Practice: Take off the pedicel of chrysanthemum, steam it in a cage, take it out and dry it in the sun or in the shade, and then grind it into fine powder for later use. Wash the japonica rice, put it in a pot, add appropriate amount of water, boil it with strong fire, then cook it with slow fire until it is half cooked, add chrysanthemum fine powder, and continue to cook it with slow fire until the rice is rotten into porridge. Dinner twice a day.

2 celery porridge raw materials: celery root 120g, japonica rice 250g.

Practice: Wash celery, cut into six sections and wash japonica rice. Put celery and japonica rice into a pot, add appropriate amount of water, boil with strong fire, then stew with slow fire until the rice is rotten into porridge, add a little salt and monosodium glutamate, and stir well.

3 mung bean seaweed porridge raw materials: mung bean, kelp each100g, appropriate amount of rice.

Practice: Chop kelp and cook it with the other two flavors into porridge. Can be eaten as a dinner for a long time.

4 lotus leaf porridge ingredients: fresh lotus leaf 1 slice, japonica rice100g, a little rock sugar.

Practice: Wash and fry fresh lotus leaves into soup, and then cook porridge with lotus leaf soup, japonica rice and rock sugar. Hot food for breakfast and dinner.