1, quail porridge

Ingredients: 30 grams of rice, quail 1 piece, and appropriate amount of water.

Practice: peeled quail, washed and cut into large pieces. In order to prevent broken bones, it can be packed in sterilized soup bags. Wash the rice and soak it in clear water for about 2 hours. Boil the soaked rice with water, put it in a bag full of quails, boil it, switch to medium heat for about 45 minutes, then turn off the heat and wait for 5 minutes. Be careful not to have quail bone residue when making.

2. Chestnut porridge

Ingredients: rice porridge 1 small bowl, 3 chestnuts, a little refined salt.

Practice: chestnuts are peeled to remove endothelium and chopped. Put the pot on the fire, add water, add chestnuts and cook, then mix with rice porridge and cook until cooked. Add a little salt to make it slightly salty, and you can feed it. Chestnuts must be peeled and boiled. Crush it with the back of a spoon when feeding.

3. Chicken vegetable porridge

Ingredients: 1/2 bowls of rice porridge, 1/2 spoons of minced chicken, 1 spoonful of chopped green vegetables, a little chicken soup, salt and vegetable oil.

Practice: put a small amount of vegetable oil in the pot, heat it, add chicken paste in the pot and stir fry, then add chopped vegetables, and then add white rice porridge to boil.

4, mung bean glutinous rice porridge

Ingredients: 50 grams of soaked rice, 20 grams of mung bean and 20 grams of coix seed.

Practice: Wash Coix seed and mung bean and soak in water overnight. Put water in the pot, put mung beans, coix seed and soaked rice in the pot, and cook with high fire until mung beans bloom. Then cook it on low heat until it is thick enough to feed.

5. Duck porridge

Materials: Male blue-headed duck 1 bird (weighing about 2000g), appropriate amount of japonica rice and 3 onions.

Practice: Slaughter the blue-headed drake, remove hair and viscera, wash, remove bones and cut into filaments (or thin slices). On the fire, add duck meat, boil, add japonica rice and scallion to cook porridge. You can also cook duck soup first and cook porridge with duck soup.

6. Porridge

Clean lean meat, chop it with a knife or put it in a meat grinder for twice, add wine to remove fishy smell and stir-fry, put it in cooked porridge and add salt to serve.

7. Fish porridge

Clean fish (such as herring, hairtail, eel, etc.) that have been eviscerated. ), the whole fish is steamed and boned, the fish is ground and mixed into porridge, and a proper amount of salt, onion and a little wine are added to make fish porridge.

8. Egg porridge

Break 1 eggs into cooked porridge, stir and burn, and boil with salt and cooked oil.

9. Pork liver mud porridge

Cut the cleaned pig liver with a knife, then take out the mud from the cut surface, add wine and salt, and cook it thoroughly in porridge. Finally, all kinds of porridge mentioned above should be boiled with Lenny and bean products before eating.

10, fish and spinach porridge

Ingredients: rice 25g, fish floss 15g, spinach 10g. Appropriate amount of salt, 250 ml of clear water.

Practice: rice is boiled into porridge, spinach is scalded with boiling water, cut into pieces, and put into porridge with meat floss and salt for several minutes.