Raw materials: pork tenderloin 100g, rice 100g, a handful of spinach, a small carrot, an egg white, raw flour, salt, sesame oil and clear water;

Production process:

1. Put the rice in the pot and stew it. After the fire is boiled, turn to low heat and cook until the rice is rotten and porridge is thick;

2. Wash the spinach and put it in a water pot for blanching 1 min; Peel and chop carrots;

3. Chop the lean pork into meat stuffing, add a little salt, and mix an egg white and a spoonful of raw flour evenly;

4. When you see that the porridge is thick, pour the cut carrots into the porridge, then put the salted lean meat stuffing in the pot and stir it quickly.

5. When you finally roll away, pour the spinach in and stir it evenly, and add a spoonful of salt to the porridge to taste; Sprinkle a little sesame oil before cooking;

Besides spinach, you can also change it into other green leafy vegetables, which tastes very good.

Second, corn, carrot and mushroom porridge

Ingredients: 2/3 measuring cup of rice, 1 sweet corn, half carrot, 5 mushrooms, 1 onion.

Exercise:

1. Wash the rice, mix well with a small amount of oil and salt, put it in a pot, add a proper amount of water, cover the pot, boil over high heat until the water boils, and then turn to low heat for 30 minutes.

2. Soak mushrooms in warm water; Corn picking; Peel carrots, dice mushrooms and carrots respectively, and cut onions into chopped green onion.

3. Pour all carrots, corn and mushrooms into the pot. After the medium heat is boiled, turn to low heat for 20 minutes, add chopped green onion and season with salt.