Preserved egg lean meat porridge 1. Wash the rice several times with clear water first, then add less than 5 cm of water and put it in the pot to cook 12 minutes. 2. Wash the shredded pork, remove the blood, control the water, add salt and ginger, and marinate for 8 minutes. 3. After the porridge is cooked, put it on the stove plate, low heat, and add ginger and shredded pork. 4. Add preserved eggs, salt and chicken essence and continue to cook for 3 minutes. 5. Finally, add chopped green onion.

Purple potato yam porridge 1 and yam/purple potato are peeled and cut into hob blocks. 2. Put the rice into the rice cooker and add a proper amount of water. When the rice porridge is boiled for 20 minutes, add purple potato and yam, and add rock sugar at the end of 15 minutes, which takes 1 hour 3 in total. Cough relieving Chuanbei and Sydney porridge.

Pumpkin porridge 1, pumpkin peeled and cut into pieces 2. Wash the rice, add appropriate amount of water and bring to a boil. 3. Add pumpkin pieces, simmer on low heat until the rice porridge is thick, add appropriate amount of rock sugar, and eat the pumpkin after cooking.

Chicken porridge with fresh mushrooms 1, shredded chicken breast, mixed with a little salt and raw flour and put in the refrigerator; 2. Wash the rice and put it into the soup pot, add enough water, and turn to low heat for 30 minutes after the fire is boiled; 3. Wash mushrooms, remove pedicels, boil them in water, drain them and slice them; 4. Put the corn kernels and mushroom slices into the porridge and simmer for 15 minutes; 5. Turn to high heat, add shredded chicken, stir while cooking until shredded chicken becomes discolored, and season with appropriate amount of salt.

Porphyra and shrimp porridge 1. Put the rice in the pot and press the porridge button to cook. 2. Shred laver, shredded lean meat (shredded pork is marinated with starch and salt for a while), shredded onion, ginger and garlic, and soaked shrimp until soft. 3. Stir-fry onion, ginger and garlic in the oil pan. 4. Cook porridge, open the lid, add shrimp, add lean meat, and pour shredded seaweed. 5.

Shrimp porridge 1, peeled and decapitated shrimp, and reserved meat for later use. Wash coriander and cut into inches. 2. Boil the casserole with water, put the washed rice into the fire, and cook it with medium fire until the rice is cooked. Add shrimps and bring to a boil, and reduce the heat. If the fire is too big, you must open the lid and cook it. When the rice becomes sticky, add salt to taste. Turn off the heat and add the coriander.

Soak the spinach and pork liver porridge 1 and rice for 30min in advance. 2. Dice the cooked pork liver for later use (the pork liver tip sold in the supermarket is the best choice, saving time and effort). 3. Blanch the spinach in advance, remove excess oxalic acid, and dice it for later use. 4. Boil the rice with water, then simmer it for 30min. 5. Dice the pork liver and put it in.

Millet porridge 1, washed rice, and boiled millet with cold water. 2. After boiling, simmer. 3. The rice is rotten and the porridge is sticky. Turn off the fire and serve.