First, red dates and millet porridge
Use 6 red dates and an appropriate amount of millet. First, clean the millet, stir-fry it in a pan with low fire until it turns slightly yellow, add water and red dates, then boil it with high fire, and then simmer it with low fire.
Second, lotus seed yam porridge
Take 30 grams of lotus seeds, 80 grams of yam and 50 grams of japonica rice. Peel the lotus seeds to the heart, add yam, japonica rice and boiled porridge to eat, and finally add a small amount of rock sugar to eat.
Third, Chen Pizhou
Take 0/0g of dried tangerine peel/kloc-and 50g of rice, clean dried tangerine peel, cut into pieces, decoct in water to obtain juice, and remove residues; Wash the rice, put it in a pot, add some orange peel juice and water, and cook it into porridge.
Fourth, carrot beef porridge
Take 50g of japonica rice, 30g of carrot and 50g of beef, wash the beef, soak it in clear water for 20min, chop it into minced meat, wash the japonica rice, put it in a casserole, add clear water and boil it over low fire, and when the porridge is thick, add carrots, beef and oil and boil it over low fire for15min.
Five, millet and mushroom porridge
Take 50 grams of millet, 50 grams of mushrooms and 5 grams of chicken's gizzard-membrane, and wash the millet clean; Washing Lentinus edodes, and cutting into small pieces or pieces; Chicken gizzard-membrane, washed. Put a proper amount of water into the pot, first add millet and chicken's gizzard-membrane, cook it into porridge with slow fire, then add mushrooms and cook it until it is cooked.
Sixth, red bean porridge
Take 50g of rice, 50g of adzuki bean15g, a proper amount of brown sugar and a little of sweet osmanthus. Wash adzuki beans and rice separately, add appropriate amount of water, boil and cook until cooked, add appropriate amount of brown sugar into porridge, boil and put it into a bowl, and sprinkle with a little sweet osmanthus.
Seven, potato porridge
Take potato100g and rice100g. Peel potatoes, clean them, cut them into small pieces, and cook them with rice to make porridge.
Eight, chestnut porridge
Take 50 grams of rice, 3 chestnuts and a little salt. Peel chestnuts and chop them. Add water, let it cook, then mix with rice porridge and cook until cooked, and add a little salt to make it slightly salty.
Nine, pumpkin millet porridge
Take 250g of pumpkin, 0/20g of millet/kloc-,8 pieces of red dates and a little rock sugar. Cut the pumpkin into small pieces, wash and drain the red dates, add 5 bowls of water to the pot, add all the materials except rock sugar, and turn to low heat after boiling again. Cook the porridge until it is thick, and pour in the rock sugar. Cook until the sugar melts.
Ten, walnut porridge
Take 50 grams of walnuts, white rice and sugar 1 00g each, and clean water1kg. First, peel the walnuts and cut them into cubes, then put the washed white rice into the pot and cook it into paste, and finally pour the diced walnuts and rock sugar.