1. Polenta: Wash the white rice and cracked corn, add 10 cups of water and soak for 20 minutes. Put it on the stove and bring to a boil, then reduce the heat to low and cook the porridge.

Peel, wash and dice the purple yam, add it to the porridge and cook until soft, add sugar to taste, cook well and turn off the heat before serving.

2. Preserved egg and lean meat porridge: Wash the rice, soak it in water for 1 hour, cut the pork into shreds, add cooking wine and salt, mix well and marinate for 20 minutes. Pour vegetable oil into the pot, add the shredded pork, stir-fry, and serve.

Set aside. Cut the preserved eggs into small pieces and cut the ginger into shreds. Set aside. Pour the soaked rice into the casserole. Pour in water and bring to a boil over high heat. Add shredded ginger, shredded pork and half of the diced preserved eggs. Turn to low heat and simmer for about 10 seconds.

40 to 50 minutes, stirring constantly during this process, then add the remaining preserved egg cubes and a little salt to taste, simmer for 5 minutes, and finally sprinkle with chopped chives, scoop out, and serve.

3. Pumpkin porridge: Peel and cut the pumpkin into pieces, wash the rice, add an appropriate amount of water to boil, add pumpkin pieces, and simmer until the porridge is thick. Add an appropriate amount of rock sugar to dissolve before eating.

4. Millet porridge: Peel and cut the pumpkin into pieces, wash the rice, add an appropriate amount of water to boil, add pumpkin pieces, simmer until the porridge is thick, add an appropriate amount of rock sugar to dissolve before eating, 5. Eight-treasure porridge

: Wash the red beans and peanuts, soak them in water for 2 hours, pour away the water, then put them in a small pot, add 300 ml of water and cover, cook over medium heat for 30 minutes, then turn off the heat.

Reserve the bean soup.

Soak the lotus seeds in water for 2 hours and remove.

Remove the lotus core.

Wash the red dates and remove the core.

Wash the raisins.

Rinse the glutinous rice and black rice, soak for 2 hours, and drain.

Take a large soup pot, add red beans, peanuts, boiled bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts, 2000 ml of water, and bring to a boil over high heat.

Place two chopsticks horizontally on the pot, place the pot lid on the chopsticks, turn the heat to medium-low, and cook for 1 hour and 20 minutes. During this time, stir occasionally with a spoon to avoid sticking to the pot.

Add rock sugar, stir slightly, and cook over low heat for 30 minutes.

6. Pea and oyster porridge: 5 oysters, 80 grams of lean meat, 200 grams of peas, 1 carrot, 1 measuring cup of rice, 40 grams of peanut oil, 2 grams of salt, 10 grams of light soy sauce, 5 grams of oyster sauce, and 5 grams of cooking wine;

Wash the rice, put it in the pot, pour in water, and start cooking porridge. Soak the oysters for ten minutes to clean off the black dirt. Rinse them repeatedly. Wash and cut the lean meat into cubes. Add salt, light soy sauce, oyster sauce, and cooking wine and mix well.

; Pour in peanut oil and mix well, marinate for a while. Peel, wash and dice the carrots. Peel and wash the peas. When the rice porridge becomes thick, add the carrots, then add the peas and oysters after they are cooked.

Boil the diced meat for two minutes and take it out of the pot.

7. Preserved egg and lean meat porridge: rice, tenderloin, preserved eggs, green peas, green onions, ginger, cooking wine, salt, light soy sauce, chicken essence, and sesame oil.

Wash the rice and make porridge as usual.

Marinate the tenderloin with a spoonful of cooking wine for a while to remove the fishy smell.

Then put it in the pot and blanch it for a while. When it is about seven or eighty years old, you can take it out, cut it into small dices, and marinate it with a little salt and light soy sauce to add flavor.

After cutting the preserved eggs, put them into a pot and steam them. Because raw preserved eggs have a special smell, steaming them is enough.

After the porridge is ready, add the preserved eggs and lean meat, add the minced onions, ginger and garlic, and continue to simmer over low heat.

Until all the ingredients are completely cooked, add chicken essence and a few drops of sesame oil, and it's ready to serve.