Skinny meat porridge 1, first of all, wash the rice with water a few times, and then add water not more than 5 centimeters of rice, boil pot fine cooking 12 minutes. 2, the shredded meat clean, remove blood, dry water, add salt, ginger, marinate for 8 minutes. 3, porridge cooked on the stove plate, low heat, down into the ginger, shredded meat. 4, add chopped eggs, salt, chicken essence, continue to cook for 3 minutes. 5, finally put in the chopped green onion can be.

Purple yam porridge 1, yam/purple yam peeled, cut hobnail block 2, rice into the rice cooker, add the right amount of water 3, rice porridge simmering to 20 minutes, put the purple yam and yam, the last 15 minutes into the rock sugar can be, a *** need to simmer for 1 hour 3, cough Kawabe Pear Pear Congee

Pumpkin Porridge 1, pumpkin skinned and cut into chunks 2, cleaned rice and add the right amount of water after boiling 3, Add pumpkin pieces, slow simmer until the porridge thick, pumpkin cooked before eating add an appropriate amount of rock sugar to be dissolved can be

Fresh Mushroom Chicken Congee 1, chicken breast shredded, with a little salt, cornstarch mix well put in the refrigerator; 2, rice cleaned into the soup pot, add enough water, boil on high heat to a small fire for 30 minutes; 3, mushrooms cleaned and de-tipped, put in the water to boil and then drained and sliced; 4, corn grains and mushrooms sliced into the congee, and then put into a small fire for 15 minutes; 5. Small fire for 15 minutes; 5, turn up the heat, put in the shredded chicken, while cooking and stirring, until the shredded chicken brown, put the right amount of salt to taste can be.

Purple shrimp porridge 1, rice washed into the pot, press the porridge button to cook 2, purslane cut, shredded lean meat (shredded meat with starch, salt marinade for a little while), green onions, ginger and garlic cut, shrimp softened and chopped 3, green onions, ginger and garlic into the frying pan incense 4, porridge boiled well open the lid into the shrimp, into the lean meat, add the purslane cut up 5, pour into the just popped green onions, ginger and garlic oil 6, add table salt and chicken essence, and then add a little salt and chicken essence. Sprinkle in green onion can

Shrimp congee 1, sand shrimp peeled and head to stay meat spare. Cilantro washed and cut inch short. 2, the casserole pot put water to boil, put the cleaned rice boil on high heat to change to medium heat to cook the rice cooked into the shrimp boil, change to low heat burn, high heat burn time must open the lid to burn 3, cook to the rice viscous, put the salt to taste, turn off the fire into the cilantro.

Spinach liver porridge 1, rice soaked in advance for 30 minutes 2, cooked liver cut small dices spare (liver is best to use supermarkets to sell pig liver tip, save time and effort) 3, spinach blanch in advance, remove excess oxalic acid, cut dices ready 4, rice and water to boil on high heat, boiled to a small fire stew 30 minutes 5, rice porridge cooked into the chopped liver dices, will be mixing well, cover and simmer for 10 minutes can be ~

Millet porridge cooked into the cut liver dices, will be mixing well, covered with a lid to simmer for 10 minutes to be ~

Millet porridge cooked in a small amount of salt and seasoning, off the heat into the cilantro, the rice is cooked into a large amount of rice. /p>

Millet porridge 1, rice washed, cold water boiled into the millet 2, boiled, changed to a small fire to cook 3, to be rotten rice and porridge tuck viscous when you can turn off the fire sheng out.