Ingredients: white rice porridge, carrots, corn, vegetables, ginger slices, oil and salt.

Exercise:

1. Wash the rice in the pot and add 10 times the amount of water. I use an electric pressure cooker, cover it and cook it according to the porridge cooking function.

Then when it cools naturally, open the lid, cut and wash the vegetables, and prepare carrots and corn.

2. After the porridge is cooked. Take 1 pot, wok or casserole again. I use a wok and put a proper amount of rice porridge in it.

According to the situation of porridge, add appropriate amount of water, cooking oil and ginger slices to boil.

3. Stir the porridge with a spoon from time to time after it is boiled to prevent it from sticking to the pot. After feeling that the porridge has a certain viscosity, add carrots and

Stir the corn for 5 minutes, and the consistency should be almost the same. Turn off the heating. Then add vegetables, edible salt and a little in the pot.

Chicken essence, stir well. Enjoy it immediately.

Second, beauty porridge

Ingredients: 50 grams of rice, 20 grams of red dates, 20 grams of black rice, 20 grams of peanuts and 20 grams of brown sugar.

Exercise:

1. Wash all the materials and put them into the rice cooker.

2. Add the right amount of water and transfer to the porridge stall.

3. After the porridge is cooked, add the right amount of brown sugar.

Third, preserved egg porridge

Ingredients: pork tenderloin 25g preserved egg 65438+ 0 shallots, a little rice 45g glutinous rice 45g clear water 900g salt and mushroom essence.

Exercise:

1. Slice pork tenderloin, cut preserved eggs into small pieces, and cut shallots into powder for later use.

2. Mix the rice and glutinous rice, wash it, put it in an electric cooker, add a little cooking oil to mix, then boil the water and pour it in.

Cover the lid and press the soup/porridge button.

3. When cooking for about 60 minutes, open the pot cover, add preserved eggs, continue to cover and cook until the end of the program, and immediately add meat slices.

Season with silk and salt and sprinkle with chopped green onion.

Four, seafood porridge

Ingredients: medium-cut prawns, three pairs of scallops, two pairs of rice, a bowl of coriander, and a little ginger.

Exercise:

1, wash rice in the pan and cook porridge, and wash the head of the new prawn with a knife. Put it in a pot and stir-fry the ginger wine. When the shrimp is red, put it in scallops and stir fry together. Turn off the fire when the fragrance comes out.

2, porridge has also become. Scallop with knife forehead is poured into porridge with soup. Stir. Put the seasoning. Salty and light, as you like.

3, coriander and garlic are ready, turn off the fire. Pour in coriander. You can eat.

Five, mushroom chicken porridge

Ingredients: rice, half a cup of mushrooms, 2 pieces of chicken breast, half a carrot, a small piece of salt, 1 spoon.

Exercise:

1. Wash the rice, put it into the soup pot, inject a proper amount of water, bring it to a boil with high fire, and then turn to low heat.

2. Cut the mushrooms and cook them in porridge. It will look attractive and beautiful, I think so.

3. Wash the chicken breast. I like to cut it into small pieces with a knife, and the shape doesn't have to be regular.

4. When the porridge in the pot is almost cooked, that is, the rice grains have blossomed, you can add corn kernels, diced carrots and sliced mushrooms, stir well and cook for a while.

5. Pour the chicken breast cut into small pieces into the pot, then stir with chopsticks to make it cook quickly.

Six, pumpkin porridge

Ingredients: rice 1 cup glutinous rice 1/4 cup pumpkin (cucumber) and purified water.

Exercise:

1, the ratio of rice and glutinous rice is 4: 1, and it is washed for later use;

2. Peel the melon and cut it into small pieces of about 2 cm;

3. Put rice, glutinous rice and pumpkin into the rice cooker and add purified water, the amount of purified water is at least twice that of food. The scale I use is

3/4;

4, press the porridge button, do it before going to bed at night, cook porridge all night, get up in the morning to eat, especially soft and sweet.

Seven, ham and egg porridge

Ingredients: stock, uncooked rice, half a small bowl of ham sausage, chopped green onion, one egg, one spoonful of oyster sauce and 2g of salt.

Exercise:

1. Wash the rice first, soak it for a while, then put it in the rice cooker, put 2 bowls of water, and cook the water and rice together.

2. When the rice is 8 minutes cooked, add oyster sauce, salt and broth essence.

3. Then beat an egg into the pot and stir it into egg blossoms.

4. Then diced the ham sausage, put it into porridge, cook until the porridge is sticky and soft, add chopped green onion, or drop 2 drops of sesame oil to serve.

