Chrysanthemum and cassia porridge: Take 10g each of white chrysanthemum and cassia, 100g rice, and a little rock sugar. Stir fry the cassia seed until fragrant, fry it with the chrysanthemum, add rice to cook the porridge, add rock sugar after cooking
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Corn and rice porridge: Take 50 grams of corn flour and 100 grams of rice. First, clean the rice, add appropriate amount of water
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Chrysanthemum porridge: 15 grams of chrysanthemum buds (or chrysanthemum), 100 grams of rice, and appropriate amount of rock sugar. Wash the young chrysanthemums, cut them into fine pieces, wash the rice, break the rock sugar, put the three together into the pot
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Hawthorn porridge: Take 30-40 grams of dried hawthorn (60-90 grams of fresh fruit), 100 grams of rice, and 10 grams of sugar. After frying in water, take the juice, add rice to cook the porridge, add sugar after cooking, and just cook it a little. Take it in the morning and afternoon every day.