What dishes should I add to cooking porridge? It depends on everyone's preference. Cooking porridge mainly takes the color and fragrance of its dishes, which looks eye-catching and tastes refreshing. Commonly used dishes are: lettuce leaves, lettuce, shepherd's purse, spinach, celery, lotus root, carrot, bitter gourd … You can choose your favorite color and fragrance. Steps and materials for cooking porridge: Step 1: Boil porridge. Boil rice (like Thai rice or ordinary rice lightly, like strong rice with wine) and water at a ratio of1:50 (or the ratio of porridge cooked by yourself) (until rice blooms), and then simmer until rice blooms and rice soup is slightly thick. Note: porridge should be very clear; Add enough water at a time, don't add water halfway, in order to keep porridge delicious. Step 2: Cut the washed and dried vegetables into filaments (don't return the knife when cutting). Then slowly put the shredded vegetables into the boiled porridge, stir it slowly according to your own preference until the pot is boiled, and then cook it gently until the shredded vegetables are soft and hard, and the porridge is ready. If you like porridge with rich meat and eggs (fish, shrimp, preserved eggs, etc.), you can add porridge with water when boiling porridge (or make it into soup in advance and add it after removing residue; Preserved eggs are added before shredded vegetables) and then boiled. In fact, don't be bound by all kinds of stereotypes when cooking porridge. You can give full play to your creativity from the perspective of nutrition and according to your personal preferences. As for how to eat, it depends on your personal preference and depends on the tip of your tongue. The above is my "innovation" experience in cooking porridge, and I will share it with you. Make delicious porridge, be sure to tell everyone!

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