Mung bean and barley porridge
Wash Coicis Semen and mung bean, and soak in clear water overnight. Put water in the pot, put mung beans, coix seed and soaked rice in the pot, and cook with high fire until mung beans bloom. Then cook it on low heat until it is thick enough to feed.
Duck porridge
Slaughter the blue-headed drake, remove hair and viscera, wash, remove bones and cut into filaments (or thin slices). On the fire, add duck meat, boil, add japonica rice and scallion to cook porridge. You can also cook duck soup first and cook porridge with duck soup.
Porridge with minced meat
Clean lean meat, chop it with a knife or put it in a meat grinder for twice, add wine to remove fishy smell and stir-fry, put it in cooked porridge and add salt to serve.
Fish porridge
Clean fish (such as herring, hairtail, eel, etc.) that have been eviscerated. ), the whole fish is steamed and boned, the fish is ground and mixed into porridge, and a proper amount of salt, onion and a little wine are added to make fish porridge.
Egg porridge
Break 1 eggs into cooked porridge, stir and burn, and boil with salt and cooked oil.
Pork liver mud porridge
Cut the cleaned pig liver with a knife, then take out the mud from the cut surface, add wine and salt, and cook it thoroughly in porridge. Finally, all kinds of porridge mentioned above should be boiled with Lenny and bean products before eating.
Quail porridge
Peel quail, wash and cut into large pieces. In order to prevent broken bones, it can be put in a sterilized soup bag. Wash the rice and soak it in clear water for about 2 hours. Boil the soaked rice with water, put it in a bag full of quails, boil it, switch to medium heat for about 45 minutes, then turn off the heat and wait for 5 minutes. Be careful not to have quail bone residue when making.