Ingredients: egg-1/2, carrot-1/5, spinach-1tree, rice-1/4 bowls, broth-1/2 cups, salt-

The practice of egg porridge:

(1) stew carrots and spinach and chop them up.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.

(3) After boiling, add the mashed egg paste and stir it, and add salt to taste.

2, vegetable fish porridge.

Ingredients: fish white meat-30g, carrots-1/5, kelp clear soup-1/2 cups, radish-20g, soy sauce-some, rice-1/4 bowls.

Practice of vegetable and fish porridge:

(1) Remove the bones of the fish, stew the fish and mash it.

(2) Wipe the radish and carrot with a chopping board.

(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.

(4) Add soy sauce to taste when it is cooked until it is thick.

3. Cheese porridge.

Ingredients: rice-1/6 bowls, water-1/2 cups, cheese-5g.

The practice of cheese porridge:

(1) Chop the cheese.

(2) Put the rice into the pot and add a proper amount of water to boil.

(3) Add cheese until it is thick, and turn off the fire when the cheese begins to melt.

4, pea porridge.

Ingredients: rice-1/4 bowls, peas-5, milk-1/4 cups, salt-some.

The practice of pea porridge:

(1) Boil peas with boiling water, mash them and filter them.

(2) Add some water to the rice and boil it in a small pot.

(3) After that, add milk and peas, and cook with slow fire.

(4) add salt to taste.

5. Walnut porridge.

Ingredients: glutinous rice-1/3 cups, walnuts-5, red dates-1piece, salt-some.

The practice of walnut porridge:

(1) Open the nut, take out the pulp, soak it in water, peel off its thin skin and mash it.

(2) The red dates are pitted, soaked in water and mashed.

(3) Add proper amount of water to walnuts, red dates and glutinous rice and cook them in a small pot.

(4) Season with salt after cooking.

6. Apple porridge.

Ingredients: oatmeal-3 tablespoons, milk-1/4 cups, apples-1/6, carrots-1/3.

The practice of apple porridge:

(1) Wash apples and carrots and wipe them with a chopping board.

(2) Put oatmeal and rubbed 1 tablespoon carrot into the pot, pour milk and 1/4 cups of water and cook with slow fire.

(3) After boiling, add 2 tablespoons of rubbed apples until they are boiled.

7. Fish and milk porridge.

Ingredients: fish white meat-1/6 pieces, milk-1tablespoon, salt-some.

The practice of fish and milk porridge:

(1) Clean the fish, stew it and mash it.

(2) Cook the fish in a small pot with milk, and then add salt to taste.

8. Taro porridge.

Ingredients: taro-1/2, broth-1tablespoon, soy sauce-some.

The practice of taro porridge:

(1) Peel the taro skin, cut it into small pieces, marinate it with salt and then wash it.

(2) The taro is stewed, mashed and filtered.

(3) Cook the broth and taro in a small pot and stir it from time to time.

(4) Add soy sauce to taste after boiling until it is thick.

9. Potato porridge.

Ingredients: potatoes-1/3, milk-2 tablespoons, cooked egg yolk-1/4, salt-a few.

The practice of potato porridge:

(1) Peel potatoes, stew, mash and filter.

(2) Add milk to potatoes and cook with slow fire, gently stir, and add salt after it becomes sticky.

(3) Mash the egg yolk and put it in mashed potatoes.

10, cheese bread porridge.

Ingredients: bread-1slice, milk-2/3 cups, cheese powder-1/2 spoons.

The practice of cheese bread porridge:

(1) Cut off the edge of the staple bread and tear it into pieces.

(2) Add milk to the shredded bread and cook it with slow fire, and sprinkle with cheese powder after cooking it into a paste.