Materials: lily 20g ~ 30g, Lycium barbarum 10g, minced pork and appropriate amount of rice.

Practice: first cook rice into porridge, then add lily, medlar and diced meat and cook until cooked.

2. Lycium barbarum, carrot and jujube porridge

Ingredients: rice 100g, fresh carrot 50g, cassia seed 20g, medlar 5g, jujube 50g, salt, chicken essence, onion and ginger slices.

Practice: after the materials are prepared, add enough water at a time according to the food intake, and cut the carrots into small pieces for later use. Heat the wok, pour in cassia seed and fry with slow fire. Boil water with high fire, then put rice, carrots and red dates into the pot, then boil with low fire, add fried cassia seed, ginger and other ingredients, and stew for 40 minutes with low fire.

3, yam glutinous rice porridge

Ingredients: yam, water chestnut, jujube and glutinous rice.

Practice: Peel the yam, wash it and cut it into pieces, wash the fresh water chestnut, peel it and cut it into cubes, then wash the glutinous rice, soak it in cold water for half an hour, take it out and drain it, and finally wash the jujube for later use. Put the pot into cold water, add the above materials, first boil it with strong fire, then simmer it with low fire for about 1 hour before drinking. You can add some sugar to taste when drinking.

4, yam pork porridge

Ingredients: 20 grams of yam (or sliced raw yam), minced pork and appropriate amount of rice.

Practice: first cook rice into porridge, and cook yam and minced meat together until cooked. For a baby with a cold, it needs to be recuperated through a light and nutritious diet.

5, onion white glutinous rice porridge

Ingredients: 5 ~ 6 segments of scallion (the root of scallion), 6 ~ 7 slices of ginger, and appropriate amount of japonica rice.

Practice: First boil the japonica rice into porridge, and put the scallion into the porridge. When it is ready, add ginger and cook for 5 ~ 10 minutes, then turn off the heat.

6. Corn sweet potato porridge

Ingredients: 50 grams of corn flour, 500 grams of sweet potato and 20 golden jujube.

Practice: Wash the sweet potato, peel it, cut it into small pieces, and put it in the pot with the red dates. When the sweet potato is 78% ripe, add a little cold water to the corn flour to make it paste, pour it into the pot and cook it on low heat. Cook on low heat for ten minutes before cooking. Pay attention to the constant stirring in the middle to avoid bottoming out.

7.mint burdock porridge

Ingredients: 6 grams of mint, 0/0 grams of burdock/kloc, and appropriate amount of japonica rice.

Practice: First boil the burdock for 15 minutes, take out the burdock and leave the juice for later use. Cook the stem rice into porridge, add mint after 10 minutes, add burdock juice when the porridge is almost ready, and cook for 5 minutes.

8. mung bean porridge

Ingredients: 200 grams of rice, 25 grams of dried lily, 50 grams of lotus seeds, 50 grams of mung beans and 20 grams of rock sugar.

Practice: Wash the rice with clear water, and wash the lily and cut it into small pieces. Lotus seeds are washed clean. Add water to the pot and bring to a boil. Add rice, lotus seeds and mung beans and bring to a boil. Turn to medium heat and cook for half an hour. Add lily and rock sugar and boil.

9. Pork liver porridge with green vegetables

Ingredients: 80g pork liver, northeast pearl rice 150g, green vegetables 1 (lettuce is the best), water 1500ml, a little shredded ginger/salt/peanut oil.

Practice: Wash the rice and soak it in clear water 1 hour (filter water when using). Boil 1500 ml water, add the soaked rice and cook for 30min (the rice blooms naturally), and stir properly to avoid the bottom paste. Do other work while cooking porridge. Cut pork liver into small pieces and mix well with shredded ginger/salt/peanut oil. Cut vegetables into shreds. When the porridge is cooked for 30 minutes, pour the mixed pork liver and cook for 3-5 minutes. Add vegetables and add some salt to taste.

10, Sydney chrysanthemum porridge

Ingredients: one Sydney, rice or glutinous rice, dried chrysanthemum and water.

Practice: soak the rice for a while in advance, put water in the pot, add rice, boil over high fire, and then turn to low heat for cooking. Peel Sydney, cut it into small pieces, and put it in porridge to continue cooking. When the porridge is cooked until it is thick, add dried chrysanthemum and continue cooking for 3-5 minutes.