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

Exercise:

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

2. Wash the shredded pork, remove the blood, control the water, add salt and ginger, and marinate for 8 minutes.

3. After the porridge is cooked, put it on the stove plate, low heat, and add 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

Purple potato 1/ yam 1 segment/rice 1 cup/rock sugar

1, peeled yam/purple potato, cut into hob blocks.

2. Put the rice into the rice cooker and add the right amount of water.

3. Add purple potato and yam when the rice porridge is cooked for 20 minutes, and add rock sugar at last 15 minutes. Do a * * need 1 hour.

3, cough Chuanbei Sydney porridge

Exercise:

1, soaking Bulbus Fritillariae Cirrhosae in cold water 1 hr, and taking 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 Sydney for later use.

3. Add a proper amount of water to 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.

Exercise:

1, peel and cut the pumpkin.

2. Wash the rice and add some water to boil.

3, add pumpkin pieces, simmer until the rice porridge is sticky, add a proper amount of rock sugar before eating pumpkin, and then melt.

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 and put it into the soup pot, add enough water, and then turn to low heat for 30 minutes.

3. Wash fresh mushrooms, remove pedicels, boil, drain and slice.

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

Rice 200g/ laver 1 Xiao Zhang /8 shrimp skin/lean meat/onion/ginger/garlic/salt/chicken essence/sesame oil.

1. Taomi, put it in the pot. Press the porridge button to cook.

2. Cut the laver, shred the lean meat (the shredded meat is marinated with starch and salt for a while), cut the onion, ginger and garlic, and soak the shrimps until soft.

3. Stir-fry onion, ginger and garlic in the oil pan.

4, porridge, open the lid, add shrimp, add lean meat, add chopped seaweed.

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.

7. Salted egg yolk roast duck porridge

1, washed with rice and glutinous rice, (rice: glutinous rice =2: 1)

2. After soaking in cold water 1 hour, add a little salt.

3. Pour in two spoonfuls of salad oil and marinate for 30 minutes.

4. Remove protein from salted duck eggs and leave only yolk. Spray cooking wine and steam in a boiling pot.

5. Crush the back of the rice spoon for later use. Take the duck breast from the roast duck and cut it into cubes.

6. Boil the rice and stir it in one direction until the rice boils and blooms.

7. Add the egg yolk mud, cook for 5 minutes, then add the roast duck, and turn off the heat as soon as the porridge is boiled (the roast duck will be tight and dull if cooked for a long time, which will lose a lot of umami). Finally, add salt and chicken essence to taste.