Delicious porridge practices are comprehensively listed, and the weather is getting colder in autumn. At this time, many people want to drink autumn health porridge to supplement our body's nutrition and calories. Eating porridge in autumn is actually particularly suitable for nourishing the body and strengthening the body. Below I sorted out the delicious porridge practices.

Delicious porridge practice 1 1, pumpkin candied dates glutinous rice porridge

Raw materials: glutinous rice (100g), pumpkin (230g), peanut (50g) and ejiao jujube (80g).

Making:

1, wash and soak glutinous rice for several hours.

2. peanuts, candied dates and pumpkins are ready.

3. Add a proper amount of water to the boiling pot. First put the glutinous rice and peanuts into the pot.

4. Boil the water with medium fire 10 minute.

5. Then add pumpkin pieces.

6. Continue to simmer 10 minutes.

7. Finally, add the candied dates and cook for 5 minutes until they are thick (the candied dates will sink to the bottom and disappear when cooked).

Tip:

When cooking porridge, the materials should be soaked in water and boiled in advance to avoid rice grains sticking to the bottom of the pot. The cooked porridge grains are full and sticky. When the porridge is almost cooked, stir it with a spoon to fully blend the rice and water.

Second, oyster porridge.

Ingredients: fragrant rice (150g), salt (appropriate amount), fresh oyster (appropriate amount), dried dried dried sea rice (appropriate amount), scallop column (appropriate amount), white pepper (a little), chopped green onion (appropriate amount) and shredded ginger (a little).

Making:

1, a cup of fragrant rice is washed clean and soaked in water for 30 minutes;

2. Wash fresh oysters under running water;

3. pry the jellyfish open and cut the jellyfish meat with a knife for later use;

4, onion, ginger shredded, dried seaweed first washed away floating ash, and then soaked in water for a while;

5, put enough water in the casserole, add fragrant rice after the water is boiled;

6. Dried seaweed is poured into the casserole together with the water soaked in dried seaweed, and the fire is boiled and cooked slowly; Stir with a spoon several times in the middle to avoid sticking to the bottom of the pot;

7. After boiling for 30 minutes, add oyster meat and scallops, and simmer for 10 minute;

8. Add shredded ginger;

9. Add chopped green onion;

10, adding appropriate amount of salt and white pepper to taste;

1 1, then boil, and when the rice oil has floated on the surface, it can be eaten.

Tip:

Dried seaweed plays a refreshing role. Boil the water soaked in dried seaweed in porridge, and finally add oyster meat.

Third, hawthorn lotus lily porridge

Raw materials: rice (50g), lotus seed (10g), lily (10g), dried hawthorn (10g) and crystal sugar (20g).

Making:

1. Wash the rice and soak it in clear water for 30 minutes, then take it out and drain it for later use.

2. Soak lotus seeds and lilies in clear water and wash dried hawthorn.

3. Put a proper amount of water into the pot and boil it. Pour in the rice and simmer for 20 minutes.

4. Add lotus seeds, hawthorn and lily, and continue to cook on low heat for 20 minutes.

5. Add rock sugar to taste and serve in bowls.

Tip:

1, this porridge can help digestion and clean up fat, and is suitable for both cold and hot consumption.

2. After adding hawthorn, you need to stir the porridge in the pot with a spoon to avoid pasting the bottom of the pot.

3, to cook a bowl of good porridge, be sure to simmer slowly and release the nutrients in the ingredients.

Fourth, fruit oatmeal

Raw materials: oat (appropriate amount), kiwi fruit (1/2), pitaya (1/4), strawberry (3) and rock sugar (appropriate amount).

Making:

1. Add raw oatmeal to the porridge pot and add appropriate amount of water to start the function of pure rice porridge.

2. When cooking porridge, cut the fruit into even dices.

3. About five minutes later, add the fruit from the feeding port and continue to cook.

Five, Sydney tremella porridge

Raw materials: northeast rice (appropriate amount), Sydney (appropriate amount), tremella (appropriate amount) and water (appropriate amount).

Making:

1. Soak tremella with warm water in advance.

2. Then tear it into small pieces for use.

3. Taomi, put it in the stew pot.

4. Put the tremella in and add water for 7 minutes.

5. Cover and start stewing 1 half an hour.

6. Cut Sydney into cubes.

7. Then put the Sydney in and stew it for another 20 minutes.

Tip:

Pear skin is also rich in nutrition, which can clear the heart and moisten the lungs, relieve cough and resolve phlegm, so don't remove the pear skin.

