Ingredients: rice, tenderloin, preserved eggs and green peas.

Seasoning: onion, ginger, cooking wine, salt, soy sauce, chicken essence and sesame oil.

Exercise:

1. Wash rice and cook porridge as usual (I added some soaked green peas).

2. Marinate the tenderloin with a spoonful of cooking wine for a while.

3, then put it in the pot and cook for a while. After 78% maturity, you can remove it, cut it into dices, and marinate it with a little salt and soy sauce.

4. Cut the preserved eggs and steam them in the pot, because raw preserved eggs have a special taste, just steam them.

5. After the porridge is done, add preserved eggs and lean meat, add onion, ginger and minced garlic, and continue to cook on low heat.

6. When all the materials are completely cooked, put chicken essence and a few drops of sesame oil, and you can go out of the pot.

2. Eight-treasure porridge:

Eight ingredients: rice, glutinous rice, millet, soybeans, mung beans, red beans, red dates and longan.

Exercise:

1, soak all kinds of beans overnight, soak rice for half a day, wash red dates, and dry longan to remove shells.

2. Add the right amount of water and rock sugar to all the ingredients, put them in a casserole, boil them on high fire, and cook them on low fire until the porridge is soft, rotten and sticky.

3. Laba porridge:

Ingredients: red dates, walnuts, black rice, fragrant rice, corn, raisins, red beans and millet.

Exercise:

1, red beans and corn are soaked for 3-4 hours in advance.

2, other materials mixed and washed.

3. Mix all the ingredients in a pot, add enough water, and simmer the porridge.

4. Lily lotus seed soup:

Materials:

Tremella fuciformis, 3 lotus seeds, 20g dried lily, 20g crystal sugar, Lycium barbarum 100g, and clear water 10g.

Exercise:

1. soak tremella in warm water for about half an hour, then wash it, cut off the roots, and then tear it into small pieces by hand; Lotus seeds, lilies and medlar are also soaked in warm water.

2. Put the shredded tremella into the casserole, pour in enough water, bring it to a boil with high fire, cover the lid, and simmer for 2 and a half hours (be careful not to overflow the pot).

3. After the tremella is cooked until it is thick, add the rock sugar and stir well, then pour in the lotus seeds, cover the pot and cook for half an hour.

4. Finally, add lily and medlar and cook for about 15 minutes. Turn off the heat. Put the cooked tremella soup in the refrigerator, it tastes super good.

Tips:

1, tremella will take a long time to get sticky, so it is recommended to cook it in a pressure cooker at home and stew it for half an hour with minimum fire after it is exhausted.

2. Lotus seeds and lilies should not be cooked for too long, otherwise they will become powder, but lotus seeds should be put in the pot before lilies, and medlar should be put in last, which will produce sour taste if put too early.