Carrot celery shredded chicken porridge
Ingredients: rice 100g, carrot 30g, chicken breast 50g, salt 1/4 teaspoon, sesame oil 1/4 teaspoon, water 1000ml.
Exercise:
1. Add water to the pot to boil, then pour in the washed rice and cook over low heat.
2. Wash the chicken when cooking rice, cut into filaments along the grain, add a little pepper, salt (except weight) and dried starch and marinate evenly.
3. Peel carrots and shred them; Wash and dice celery.
4. Add a little oil to the pot, first add shredded carrots and stir fry a few times, then pour shredded chicken and stir fry until it turns white, and serve.
5. Cook the rice porridge until it is soft and thick, add the fried carrots, shredded chicken and celery, and cook it again. Finally season with salt and sesame oil.
Sweet potato lotus seed porridge
Ingredients: sweet potato 100g, glutinous rice 200g, jujube (fresh) 50g, ice cream 30g, lotus seed 30g, kidney bean 30g, and appropriate amount of rock sugar.
Exercise:
1. Materials: Sweet potatoes, lotus seeds, red dates, glutinous rice, red beans and white sugar beans are ready.
2. Soak the red beans for several hours.
3. Wash and soak red dates, beans and lotus seeds.
4. Wash the glutinous rice.
5. Wash and peel the sweet potato and cut into pieces.
6. Put all the materials into the pressure cooker.
7. add water.
8. Cover the pot and cook for 10 minutes. Turn off the fire.
9. Wait until you are exhausted and can eat before mixing honey or sugar.
Mushroom lean meat porridge
Ingredients: appropriate amount of rice, appropriate amount of pork, 3 mushrooms, half egg white, appropriate amount of salt, a little chicken essence, appropriate amount of onion, appropriate amount of ginger, starch 1 teaspoon, and appropriate amount of pepper.
Exercise:
1. Put the leftover rice into the pot, add boiling water and boil it to blossom.
2. Dice the lean meat and marinate it with egg white and a little cornmeal and salt for a while.
3. Dice the mushrooms, shred the ginger, put them in porridge until they bloom, stir well, then add the diced lean meat and continue to cook for ten minutes.
4. Season with salt, chicken powder and pepper.
5. Put the fried chopped green onion into the pot, make chopped green onion oil, and pour it into the cooked porridge while it is hot.
Pumpkin bean porridge
Ingredients: pumpkin 250g, rice 1 spoon, millet 1 spoon, red beans 1 spoon, salt, broth 1 bowl.
Exercise:
1. Peel, cut or slice the pumpkin; Red beans are soaked two hours in advance.
2. Wash the rice, put enough water in the porridge pot, add pumpkin, rice, adzuki beans and chicken soup, bring to a boil over high fire, and simmer for 30-40 minutes until the red beans bloom and the pumpkin is cooked; Add salt and cook for another 2 minutes, then take it out.
Shrimp porridge
Ingredients: 250g shrimp, 200g rice, a handful of coriander, and 4 slices of ginger.
Exercise:
1. After the shrimps are thawed, remove the shrimp lines and wash them for later use.
2. Add a little yellow wine to remove the fishy smell.
3. Soak the rice in clear water for one hour, and then drain it for later use.
4. Add a small amount of sesame oil to the drained rice and mix well.
5. Pour in the right amount of boiling water.
6. Put it on the fire, start cooking rice porridge on medium fire, and turn to a big fire after the water boils.
7. Add ginger slices.
8. Then put two chopsticks on the casserole and cover the pot. Keep simmering.
9. When the porridge thickens, add chopped parsley.
10. Add shrimps.
1 1. Add a proper amount of salt to taste and stir well, turn off the fire and cover with stew 15 minutes.