Ingredients: a small cup of rice, two preserved eggs, half a catty of tenderloin, shallots, ginger and salt. Step: 1, cook the rice into porridge with cold water, and chop the tenderloin as much as possible. Add cooking wine, ginger slices and salt wei. 2, preserved eggs are peeled and not cut. Put the whole preserved egg in a porridge pot and cook it together. 3. The water is boiled again, and the young man stews porridge and adds salt. 4, stew for about 2 or 30 minutes before opening, the stew is quite good. Take out the preserved eggs and let them cool. Then take another pan and put the oil. When the oil is hot, add the minced meat, stir-fry until the meat just turns white, pick up the ginger slices and throw them away. Dice the preserved eggs. At this time, the preserved eggs are cooked, cut and shaped. Then put the preserved eggs and minced meat into the porridge pot and stew for 20 minutes at 10. Put chopped green onion in a bowl before cooking. You can cut some fried dough sticks and put them in porridge.

Peanut chicken porridge

Ingredients: white rice, half a cup of brown rice, half a cup of chicken, 65,438+0/2 flowers, 3 tablespoons of uncooked rice, 6,5438+0 teaspoons, 65,438+0. Wash the chicken, cut into large pieces and marinate with less salt for 30 minutes. 2. Taomi, soak for an hour. 3. Put a proper amount of water into the pot, add rice and flowers, and slow down the water until the porridge is sticky. 4. Add chicken pieces and cook until the chicken is cooked. Season with salt.

Li Zizhou

Ingredients: 5 chestnuts, kelp clear soup-1/2 cups method (1) chestnuts are cooked, peeled and mashed. (2) After the kelp stock is boiled, add chestnuts and cook.

Sauce porridge

Ingredients: rice porridge-1 small bowl, soy sauce-1/2 teaspoons, carrots, onions, spinach-some.

prepare

(1) Dice carrots, onions and spinach. (2) Add clear soup to the vegetables and cook them together with rice porridge. (3) After cooking, enlarge the sauce to taste.

Porridge porridge

Ingredients: pork tenderloin 100g japonica rice 100g salt, sesame oil and pepper powder. Production: firstly, wash the pork tenderloin, cut it into small pieces, fry it with sesame oil, then add japonica rice to cook porridge, add salt and pepper to taste when the porridge is cooked, and then cook it.

Lotus root porridge

Ingredients: fresh lotus root 200g, white rice100g, a little sugar. Wash and slice the lotus root first, and cook porridge with white rice. After the porridge is cooked, add some sugar and you can eat it. Banana grape porridge material: banana 1 root, raisin 20g, appropriate amount of cooked peanuts, round glutinous rice 1 cup. Seasoning: appropriate amount of rock sugar.

Exercise:

1. Peel bananas and cut them into cubes; Wash raisins; Peel the cooked peanuts and chop them with a knife; After washing round glutinous rice, soak it in water 1 hour. 2. Put the pot on the fire, add water and round glutinous rice, and after the fire boils, turn to low heat and cook for about 1 hour. 3. Put raisins and rock sugar in the porridge and cook for 20 minutes, then add diced bananas and diced flowers. Intimate tip: 1, the banana is finely cut and sandwiched in the rice grains of porridge, which will taste good. 2, cooked peanuts do not use spiced, so as not to affect the sweetness of porridge.

Pork ribs preserved egg porridge

Main ingredients: japonica rice and ribs, auxiliary materials: preserved eggs and peanuts, and seasonings: chopped green onion, salt, chicken essence, cooking wine, sugar and Jiang Mo. Practice: 1. Cleaning ribs, adding cooking wine, salt, Jiang Mo and sugar into a container, pickling for 30 minutes, peeling preserved eggs and cutting into pieces, and cleaning japonica rice; 2. Light the steamer, pour in water, add the marinated ribs, skim the foam and cook for 10 minute, then add the japonica rice and peanut kernels, and add preserved eggs, salt and chopped green onion until the porridge is cooked.

Lily and mung bean porridge

Ingredients: rice accessories: lily, mung bean seasoning: rock sugar

Cooking method: 1. Soak mung beans, stir-fry in a pot for 5-6 minutes, add clear water, add mung beans and lily, and cook for 15 minutes, then add rice to boil, turn the heat down and cook until the porridge is thick and appropriate. 2. After the pot is taken out, pour it into a bowl and add rock sugar. Can be served with fried steamed bread slices.

Egg porridge

Ingredients: egg-1/2, carrot-1/5, spinach-1, rice-1/4 bowls, broth-1/2 cups, salt-several methods (salt). (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-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.

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. Ingredients of apple porridge: oatmeal -3 tbsp, milk-1/4 cup, apple-1/6, carrot-1/3 production method (1). Wash the apples and carrots and clean them with a chopping board. (2) Put oatmeal and kneaded 1 tablespoon carrot into a 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-several methods (1). Wash, stew and mash the fish. (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.

prepare

(1) peeled taro, 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: staple bread-1 slice, milk -2/3 cups, cheese powder-1/2 spoon method (1) Cut off the edge of 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-several methods (65438. (2) Stir-fry flour with butter, add stock and vegetables, cook and gently stir. (3) Cool the stewed materials and mix them with yogurt.

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, sugar-several methods to remove chicken breast (1). (2) stew and chop the spinach. (3) Cook rice with kelp stock, then add spinach and chicken to cook.

Sea cucumber porridge:

Practice: 30 grams of sea cucumber, japonica rice 100 grams. Chop the processed sea cucumber and add water to boil. Wash the japonica rice and put it in a casserole with the sea cucumber. Add clean water, first boil with strong fire, and then simmer for 20-30 minutes, taking the rice as cooked and rotten.

Minced Beef Congee

[Ingredients] 400g of japonica rice, 200g of beef [seasoning], 3g of monosodium glutamate and spiced powder, 8g of yellow wine, onion, refined salt 10g, and 5g of ginger]1. Wash the beef and chop it into minced meat. 2. Wash the japonica rice clean. 3. Put the pot on fire, pour boiling water to boil, add onion, ginger (beaten loose), minced beef, yellow wine and spiced powder to boil, remove onion and ginger, pour japonica rice, cook porridge, and adjust it to salty taste with refined salt and monosodium glutamate.

Taro salty porridge

Required materials: rice 150g taro 100g pork 50g garlic 20g low sodium salt 1/2 teaspoons pepper.

Step: 1. Dice taro and pork, and marinate pork in salt for five minutes. Garlic is mashed and fragrant. 2. Add 750cc of water to the rice, cook it on medium heat until it is half cooked, add taro, add pork when it is half cooked, and saute garlic. Sprinkle salt and pepper after cooking.

Assorted porridge

Required materials: rice 100g chicken breast 50g fresh shrimp 50g green peas (or edamame) 50g fresh mushrooms 50g celery with a little low sodium salt and a little pepper.

Step: 1. Dice chicken breast, shrimps and mushrooms, and marinate chicken breast and shrimps with salt for five minutes. 2. When the rice is cooked to 9: 00 with medium heat, put 1 into the pot to cook. 3. Add green peas and celery and sprinkle with salt and pepper.