Mung bean barley porridge
Wash job's tears and mung beans and soak them in clear water overnight. Put water in the pot, put mung beans, coix seed and soaked rice in the pot, and cook with high fire until mung beans bloom. Then cook it with low fire until it is thick, and then feed it.
Duck porridge
Slaughter blue-headed drake, remove hair and viscera, wash, boneless and cut into filaments (or thin slices). Fire, add duck, bring to a boil, add japonica rice and onion to cook porridge. You can also cook duck soup first and porridge with duck soup.
Porridge with minced meat
Clean lean pork, chop it with a knife or put it in a meat grinder twice, add wine to remove fishy smell and stir well, put it in cooked porridge and add salt to eat.
Fish porridge
Clean fish (such as herring, hairtail, eel, etc.) that have been eviscerated. ), the whole fish is steamed and boned, the fish is ground and mixed into porridge, and a proper amount of salt, onion and a little wine are added to make fish porridge.
Egg porridge
Break 1 egg into cooked porridge, stir and burn, and boil with salt and cooked oil.
Pork liver mud porridge
Cut the cleaned pig liver with a knife, then take out the mud from the cut surface, add wine and salt and cook it thoroughly in the porridge. Finally, all kinds of porridge mentioned above should be cooked with Lenny and bean products before eating.
Quail porridge
Peel quail, wash and cut into large pieces. To prevent fracture, you can put it in a sterilized soup bag. Wash the rice and soak it in water for about 2 hours. Boil the soaked rice with water, add it into the bag filled with quail, boil it and cook it over medium heat for about 45 minutes, then turn off the heat and wait for 5 minutes. Be careful not to have quail bone residue when making.