1, preserved egg lean meat porridge: materials, rice, preserved eggs, chopped green onion, shredded ginger, shredded pork and chicken essence. Practice: First, wash the rice with clear water for several times, then add less than 5 cm of water and put it in the pot to cook for 12 minutes. Wash shredded pork, remove blood, control water, add salt and shredded ginger, and marinate for 8 minutes. After the porridge is cooked, put it on the stove plate and simmer on low heat. Add shredded ginger and shredded pork. Add preserved eggs, salt and chicken essence and continue to cook for 3 minutes. Finally add chopped green onion.

2, cough relieving Chuanbei Sydney porridge: practice, Chuanbei is soaked in cold water 1 hour and then taken out; Soak the round glutinous rice in cold water for one hour, then drain the water to wash the spare Sydney, peel and cut open the core, slice the spare casserole, add appropriate amount of water, add glutinous rice after boiling with strong fire, turn off the heat again, cook until the rice grains bloom, and the soup is sticky, then add the Sydney slices and continue cooking for 10 minute, and season with rock sugar.

3, health millet pumpkin porridge: ingredients: pumpkin, millet. Peel pumpkin and cut into pieces, wash millet and soak in water for 20 minutes; Prepare half a bottle of boiling water, pour it into the rice cooker, boil the millet for 30 minutes, and mash the pumpkin with a blender when cooking the millet; After 30 minutes, add pumpkin and cook for about 15 minutes. Stir it from time to time to avoid sticking to the pan.

4, fresh mushroom chicken porridge: chicken breast shredded, mixed with a little salt and raw powder and put in the refrigerator; Wash the rice and put it into the soup pot, add enough water, boil it over high fire and turn to low heat for 30 minutes; Washing fresh mushrooms, removing pedicels, boiling, draining and slicing; Put the corn kernels and fresh mushroom slices into the porridge and simmer for 15 minutes; Turn to high heat, add shredded chicken, stir while cooking until shredded chicken changes color, and season with appropriate amount of salt.

5, salted egg yolk roast duck porridge: rice and glutinous rice washed with water, (rice: glutinous rice = 2:1); After soaking in cold water 1 hour, add a little salt; Pour in two spoonfuls of salad oil and marinate for 30 minutes; Remove protein from salted duck eggs and leave only yolk, spray cooking wine and steam in a boiling pot. Crushing the back of the rice spoon for later use, taking out the duck breast from the roast duck and cutting into pieces; Cook the rice with boiling water and stir in one direction until the rice grains boil and bloom; Add the egg yolk mud, cook for 5 minutes, then add the roast duck, turn off the heat as soon as the porridge is boiled (the roast duck will tighten the wood and lose a lot of umami when cooked for a long time), and finally add salt. Comrades who like the taste of coriander can add some coriander powder!