Raw materials: dried cabbage 100g, rice 150g, and fresh corn kernels 20g.

Seasoning: salt.

How to do it:

1. Wash the rice and chop the dried cabbage.

2. Put water in the pot, add rice and cook until it is thick, add dried cabbage and corn kernels and cook until cooked, and season with salt.

Celery and dried bean porridge

Ingredients: celery100g, rice, mung bean and dried bean 50g each.

Seasoning: salt.

How to do it:

1. Wash rice and mung beans separately, cut dried beans into small pieces, wash celery and dice.

2. Add some water to the pot, add mung beans and cook until soft, add rice and cook until thick, add dried bean curd and diced celery, and season with salt.

Green vegetables sweet potato porridge

Ingredients: appropriate amount of millet, appropriate amount of rice, appropriate amount of sweet potato and appropriate amount of vegetables.

Seasoning: salt.

How to do it:

1. Wash the millet and the rice. Peel the sweet potato and cut it into small pieces. Wash the vegetables and shred them.

2. Add a proper amount of water to the pot and bring to a boil. Add rice and sweet potatoes and cook until half cooked.

3. Put the millet in a pot and bring to a boil. Turn to low heat, add shredded vegetables and cook for about 10 minute until the sweet potato is cooked and rotten, and season with salt.

Preserved egg carrot porridge

Ingredients: rice, preserved eggs, carrots.

Seasoning: salt.

How to do it:

1. Peel and dice preserved eggs. Peel carrots and dice them.

2. Pour a proper amount of water into the pot, add rice to cook porridge, then add preserved eggs and diced carrots to cook until sticky, and add a proper amount of salt to taste.

Hericium erinaceus porridge

Raw materials: Hericium erinaceus150g, japonica rice100g.

Seasoning: chopped green onion, Jiang Mo and salt.

How to do it:

1. Soak Hericium erinaceus in warm water, remove pedicels, wash and chop into powder.

2. Wash the japonica rice, add water 1000ml into the pot, bring it to a boil with high fire, add Hericium erinaceus powder and Jiang Mo, cook it with low fire until it becomes thick porridge, season with salt, and sprinkle with chopped green onion.

San gu mi Zhou

Raw materials: rice, Flammulina velutipes, Lentinus edodes, Lentinus edodes.

Seasoning: salt, sesame oil, vegetarian soup.

How to do it:

1. The rice is clean. Wash Flammulina velutipes and cut into sections. Wash mushrooms and mushrooms and slice them.

2. Put the rice and the right amount of water into the pot, boil it with high fire first, and then cook it with low fire for 40 minutes to make porridge.

3. Add vegetarian soup to the whole porridge, add three mushrooms, roll for a while, and season with salt and sesame oil.

Tomato and corn porridge

Raw materials: glutinous rice, fresh corn each100g, tomato.

150g

How to do it:

1. Wash glutinous rice, wash tomatoes and dice them.

2. put water in the pot, add glutinous rice and cook until it is thick, add corn kernels and diced tomatoes and cook slightly.