First cut 150g to 200 grams of pumpkin and king oyster mushroom into small pieces, put them into the steamer, and set the timer on the induction cooker to steam for 20 minutes.

Reduce the power of the infrared stove to 200W, add 2 tablespoons of hulled and flattened rolled oats, 1 tablespoon of hulled and flattened rolled rye flakes, and 1 medium onion chopped. Then increase the power to 1000W, stir with bamboo chopsticks, and cook for about 10 minutes. Soluble high-quality fiber foam will gradually appear and coat the entire pot.

Then reduce the power to 200W, stir with bamboo chopsticks, set the timer for 10 minutes, and cook until tender at a lower temperature. After that, you can turn off the power.

Pour the steamed pumpkin and king oyster mushroom into the stainless steel pot of cooked oatmeal porridge and mix well. In order to avoid the coagulation of soy milk powder and destroy the nutritional value of soy milk powder, the whole pot is quickly cooled to about between 50 to 60 degrees Celsius with a baisan of tap water and stirred continuously with bamboo chopsticks.

Then add white pepper powder well mixed, followed by 20 grams of organic pure soy milk powder and 1 tablespowith 1 teaspoon of organic extra virgin olive oil to the porridge pot, stir with bamboo chopsticks until well mixed. You will find that the soy protein acts as an "emulsifier," encapsulating fat molecules into tiny particles that are evenly dispersed in the porridge, forming the observable "oil-in-water" emulsion, a chemical and physical change.

Add one peeled, semi-ripe bananas (taken from the refrigerator). Mash the bananas with bamboo chopsticks and incorporate them into the porridge. Then add three seeded fresh dates, mash them, and incorporate them into the porridge. Mix well. Pour the mixture into a porcelain dish.

Finally a sticky, delicious, healthy and nutritious breakfast that I eat almost every day after my retirement is already.