Job's tears, red beans and black rice porridge are prepared in advance with a proper amount of fresh adzuki beans and job's tears, cleaned neatly in a bowl, then poured into clear water and soaked aside for four or five hours, which can speed up the ripening.

Prepare a clean saucepan in advance, put in a little soaked red beans and coix seed, pour in an appropriate amount of water, heat it until it boils, and then change it to medium heat.

Stew for another 30-40 minutes, remember to keep stirring in the middle to avoid sticking to the pot, cook until the small red beans and barley are crisp and rotten, sprinkle with a little old brown sugar, stir and dissolve, and serve.

Put the dried tremella into a bowl, pour appropriate amount of warm water until the tremella is soaked, remove residues, rinse, break into small pieces, and wash the tremella with clear water.

Soak the tears of work in clear water for several hours, and finally drain them for later use. Wash Lycium barbarum with tap water for later use. Prepare a clean saucepan in advance and add tremella and coix seed.

Pour in a little water, heat to boiling, turn to medium heat, stew for 40-60 minutes until tremella produces collagen fibers and Coicis Semen is crisp and rotten, then sprinkle with Lycium barbarum, stew for 5- 10min, and turn off the fire to serve.

Add cold water to the soup pot of wax gourd and barley bone, add ribs, heat and boil, pick up ribs and rinse. Barley tap water is clean and tidy.

Peel and cut shallots, peel and cut ginger, peel melon, dig out seeds and pulp, wash with clear water and cut into small pieces. Prepare a clean saucepan in advance.

Add ribs, winter flowers, ginger slices, pepper and coix seed, bring to a boil, wait for a while, switch to medium heat, stew for 40 minutes, and then pour in wax gourd.

Stew again for 15 minutes, sprinkle some edible salt, stew again for 10 minutes, and turn off the fire to serve.

Lemon black tea is prepared with appropriate amount of coix seed in advance, put into a bowl and cleaned neatly, then poured into clear water, soaked for more than four or five hours, then rinsed with clear water and drained for later use.

Prepare a clean saucepan in advance, pour in coix seed and some water, heat it until it boils, then switch to medium heat and stew it until it is crisp and cooked.

Then turn off the fire, put it aside to cool, take a lemon, wash the surface with edible salt by hand, remove wax, rinse and cut into thin slices, and prepare honey in advance.

Put the cold coix seed water into a glass, squeeze in a little pure honey, add dried lemon slices, and mix well to drink. If you like to drink cold, you can put a little ice.