Can you give me some recommended practices for chrysanthemum-flavored cold porridge?

75g of rock sugar, 50g of glutinous rice150g, and 40g of dried Huang Juhua.

working methods

1. Add water to the porridge pot, turn to low heat after the fire is boiled, put it in Huang Juhua and cook for 15 minutes, and take out the Huang Juhua;

2. Pour clean round glutinous rice into boiled water in Huang Juhua, continue to cook for 50 minutes, and then add rock sugar to taste.

pay attention to

Sweet and delicious. When cooking Huang Juhua, it is best to cover the pot to prevent the chrysanthemum fragrance from escaping.