Practice:
1, wash and shred mushrooms, shred lettuce, shred fungus and shred ginger;
2, cook white rice porridge, (I really like the smell of rice after the rice porridge is thick);
3. The fire boils and the rice blooms;
4. Add shredded mushrooms, shredded lean meat and shredded ginger;
5, boil out the fragrance, add fungus silk;
6. Add shredded lettuce, salt, chicken essence and onion oil.
Chinese yam and pig bone porridge
Practice:
1, rice washed and soaked in clean water 1 hour;
2. Peel and dice the yam and immerse it in clear water;
3. Wash and shred the vegetables;
4. Put the pig bone soup and appropriate amount of water in the pot to boil, and add the soaked rice;
5. After the fire boils, turn to low heat and continue cooking 15 minutes;
6. Add diced yam and cook for 15 minutes, then add shredded vegetables and boil;
7. Add salt and pepper and mix well.
Glutinous rice porridge
Raw materials:
Glutinous rice, red dates, poria cocos, medlar.
Practice:
1, glutinous rice and red dates are respectively washed and soaked for 1-2 hours;
2, put enough water in the pot, boil the glutinous rice, red dates and poria cocos after the fire, turn to low heat and simmer for 40 minutes after boiling;
3, the medlar continues for 5- 10 minutes. If you like sweet, you can add a proper amount of rock sugar until it melts.
Personally, I think black rice porridge is very nutritious
Raw materials:
50 grams of black rice, 25 grams of glutinous rice, more than ten lotus seeds, red dates and longan.
Practice:
1, wash the black rice and soak it in water for one night; Wash and soak lotus seeds and glutinous rice for about 2 hours; Wash red dates and longan for later use;
2. Add about1500ml of water to the casserole (don't pour out the water soaked in black rice, you can add it together at this time). After boiling, add the soaked black rice, glutinous rice and lotus seeds, gently stir with a spoon for a few times, and cover the pot and cook for about 30 minutes with low fire;
3. Add red dates and longan, stir them in one direction with a spoon for a few times, then cover the lid, and cook for about 30 minutes with low heat.
Black rice and jujube porridge can enrich blood and is suitable for people after surgery.