Materials:

Rice, preserved eggs, chopped green onion, shredded ginger, shredded pork, 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 shredded ginger, and marinate for 8 minutes.

3. After the porridge is cooked, put it on the stove plate, simmer on 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.

Cough-relieving Chuanbei Sydney porridge

working methods

1. Soak Bulbus Fritillariae Cirrhosae in cold water for 65438 0 hours and take it out; Soak the round glutinous rice in cold water for one hour, and then drain it 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.

Healthy millet pumpkin porridge

Ingredients: pumpkin and millet.

1. Peel and cut the pumpkin, wash the millet and soak it in water for 20 minutes;

2. Prepare half a bottle of boiling water, pour it into the rice cooker and cook the millet for 30 minutes. When cooking millet, beat the pumpkin into mud with a blender;

After 3.30 minutes, add pumpkin and cook. Continue to cook for about 15 minutes. Stir it from time to time to avoid sticking to the pan.

Chicken porridge with fresh mushrooms

1. Shred chicken breast, mix well with a little salt and cornmeal, and put it in the refrigerator;

2. Wash the rice and put it into the soup pot, add enough water, and turn to low heat for 30 minutes after the fire is boiled;

3. Fresh mushrooms are washed, 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.

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. Deproteinize salted duck eggs, leaving only yolk, spraying cooking wine, and steaming in a boiling pot;

5. Crush the back of a 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, add the roast duck after cooking for 5 minutes, and turn off the heat as soon as the porridge is opened (the roast duck will lose a lot of umami if it is cooked for a long time). Finally, add salt and chicken essence to taste. Comrades who like coriander taste can add some coriander powder!

Purple potato yam porridge

Raw materials: purple potato 1 piece, yam 1 piece (about 1 foot in length), rice 1 cup, and appropriate amount of rock sugar.

1, Chinese yam peeled in running water and cut into hob blocks, and purple potato peeled and cut into hob blocks;

2. Put the rice into a rice cooker, add a proper amount of water, and cook porridge 1 hour;

3. When the rice porridge is boiled for 20 minutes, add purple potato and yam, and finally add rock sugar 15 minutes.

Blood-enriching spinach and pork liver porridge

1, the rice is soaked for 30 minutes in advance;

2. Cut the cooked pork liver into cubes for later use (it is best to choose the pork liver tip sold in the supermarket to save time and effort);

3. blanch spinach in advance, remove excess oxalic acid, and cut into pieces for later use;

4. Add water to the rice and boil it with high fire. Boil and simmer for 30 minutes;

5. After the rice porridge is cooked, add the diced pork liver, mix well, cover with stew 10 minutes ~