1. Generally, when making chicken porridge, you marinate the chicken first, and then add some ingredients when cooking the porridge, including mushroom dices, corn kernels, carrot dices, green beans, eggs, lotus seeds, broccoli, eggs, and shrimps. Meat, and finally add some green onions. Generally, it depends on what ingredients are available, and you can add them according to your own taste. Boil the casserole with hot water and then add soaked rice. Add 3-4 times the amount of water, cover with a lid and cook over low heat to make porridge. When cooking porridge, stir it every 5 minutes to prevent it from sticking to the pan.

2. Wash the black rice, barley and red beans with clean water in advance, then soak them for about an hour. Pour the rice and rice soaking water into a casserole, then add an appropriate amount of water, bring to a boil over high heat and then reduce the heat. After 20 minutes, add the washed red dates and continue to simmer over low heat for about half an hour. The bottom of the pot needs to be stirred frequently to avoid burning the pot. Southerners, especially Cantonese, have a special liking for porridge. They not only have porridge for breakfast, but also for midnight snacks. The porridge products are particularly rich, such as preserved egg and lean meat porridge, pork liver porridge with vegetables, shrimp porridge, goose porridge, etc. Crab porridge etc.