Pea porridge
Ingredients: rice-1/4 bowls, peas -5, milk-1/4 cups, salt-some.
Methods (1) Peas were boiled in boiling water, mashed and filtered.
(2) Add some water to the rice and cook it in a small pot.
(3) After that, add milk and peas and cook with slow fire.
(4) add salt to taste.
Walnut porridge
Ingredients: glutinous rice-1/3 cups, walnuts -5 pieces, red dates-1 piece, salt-some.
Methods (1) Open the walnut, take out the pulp, soak it in water, peel off the thin skin and mash it.
(2) The red dates are pitted, soaked in water and mashed.
(3) Add proper amount of water to walnuts, red dates and glutinous rice, and cook them in a small pot.
(4) Add salt to taste after cooking.
Apple porridge
Ingredients: oatmeal -3 tablespoons, milk-1/4 cups, apple-1/6, carrot-1/3.
Methods (1) Wash apples and carrots and wipe them with a chopping board.
(2) Put oatmeal and kneaded 1 tablespoon carrot into the pot, pour milk and 1/4 cups of water, and cook with slow fire.
(3) After boiling, add 2 tablespoons of kneaded apples until boiling.
Fish milk porridge
Ingredients: fish white meat-1/6, milk-1 spoon, salt-some.
Methods (1) The fish was washed, stewed and mashed.
(2) Cook the fish in a small pot with milk, and then add salt to taste.
Taro porridge
Ingredients: taro-1/2, broth-1 spoon, soy sauce-some.
Methods (1) Taro was peeled and cut into small pieces, salted and washed.
(2) The taro is stewed, mashed and filtered.
(3) Cook the broth and taro in a small pot and stir fry from time to time.
(4) Add soy sauce to taste after cooking until it is thick.
Potato porridge
Ingredients: potato-1/3, milk -2 tablespoons, cooked egg yolk-1/4, salt-a little.
Methods (1) Peel potatoes, stew them, mash them and filter them.
(2) Add milk to potatoes and cook with slow fire, stir gently, and add salt after it becomes sticky.
(3) Mash the egg yolk and put it into mashed potatoes.
Cheese bread porridge
Ingredients: bread-1 slice, milk -2/3 cups, cheese powder-1/2 spoons.
Methods (1) Cut off the edge of the staple bread and tear it into pieces.
(2) Add milk to the broken bread and cook with slow fire, and sprinkle with cheese powder after boiling into paste.
You can also use cake instead of bread to make cake porridge.
Carrot yogurt porridge
Ingredients: carrot-110, flour-1 teaspoon, cabbage-10g, yogurt-1teaspoon, broth -3 teaspoons, butter-some.
Methods (1) Cabbage and carrot were stewed into filaments.
(2) Stir-fry flour with butter, add stock and vegetables, cook and gently stir.
(3) Cool the stewed materials and mix them with yogurt.
Bean curd porridge
Ingredients: rice-1/6 bowls, broth-1/2 cups, tofu1/0 pieces, salt-some.
Methods (1) Cut the tofu into small pieces.
(2) Cook the rice, stock and tofu with water.
(3) Add a proper amount of salt to taste when it is cooked to be thick.
Egg porridge
Ingredients: egg-1/2, carrot-1/5, spinach-1, rice-1/4 bowls, soup stock-1/2 cups, and some salt.
Methods (1) The carrots and spinach were stewed and chopped.
(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.
(3) After boiling, add the mashed egg paste and stir, and add salt to taste.
Vegetable fish porridge
Ingredients: fish white meat -30g, carrot-1/5, kelp stock-1/2 cups, radish -20g, soy sauce-some rice.
Rice-1/4 bowls
Method (1): Boned the fish and stewed it.
(2) Wipe the radish and carrot with a chopping board.
(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.
(4) Add soy sauce to taste when it is cooked to be thick.
Cheese porridge
Ingredients: rice-1/6 bowls, water-1/2 cups, cheese -5g.
Methods (1) Chop the cheese.
(2) Put the rice into the pot and add a proper amount of water to boil.
(3) Add the cheese until it is thick, and turn off the heat when the cheese begins to melt.
Tomato porridge
Ingredients: tomato-1/8, rice-1/4 bowls, kelp clear soup-1/2 cups, some salt.
Methods (1) The tomatoes were soaked in boiling water, then taken out, peeled, peeled and chopped.
(2) Pour the rice and kelp stock into a small pot and boil.
(3) Add tomatoes after cooking and season with salt.
Chicken porridge
Ingredients: chicken breast-10g, rice-1/4 bowls, kelp broth-1/2 cups, spinach-10g, soy sauce and some sugar.
Methods (1) Chicken breast was boned, cut into small pieces and pickled with soy sauce and sugar.
(2) stew and chop the spinach.
(3) Cook rice with kelp stock, then add spinach and chicken to cook.
Undaria pinnatifida red clam porridge
Ingredients: 2 dried red clams, 20g dried Undaria pinnatifida, 4 cups of rice/kloc-0.
Method (1): Boil red clams and Undaria pinnatifida with water, wring out the water and chop them.
(2) Add a proper amount of water to the soaked rice and pour it into a pulverizer for pulverization.
(3) Mix rice and water at the ratio of 1: 10, add Undaria pinnatifida and red clam and cook together.
(4) Add salt to taste after cooking.
Sweet potato and egg porridge
Ingredients: sweet potato-1/6, egg-1, milk -2 tablespoons.
Methods (1) The sweet potato was peeled, stewed and mashed.
(2) Mash the yolk after the egg is cooked.
(3) Boil the mashed sweet potatoes and milk with slow fire, and stir them from time to time.
(4) When it is sticky, add egg yolk and stir well.