1, chestnut shredded chicken porridge. Materials: rice 100g, chestnut 100g, chicken breast 80g, salt 5g and oil 10ml. Practice: Wash the rice, add a little oil and mix well, marinate for 30 minutes, and shell the chestnuts. Wash the chicken breast and cook it in a clear water pot. Take it out and let it cool, then tear it into filaments along the texture of the chicken and marinate it with a little oil and salt for a while. Chop chestnuts. Pour an appropriate amount of water into the pot, add salty rice and chestnut after the fire is boiled, boil it again, and then simmer for 30 minutes. After the rice porridge is soft and rotten, put the shredded chicken into the pot, stir it evenly with a spoon, continue to cook on low heat for another 5 minutes, and finally add salt to taste.

2. Colorful sweet potato porridge. Ingredients: 30 grams of white rice, half of sweet potato. Practice: After washing rice, add enough water and cook it into white rice porridge. Wash the sweet potato, peel it and cut it into thin slices. Steamed in a steamer. Take out the steamed sweet potato and grind it into mud with a spoon. Put the mashed sweet potatoes into the white rice porridge and stir well.