Ingredients: 3g of rice, 1 quail, and proper amount of water.

Practice: Peel quail, wash it, and cut it into large pieces. To prevent broken bones, you can put it in a sterilized soup bag. Wash the rice and soak it in water for about 2 hours. Boil the soaked rice with water, add the bag filled with quail, boil it, switch to medium heat for about 45 minutes, then turn off the fire and wait for 5 minutes. Be careful not to have quail bone residue when making.

2. Chestnut porridge

Material: 1 small bowl of rice porridge, 3 chestnuts and a little refined salt.

practice: peel off the skin and endothelium of chestnuts and chop them. Put the pot on fire, add water, add chestnuts and cook, then mix with rice porridge and cook until cooked. Add a little salt to make it slightly salty, and you can feed it. Chestnuts must be peeled and boiled. Crush it with the back of a spoon when feeding.

3. Chopped vegetable porridge with minced chicken

Ingredients: 1/2 bowl of rice porridge, 1/2 tablespoon of minced chicken, 1 tablespoon of chopped green vegetables, a little chicken soup, salt and vegetable oil.

practice: put a small amount of vegetable oil in the pot, heat it, stir-fry the minced chicken in the pot, then add the chopped vegetables, stir-fry and add the white rice porridge to boil

4. Mung bean and coix seed porridge

Materials: 5g of soaked rice, 2g of mung bean and 2g of coix seed.

Practice: Wash Coicis Semen and mung beans and soak them in clear water overnight. Put clear water in the pot, put mung beans, Coix seed and soaked rice in the pot, and cook with strong fire until mung beans bloom. Then cook with low fire until it is thick and can be fed.

5. Duck porridge

Material: one male duck with green head (weighing about 2g), appropriate amount of japonica rice and 3 scallions.

Practice: Slaughter the blue-headed male duck, remove hair and internal organs, wash, debone and cut into filaments (or thin slices). On fire, add duck, bring to a boil, and add japonica rice and scallion to cook porridge. You can also cook the duck soup first and cook the porridge with duck soup.

6, minced pork porridge

Wash the lean pork, chop it with a knife or put it in a meat grinder for two times, add wine to remove the fishy smell and stir-fry until cooked, put it in the cooked porridge, and add salt to serve.

7. Fish porridge

Wash the viscera-removed fish (such as herring, hairtail, eel, etc.), steam the whole fish, remove the bones, grind the fish and mix it into the porridge, and add a proper amount of salt, onion and a little wine to make the fish porridge.

8. egg congee

Break an egg, put it in the cooked porridge, stir and burn it, and boil it with salt and cooked oil.

9. Pork liver mud porridge

The washed pig liver is cut horizontally with a knife, and then the mud at the cut surface is taken out, and the wine and salt are added to the porridge and cooked thoroughly. Finally, all kinds of porridge mentioned above should be cooked with laini and bean products before eating.

1. Fish floss and spinach porridge

Materials: 25g of rice, 15g of fish floss and 1g of spinach. Appropriate amount of salt, 25 ml of clear water.

practice: rice is boiled into porridge, spinach is scalded with boiling water, cut into pieces, and put into porridge with meat floss and salt for a few minutes.

11. Fish egg congee

Material: 1/2 bowl of rice, 1 cup of water and 1/2 small fish 1g eggs

Practice: put 1/2 bowl of rice in a rice bowl for children and 1 cup of water in a small pot until it is rotten. Take 1g of small fish. 1. Boil 1/2 of the broken eggs and sprinkle them on it and stir.

12. Beef radish leaf porridge (brown rice)

Practice: Radish leaves are rich in nutrition and can also prevent anemia, so I buy a large handful to eat every week. The common eating methods are: one is to blanch in boiling water, chop it up, and mix it with minced meat to make buns, and the other is to chop it raw, marinate it with salt, and then fry edamame or dried beans to eat later.

it's also good to throw pickled radish leaves in when cooking porridge.

It's steamed brown rice again. After the porridge bottom is cooked according to the method written before, marinate the beef slices used for hotpot with a little soy sauce, oyster sauce, sesame oil, Jiang Mo and starch, put them into the porridge pot, add the pickled radish leaves, boil them together until cooked, and season them with salt and black pepper according to taste.

13. Mushroom sparerib porridge

Practice: Boil the sparerib to remove blood, wash it, add rice, simmer it until the sparerib is cooked, add fresh mushrooms and cook it slightly, add pepper, salt, sesame oil and chopped green onion to taste.

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