Preserved egg lean meat porridge

1, wash the porridge rice, add water to the casserole, and simmer the porridge slowly;

Slice the lean meat, grab it evenly with salt and soy sauce, then mix in ginger and peanut oil for pickling;

3 preserved eggs are shelled and crushed, and the rice is sticky when boiled, that is, when the porridge bottom is available, the fire will stir the meat slices in the pot;

When the porridge is rolled up again, put the preserved eggs in the pot and mix well. Add chopped green onion and the porridge will be cooked.

Healthy millet pumpkin porridge Mild pumpkin porridge is more suitable for the warm needs of human stomach in autumn.

Ingredients: pumpkin and millet.

1. Peel and cut the pumpkin, wash the millet and soak it in water for 20 minutes;

2. Prepare half a bottle of boiling water, pour it into the rice cooker and cook the millet for 30 minutes. When cooking millet, beat the pumpkin into mud with a blender;

After 3.30 minutes, add pumpkin and cook. Continue to cook for about 15 minutes. Stir it from time to time to avoid sticking to the pan.

Chicken porridge with fresh mushrooms

1. Shred chicken breast, mix well with a little salt and cornmeal, and put it 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. Fresh mushrooms are washed, pedicled, boiled, drained and sliced;

4. Put the corn kernels and fresh 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.

Salted egg yolk roast duck porridge is rich in nutrition. Autofast breakfast is delicious and delicious.

1, washed with rice and glutinous rice (rice: glutinous rice = 2:1);

2. After soaking in cold water 1 hour, add a little salt;

3. Pour in two spoonfuls of salad oil and marinate for 30 minutes;

4. Deproteinize salted duck eggs, leaving only yolk, spraying cooking wine, and steaming in a boiling pot;

5. Crush the back of a rice spoon for later use. Take the duck breast from the roast duck and cut it into cubes.

6. Boil the rice and stir it in one direction until the rice boils and blooms;

7. Add the egg yolk mud, add the roast duck after cooking for 5 minutes, and turn off the heat as soon as the porridge is opened (the roast duck will lose a lot of umami if it is cooked for a long time). Finally, add salt and chicken essence to taste. Comrades who like coriander taste can add some coriander powder!

Purple potato yam porridge

Raw materials: purple potato 1 piece, yam 1 piece (about 1 foot in length), rice 1 cup, and appropriate amount of rock sugar.

1, Chinese yam peeled in running water and cut into hob blocks, and purple potato peeled and cut into hob blocks;

2. Put the rice into a rice cooker, add a proper amount of water, and cook porridge 1 hour;

3. When the rice porridge is boiled for 20 minutes, add purple potato and yam, and finally add rock sugar 15 minutes.

Blood-enriching spinach and pork liver porridge

1, the rice is soaked for 30 minutes in advance;

2. Cut the cooked pork liver into cubes for later use (it is best to choose the pork liver tip sold in the supermarket to save time and effort);

3. blanch spinach in advance, remove excess oxalic acid, and cut into pieces for later use;

4. Add water to the rice and boil it with high fire. Boil and simmer for 30 minutes;

5. After the rice porridge is cooked, add the diced pork liver, mix well, cover with stew 10 minutes ~

Vegetables, corn and oatmeal

Raw materials: 50 grams of stick residue, 30 grams of rice, 20 grams of corn flour, 20-30 grams of instant oatmeal, appropriate amount of water, corn kernels, peas, carrots, diced potatoes and broccoli.

1. Wash the dregs, soak for one night in advance, and wash the porridge again the next day;

2. Take a small pot, put the washed rice and the stick residue soaked all night, and then inject enough water;

3. Put the small pot on the fire to boil. After boiling, pour in corn flour. Before putting the corn flour into the pot, mix it with water and stir it with a spoon to avoid caking. Then turn to low heat and cook slowly.

4. Prepare vegetables and greens when the porridge is almost cooked, wash and cut into cubes for later use;

5, porridge can be cooked until the rice grains bloom. At this time, add diced vegetables and oatmeal. Dishes that are not easy to cook can be put first, boiled a little, and then the heat can be turned off when all the ingredients are cooked.