Ingredients: lean meat 1 block (trotters tendon is the best), 2 preserved eggs (lead-free preserved eggs, one healthier and one less sour orange), ginger 1 block, enough water and proper amount of oil and salt.

Exercise:

(1) Boil the water for porridge before putting the materials: put a lot of water in the big soup pot, and put the materials after boiling. When the water boils again, salted rice and a chopped preserved egg, and the first preserved egg is chopped and cooked with rice, the preserved egg will melt and blend into the taste of porridge;

(2) High fire first, then low fire, and the heat should be sufficient: when the water boils, after adding ingredients, cook for 20 minutes first, and then turn to low fire 1 hour. When the heat is sufficient, the porridge will be soft and delicious and easy to digest;

(3) Texture treatment of porridge: After low-heat cooking 1 hour, chop the second preserved egg into porridge, cook for the last half hour, and turn off the heat. The second preserved egg was added to the porridge half an hour before turning off the fire, and the second preserved egg without lime flavor could be cooked in half an hour.

2. Green vegetable and fish porridge

Ingredients: fish white meat -30g, vegetables 1, soy sauce-some, rice-1/4 bowls.

Method:

(1) Remove the fishbone and stew the fish.

(2) Pour the rice, clear soup and fish into the pot and cook them together.

(3) Pour the vegetables and spinach into the pot and cook them together.

(4) Add soy sauce to taste when it is cooked to be thick.

3, chicken leg mushroom porridge

Ingredients: 200 grams of chicken leg meat and 20 grams of mushrooms.

Exercise:

1: Wash the rice, put it in a pot, add 2000g of water, boil it and cook it into porridge with low heat.

2: Put the drumsticks and mushrooms in another pot, add ginger slices and water, and bring to a boil.

3: Pour the stewed chicken legs and mushrooms into the porridge pot, cook for a while with slow fire, then add chopped green onion, salt, pepper and cooked oil to taste, and sprinkle with chopped coriander. According to personal preferences and habits, coriander powder can also be omitted.

4, egg spinach porridge

Ingredients: egg-1/2, carrot-1/5, spinach-1, rice-1/4 bowls, soup stock-1/2 cups, and some salt.

Method:

(1) stew carrots and spinach and chop them up.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.

(3) After boiling, add the mashed egg paste and stir, and add salt to taste.