Vegetable porridge can be said to be nutritious and delicious. Vegetable porridge is suitable for every family and is a very good food.

Vegetable porridge is made by adding seasonal vegetables to ordinary porridge. In addition to being a fresh and refreshing stomach-nourishing breakfast every morning, it can also be used as a complementary food for babies, suitable for all ages. Today I will introduce to you some simple and common vegetable porridge. Friends who like it can save it for next time.

Vegetable shrimp porridge

Ingredients

Rice, carrot, shrimp and broccoli

Method

1. Ginger shreds , cooking wine and salt are added to the shrimps and marinated in advance. Chop the carrots and broccoli.

2. Put the washed rice into the pot and add an appropriate amount of water. After boiling, reduce the heat to low and cook for 20 minutes.

3. When the porridge is thick, add carrots and shrimps. Cook for about a minute before adding broccoli and season with appropriate amount of salt.

4. Stir evenly, turn off the heat, take it out and eat.

Preserved egg and vegetable porridge

Rice, millet, preserved egg, lettuce, meat floss, salt, chicken essence

1. Cook rice and millet into porridge in a pressure cooker.

2. Wash and chop the lettuce and the preserved eggs.

3. Put the preserved eggs and lettuce into the porridge, add salt and chicken essence, and stir evenly.

4. Finally, sprinkle with meat floss and serve

Chicken and vegetable porridge

Chicken breast, rice, broccoli, carrots, ginger, salt, white pepper, corn starch and peanut powder

1. Shred the ginger, wash and dice the chicken breast, add salt, cornstarch, white pepper and shredded ginger, mix well and marinate for half an hour.

2. Peel the carrots and cut into cubes. Soak the broccoli in salt water for a few minutes and then cut into pieces.

3. Wash the rice, add a tablespoon of peanut oil, mix well, put it into a stew pot with the marinated chicken breast (including shredded ginger), and add an appropriate amount of water.

4. When the pot indicates half an hour left, add the broccoli and carrots.

5. When the pot makes a beeping sound, the vegetable porridge is ready.

Vegetable porridge

Rice, spinach, carrots, onions, salt-alkali noodles, sesame oil

1. Break the rice into pieces, put it into a rice cooker, and add an appropriate amount of water to cook Ripe.

2. Wash spinach and carrots, blanch them, cool and set aside.

3. Cool spinach, chopped carrots, and appropriate amount of green onions.

4. After the rice is cooked, add the carrots and spinach you just cut and add salt. Mix well and add sesame oil and chopped green onion.

5. Take out the pot.

Sea rice, vegetable porridge

Sea rice, spinach, carrot, glutinous rice, millet, mushroom salt

1. Wash the glutinous rice and millet

2. Mushroom Wash and slice, wash and chop the spinach, wash and chop the carrots

3. Wash the sea rice, put it in a pot with cold water, bring it to a boil, add the glutinous rice and millet, and turn down the heat

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4. Cook the rice until thick, add carrots and turn up the heat.

5. Add mushroom slices, spinach and salt and wait until cooked

Spinach and lean meat porridge

Rice, chicken and spinach

Steps

1. Boil the rice over medium-low heat for 30 minutes to make white porridge

2. Add the chopped chicken mince to the white porridge and cook for about ten minutes

3. Chop the blanched spinach and cook for five minutes