Delicious porridge practice 2 1, vegetable beef porridge

Ingredients: beef -40g, rice-1/4 bowls, spinach-1, broth-1/2 cups, potatoes, carrots and onions-1/5, and some salt.

Method: (1) Prepare lean beef and mince it.

(2) Stew spinach, carrots, onions and potatoes.

(3) Cook the rice, vegetables and minced meat in a pot and season with salt.

2. Bean curd porridge

Ingredients: rice-1/6 bowls, broth-1/2 cups, tofu1/0 pieces, salt-some.

Methods: (1) Cut tofu into small pieces.

(2) Cook the rice, stock and tofu with water.

(3) Add a proper amount of salt to taste when it is cooked to be thick.

3. Egg porridge

Ingredients: egg-1/2, carrot-1/5, spinach-1, rice-1/4 bowls, soup stock-1/2 cups, and some salt.

Methods: (1) Carrots and spinach were stewed and chopped.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.

(3) After boiling, add the mashed egg paste and stir, and add salt to taste.

4. Vegetable and fish porridge

Ingredients: fish white meat -30g, carrot-1/5, kelp stock-1/2 cups, radish -20g, soy sauce-some, rice-1/4 bowls.

Methods: (1) Boned the fish and stewed it.

(2) Wipe the radish and carrot with a chopping board.

(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.

(4) Add soy sauce to taste when it is cooked to be thick.

5. Cheese porridge

Ingredients: rice-1/6 bowls, water-1/2 cups, cheese -5g.

Method: (1) Chop the cheese.

(2) Put the rice into the pot and add a proper amount of water to boil.

(3) Add the cheese until it is thick, and turn off the heat when the cheese begins to melt.

Delicious porridge practice 3 1, spinach porridge

Raw materials:

Spinach, japonica rice each 250 grams, salt.

Exercise:

1. Wash spinach, blanch with boiling water, and cut into pieces for later use.

2. Wash the glutinous rice and put it into the pot, and add appropriate amount of water. When the glutinous rice is cooked, put the spinach in the porridge and continue to simmer for a while. Season with salt and serve.

Tips:

Fine-processed japonica rice is not edible. Japonica rice consists of cortex, aleurone layer, endosperm layer and germ layer. Cortex and aleurone layer contain cellulose, vitamins and minerals, and their nutrients are far more than endosperm layer and germ layer. If the processing is too fine, a large number of nutrients will be lost, reducing the nutritional value of japonica rice.

2. egg congee

Raw materials:

30g cereal, 1 egg.

Exercise:

1, beat the eggs into a bowl and mix well.

2. Soak the cereal in water, pour it into the pot and cook it on low heat for about 5 minutes.

3. Cook the eggs in the pot.

Tips:

Contains protein, carbohydrates, vitamin A, vitamin B, vitamin E, potassium, iron, zinc, selenium and other nutrients, which can promote the growth and development of infants and help prevent night blindness, angular stomatitis and anemia.

3. Chicken porridge

Raw materials:

Half a bowl of rice porridge, half a spoon of minced chicken, 1 spoon of chopped green vegetables, chicken soup and a little vegetable oil.

Exercise:

1, put a small amount of vegetable oil in the pot and heat the oil with high fire.

2. Stir-fry the minced chicken in the pot, and then stir-fry the minced vegetables.

3. After minced chicken and chopped green vegetables are cooked, add rice porridge and chicken soup to cook together, let it cool before feeding.

4, day lily lean porridge

Raw materials:

50g of yellow flower, 50g of lean meat and rice 100g.

Accessories:

Appropriate amount of salt, appropriate amount of onion and appropriate amount of ginger.

Exercise:

1. Wash the day lily and slice the lean meat for later use.

2. Put ginger, rice and yellow flowers into boiling water to cook porridge. Then add onions and meat. When the meat is cooked, season it with salt.

Tips:

How to cook porridge:

Stir porridge: when the water boils, stir the rice a few times, cover the pot and stew for 20 minutes, and start stirring continuously until it is sticky. In order to prevent porridge from overflowing, add a few drops of vegetable oil or a little salt when cooking porridge.

Or rice or water in a pot, bring it to a boil with high fire, and then simmer for about 30 minutes.

5, rice porridge mud

Raw materials:

50 grams of rice, a little yolk paste.

Exercise:

1. Wash the rice, add appropriate amount of water, put it in a small pot, and cook it with low heat until the porridge is rotten.

2. Filter the coarse residue, add the yolk mud and stir well.

Tips:

Contains nutrients such as fat, protein and carbohydrate, and can effectively prevent rickets, strengthen the spleen and nourish the stomach, improve hearing and improve eyesight, or use millet or corn flour instead of rice.