When I was a child, I especially didn't like porridge, and I didn't like the sticky look. Later, I occasionally tasted unusually delicious porridge several times, but I gradually fell in love with it and became interested in cooking porridge. The recent practice of collecting some porridge is as follows:

First, chicken porridge

Raw materials: 20g shredded chicken, 1 chicken skeleton, 2g shredded mushroom, 2g shredded ham, 50g glutinous rice, 3g monosodium glutamate, 5g refined salt, 2g chicken essence, 5g Shaoxing wine, pepper 1 g, sesame oil 1 g, and white sugar 1 g.

Making:

1. Wash the glutinous rice, blanch the chicken skeleton, put it in a container, add water1000g, and cook over high fire until porridge.

2. Take out the chicken skeleton, add shredded chicken, shredded mushroom, shredded ham and Shaoxing wine and boil.

3. Put monosodium glutamate, salt, chicken essence, pepper, sugar and wet starch into a container, add water and mix well. Pour it into the porridge pot and boil it. Then put the egg white into the pot and stir well.

4. Put sesame oil in the pot and put it in a bowl.

Features: Sweet glutinous rice is smooth and delicious, and the chicken soup is rich in flavor.

Second, lily porridge

Practice: 1 Put the rice into the pot and add appropriate amount of water; When the water boils, bring it to a boil with low heat.

2 After cooking for 20-30 minutes, when the rice is cooked, add lily and crystal sugar and cook for about 10 minute.

Third, pork liver porridge

Practice: 1. Put the rice into the pot and add a proper amount of water to cook together;

2. Pork liver 150g, cut into cubes and marinated with a little salt for later use;

3. After the rice is cooked for about 20-30 minutes, add diced pork liver and shredded ginger and cook for 10 minute.

4. Finally, add chopped green onion, salt, pepper, chicken essence and other seasonings.

Note: Don't cook pork liver for too long, just 10 minutes to avoid aging.

Four, ginkgo bean curd porridge

Practice: 1 Cook the soaked rice on the fire for about 1 half an hour;

2. Add Ginkgo biloba and yuba, and cook for 1.5 hours;

3. Finally, add pork belly, cook for half an hour, and then add ginger and other condiments. This kind of porridge is characterized by instant melting in the mouth and takes time to cook.

Five, black sesame glutinous rice porridge

Practice: 1. Put glutinous rice into a pot, add appropriate amount of water and cook for 200-300 minutes;

2. Add black sesame seeds and cook for 20-30 minutes;

3. Finally, add rock sugar to taste;

Note: If you want to save time, glutinous rice and black sesame can be cooked at the same time. Just add 20 minutes.

Six, nutritious vegetable porridge

Practice: 1. Cook it into porridge for later use (rice porridge can also be used instead).

2. Wash and juice fresh cucumbers and spinach, and wash and juice carrots;

3. Add it to the rice porridge, simmer for 5-6 minutes at the same time, and finally add rock sugar.

Porridge is not only nutritious, but also an excellent carrier of other nutritious foods. Any food mixed with porridge is beneficial to the digestion and absorption of nutrients. In addition to rich carbohydrates, porridge also contains inorganic salts and various minerals, amino acids, glucose, vitamins and plant proteins, and trace elements such as phosphorus, iron, calcium and zinc. Many nutrients are not provided by milk. So many mothers find that babies who often eat all kinds of rice porridge are much stronger than babies who only eat milk or rice noodles.