preserved egg lean porridge 1. First, wash the rice with water several times, then add water less than 5 cm, and cook in a pot for 12 minutes. 2. Wash the shredded pork, remove the blood, control the water, add salt and ginger, and marinate for 8 minutes. 3. After the porridge is cooked, put it on the stove plate, low fire, and add shredded ginger and shredded pork. 4. Add preserved eggs, salt and chicken essence and continue to cook for 3 minutes. 5. Finally, add chopped green onion.

purple potato yam porridge 1. peeled yam/purple potato, cut into hob pieces 2. put rice into a rice cooker, and add appropriate amount of water 3. when the rice porridge is boiled for 2 minutes, add purple potato and yam, and then add crystal sugar in the last 15 minutes. it takes 1 hour to cook. 3. cough relieving Chuanbei pear porridge

pumpkin porridge 1. peeled pumpkin and cut into pieces 2. 2. Wash the rice into the soup pot, add enough water, boil over high heat and turn to low heat for 3 minutes; 3. Wash the shiitake mushrooms, remove their pedicels, boil them in water, then drain and slice them; 4. Put corn kernels and mushroom slices into porridge and simmer for 15 minutes; 5. Turn to high heat, add shredded chicken, stir while cooking until the shredded chicken becomes discolored, and season with appropriate amount of salt.

Porphyra and shrimp porridge 1. Wash the rice and put it in the pot, and press the porridge button to cook it. 2. Cut the laver, shred the lean meat (the shredded meat is marinated with starch and salt for a while), cut the onion, ginger and garlic, soak the shrimps until soft and chop them. 3. Put the onion, ginger and garlic in an oil pan and saute until fragrant. 4. Cook the porridge, open the lid, add the shrimps, add the lean meat, and pour in the chopped laver. 5. Wash coriander and cut it into inches. 2. Boil the casserole with water, add the washed rice to the fire and cook until the rice is cooked on medium fire. Add the shrimps to boil, and change to low fire. When the fire is high, be sure to open the lid and cook. 3. When the rice is sticky, add salt to taste. Turn off the fire and add coriander.

1. Soak the rice for 3min in advance. 2. Dice the cooked pork liver for later use (pork liver tip sold in supermarket is the best choice, which saves time and effort). 3. Blanch the spinach in advance, remove excess oxalic acid, and dice it for later use. 4. Add water to the rice, and then simmer for 3min. 5. Add the diced pork liver after the rice porridge is cooked, and mix it.