The name of the dish, Lily Jujube Porridge, has all the characteristics of the cuisine. This kind of porridge is especially suitable for female friends. Jiangmi is sweet and flat, which can replenish qi and stop sweating. Lily is bitter and slightly cold. The raw materials are 3 grams of Jiangmi, 9 grams of Lily, 1 red dates and appropriate amount of sugar. Production process 1. First, soak the lily in boiling water once to brew some bitter taste. 2, the rice is washed clean, and the lily and red dates are slowly simmered into porridge, and the right amount of sugar is added. The cuisine of mung bean porridge has all the characteristics of clearing away heat and toxic materials, relieving summer heat and quenching thirst, reducing swelling and lowering blood fat. Can prevent arteriosclerosis; It is suitable for coronary heart disease, heatstroke, summer heat and polydipsia, sore and furuncle, food poisoning, etc. Raw material: mung bean, 1g of northern japonica rice. Source: Pujifang. The production process includes washing mung bean, soaking in warm water for 2 hours, putting it in a casserole with japonica rice, adding 1g of water, and cooking until the bean rotten rice becomes thick. Usage take it 2 ~ 3 times a day, and take it as a cold drink frequently in summer. Should avoid spleen and stomach deficiency and cold diarrhea should not be eaten, generally not eaten in winter. Zhejiang cuisine, to which preserved egg porridge belongs, is characterized by smooth taste, fresh and palatable taste, and the more fragrant it is when you drink it. The raw materials are two preserved eggs, two liang of japonica rice, one liang of mussels, one yuan of refined salt, two jin of clear water, San Qian of sesame oil and one yuan of cooking wine. Production process 1. Soak mussels in hot water until they are soft, cut and washed, put them in a bowl, add cooking wine and steam them in a cage until they are cooked. 2, the preserved eggs are shelled and cut into broken rice granules. 3. Wash the glutinous rice clean, add water to the pot and boil it, then add mussels, preserved eggs and refined salt. After boiling it into porridge, add sesame oil. The name of the dish glutinous rice lotus seed porridge belongs to all the characteristics of the cuisine, such as strengthening the spleen and stopping diarrhea, benefiting qi and nourishing the heart. It is suitable for asthenia, anorexia, sallow due to blood deficiency, insomnia, nocturnal emission, metrorrhagia and leukorrhagia. Raw materials: 2 grams of lotus meat, 25 grams of Dioscorea opposita, 1 red dates, 5 grams of glutinous rice, and a proper amount of white sugar. During the making process, lotus meat, yam, jujube and rice noodles and porridge are cooked, white sugar is added and mixed evenly. Usage: Take it twice a day in the morning and evening. The cuisine of celery porridge has all the characteristics of consolidating kidney and diuresis, clearing heat and calming liver. Suitable for hypertension, diabetes, etc. Raw material fresh celery 6 grams of japonica rice 5 ~ 1 grams of source "Compendium of Materia Medica" production process clean celery, chop it up, put it in a casserole with japonica rice, add about 6 grams of water, and cook it together as vegetable porridge. Usage Warm food at breakfast and dinner every day. This porridge has a slow effect and needs to be taken frequently for a long time to be effective. Should be cooked and eaten now, not for a long time. Carrot porridge's cuisine is Zhejiang cuisine, which has the characteristics of invigorating the spleen and stomach, and relaxing the stomach. Raw materials: carrots, glutinous rice, coriander, lard, San Qian, refined salt, monosodium glutamate and water. Production process 1. Clean carrots and cut them into filaments. 2. Chop the parsley into fine powder. 3. Wash the glutinous rice clean, add water and shredded carrots to the pot and bring to a boil. Turn to low fire and slowly boil it into porridge. Add refined salt, monosodium glutamate, lard and coriander powder and mix. The name of the dish is winter melon porridge, which belongs to all the characteristics of the cuisine. The porridge is soft and glutinous, and the taste is salty and fresh. Raw materials: 3g of wax gourd, 18g of japonica rice, 1g of lean pork, a little of wet starch, salt, sesame oil and chopped green onion. In the production process, pork is washed, chopped, salted and wet starch are mixed well; Peel wax gourd, wash and slice; Wash japonica rice into the pot, add appropriate amount of water to boil for about 25 minutes, add minced pork and wax gourd slices, and cook for another 1 minutes. After the porridge is thick, it can be served out, topped with sesame oil and sprinkled with chopped green onion. The name of the dish Jade Fish Porridge belongs to Zhejiang cuisine. The characteristic raw materials are 1 mandarin fish (about 5g), 15g shepherd's purse, 1 egg white, oil, 2 soups, raw flour, wine, pepper, salt, monosodium glutamate and scallion oil. Production process (1) The mandarin fish is washed, boned, cut into small pieces, and then starched with egg white, monosodium glutamate, salt, pepper and wine. (2) Wash shepherd's purse and chop it into fine powder; Stir-fry in the oil pan and add two soups to boil. (3) Paddle the oil pan, when the oil temperature reaches 3% to 4% hot, pour the rice and fish that have been pulped and paddle the oil, and inject a little soup to boil. (4) In the clean pot, pour two soups, add salt and monosodium glutamate, pour shepherd's purse and fish rice, thicken with cornstarch after boiling, and drizzle with scallion oil. The name of the dish is fresh mushrooms and seafood porridge. The characteristics of microwave dishes are as follows: 2 and a half tablespoons of sticky rice, 1 and a half tablespoons of glutinous rice, 1 piece of peel (small), 15 grams of mud, 5 grams of fresh mushrooms or straw mushrooms, and 1 grams of shrimp. Seasoning for rice: half a teaspoon of salt and half a tablespoon of oil. Seasoning for shrimp: 1/8 teaspoon of salt and a little pepper. Production process (1) Mix sticky rice and glutinous rice, wash them, soak them in hot water for 1 hour, drain the water, and marinate them with seasoning for about 15 minutes. (2) Soak the peel and wash it. (3) Wash the shrimps and marinate them with seasonings for a while. (4) Wash the mud and season with a little pepper. (5) Put the rice into a pot or a deep container, heat 1 ml of water and the peel, cover it and dry it, leaving an opening to ventilate, cook it for 1 minutes on high heat, and then cook it for 2 minutes on medium heat. (6) Wash the mushrooms or straw mushrooms and cut into granules. (7) Add the dried mushrooms, straw mushrooms, mud and shrimps into the porridge, and continue to cook for 1 minutes on medium heat. Ingredients of winter melon porridge: 3g of winter melon, 18g of japonica rice, 1g of lean pork, a little of wet starch, salt, sesame oil and chopped green onion. Method: Wash pork, chop minced pork, add salt and wet starch and mix well; Peel wax gourd, wash and slice; Wash japonica rice into the pot, add appropriate amount of water to boil for about 25 minutes, add minced pork and wax gourd slices, and cook for another 1 minutes. After the porridge is thick, it can be served out, topped with sesame oil and sprinkled with chopped green onion. Features: porridge is soft and glutinous, and it tastes salty and fresh. The basic characteristics of healthy recipes of Cantonese cuisine belong to the cuisine of pork liver and mung bean porridge. This porridge can nourish the liver and nourish blood, clear away heat and improve eyesight, beautify and moisturize the skin, and make people radiant, especially suitable for those who are weak with sallow complexion, blurred vision and blurred vision. The basic materials are fresh pork liver 1g, mung bean 6g, rice 1g, salt and monosodium glutamate.