Eight, sweet potato porridge

Ingredients: sweet potato, rice

Exercise:

1. Preparation for the night before: Wash rice and soak it in clear water. Peel and dice the sweet potato and put it in a fresh-keeping box.

2, rice soaked overnight, it is easier to cook and bloom. Cutting sweet potatoes can also shorten the time of cooking porridge.

3. After getting up in the morning, pour the diced sweet potatoes and rice into the casserole, add some boiling water and start cooking porridge. Add enough water at a time.

4. After the porridge is boiled, stir it until the porridge is sticky.

Nine, purple potato yam porridge

Ingredients: purple potato 1 yam 1 segment (about 1 foot long), rice 1 cup of rock sugar.

Exercise:

1, Chinese yam peeled and cut into hob blocks, purple potato peeled and cut into hob blocks,

2. Put the rice into the rice cooker, add appropriate amount of water, and cook porridge 1 hour.

3. When the rice porridge is boiled for 20 minutes, add purple potato and yam, and finally add rock sugar 15 minutes.

Ten, millet egg milk porridge

Ingredients: millet, sugar, milk and eggs.

Exercise:

1. Wash the millet, soak it in cold water and drain it for later use.

2. Add about 800 ml of cold water to the pot, add the millet, cook with high fire until the millet expands, then add milk and continue to cook until the rice grains are soft and cooked.

Knock the eggs into the bowl and break them with chopsticks. 4. Pour them into the milk porridge and add sugar to boil.

Xi。 Beef and egg porridge

Ingredients: minced beef, dried mushrooms, eggs, rice, glutinous rice and chopped green onion, cooking wine with soup (water)

Exercise:

1. Mushrooms are soaked in advance and cut into cubes.

2. Wash rice, add water and start cooking porridge; Add a little cooking wine and egg white to the minced beef and marinate for 10 minute.

3. When the porridge is almost cooked (when the rice blooms), heat the oil in the pot, pour in the marinated minced beef and diced mushrooms and stir fry.

4, add soy sauce, salt, broth (or water, not too much, just a little diced beef and mushrooms), boil, and then simmer for a few minutes.

5. Pour the minced beef juice in step 4 into the porridge to be cooked, and continue to cook for about 10 minute until the soup is thick.

6. Finally, pour in a broken egg, stir fry quickly with chopsticks, turn off the fire for one minute, and finally sprinkle with chopped green onion.

Twelve, vegetable shrimp porridge

Ingredients: 6 celery 1 fresh mushroom 1 broccoli 1/4 ginger 1 carrot 1/3 rice and 2 handfuls of millet 1.

Exercise:

1, cut a dish, slice mushrooms, shredded ginger and radish, so that people who don't like these two things won't feel anything, Qin.

Dice vegetables and break broccoli into small petals by hand.

2. First add water to half of the casserole, boil the water, add millet and rice, and stir from time to time during the process to avoid touching the pot.

After 10 minutes, add vegetables and shrimp, stirring from time to time. When the water is thick, add appropriate amount according to personal taste.

Salt, add a spoonful of yellow wine to remove the fishy smell, stir again until the porridge becomes sticky, and add a little chicken essence to improve the taste.

Thirteen, banana porridge

Material: banana 1 root rice 50g.

Exercise:

1. Add a proper amount of water, about 800ml, to the pot. When boiling water, rinse the rice and drain the water for later use.

2. Peel the banana, cut it into pieces, and boil the water in the pot with high fire.

3. Add the washed rice and stir it several times with a spoon to prevent the rice from sticking to the pot.

4. Skim the floating foam on the surface with a spoon and cook on low heat 15 minutes.

When bananas are poured in and stirred constantly with a spoon, porridge will become sticky quickly.

Fourteen, scallop lean porridge

Ingredients: scallop, lean meat, yam, carrot, ginger, rice, salt and celery powder.

Exercise:

1. Prepare diced lean meat, diced yam, diced carrot, sliced ginger and celery, and wash scallops and rice.

2. Except celery powder, put all the materials into the pressure cooker and add appropriate amount of boiling water.

3. Tighten the pressure cooker for 6 minutes.

4. When the air valve falls naturally, open the lid, put the pressure cooker on the stove and cook until the porridge rolls, add salt and sprinkle with celery powder.

Fifteen, apple porridge

Ingredients: rice and an apple.

Exercise:

1. Wash the rice for later use.

2. Wash, peel and cut apples (or other favorite fruits) into small pieces and put them into washed rice.

3, add water, usually drink a few bowls of porridge, add a few bowls of water, and then add a bowl of water. Put it in a pressure cooker and cook it according to the porridge file.

