Ingredients: 8ml of rice, fresh shrimp 150g, mushrooms 100g, 2 slices of ginger, oil 1 spoon, salt 1 spoon, appropriate amount of rice wine, and half a spoon of soy sauce.

Practice: Wash the rice, then put it in the pot, add water and start cooking porridge. When cooking porridge, prepare the side dishes, wash the fresh shrimp (remove the shrimp line, remove the shrimp stomach and shell), add salt, rice wine, soy sauce, peanut oil and ginger, mix well and marinate for ten minutes. Wash and slice mushrooms. Before the porridge is cooked 10 minute, add the mushrooms and then the shrimps. Continue to cover the pot and cook for a few minutes, and finally season properly.

2. Crab porridge

Ingredients: 1 bowl of rice porridge, 1 hairy crab, 50g squid, 50g shrimp, salt, 1 slice of ginger, cooking wine, coriander, vegetable oil and white pepper.

Practice: clean the crab with a toothbrush, remove the gills and cut into pieces for use; Remove the black line from shrimp, cut squid into small pieces and marinate them with salt and cooking wine respectively 15 minutes, and cut ginger into fine filaments for later use; Pour the cooked porridge into a casserole, add a little salt, pour a little vegetable oil, add half ginger and crab and cook for 15 minutes; Add shrimps and squid and cook for about 5 minutes; Add pepper, sprinkle with chopped coriander, add the remaining half of ginger, stir well and serve.

3, preserved egg lean porridge

Ingredients: rice 150g, 2 preserved eggs, 90g lean pork, appropriate amount of water, appropriate amount of salt, chicken essence 1/4 spoon, cooking wine 1/2 spoon, starch 1/2 spoon, sesame oil 1 small spoon.

Practice: put the rice in a large bowl, add water and knead it, then wash it and soak it in water for 30 minutes. Wash the soaked rice again, drain the water, pour it into the pot, and add the right amount of water, which is about twice as much as when cooking at ordinary times. Cover the lid, press the switch and start cooking. Soak lean meat in bloodletting water, rinse, cut into shredded pork, add appropriate amount of salt, chicken essence14 spoon, cooking wine and starch, mix well and marinate for 10 minute. Peel the preserved eggs and cut them into dices. After the porridge is boiled, remove the lid and leave a gap to avoid splashing the pot. After boiling for about 10 minutes, remove the lid and stir with a spoon from time to time. In another pot, pour a small amount of water, bring to a boil, add shredded pork, and disperse with chopsticks until all colors become lighter. Rinse with warm water after taking out, remove floating foam and drain water. Cook the porridge until the rice is fully cooked. After the porridge is sticky, add shredded pork, preserved eggs, appropriate amount of salt, chicken essence 1/4 spoons, cook for about 1 min, stir with the spoon continuously, add sesame oil, and stir evenly to get out of the pot.