Main ingredients: japonica rice 100g, auxiliary materials: 50g of Chinese cabbage, 50g of cooked mutton, seasoning: 5g of onion, 5g of ginger, 2g of salt, 2g of monosodium glutamate and 25g of sesame oil.

Practice: first wash the kohlrabi and cut it into pieces; Cooked mutton is also cut into pieces. Light the wok, add sesame oil, stir-fry kohlrabi and mutton, add 1000 ml of clean water and washed japonica rice, first boil with strong fire, then cook with slow fire, and then add onion (powder), ginger (powder), salt and monosodium glutamate when the rice is rotten and blooming, and cook for a while.

2. Pork liver and egg porridge

Ingredients: 50g pork liver, egg 1 piece, 50g japonica rice, a little salt, Jiang Mo and monosodium glutamate.

Method: Slice pork liver, cook porridge with rice, beat eggs when cooked, season with salt, ginger and monosodium glutamate, and cook slightly.

3. Porphyra and spinach porridge

Raw materials: dried seaweed 15g, japonica rice (white rice) 100g, spinach 1. Accessories: salt.

Practice: Wash japonica rice, soak dried seaweed in water, wash spinach, blanch and cut into sections. Add a proper amount of water to the pot and bring to a boil. Add japonica rice and dried seaweed and cook into porridge. Add spinach after cooking, and finally add seasoning.