Ingredients: 50g pork, rice 100g, 700g clean water, 4 soaked mushrooms, carrot 1 segment, cooking wine 1 spoon, salt 1 spoon, proper amount of starch, 2 shallots and proper amount of sesame oil.

Practice: Wash the rice and put it in a pot, and soak it in water and sesame oil for 20 minutes. Wash and shred pork, put it in a bowl, add cooking wine, salt and starch, stir well and marinate for 20 minutes.

Wash and cut mushrooms, wash and cut carrots, and wash and cut shallots into flowers for use. Bring mushrooms and carrots to a boil over high heat and turn to medium heat for 30 minutes. Open the lid, add salt and chopped green onion, stir well and serve.

Ham porridge

Ingredients: 25 grams of ham, half a carrot, 30 grams of rice,/kloc-0 per spring onion, and proper amount of water.

Practice: Wash and dice carrots, peel and dice ham, and wash and cut onions for later use. Wash the rice, put it in a pot, add water, diced carrots and diced ham, and boil. Turn to medium heat and stew for 20 minutes. Open the lid and cook until the soup is thick. Turn off the fire and sprinkle with chopped green onion.

Chestnut yam porridge

Ingredients: 10 chestnut, 200g yam, 100g rice, 2 onions, 3 slices ginger, 1 spoon sesame oil, half a spoonful of salt, half a spoonful of pepper and half a spoonful of chicken essence.

Practice: Peel chestnuts and wash them for later use. Wash and peel the yam for later use. Wash ginger and cut into powder, wash onion and cut into flowers for later use. Taomi, control water for later use. Wash yam and cut it into sections for later use.

Put rice in a pot, add water, chestnuts and yam to boil, and turn to medium heat 1 hour. Open the lid, add pepper, sesame oil, salt and chicken essence, stir well, put it in a bowl and add chopped green onion to serve.

Shredded chicken porridge

Preparation: 80g of rice, appropriate amount of water, sesame oil 1 spoon, chicken breast 120g, 5 mushrooms, 2 parsley, 2 ginger slices and salt 1 spoon.

Practice: Wash the rice, put it in a pot, add water and sesame oil, stir well, and soak for 1 hour. Boil water in a pot, add ginger slices and chicken breast to boil, simmer for 15 minutes on medium heat, remove and rinse.

Soak mushrooms in a pot, wash and cut into pieces, cut into pieces with ginger, and wash and cut into pieces with coriander for later use. Cool the cooked chicken breast and tear it into silk by hand for later use. Boil water in a pot, add mushrooms, rice, shredded chicken and ginger and bring to a boil. Turn to medium heat and stew for 30 minutes.

Open the lid, add salt and cook until the soup is thick. Pour in coriander and stir well. Turn off the fire and serve.

Chinese cabbage lean meat porridge

Preparation: rice 150g, lean meat 150g, appropriate amount of Chinese cabbage, 2 onions, half a spoon of chicken essence, salt 1 spoon and appropriate amount of oil.

Practice: Wash and cut Chinese cabbage, wash and shred pork, and wash and cut chives for later use.

Pour a little oil into the pot, stir-fry the pork to change color, and stir-fry the Chinese cabbage until it is raw. Wash the rice, put it in a pot, add water, cabbage and pork, add water to boil, and simmer for 30 minutes.

Add salt and chicken essence and cook until the soup is thick. Add chopped green onion and stir well. Turn off the fire and serve.

Chenpi lean pork porridge

Ingredients: rice 100g, pork 50g, dried tangerine peel 10g, salt 1 spoon, cooking wine 1 spoon, 2 slices of ginger and proper amount of peanut oil.

Practice: put the dried tangerine peel in a bowl and soak it in water for 30 minutes, remove the white fascia inside, and cut it into silk for later use. Wash and shred shredded ginger and pork, put them in a bowl, add peanut oil, salt, cooking wine and shredded ginger, stir well and marinate for later use.

Wash the rice, put it in a pot, add water and tangerine peel, and cook for 30 minutes on medium heat until the soup is thick. Add pork and cook until it changes color. Add salt and stir well. Turn off the fire and serve.