1, pumpkin barley porridge. Ingredients: rice 1 bowl, pumpkin 100g, egg 1 piece, coix seed 40g, medlar 10g, onion 1 piece, 4 cups of stock, and half a teaspoon of salt. Wash the materials, cut the onion into powder, slice the pumpkin, blanch and pick it up. Boil Coicis Semen in boiling water for 30 minutes, and then take it out. Eggs take egg whites. Put the broth into the pot, put the pumpkin slices into the pot until they taste delicious, then take them out, leave the soup, add rice and barley, and cook. Season with salt, pour in egg white, stir well, put in a bowl, arrange pumpkin slices, and finally take out medlar and onion.

2, lotus root porridge. Ingredients: rice 90g, cereal 20g, lotus root 100g, pork tenderloin 50g, carrot 30g, salt 1 spoon.

Wash materials. Slice lotus root, shred carrot and pork tenderloin. Put the rice in a pot, add water to boil, add cereal and lotus root slices, boil over high fire, and then turn to low heat to cook until it is thick. Add shredded carrots and tenderloin and cook, then season with salt.

3, cover the fish belly porridge. Ingredients: 2 covered fish bellies (about 90g each), 90g rice, 4 slices ginger, celery 1 root, 2 tsps rice wine, salt 1 tsp, and crispy onion 1 tsp wine.

Wash materials. Cut fish belly in half, shred ginger slices, mince celery, and soak rice in water for half an hour. Add water to the rice, pour it into the pot and cook it into porridge. Add fish maw and rice wine and cook until the fish changes color. Add shredded ginger and salt to taste, then take out celery powder and chives.