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Mushroom porridge raw materials: mushrooms and rice;

Ingredients of mushroom porridge: carrots;

Seasoning of mushroom porridge: ginger, olive oil and salt.

The practice of mushroom porridge:

1, sliced mushrooms, sliced ginger and carrots;

2. After the rice is boiled, simmer for half an hour;

3. After the rice becomes soft, add ginger and carrots and continue to cook for 8 minutes;

After 4.8 minutes, add a little pepper, stir and add mushrooms;

5. Finally, add salt, chicken essence and soy sauce (one tablespoon, fresh), boil until boiling, turn off the fire and cover the pot for 5 minutes;

6. Add a little olive oil after boiling and serve;

7. finished products.

The raw material of pumpkin porridge: pumpkin;

Seasoning of pumpkin porridge: fermented grains, sesame seeds, sugar and glutinous rice flour;

The practice of pumpkin porridge:

1. Slice the pumpkin, put it in a bowl, put it in a boiling water steamer, and steam it until it is soft.

2. Take it out and grind it into mud with a spoon.

3. Add an appropriate amount of water (based on your favorite consistency) to a small cooking pot, boil the pumpkin paste, and slowly sprinkle glutinous rice flour while stirring.

4. Cook for about one minute until the glutinous rice flour is cooked. When the porridge is bright, add the fermented grains and sugar, and continue to cook for about one minute while stirring.

5. Put the pot into a bowl and sprinkle with cooked sesame seeds.

Preserved egg lean meat porridge raw materials: preserved eggs, pork, rice;

Preserved egg lean porridge seasoning: ginger, onion, sesame oil;

Practice of preserved egg lean meat porridge:

1. Add half a pot of water to the pot and bring to a boil. Pour in the sliced meat and ginger and cook for about one minute. Then pour in pearl rice and half a preserved egg.

2. After boiling, cover with medium fire and cook for about 10 minute, then simmer for about half an hour. At this time, if the taste of salt is not enough, you can add a little salt, and then add the other half of preserved eggs to continue cooking for about 20 minutes.

Snail head porridge raw materials: chicken skeleton, snail head, rice;

Snail porridge seasoning: Chinese cabbage stalks, ginger slices, onions, cooking wine, chicken powder and salt;

The practice of snail porridge:

1, the snail head is soaked in boiling water until the cooking wine is soft, the soaked snail head is washed with salt, and then the salt is washed away for later use, and the Chinese cabbage is diced, the towel gourd is diced, the ginger is sliced, and the onion is minced;

2. Add a little cooking wine to the chicken skeleton and screw head, then rinse it, and cut the screw head into cubes for later use;

3, rice, snail head, chicken skeleton, ginger, add appropriate amount of water, boil in a pressure cooker, and then turn to low heat for one hour. You can remove the cover, take out the chicken skeleton, tear off the chicken, return to the pot, and stir with a manual beater. The porridge will be smoother. Then add shredded Chinese cabbage, loofah granules, salt and chicken powder and cook until the loofah is cooked.

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