1. Red dates, longan and black rice porridge

Raw materials: 50 grams of rice, 30 grams of black beans, 10 jujubes, and 20 dried longans.

Soak jujube in cold water. _Rice and black beans are also soaked in cold water and washed. Peel off the dried longan shells and set aside for cleaning. Add appropriate amount of clear water to the pot and bring to a boil, add jujube and dried longan, then add rice and black beans. Simmer over high heat for 10 minutes, then put the pot into the outer pot and simmer for 40 minutes. You can add brown sugar at will when eating.

2. Pumpkin and millet porridge

Raw materials: 300 grams of winter melon, 100 grams of millet.

Wash the winter melon, cut it into pieces, remove the seeds, and then cut it into small pieces; clean the millet. Put the pot on the fire, add appropriate amount of cold water to boil, and add the millet. Bring the winter melon pieces to a boil over high heat, then reduce to a simmer and cook until the rice is rotten, the winter melon is overcooked and the porridge is thick.

3. Yam, red dates and glutinous rice porridge

Materials: 100 grams of yam, 10 jujubes, 100 grams of rice, appropriate amount of white sugar or rock sugar.

Wash, peel and slice the yam. Wash the rice and jujubes and put them into the pot together with the yam. Add water and cook. Bring to a simmer first, then turn to low heat and simmer until the porridge is formed. Just add an appropriate amount of white sugar or rock sugar.

4. Rose red date porridge

Materials: black beans, sorghum rice, brown sugar, ten jujubes, and a dozen medicinal roses.

Wash the black beans, sorghum and rice in a ratio of 1:1 and soak in water overnight. Pour the rice into the rice cooker and add boiling water to cook. Wait for the porridge to boil, wash, peel and dice the jujubes, remove the stems from the medicinal rose buds, separate the flowers and set aside; after the porridge is boiled, add the jujubes and cook together until the millet grains swell. When it is cooked until thick, add the brown sugar and melt it. Sprinkle the medicinal roses in before serving and stir evenly.

5. Chuanxiong and red date porridge

Materials: 15 grams of Chuanxiong, 50 grams of jujube, 20 grams of white sugar, and 50 grams of ground rice.

First soak Ligusticum chuanxiong in warm boiled water for a while, add 200 grams of water, first decoct 100 grams of juice, remove the residue and extract the juice, add appropriate amount of water together with ground rice, jujube and white sugar, and cook until the porridge is formed. .

6. Milk jujube porridge

Materials: 500ml pure milk, 4-6 red dates, 100g rice.

First wash the rice and red dates, cut the red dates into small pieces; put the rice and red dates into a pot, add cold water and bring to a boil over high heat, then reduce to a simmer and make porridge; add pure milk and boil again. It is edible.

7. Sweet potato porridge

Ingredients: 150 grams of sweet potatoes, 50 grams of stem rice, 25 grams of dried plum meat, and appropriate amount of sugar.

Peel off the skin of the sweet potatoes, wash and dice them, blanch them in a pot of water, remove and set aside; wash the dried plum meat and cut into small pieces for later use. Wash the stem rice with cold water, put it in a basin, add 250ml of cold water, steam it in the upper drawer for 10 minutes, then remove it. Put the steamed corn rice into the pot, then add 600ml of cold water, diced sweet potatoes and dried plum meat, cook over low heat until thickened, add sugar and cook until it is thick.

8. Chicken breast, preserved egg and lean meat porridge

Ingredients: 200 grams of chicken breast, 2 preserved eggs, 200-300 grams of stem rice, ginger, onion, salt and other seasonings Appropriate materials.

First cut the chicken breast into small pieces, boil it with water to make a slurry, and cook it with the slurry and rice. When the porridge is ready, add the chopped preserved eggs and cooked chicken breast, and add appropriate seasonings.