1. Peanut pork bone porridge
Ingredients:
5g of japonica rice, 1g of pork bone, 15g of peanut kernel, 15g of refined salt, 3g of monosodium glutamate, 1g of vegetable oil and 1g of sesame oil.
Practice:
1. Wash the rice thoroughly.
2. Wash pig bones and knock them into small pieces (remove bone residue).
3. Soak peanuts in hot water and peel them off.
4. Boil the pork bones into soup, then take the soup, rice and peanut kernels, add appropriate amount of water and vegetable oil to make thin porridge, add refined salt, monosodium glutamate and sesame oil and mix well.
ii. Shrimp porridge
Ingredients:
3g of shrimp and 1g of japonica rice.
Practice:
1. Add water to boiled rice porridge.
2. When the porridge is half cooked, add the washed shrimps.
3. Cook until the cooked rice soup is thick.
Third, black sesame porridge
Ingredients:
25 grams of black sesame and appropriate amount of rice.
Practice:
1. Mash black sesame seeds.
2. Wash the rice.
3. Add some water and cook it into porridge, and you can eat it.
Chicken porridge
Ingredients:
A white striped chicken (preferably a rooster, hens need to have their ovaries removed), 1g of japonica rice, and appropriate amount of refined salt.
Practice:
1. Put the white striped chicken in a casserole, pour in a proper amount of water, boil the chicken juice on a slow fire, and pour the chicken juice into a big soup bowl.
2. Wash the japonica rice, put it in a pot, add chicken juice and refined salt, cover the pot and put it on the fire, and cook until it becomes porridge.