When the body and mind are depressed, a bowl of porridge is not only food, but also spiritual comfort. A bowl of hot porridge can gently smooth the wrinkles in your heart. It's not difficult to cook porridge, and it won't take too long for breakfast. Breakfast porridge "glugs" in the warm cooking, very safe before the entrance. Here is a brief introduction to the practice of weekly porridge, one porridge every day for a week, which will make you and your family full of energy all day!

Barley red bean milk porridge

Ingredients: Coix seed, red beans, 3 red dates, 200g milk, rock sugar.

Exercise:

1. Coicis Semen and red beans are soaked in clear water for 2 hours, and red dates are cut into pieces.

2. Put Coicis Semen, red beans and red dates into a pot and cook for 30 minutes.

3. Add milk and rock sugar and cook for 5 minutes.

Cantonese fish and lettuce porridge

Ingredients: rice, fish fillets (without thorns), celery, ginger.

Exercise:

1. Marinate the fillets with salt to taste.

2, lettuce washed and shredded, celery washed and cut into Ye Ding.

3. Wash the rice clean, add a proper amount of water to the pot, boil it with high fire, pour in the rice, and cook it with low fire for 60 minutes; Or cook rice porridge in the usual way. The rice cooker porridge mode is also available.

4. After the porridge is cooked, pour in the fish fillets and shredded ginger and cook for about 3 minutes.

5. Finally, add shredded lettuce and chopped celery, and season with salt and sesame oil.

Rock sugar hawthorn porridge

Ingredients: 60g of glutinous rice, 0/00g of hawthorn/kloc, and appropriate amount of rock sugar.

Exercise:

1, the glutinous rice is soaked in cold water for 2 hours and then drained; Wash hawthorn and remove roots for later use;

2, add the most suitable water to the casserole, add glutinous rice after the fire is boiled, boil it again and turn to a small fire, and cook until the rice flower soup is sticky;

3. Add hawthorn and continue to cook for 15 minutes. Finally, add rock sugar.

Mushroom lean meat porridge

Ingredients: lean meat, mushrooms, leftover rice, half an egg white, a spoonful of raw flour, shredded ginger, chopped green onion, salt, pepper and chicken essence.

Exercise:

1, put the leftover rice in the pot and blanch it with boiling water;

2. Dice the lean meat and marinate it with egg white, cornmeal and salt for a while;

3. Dice the mushrooms, shred the ginger, put them in the porridge until they bloom, and stir well;

4. Add diced meat and continue to cook for ten minutes;

5. Add salt at last.

Rock sugar millet porridge

Ingredients: millet, water, peanuts, pitted dates, rock sugar, dried longan meat and medlar.

Exercise:

1, washed millet, boiled with warm water, rock sugar, red dates and soaked peanuts, and stirred properly;

2. After boiling, cover and simmer for 20~25 minutes (stir fry several times in the middle).

After 3.20 minutes, remove the lid, add dried longan and medlar, and cook for about 5 minutes.

Lily pumpkin porridge

Ingredients: rice, millet, pumpkin and fresh lily.

Exercise:

1, fresh lily is broken and washed, pumpkin is peeled and cut into small pieces, and rice and millet are washed.

2. Add enough water to the pot and add rice, millet and pumpkin after boiling.

3. After the water is boiled again, turn to low heat (keep the pot boiling) and cook until the rice grains are soft and rotten.

4. Add lily 10 minute and turn off the fire.

Pork floss preserved egg porridge

Ingredients: lean pork, onion Jiang Shui, rice, preserved eggs, cooking wine, starch, salt, sesame oil and salted egg yolk (optional).

Exercise:

1. Slice lean pork, add 3 tbsp onion Jiang Shui, 1 tbsp cooking wine and 1 tbsp starch, and marinate for 10 minute. Cut 2 preserved eggs into small pieces for use. * onion Jiang Shui production: put 2 onions, 2 slices of ginger and 50g of water into a blender to break, and then filter out the onion Jiang Shui.

2. Cook the shredded pork in a pot, blanch until it changes color, and take it out for later use.

3. Wash the rice and soak it in clear water for half an hour; Pour the soaked rice into the pot, add water, boil it on high fire and stew it on low fire for 20 minutes until it becomes sticky.

4. Add pork and preserved eggs, simmer for 10 minute, then add 1 tbsp salt and 1 tbsp sesame oil to taste.

5. Use oily salted egg yolk

This is how I teach you seven kinds of breakfast porridge. An hour in the morning is worth two in the evening. I don't need to introduce you to the importance of breakfast. A bowl of porridge every morning will keep you and your family healthy!