3. Corn lean porridge
Ingredients: corn and hawthorn 1 cup, 8 cups of clear water, lean pork 100g of eggs 1 seasoning: a starch 1 2 tsp, Shaoxing monosodium glutamate with a little salt 1 3 tsp, chicken powder1tsp. 2. Slice pork, add seasoning A, and marinate eggs for 15 minutes. Beat the eggs into a bowl and stir well for use. 3. Put the marinated meat slices into the porridge, cook for 5 minutes, then pour in the egg liquid and add seasoning B. 4, longan ginger porridge material: rice 1/2 cups, clear water faucet cup, longan 1 00g, black beans, and fresh ginger 25g seasoning: honey 1 spoon method/kloc-. Longan, black beans soaked in water, fresh ginger peeled and ground into ginger juice for later use. 2. Soak the rice for 30 minutes, take it out and drain it, put it in a pot, add water to boil, turn to low heat, add longan black beans and seasonings, stir well and cook until soft and rotten. 5, fried dough sticks vegetable porridge materials: thick porridge 1 bowl, fried dough sticks 1 root, small tomatoes, cauliflower and carrots with a little seasoning Jiang Mo: 2 cups of broth, 1/3 teaspoons of refined salt monosodium glutamate, 1. Cut the fritters into sections, cut the tomatoes in two, cut the vegetables and tea, and cut the carrots. 2. Put the broth into the pot, add Jiang Mo to boil, then add thick porridge, fried dough sticks, small red persimmon, cauliflower, carrot and seaweed knot and seasoning, and stir well until the porridge boils.
6, rock sugar five-color porridge
Ingredients: 1 bowl of thick porridge, diced carrots 25g, green beans 25g, tender corn kernels 50g, diced mushrooms 25g. Seasoning: 100g rock sugar. Method 1. Blanch the corn kernels, diced mushrooms, carrots and green beans respectively. 2. Pour the thick porridge into the pot, bring it to a boil, add the materials and seasonings and mix well. 7. Sydney cucumber porridge materials: glutinous rice porridge 1 bowl, Sydney 1 slice, cucumber 1 slice, hawthorn cake 1 slice. Seasoning: rock sugar 1 tablespoon. Practice: 1. Peel and cut Sydney into pieces, cut into strips and put them in the melon hawthorn cake. 2. Put the gruel into the pot and bring it to a boil. Add Sydney cucumber hawthorn cake and regulator, and stir well. Bring it to a boil with a small torch.
8. Amaranth fish porridge
Ingredients: thick porridge 1 bowl; Small whitebait100g; Amaranth 25g seasoning: refined salt 1/3 teaspoons; 1/3 teaspoons of pepper; Jiu Shao 1/3 teaspoons: 1, wash amaranth, blanch and immediately put it in cold water to cool, then take it out, drain it and cut it into small pieces; Soak the whitebait in clear water and wash it for later use. 2. Boil the thick porridge, add amaranth and small whitebait and cook, add seasoning and mix well. Features: fresh and delicious
9, shredded chicken water shield porridge
Ingredients: 1 bowl of thick porridge, 75g shredded chicken, appropriate amount of water shield (bottled), appropriate amount of sandwich ham, appropriate amount of chopped green onion seasoning A: a little refined salt, a little Shaoxing wine, a little thin starch B: 1 cup of chicken soup,13 teaspoons of refined salt. Chicken practice 1. 2. Pour the thick porridge into the pot and bring it to a boil. Add shredded chicken, water shield, shredded ham and seasoning B, stir well until porridge becomes thick, and sprinkle with chopped green onion. 10, crab fillet bean curd porridge material: 1 bowl of white rice, 4 cups of broth, 1 root crab stick,