Ingredients: taro (50g) and rice (150g).

Accessories: celery (20g) and dried shrimps (20g).

Seasoning: salt (5g) and vegetable oil (30g).

Exercise:

1. Peel taro, wash and dice;

2. Wash and dice celery for later use;

3. Soak rice in ten glasses of water for 20 minutes after washing rice;

4. Soak the shrimp in water until it becomes soft;

5. Cook the rice, and then boil the medicine into porridge with low fire;

6. Add 30 grams of oil to the pot, stir-fry the shrimp until fragrant, then add the taro and stir-fry;

7. Finally, pour into porridge and cook together;

8. When the taro and ingredients are cooked and soft, add salt to taste, add celery powder and mix well.

Two: carrot salty porridge:

Materials: japonica rice (100g) and carrot (150g).

Seasoning: salt (2g) and sesame oil (3g).

Exercise:

1. Wash carrots and dice them.

2. Wash the japonica rice, soak it for half an hour, take it out and drain it for later use.

3. Add about 1000 ml of cold water to the pot, put the japonica rice into it, add carrots after the fire is boiled, and then cook it into porridge with low fire.

4. Add salt to taste, simmer for a while, pour sesame oil, and serve.

Third, milk oatmeal porridge

Ingredients: oatmeal, ham, cabbage (or other vegetables), milk, salt, pepper, onion, red onion (or onion) and sesame oil.

Steps:

1, diced ham, shredded cabbage, diced onion and red onion for later use;

2. Put a little oil in the hot pot, saute the red onion, and then stir-fry the diced ham;

3. Add a large bowl of water, add oatmeal, shredded Chinese cabbage and appropriate amount of salt, bring to a boil, and turn to low heat; I think cabbage can be eaten raw. If you put it in the pot later, it will be crisp. There is a crunchy taste in glutinous rice porridge. Not good? )

4. According to the viscosity of oatmeal, pour a proper amount of milk and stir evenly; If you like it thin, put more water or milk.

5. Put pepper and sesame oil before cooking, mix well and sprinkle with chopped green onion.