Raw materials: 50g of rice, 30g of black beans, jujube 10, and 20 dried longan.

Soak dates in cold water. _ Rice and black beans are also soaked in cold water and washed, and dried longan is peeled and washed for later use. Add some water to the pot, bring to a boil, add jujube and dried longan, and then add rice and black beans. Cover the fire and cook for 10 minute, then put the pot into the outer pot and cover it for 40 minutes. You can add old brown sugar when taking it.

2, pumpkin millet porridge

Ingredients: wax gourd 300g, millet 100g.

Wash wax gourd, cut off seeds, and then cut into small pieces; Xiaomi, clean up. Set the pot on fire, add appropriate amount of cold water to boil, and add millet. Boil the block of wax gourd with high fire, and turn to slow fire until the rice is rotten, the wax gourd is cooked and the porridge is thick.

3. Yam, red dates and glutinous rice porridge

Raw materials: yam 100g, jujube 10g, rice 100g, white sugar or old rock sugar as the case may be.

Wash yam, peel and slice. Wash rice and jujube, and put them in the pot with yam. Boil * * * in water, then turn to low heat, and add appropriate amount of white sugar or old rock sugar when porridge is ready.

4, rose jujube porridge

Raw materials: black beans, sorghum rice, old brown sugar, ten jujubes and a dozen medicinal roses.

Wash black beans and sorghum rice according to the ratio of 1: 1 and soak them in clear water for one night. Pour the rice into the rice cooker and add boiling water to boil. After the porridge is boiled, the jujube is washed, peeled and diced, and the pedicels of medicinal rose buds are removed, and the flowers are separated for later use; After the porridge is boiled, add jujube and cook together until the millet swells. When it is cooked until it is thick, add the old brown sugar to melt it. Sprinkle medicinal roses before taking out the pot and stir well.

5, Chuanxiong jujube porridge

Raw materials: Chuanxiong 15g, 50g jujube, 20g sugar and 50g japonica rice.

Soak Chuanxiong in warm water for a while, and then drain 200g g.. First, fry 100g pulp juice, remove the residue to get juice, then drain it properly with stem rice, jujube and sugar, and cook until porridge is finished.

6, milk jujube porridge

Raw materials: 500ml pure milk, 4-6 red dates, and 0/00g rice/kloc.

First, wash rice and red dates, and cut red dates into small pieces; Put rice and red dates into a pot, add cold water, boil with strong fire, and cook with slow fire to make porridge; Add pure milk and boil it before eating.

7. sweet potato porridge

Ingredients: sweet potato150g, stem rice 50g, dried ebony 25g, and proper amount of sugar.

Peel the sweet potato, wash it, cut it into cubes, blanch it in a water pot, and pick it up for later use; Wash dried mume meat and cut it into small pieces for later use. Wash the stem rice with cold water, put it into a basin, add 250ml of cold water, steam it on a drawer for 10 minute, and take it out. Put the steamed rice into the pot, add 600ml of cold water, diced sweet potatoes and dried plum, cook on low heat until it thickens, then add sugar and cook until cooked.

8, chicken breast preserved egg lean porridge

Ingredients: 200 grams of chicken breast, 2 preserved eggs, 200-300 grams of stem rice, and appropriate amount of seasonings such as ginger, onion and salt.

First, cut the chicken breast into small pieces, put it in water and cook it with the rice. When the porridge is almost cooked, add the cut preserved eggs and stewed chicken breast, and add the appropriate seasoning.