1, preserved egg lean porridge

Materials and practices: 2 preserved eggs, cut into granules; Slice the lean meat, first add a small amount of edible powder and salt until it is gelatinous, then add a little water, then add a little raw powder, and then add a little water after it is evenly fished. If so, the meat slices completely absorb water and expand1/3-1/2, then add oil and shredded ginger, and marinate for 4 hours. Boil the bottom of the porridge, add shredded ginger and preserved eggs first, then add the sliced meat. When the sliced meat is 90% ripe, leave the fire, sprinkle with coriander and chopped green onion, and drop a few drops of sesame oil.

2. Chenshen dried vegetable porridge

Materials and practices: cut off the head of dried vegetables, soak and wash them; Chen Shen is soaked in hot water and then cut into several pieces; After the water boils, the dried vegetables, the aged kidney and the salted rice are put into a pot and boiled until smooth and seasoned.

3. Longevity soup

Ingredients: Chinese cabbage

Accessories: Pleurotus nebrodensis, Volvariella volvacea, and eggs.

Seasoning: salt, monosodium glutamate, pepper and water starch.

Cooking method:

Add appropriate amount of water to Chinese cabbage and put it into a blender to make it into a paste. After soaking Pleurotus nebrodensis, it is prepared with onion, ginger, oyster sauce, salt and soy sauce.

Shredding Pleurotus nebrodensis, shredding Volvariella volvacea, slightly frying in oil, and taking out for later use;

Add a proper amount of clear water into the pot, add ginger slices and take them out after cooking, add fried fungi, add salt and pepper, and take out a bowl of soup for later use. Add Chinese cabbage paste to the remaining soup in the pot, thicken it with water starch, put it into the bowl, pour some of the soup into the pot, thicken it with water starch, add egg white and pour it into the green soup to get the longevity soup with two colors and two flavors.

4, raw porridge

Prepare the bottom of the porridge, and after it is boiled, add the ingredients and roll until cooked. This is "raw porridge", which can keep the meat tender and smooth. It must be cooked and eaten now, because the heat preservation of porridge is long, even if it is out of fire, its heat will still heat the meat, which will easily lead to the coarsening of meat texture for a long time. At the same time, you need to put shredded ginger first, and then put the meat after rolling for a while.

5. Fish porridge

Materials and practices: Slice the fillets and fly in pairs, and put a few drops of raw oil to separate the fillets from each other; Wash lettuce and cut it into shreds; Boil the bottom of the porridge, add a proper amount of shredded ginger 10 minutes, turn off the fire, add fish slices and mix well, and finally add some shredded lettuce and season.

6, old fire porridge: all kinds of materials and rice, water together, this is "old fire porridge."

7. Salmon and pumpkin porridge

Ingredients: millet

Accessories: pumpkin, salmon.

Seasoning: salt, white vinegar, osmanthus fragrans, monosodium glutamate and sugar.

Cooking method:

Soak the millet for 2 hours in advance, put it in after the water in the pot boils, boil it to remove the floating foam, add pumpkin granules, add a little white vinegar and cook for a while;

Slice the salmon, put it in a bowl, add a little shredded ginger, add salt and monosodium glutamate after the porridge is cooked, and pour it on the fish.

8, winter melon dampness porridge

Materials and practices: wax gourd (with skin) is removed and cut into large pieces; Damp-removing porridge materials include dried lotus, rush flower, lentil, adzuki bean, coix seed, gordon euryales, etc., which are washed with clear water; After the water boils, put all the ingredients into the pot and cook until it is smooth.

9, fragrant Laba porridge

Ingredients: glutinous rice, barley rice, wheat rice, sorghum rice, coix seed rice and millet.

Accessories: peas, kidney beans, mung beans, black beans, flower beans, adzuki beans, peanuts, kidney beans, lotus seeds and chestnuts.

Seasoning: rock sugar

Cooking method:

Soak beans in water in advance, add appropriate amount of water into the pot, first add kidney beans and peanuts and cook for half an hour, then add black beans, red beans, mung beans, peas, beans, beans and lotus seeds in turn and cook for one hour;

Put barley rice, wheat rice, glutinous rice, sorghum rice, millet and coix seed in turn and cook for another hour. Add cooked chestnuts, crystal sugar and brown sugar and cook for a few minutes before taking out.

Features: fragrant and soft, rich in nutrition.

10, blood glutinous jujube porridge

Ingredients: glutinous rice and rice

Accessories: red dates and medlar

Seasoning: salt, monosodium glutamate, sugar, rock sugar, sesame oil and honey.