nine nutrition porridge practices

1. milky red bean porridge

1. red beans, brown sugar, black rice and red dates.

2. soak red beans and black rice in advance.

3. Put more water in the pot, and cook the red beans and black rice for 1 hour first.

4. Add red dates and brown sugar and cook for a few more minutes.

5. Turn off the fire, pour the milk and stir well, then eat!

Second, whole grain porridge

1. Ingredients: glutinous rice, red beans, red dates, medlar, brown sugar, peanuts and black rice.

2. soak red beans, black rice, peanuts and glutinous rice for one night in advance.

3, so wash the ingredients and put them into the rice cooker, and add 8ml of water to cook porridge.

4. After cooking, add Lycium barbarum and brown sugar, stir and stew for another 5 minutes.

5. Pour in the milk and mix well.

3. Preserved egg and vegetable porridge

1. Wash a cup of rice, soak it for 2 minutes, add a pot of water until it is thick, then add preserved eggs, cook for five minutes, then add corn, ham and carrot, and cook for another two minutes.

2. Add 2 tablespoons of salt to taste, then turn off the heat and pour in a spoonful of sesame oil and a handful of chopped green vegetables.

Fourth, apple millet soup

1. Prepare ingredients: apple, medlar, millet, carrot and brown sugar.

2. Add water to millet and red dates and boil for 2 minutes.

3. Add apples, medlar and brown sugar and cook for another 3 minutes.

sweet, soft and waxy ~ huge, huge and delicious!

5. Apple millet porridge

1. Red dates, apples and millet.

2. Pour into the pot and add some water to cook for about 2 minutes.

3. Add appropriate amount of brown sugar.

4. Add proper amount of Lycium barbarum and cook for 5 minutes.

VI. Corn oatmeal

1. Cook the corn for 1 minute.

2. Add oats and cook until soft.

3. Turn off the fire and pour some milk.

VII. Milk black bean porridge

1. Black rice, glutinous rice, black beans, red kidney beans and milk.

2. Clean the ingredients, soak them overnight in advance, add some crystal sugar and cook them with a rice cooker.

3. The rice cooker is boiled until it trips.

4. Pour in the milk and mix well.

VIII. Ham egg congee

1. Add water to oats and boil.

2. Cook the ham for 3 minutes before releasing the vegetables.

3. Stir while pouring the egg liquid.

4. Add 1 teaspoon of light soy sauce and appropriate amount of salt to taste.

9. Shrimp porridge with preserved eggs

1. Stir-fry red oil in shrimp and ginger slices, add a pot of water to boil, then take out, boil rice in water for 15 minutes, and then diced shrimps with preserved eggs.

2. Cook for another 5 minutes, then add 2 spoonfuls of salt, turn off the heat, add shredded lettuce, pour a few drops of sesame oil and stir well.