Ingredients: rice, preserved eggs, chopped green onion, shredded ginger, shredded pork and chicken essence.

(1) Wash the rice several times with clear water, then add less than 5cm of water and cook it in a pot 12 minutes.

(2) Clean the shredded pork, remove the blood, control the moisture, add salt and shredded ginger, and marinate for 8 minutes.

(3) After the porridge is cooked, put it on the kitchen plate, simmer on low heat, and add shredded ginger and shredded pork.

(4) Add preserved eggs, salt and chicken essence and continue to cook for 3 minutes.

(5) Finally, add chopped green onion.

2, purple potato yam porridge

Ingredients: purple potato 1, yam 1, rice 1 cup, rock sugar.

(1) Peel the yam/purple potato and cut it into hob blocks.

(2) Put the rice into the rice cooker and add some water.

(3) Add purple potato and yam when the rice porridge is cooked for 20 minutes, and add rock sugar at last 15 minutes, which takes 1 hour.

3, cough Chuanbei Sydney porridge

(1) Bulbus Fritillariae Cirrhosae is soaked in cold water for 1 hour and then taken out; Soak the glutinous rice in cold water for one hour, and then drain the water for later use.

(2) Wash, peel, cut open the core and slice the Sydney for later use.

(3) Add a proper amount of water into the casserole, add glutinous rice after the fire is boiled, boil it again and turn to low heat, and cook until the rice grains bloom and the soup is sticky. Add Sydney slices and continue to cook for 10 minute, and season with rock sugar.

4.pumpkin porridge

Ingredients: pumpkin, rice, rock sugar.

(1) Peel and cut the pumpkin into pieces.

(2) Wash the rice and add a proper amount of water to boil.

(3) Add pumpkin pieces, simmer on low fire until the rice porridge is thick, and add appropriate amount of crystal sugar before the pumpkin is cooked, which can be dissolved.

5, fresh mushroom chicken porridge

(1) Shred chicken breast, mix well with a little salt and cornflour, and put in the refrigerator.

(2) Wash the rice, put it into the soup pot, add enough water, turn to low heat and cook for 30 minutes.

(3) Fresh mushrooms are washed and pedicled, boiled, drained and sliced.

(4) Put the corn kernels and fresh mushroom slices into the porridge and simmer for 15 minutes.

(5) Turn to high heat, add shredded chicken, stir while cooking until shredded chicken becomes discolored, and season with appropriate amount of salt.

6. Porphyra and Shrimp Porridge

Ingredients: rice 200g, laver 1 piece, 8 shrimps, lean meat, onion, ginger, garlic, salt, chicken essence and sesame oil.

(1) Wash the rice, put it in the pot and press the porridge button.

(2) Porphyra is cut into sections, lean meat is shredded (shredded pork is marinated with starch and salt for a while), onion, ginger and garlic are cut into sections, and shrimps are soaked until soft.

(3) Put the onion, ginger and garlic into the oil pan and stir-fry.

(4) Cover the porridge cover, add shrimps, add lean meat, and add chopped laver.

(5) Pour in the onion, ginger and garlic oil that has just been fragrant.

(6) Add salt and chicken essence and sprinkle with chopped green onion.