Eating porridge has many benefits. You can eat it often. Salty porridge is dinner, and sweet porridge is dessert. The following is an introduction to 16 salty porridge, which is 8 delicious porridge and 8 medicated porridge respectively, and the cooking methods of 4 sweet porridge, with extra points for delicacy and full marks for health.

Cantonese fish porridge (demonstrated by Wang Zhenquan and Jiang)

Ingredients: 1 bowl of rice, 1 cup of stock, 4 pieces of fish fillets and 2 pieces of ginger.

Seasoning: 0//8 tsp salt and 0//8 tsp wine.

Exercise:

1. Put the broth and white rice in a blender according to the ratio of 2: 1, pour them into a pot to boil, add 1 cup of water and boil until gelatinized.

2. Slice the fish fillets and shred the ginger.

3. Put the fish fillets in a bowl, sprinkle with ginger and seasoning, and pour the cooked porridge into the bowl, and the simple Cantonese porridge is finished.

Fahai porridge (Lu demonstration)

Ingredients: a little Nostoc flagelliforme, 4 fresh midges, 2 celery roots, 1 bowl of plain rice.

Seasoning: salt, firewood essence and sesame oil.

Exercise:

1. Wash the fresh midges, blanch them in a boiling water pot for about 5 seconds, and take them out. Soak Nostoc flagelliforme in water and cut celery into powder.

2. In another pot, add 4 cups of white rice and water, cook porridge with low fire, then add Nostoc flagelliforme, salt and firewood essence and cook.

3. Add fresh midges, cook, turn off the heat, sprinkle celery powder and drop a little sesame oil.

Seaweed porridge (demonstration by Lu)

Ingredients: Amorphophallus konjac 1, a little coral grass, a little kelp bud, a little ming prince, white rice 1 cup.

Seasoning: appropriate amount of salt and firewood essence.

Exercise:

1. Cut Rhizoma Amorphophalli into desired shape; Soak coral grass in cold water, washing, and cutting into small pieces; Soak kelp buds in water, wash them and cut them into small pieces.

2. Blanch the processed konjac, coral grass and kelp buds in a boiling water pot and take them out.

3. Wash the white rice, pour it into the pot with 5 cups of water, stir slowly, cook it into porridge with low fire, then add seasoning, boil, turn off the fire and sprinkle with Prince Ming.

Shovel mutton porridge (Lu demonstration)

Ingredients: cooked walnut 1 piece, a little black sesame, 2 slices of mutton, a little shredded onion, white rice 1 bowl.

Seasoning: appropriate amount of salt and firewood essence.

Exercise:

1. Add 1 tablespoon oil to the pot and heat it. First, stir-fry the mutton slices and black sesame seeds, then add 4 cups of white rice and water to make a slightly thick porridge.

2. Add seasoning and mix well, then sprinkle with walnuts and shredded onions.

Yang feng long qie Zhou (Lu demonstration)

Ingredients: red tomato 1, half onion, four asparagus, toast 1, rice 1 bowl.

Seasoning: appropriate amount of salt and firewood essence.

Exercise:

1. tomatoes are pedicled, washed and diced; Onions are cut to the size of nail slices; Wash Gracilaria lemaneiformis and cut into small pieces; Dice the toast and bake it in the oven until golden brown.

2. Add 2 tablespoons olive oil to the pot, heat and stir-fry the onion, then add the tomato and stir-fry.

3. Pour 5 cups of rice and water, cook porridge, add asparagus, add seasoning and mix well, and add toast when eating.

Assorted Pork Liver Porridge (demonstration by Lin and Cai Kun)

Ingredients: 50g pork liver, 8- 10 larva, 0/0g carrot, 0/0 auricularia auricula, 2 shiitake mushrooms, proper amount of shredded ginger, 3 cups of rice 1 bowl and soup stock.

Seasoning: 1/2 tbsp linseed oil, a little salt and pepper.

Exercise:

1. Wash pig liver, slice it, add a little white powder and mix well. Soak mushrooms in soft silk. Carrots and black fungus are also washed and shredded.

2. Wash the larvae, evenly coat them with white powder, scald them with boiling water, take them out and drain them.

3. Heat the pot with sesame oil. Saute shredded mushrooms in a pot, add shredded carrots and black fungus, stir well, add broth and white rice, cook until soft, add pork liver slices, turn off the heat, and finally add clams, salt and shredded ginger and sprinkle with a little pepper.

Towel gourd and golden needle porridge (demonstration by Li Kunchang)

Ingredients: loofah 100g, dried lily 40g, mushroom 20g, carrot 20g, bean bag 20g, shredded ginger 5g, shredded seaweed a little, white rice 1 bowl, water 10 glass of water.

Seasoning: white pepper salt, sesame oil 5c.c 。

Exercise:

1. Peel and slice loofah; Soak the dried lily in hot water and rub it clean.

2. Soak dried mushrooms in hot water, remove hard stems and shred; Peel and shred carrots; Shred tofu.

3. Heat the soup pot with a little vegetable oil, stir fry with shredded mushrooms, stir fry with shredded ginger, shredded carrot and shredded loofah, add water to boil, add white rice and cook porridge with slow fire.

4. Add lily and shredded tofu and cook for 5 minutes. Add the white pepper salt and stir well. Put it in a bowl, sprinkle with sesame oil and serve with Shanghai Tess.

Yang Lan salty porridge (Chen Jinxiang, Chen Demonstration)

Ingredients: half a catty of white rice, 300c.c lard, mushrooms 1 2, squid half A Liang, two pieces of meat 4/2, 6 pieces of dried bean curd, chopped green onion 1 2, broth 3000 c.c, celery half A Liang, coriander half A Liang.

Seasoning: 1 tbsp pepper, 1 tbsp soy sauce, 1 tbsp chicken powder.

Exercise:

1. Wash the white rice and soak it in cold water for about 30 minutes.

2. Soak mushrooms and squid until soft and shred. Two knives of meat and dried beans, shredded.

3. Heat the lard in the pot, add dried bean shreds, shredded squid and shredded pork, fry until cooked, and take it out.

4. Pour out the lard, stir-fry the minced red onion and shredded mushroom with the remaining oil in the pot, add the broth to boil, pour in the white rice, and cook it into porridge with low heat.

5. Add shredded squid, shredded pork, dried bean curd and seasoning, boil, sprinkle celery and coriander, and serve.

Health porridge (demonstration by Chen Jinxiang and Chen)

Ingredients: 4 liang of white rice (or glutinous rice), 20 liang of lotus seeds, 2 liang of ginseng whiskers, 2 liang of coix seed, 2 liang of yam, 2 liang of medlar, longan pulp 1 2, jujube 10, and 8 cups of water.

Exercise:

1. Wash lotus seeds, ginseng whiskers and coix seed, put them in a pot, add water and cook for about 30 minutes on medium heat.

2. Add the washed white rice and other materials, boil, and continue to cook on low heat for about 20 minutes until the rice is cooked into porridge.

Black fungus and black ginseng fish skin porridge (demonstration by Lin Caikun)

Ingredients: 2 auricularia auricula, Aconitum 1 tablet, 2 pieces of fish skin, Chinese cabbage 1 plant, celery powder 1 spoon, shredded ginger, rice 1 bowl, 3 cups of soup.

Seasoning: salt, a little pepper.

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