Sixteen, black rice porridge

Ingredients: black rice, two handfuls of glutinous rice, two handfuls of peanuts, one handfuls of red dates, five handfuls of red beans, one handfuls of black beans and one handfuls of brown sugar.

Exercise:

1, put all the materials in a container and soak for one night.

2. The next morning, pour into the rice cooker and add three times of water to boil for two hours.

3. When the porridge becomes sticky, pour in brown sugar and stir well.

Seventeen, five-grain porridge

Ingredients: oatmeal rice rhubarb rice black glutinous rice jujube instant oatmeal barley buckwheat rice Redmi brown rice red beans black beans lotus seeds raisins Lycium barbarum fruit walnut Yan oatmeal purple potato yam.

Exercise:

1. Wash everything in the material 1, and remove the lotus plumule from the lotus seeds without soaking. After cleaning, put it in a casserole and add 8- 10 times.

Cover the casserole after the water is boiled, and cook with fire until the water in the pot is boiled (depending on the amount of materials and water, the time varies, generally not more than

10 minutes), turn off the fire, stew without opening the lid 1 hour.

2. When the stew is 1, the purple potato and yam are peeled and cut into pieces, the red dates are washed, pitted and cut into pieces, walnuts are broken into small pieces, and peanuts are broken.

Wash rice, raisins and medlar for later use.

3. After stewing for an hour, open the lid. Mi Dou is very soft, and the lotus seeds are almost ripe.

4. Pour the processed materials 2 and 3 into the pot, stir slightly, cover the pot and cook again. When the water in the pot boils, turn off the fire.

The second cooking time is relatively short, and the pot can be boiled in 3 or 4 minutes. Stew without opening the lid 1 hour.

5. After the second stew 1 hour, all the materials have been thoroughly cooked and the porridge has been cooked. Then open the lid and have a look at the porridge.

If the consistency is just right, you can eat it directly.

Eighteen, mushroom fish porridge

Ingredients: rice150g fish100g fresh mushrooms, 4 celery, 50g shredded ginger, 2g salt and pepper powder.

Exercise:

1. Wash the rice, soak it for a while, put it in a pot, add about 8 times of water to cook porridge, cut the fish into thin slices, and marinate it with a little salt and pepper for a while.

2. Wash mushrooms, cut into pieces, wash celery and cut into pieces.

3. After the rice is cooked until soft and rotten, add the mushroom slices, then add the fish slices and shredded ginger, stir well, cook until the porridge boils, and cook for another 5 minutes.

4. Pour in celery powder and cook for a while. Finally, add a little salt and mix well.

Nineteen, medlar pork liver spinach porridge

Ingredients: spinach, pork liver, rice, ginger, salt, chicken essence, sesame oil, medlar, chives and pepper.

Exercise:

1, rice is washed and boiled into porridge, pork liver is sliced, fished out in flying water, and blood foam is washed for later use.

2. Shred ginger, shredded onion, boiled medlar, blanched spinach with boiling water, and then removed and cut into sections (in order to remove oxalic acid from spinach).

3. Boil the porridge, add pork liver slices, spinach and shredded ginger, season with salt, chicken essence and pepper, put it in a bowl and pour a little.

Sesame oil, sprinkle with chives.

Twenty, pear porridge

Ingredients: pear 1 m, half bowl of rock sugar, a small amount.

Exercise:

1. Wash pears, peel them and cut them into small pieces. Remove the pear core, wash the rice slightly and soak in water for 30 minutes.

2. Put the pears in a small pot and add water to boil.

3. Pour in the rice, bring it to a boil, and then bring it to a low heat.

4. Cook until the porridge is thick and add a small piece of rock sugar. Continue to cook until the rock sugar melts.

Twenty-one, oatmeal and jujube porridge

Raw materials: rice, glutinous rice, oatmeal, jujube.

Practice;

1. First, soak the rice in cold water for half an hour to make the rice grains swell. The advantage of this is that cooking porridge saves time.

It's waxy and tastes good.

2. Boil all the materials in the pot. Cooking porridge with boiling water saves more time than cooking porridge with cold water, and there will be no paste at the bottom.

3. Boil it with high fire first, and then stew it with low fire for about 30 minutes.

4, stir in one direction, you can make the porridge "thick", that is, make the rice grains full and the grains crisp and thick.

5. Add a little salad oil about 10 minutes after the porridge is changed to slow fire, and the porridge made is bright in color and fresh and smooth in the entrance.