1, chrysanthemum porridge

Pedicled chrysanthemum, dried in the sun, and ground into fine powder for later use. Cook porridge with 50- 100g of japonica rice, add chrysanthemum 10- 15g when the porridge is almost finished, and cook for another minute or two.

2, barley lily mung bean porridge

Take 30 grams of mung bean, 30 grams of lily, 30 grams of coix seed and 50 grams of japonica rice, and wash the mung bean to remove impurities. Wash the lily and break the petals. Coix seed and japonica rice are washed clean. The rock sugar is broken. Put mung beans, coix seed and japonica rice into a pot, add 500 grams of water and bring to a boil. Add lily, slow fire 1 hour, and add crystal sugar to dissolve.

3. Lotus leaf porridge

Japonica rice 100g, lotus leaf 1 slice and sweet-scented osmanthus sugar. Wash japonica rice, soak it in cold water for half an hour, take it out and rinse it again. Put the japonica rice and cold water into the pot, first boil it with high fire, and then turn to low heat for about 20 minutes. When the rice is half cooked, cover the porridge with lotus leaves as a pot cover. Continue to simmer 15 minutes, remove the lotus leaves and season with sweet-scented osmanthus sugar.

4. Mint porridge

30g fresh mint or15g dried mint, decocted in water. Then use100g of japonica rice to cook porridge. When the porridge is ready, add mint soup and rock sugar and boil.

5, cold melon duck porridge

Cucumber 100g, duck 100g, millet 100g, and appropriate salt. Remove the pulp of bitter gourd, cut it into small dices, put it in a pot with washed duck meat and millet, boil it and cook it into porridge with low fire.

6. Hu Aishan Euryale ferox porridge

50 grams of Chinese yam, 50 grams of Euryale ferox, 0/00 grams of japonica rice/kloc, and a proper amount of salt. Soak yam and Euryale ferox slightly. Wash the japonica rice, marinate it with a little salt, blanch it with boiling water first, and then put the yam and Gordon Euryale into the pot to cook porridge to taste.