Ingredients: 2 preserved eggs, shredded lean meat 1OO, fried dough sticks 1, a little shredded green garlic, and 2 bowls of rice porridge. Seasoning: salt 1 tsp, fresh chicken essence 1 tsp, starch12 tsp. Practice: 1, preserved eggs are cut into pieces, and fritters are cut into small pieces for later use. 2. Add a little starch and salt to the shredded lean meat and marinate for 1O minutes. 3. Slice the lean meat and cook it. 4. Boil the rice porridge, then switch to low heat, add preserved egg pieces, shredded lean meat, salt and fresh chicken essence, stir a little and turn off the heat. 5. Sprinkle shredded onion and garlic and fried dough sticks before eating. Tips for cooking preserved egg lean porridge: porridge ingredients: lean meat 1 block (trotters tendon is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, the other is less sour orange), ginger 1 block, enough water and proper amount of oil and salt. Pumpkin porridge ingredients: pumpkin 1.5 kg, pearl rice 6 Liang. Practice: 1, peel the pumpkin, wash it and cut it into blocks for later use. 2. Soak the washed rice for 30 minutes, so that the rice grains can fully absorb water, and then you can cook soft and thick porridge. 3. Put the rice and pumpkin pieces into the pot and add the right amount of water. Water should be flooded to the raw material surface of 15cm. 4. Cook with strong fire first, then use slow fire, and keep stirring until the rice grains are completely cooked, so you can make a pot of delicious pumpkin porridge. Cooking tip: 1, just cook rice into porridge with cold water. Because when cooking porridge, rice grains and cold water should be put into the pot to cook, so that rice grains can fully absorb water, and the cooked porridge will be more fragrant and soft. Otherwise, the rice grains are hard and the porridge is not thick. 2, master the heat of porridge. After the rice and water in the pot are boiled with a big fire, quickly turn to a small fire, be careful not to let the porridge juice overflow, and then slowly cover the pot. The key is not to cover the lid tightly, but to cook it slowly with a small fire. Sweet potato porridge 1. Ingredients: 2 teaspoons of rice and glutinous rice, and one slender sweet potato. Practice: 2. Mix rice and glutinous rice, wash and soak in a little water. 3. Wash the sweet potato, peel it and cut it into hob blocks. 4. Add about 10 times of water to the pot and bring to a boil. 5. Pour in the rice, and after the fire is boiled, add the sweet potato. My request is simple: this clear and faint sweetness is my favorite. Practice of nutritious vegetable porridge: 1. The cooked porridge bottom is reserved (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. Glutinous rice porridge method of black sesame: 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. Pork liver porridge practice: 1. Put the rice into a pot and add a proper amount of water to cook; 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. Chicken porridge raw materials: 20g shredded chicken, chicken skeleton 1g, 2g shiitake mushrooms, 2g ham, 50g glutinous rice, 3g monosodium glutamate, 5g refined salt, 2g chicken essence, 5g Shaoxing wine, pepper 1g, sesame oil 1g, sugar 1g and egg white. Output: 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. Corn porridge method 1. Mix 60 grams of corn flour with milk to make a paste, add a proper amount of water to the pot and boil it, then pour the milk corn paste into the pot and keep stirring. Cook for 5 minutes with slow fire, pour the broken eggs into the porridge pot, stir while pouring, turn off the heat when cooked, and add sugar or honey after cooling ~ Method 2. Raw material: tender corn1000g. Seasoning: yellow rice wine 10g, clear soup 750g, refined salt 1.5g, monosodium glutamate 1g, sugar 2.5g, chicken oil 15g and water chestnut powder 75g. Method: (1) shell the corn, wash it, add sugar, cook for about 20 minutes, take it out, cool it a little, and cover it with a stainless steel spoon. The egg whites are scattered. (2) Put the wok on the stove, add clear soup, yellow wine, salt, monosodium glutamate and corn, boil it, hook it with water chestnut powder into a thin paste, float it in the egg white, pour in chicken oil and push it evenly, then take it out of the pot and put it in a bowl. There are also many health porridge suitable for winter: longan millet porridge: longan meat 15g, millet 100-200g. Wash longan meat and cook it with corn. Cook with strong fire first, and then simmer into porridge. Longan meat is sweet and warm, which can nourish the heart and spleen, nourish blood and soothe the nerves. Walnut porridge: 20 grams of walnut kernel and 0/00-200 grams of japonica rice/kloc. Walnut kernels are washed and mashed, and cooked into porridge with japonica rice, which can moisten the lungs and relieve cough, tonify the kidney and solidify the essence, and moisten the intestines and relax the bowels. However, people with phlegm fire, accumulated heat or diarrhea should not eat it. Gordon Euryale porridge: Gordon Euryale 30-50g, japonica rice 100-200g. Put them in a pot, add water to boil, and then boil them over low heat. Gordon Euryale is sweet in taste and flat in nature. It can tonify kidney, astringent essence, strengthen spleen and stop diarrhea, and is suitable for middle-aged and elderly people. Yam chestnut porridge: yam 15-30g, chestnut 50g, jujube 2-4, japonica rice 100g. After the chestnuts are shelled, they are cooked into porridge with yam, jujube and japonica rice. Yam is sweet and flat, which can replenish the spleen and stomach and benefit the lung and kidney, especially suitable for people with spleen and kidney deficiency. But it is not advisable to eat more at one time, otherwise it is easy to eat stagnation and cause indigestion. Ginger and jujube porridge: fresh ginger or dried ginger 6-9g, japonica rice or glutinous rice 100- 150g, 2-4 jujubes. Wash and chop ginger, and cook it with rice and red dates into porridge. It has the effects of warming stomach, dispelling cold, warming lung and resolving phlegm, but it should be used with caution by people with yin deficiency or pregnant women. Carrot porridge: 50 grams of fresh carrots and 200 grams of japonica rice. Cut carrots into small pieces and cook them with japonica rice. Boil it with strong fire first, and then simmer it with slow fire. Has the functions of invigorating stomach, invigorating spleen and helping digestion.