1, preserved egg lean porridge

Materials and practices: 2 preserved eggs, cut into granules; Slice lean meat, first add a little edible powder and salt until it is gelatinous, then add a little water, then add a little raw powder, remove it evenly and then add a little water. If so, the sliced meat completely absorbs water, and the volume expands by 1/3- 1/2, then oil and shredded ginger are added and marinated for 4 hours. Boil the bottom of the porridge, first add the shredded ginger and preserved eggs, and then add the sliced meat. When the meat slices are ripe, leave the fire, sprinkle with coriander and chopped green onion, and drop a few drops of sesame oil.

2. Chen Shen dried vegetable porridge

Materials and practices: cut the head of dried vegetables, soak and wash them; Chen Shen is soaked in hot water and then cut into several pieces; After the water is boiled, put the dried vegetables, old kidneys and salted rice into the pot and cook until smooth and tasty.

3. Longevity soup

Ingredients: Chinese cabbage

Accessories: Pleurotus nebrodensis, Volvariella volvacea and eggs.

Seasoning: salt, monosodium glutamate, pepper, water starch.

Cooking method:

Add appropriate amount of water to Chinese cabbage and put it into a blender to make it paste. After soaking Pleurotus nebrodensis, it is made from onion, ginger, oyster sauce, salt and soy sauce.

Shredding Pleurotus nebrodensis, shredding Volvariella volvacea, frying in oil, and taking out for later use;

Add a proper amount of water to the pot, add ginger slices and cook them, then remove them, add fried fungus, add salt and pepper, and remove a bowl of soup for later use. Add the Chinese cabbage paste into the remaining soup in the pot, thicken it with water starch, put it into a bowl, pour some soup into the pot, thicken it with water starch, add egg white, and pour in the green soup to get the longevity soup with two colors and two flavors.

4. Raw porridge

Prepare the bottom of porridge, add ingredients after boiling, and roll until cooked. This is "raw porridge", which can keep the meat tender and smooth. It must be cooked and eaten now, because the porridge has a long heat preservation time, and even if it is out of the fire, its heat will still heat the meat, which will easily lead to the thickening of the meat after a long time. At the same time, you need to put shredded ginger first, and then roll for a while before putting meat.

5. Fish porridge

Materials and practices: Slice the fillets, fly in pairs, and put a few drops of crude oil to separate the fillets from each other; Wash and shred lettuce; Bring the porridge to a boil, add a proper amount of shredded ginger and cook for 10 minute, turn off the heat, add fish fillets and mix well, and finally add some shredded lettuce to taste.

6, old fire porridge: all kinds of materials and rice, water together, this is "old fire porridge."

7.salmon and pumpkin porridge

Ingredients: millet

Accessories: pumpkin, salmon.

Seasoning: salt, white vinegar, osmanthus fragrans, monosodium glutamate and sugar.

Cooking method:

Soak the millet for 2 hours in advance, put it in after the water in the pot is boiled, boil it to remove floating foam, add pumpkin particles, and add a little white vinegar to cook for a while;

Slice the salmon, put it in a bowl, add a little shredded ginger, add salt and monosodium glutamate when the porridge is cooked, and pour it on the fish.

8, winter melon dampness porridge

Materials and practices: wax gourd (with skin) is pedicled and cut into large pieces; Damp-removing porridge materials include lotus root, Juncus Juncus, lentils, adzuki beans, Coicis Semen, Euryale Semen and so on. Wash with water; After the water is boiled, put all the ingredients into the pot and cook until smooth.

9, fragrant Laba porridge

Ingredients: glutinous rice, coix seed, wheat rice, sorghum rice, coix seed and millet.

Accessories: peas, kidney beans, mung beans, black beans, flower beans, adzuki beans, peanuts, kidney beans, lotus seeds and chestnuts.

Seasoning: rock sugar

Cooking method:

Soak beans in water in advance, add appropriate amount of water into the pot, first add kidney beans and peanuts and cook for half an hour, then add black beans, red beans, mung beans, peas, beans, beans and lotus seeds in turn and cook for one hour;

Add coix seed, wheat rice, glutinous rice, sorghum rice, millet and coix seed in turn, and cook for another hour. Add cooked chestnuts, rock sugar and brown sugar, cook for a few minutes, and then take out.

Features: soft fragrance and rich nutrition.

10, blood glutinous jujube porridge

Ingredients: glutinous rice and rice

Accessories: red dates and medlar

Seasoning: salt, monosodium glutamate, sugar, rock sugar, sesame oil and honey.