1, millet porridge. Ingredients: millet, brown sugar.

Practice: Wash the millet, put it into the pot, add water, bring it to a boil, turn to low heat and cook until it is thick, turn off the heat and add brown sugar and stir well.

2, milk porridge. Ingredients: cereal 150g, milk 50g, water 45g, and proper amount of sugar. Practice: After the cereal is washed, it is softened with water. Pour the softened cereal and water into the pot, bring to a boil with high fire, roll for two or three times, add milk and cook for about 5-6 minutes. Turn off the heat when the cereal is cooked. Add sugar according to taste and stir well.

3, black rice porridge. Ingredients: black rice150g, brown sugar15g, water1500ml. Practice: Wash the black rice, soak it in clear water for 3 hours, add clear water to the pot, then add the black rice, first boil it with high fire, and then cook it with low fire for about 1 hour. When the porridge is thick, add brown sugar and stir well. Cook for a while, then turn off the heat and eat.

4, yam rice porridge. Ingredients: iron stick yam100g, rice 200g. Practice: After the yam is cleaned, peel and cut into pieces; Wash and drain the rice for later use. Add water to the pot, add Chinese yam slices and rice, and cook over low heat; Cook the rice porridge until it is thick. Turn off the heat and serve.

5. carrot porridge. Materials: carrot 100g, glutinous rice 100g, water100g, coriander 10g, a little cooking oil, monosodium glutamate and salt 5g. Practice: wash coriander and chop it into fine powder; Carrots are cut into filaments. After washing the glutinous rice, put it in a pot, add water and shredded carrots, boil over high heat, then turn to low heat and cook it into porridge. (Add cooking oil, salt, monosodium glutamate and coriander to taste, mix well and take out the pot.

6. Corn flour porridge. Material:100g corn flour, with appropriate amount of water. Practice: add a proper amount of water to the pot and bring to a boil. Put the corn flour into a bowl, add a little water and make it into a paste. After the water in the pot is boiled, add the corn paste that has been stirred into batter, stir well, and cook for a few minutes after boiling to make it more viscous. After cooking, turn off the fire and eat.

7. spinach porridge. Ingredients: 300g spinach, 250g rice, salt, monosodium glutamate and sesame oil. Practice: wash spinach and chop it into fine powder; Carrots are cut into filaments. After washing the glutinous rice, put it in a pot, add water and shredded carrots, boil over high heat, then turn to low heat and cook it into porridge. (Add cooking oil, salt, monosodium glutamate and coriander to taste, mix well and take out the pot.

8, mung bean tremella porridge practice: mung bean soaked for 4 hours; Soak tremella for 2 hours and tear it into small flowers after soaking; Dice the hawthorn cake for later use. After washing the rice, put it into the pot, then add mung beans and tremella, add appropriate amount of water, boil it over high fire, and then turn down the heat to continue cooking until the ingredients are cooked and the soup is sticky. After the soup is simmered, put it in a bowl and then heat the sugar and hawthorn cake to eat.