1. Lily lean meat porridge, raw materials: 30 grams of fresh lily, 100 grams of lean pork, 100 grams of rice, 1 gram of refined salt, 1 gram of MSG.

Break off the lily petals and wash them, cut the lean pork into shreds, wash the rice and set aside.

Add an appropriate amount of water to the pot, add rice and pork shreds to cook the porridge, add lily when it is almost cooked, boil again, add refined salt and MSG and serve.

2. Lean corn porridge, raw materials: 1 cup of corn husk, 8 cups of water, 100 grams of lean pork, 1 egg, 1/2 tsp of starch, a little Shaojiu MSG, 1/3 tsp of refined salt, chicken powder

1 tsp.

Soak the corn crabs for 6 hours, add water to a pot and bring to a boil, then cover 2/3 of the pot over low heat and simmer for 1 hour.

Slice the pork, add starch, Shaoxing wine, and MSG and marinate for 15 minutes. Crack the eggs into a bowl and mix well. Set aside.

Add the marinated meat slices into the porridge, cook for 5 minutes, then pour in the egg liquid and add refined salt and chicken powder.

3. Fresh shrimp and lean meat porridge, raw materials: appropriate amounts of lean meat, fresh shrimps, and Chinese cabbage. Wash the lean meat and slice it into sesame oil and a small amount of salt. Marinate it for a while. Wash the shrimp and remove the heads and shells (can be cut into pieces.

Rice grains), wash the Chinese cabbage leaves and cut them into broken rice grains.

Wash the japonica rice, put it into a pot with boiling water, put it in the pot and continue to bring it to a boil, then add the lean meat.

After boiling again, pick up the lean meat, chop it into minced meat, and then put it into the pot to cook. After boiling, add fresh shrimps, refined salt, and shredded ginger. Reduce the heat and cook it into porridge, add Chinese cabbage and cook for 2 minutes.

Add sesame oil and serve.