago. After cooking, add sago and milk.

Pumpkin and tremella balls: 80g of sweet wine, glutinous rice flour 100g, pumpkin 100g, 5g of medlar, 20g of crystal sugar and 30g of tremella. Steamed pumpkin+glutinous rice flour kneaded into balls and kneaded into small balls. Tremella+Lycium barbarum+water cooked, add meatballs and cook for 2 minutes, ready.

Brewed rose bam: 80g of sweet wine, 5g of medlar, 5g of rose, cassava flour 100g, 20g of brown sugar. Cassava flour+roses+boiled water are kneaded into balls and kneaded into small balls. Brown sugar+medlar+water, add bam and cook, add wine and cook for two minutes.

Brown sugar glutinous rice balls: glutinous rice flour 150g, brown sugar 40g, white sesame 5g. Glutinous rice flour is kneaded into balls with water to form small balls. Soak the boiled meatballs in cold water for later use. Add brown sugar and water to boil and add the meatballs.

Sweet-scented osmanthus wine-fermented pellets: sweet wine-fermented 100g, rock sugar 20g, glutinous rice flour 80g, red dates 5g, medlar 5g. Glutinous rice flour is kneaded into balls with water, and then boiled with water and red dates. After boiling, add the balls, and cook until the balls float. Just add medlar and distiller's grains and sprinkle with hanging flowers.