Add the ingredient list to the shopping list

An appropriate amount of pumpkin, an appropriate amount of mung beans, an appropriate amount of red dates, an appropriate amount of loquats, 60g red beans, 100g barley, 10g lily, 6 water chestnuts, 1 snow pear, dried osmanthus Appropriate amount of rock sugar, 2200ml of water

Cooking steps

Step 1/4

Pumpkin and mung bean syrup: (1) Wash 50g of mung beans and soak them in water for 1 hours; (2) Wash 250g of peeled pumpkin and cut into pieces; (3) Soak the mung beans and pour them into the rice cooker; (4) Add 1000ml of water, press the porridge button and heat for 30 minutes; (5) Open the rice cooker and put in Pumpkin cubes, red dates and rock sugar, continue to simmer for 15 minutes; (6) Let cool and enjoy

Step 2/4

Clear and moist loquat syrup: (1) 6 loquats Wash, peel and slice; (2) Pour the loquat slices into the rice cooker; (3) Add 600ml of water, press the porridge button and heat for 30 minutes; (4) Open the rice cooker, add rock sugar and continue to simmer for 15 minutes; ( 5) Let cool and enjoy.

Step 3/4

Red bean and barley sugar water: (1) Wash 60g of red beans and put them into water; (2) Add the washed barley 40g, soak for 2 hours; (3) Put the soaked red beans and barley into the rice cooker; (4) Add 1000ml of water, 10g of washed lily, and appropriate amount of rock sugar, press the porridge button to heat for 45 minutes; (5) Let cool Then you can enjoy it

The last step

Sydney pear and water chestnut syrup: (1) Wash 6 water chestnuts and 1 snow pear, peel and cut into pieces; (2) Wash 60g barley, Soak in water for 2 hours; (3) Take it out and pour it into a rice cooker, add 600ml of water; (4) Add water chestnuts and pear pieces, press the porridge button and heat for 30 minutes; (5) Add rock sugar and continue to stew Cook for 15 minutes; (6) After cooking, pour into a cup and sprinkle in dried osmanthus; (7) Let cool and enjoy