1, kidney bean cabbage porridge materials: Chinese cabbage, kidney beans, fragrant rice, salt. Practice: In order to make porridge faster and more viscous, soak the washed fragrant rice for a while; Wash Chinese cabbage, control water and chop it, and chop green beans; Put green beans and fragrant rice into a pot, add water, boil over high fire and simmer for about 20 minutes until the rice grains bloom and the rice soup is sticky; Add salt and chopped vegetables, stir well, turn off the fire, and keep the leaves fresh and green without covering.

2, baby porridge materials: ginger, peas, corn kernels, dried mushrooms, fresh shrimp. Practice: soak the mushrooms in warm water for two hours, then squeeze out the water and shred, and wash the corn kernels and peas; Shelling fresh shrimps, removing shrimp lines, and pickling with shredded ginger, sugar and white pepper 10 minute; Add water to the pot, put the washed rice into the pot after the fire boils, and then turn to low heat for one hour; Add shredded mushrooms and cook for 5 minutes, then add peas and corn kernels and cook for 5 minutes; Add shredded ginger and fresh shrimp, turn off the heat after two minutes, add chicken essence, sesame oil and salt, and mix well.

3, fresh shrimp porridge materials: rice, fresh shrimp (fresh shrimp is not fishy), sliced onion and ginger, salt, cooking wine. Practice: add washed fresh shrimp, onion ginger and water to the pot, cook for a while and turn off the heat; Take out the shrimp, peel off the shrimp skin and remove the shrimp line. This soup is very suitable for porridge. Add the soaked rice into the boiled shrimp soup, boil over high fire and turn to low fire for 20 minutes until the rice flower soup is thick; Add cooking wine, salt and shrimp, mix well and cook for 5 minutes, turn off the heat, put in a bowl and sprinkle with a little celery.