1. Preserved egg and lean meat porridge: Ingredients: rice, chopped preserved eggs, chopped green onion, shredded ginger, shredded pork, chicken essence.

Method: First wash the rice with water several times, then add water to cover the rice by 5 cm, and cook in a pot for 12 minutes.

Wash the shredded meat, remove blood and water, dry out the water, add salt and shredded ginger, and marinate for 8 minutes.

After the porridge is cooked, put it on the stove plate, turn on low heat, and add shredded ginger and pork.

Add the chopped preserved eggs, salt, and chicken essence and continue to cook for 3 minutes.

Finally add the chopped green onion.

2. Cough-relieving Sichuan clams and snow pear porridge: To make, soak the Sichuan clams in cold water for 1 hour and take it out; soak the round glutinous rice in cold water for an hour, drain the water and set aside. Wash the pears, peel off the skin, cut open the core and slice into casseroles.

Add an appropriate amount of water, bring to a boil over high heat, then add the glutinous rice, bring to a boil again and reduce the heat to low, cook until the rice grains bloom and the soup thickens, add the pear slices and continue to cook for 10 minutes, season with rock sugar.

3. Healthy millet and pumpkin porridge: Ingredients: pumpkin, millet.

Peel the pumpkin and cut it into pieces. Wash the millet and soak it in water for 20 minutes. Prepare half a bottle of boiling water and pour it into the rice cooker. Add the millet and cook for 30 minutes. When cooking the millet, use a blender to puree the pumpkin. After 30 minutes, add the pumpkin and cook together.

, continue to cook for about 15 minutes, stirring occasionally to avoid sticking to the pan.

4. Fresh Mushroom Chicken Porridge: Shred the chicken breast, mix well with a little salt and cornstarch and put it in the refrigerator; wash the rice, put it into a soup pot, add enough water, bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes; wash the fresh mushrooms and remove the stems.

Boil in water, drain and slice; add corn kernels and fresh mushroom slices to the porridge, simmer on low heat for 15 minutes; turn to high heat, add shredded chicken, stir while cooking, until the shredded chicken changes color, add appropriate amount of salt to taste

.