1. Preserved egg lean porridge

Ingredients: lean meat 1 00g, 2 preserved eggs, 50g of rice, salt 1 spoon, starch1spoon, appropriate amount of ginger and onion.

Practice:

1. Wash the rice and soak it in advance for about 2-3 hours.

2. Shred lean meat, grab it with a little salt and starch, and marinate for 10 minute.

3. Dice preserved eggs, shred ginger and mince onion.

4. Put enough water into the casserole, bring it to a boil, then add the soaked rice, bring it to a boil, turn to low heat and simmer for half an hour.

5. After that, add shredded lean meat, preserved eggs and a little shredded ginger, continue to simmer for about half an hour, and stir with a spoon until it is sticky and delicious.

6. Add chopped green onion before cooking.

2. West Lake Beef Soup

Ingredients: beef tenderloin100g, 5 mushrooms, 1 egg white, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger, 1 tablespoon of starch and appropriate amount of coriander.

Practice:

1. Chop beef tenderloin, add a tablespoon of soy sauce and a little salt, mix well, and marinate 10 minute.

2. Chop mushrooms and parsley. Ginger is ground, half of it is mixed with beef, and the other half is kept.

3. Boil water in the pot, add beef and mushrooms to disperse, and put a tablespoon of cooking wine. Get out of the fire and turn it off at once.

4. Filter out the cooked beef with a strainer, rinse with water and drain for later use.

5. Add beef, mushrooms and Jiang Mo to the pot in cold water.

6. Bring the fire to a boil and add salt and pepper. Pour in water starch and stir well.

7. Fully stir the egg white, pour the egg liquid down along the chopsticks, and pour it in a circle in the pot to form a circle. Turn off the fire.

8. Stir with chopsticks, sprinkle with coriander and drizzle with sesame oil.

3. Chaoshan seafood porridge

Ingredients: 50g of rice, half a bag of Chaoshan pickles, scallops 15, 2 celery, 20 fresh shrimps, and chives 1 root.

Practice:

1. Rinse scallops with clean water and soak them in warm water for 2 hours. Do not pour out the soaked water.

2. Chaoshan pickles, soaked in light salt water for half an hour, cut into small grains.

3. Wash the rice and soak it in water for half an hour.

4. Wash the fresh shrimp with clear water, remove the head and remove the shrimp line for later use.

5. Wash celery and cut it into 5 mm long granules.

6. Pour the water soaked in scallops into the pot, and then make up the clear water. After the water boils, add scallops and cook for 3 minutes.

7. Take out the scallops after cooking and chop them with a knife for later use.

8. Pour the soaked rice into the water where the scallops are boiled, and cook for 10 minute with medium and small fire, then pour the chopped scallops, shrimps and Chaozhou pickles, and continue to cook for 10 minute.

9. Then add chopped celery and cook for 3 minutes, and add chives before taking out the pot.

4. Sliced chicken porridge with mushrooms

Ingredients: rice 1 00g, chicken breast100g, mushroom 80g, lettuce 20g, egg white1piece, salt, chicken essence, pepper, sesame oil, starch and cooking wine.

Practice:

1. Wash rice; Wash mushrooms and slice them; Wash chicken and slice it; Wash lettuce and shred it.

2. Add egg white, starch and cooking wine to the cut chicken, grab it evenly and pickle it for 5 minutes.

3. Put the rice in a pressure cooker, add water and bring to a boil, and turn to low heat for 20 minutes.

4. Then put the chopped mushrooms into the porridge, and put the pickled shredded chicken into the porridge to slip away, and cook for another 3 minutes.

5. Finally, add shredded lettuce and turn off the heat. Add salt, sesame oil, chicken essence and pepper and mix well.

5. Ham and salted egg porridge

Ingredients: cooked salted egg yolk (four), lean ham meat (moderate amount), Thai fragrant rice (one bowl), and broth (one bowl).

Practice:

1. Four cooked salted egg yolks are crushed with the back of a spoon, thin ham meat is cut into filaments, a bowl of Thai fragrant rice and a bowl of broth (bone soup or chicken soup can be used).

2. Wash the rice, pour it into the casserole, add the broth, half a pot of water, add the shredded ham and mix well.

3. After the fire boils, add the salted egg yolk and stir it up, then turn it to low heat, hold the lid with two chopsticks, cook for 15-20 minutes, open the lid every 5 minutes, and shovel it with a spoon to avoid pasting the bottom.

4. Cook until the porridge becomes even and thick, add appropriate amount of chicken essence and white pepper to taste, then turn off the heat, and finally sprinkle with chopped green onion.

6. Porridge with diced cabbage and bamboo shoots

Ingredients: rice (100g), bamboo shoots (2 small roots), pickled cabbage (200g), concentrated broth (1-2 strips).

Practice:

1. Wash the rice and soak it in clear water for 2 hours.

2. Pour the soaked rice and water into the pot, add water as appropriate, and add ginger slices and less oil to make porridge.

3. Peel and dice the bamboo shoots and blanch them to remove excess oxalic acid.

4. In another wok, add a little oil, saute the shallot Jiang Mo, and stir-fry the washed cabbage.

5. Then pour the diced bamboo shoots in and stir-fry them together. Finally, add a little salt and chicken essence to taste and serve.

6. After the porridge is sticky, add concentrated broth, stir well, and then simmer for 5 minutes to turn off the heat.

7. Finally, put it into a bowl, put the diced cabbage and bamboo shoots in advance, pour sesame oil and sprinkle a little chopped green onion.

7. Carrot salty porridge

Ingredients: japonica rice100g, carrot150g, salt 2g, sesame oil 3g.

Practice:

1. Wash carrots and cut them into cubes.

2. Clean the japonica rice, soak it for half an hour, remove it, and drain it for later use.

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

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

8. Raw rolled fish porridge

Ingredients: snapper, egg white, salt, white pepper, shredded ginger, chopped green onion, cooking wine, salt, chicken powder and sesame oil.

Practice:

1. Slice snapper and marinate it with egg white, salt and white pepper for later use.

2. Shred ginger and chopped onion.

3. Cook rice congee first.

4. When the porridge is almost ready, add shredded ginger, cooking wine, salt and chicken powder, and then cut into fish fillets and boil.

5. Sprinkle with sesame oil, sprinkle with chopped green onion and white pepper, and the delicious, delicious and tender raw rolled fish porridge is ready!

9. Desktop salty porridge

Ingredients: 2 liang of dried mushrooms, 1 tsp of white powder/kloc-0, a little salad oil, 2 liang of lean minced pork, 6 cups of water, 3 cups of plain rice, a little celery, a little red onion, a little coriander, a little chopped green onion, a little salt, a little chicken powder, a little pepper and a little sesame oil.

Practice:

1. Soak the mushrooms in cold water until soft, remove the pedicels and pour off the water. After washing with 1 tsp of white powder, pour off the white powder and dirty things dissolved in water, squeeze the mushrooms dry, take them out and slice them, and mix a little salad oil for later use.

2. Take a deep pot, add 6 cups of water, 3 cups of white rice, minced meat and shiitake mushrooms with the method of 1 to cook, stir with low heat for 15 minutes, then add all seasonings and mix well. Before taking out the pot, put celery, red onion, coriander and chopped green onion.

10. Vegetable and bacon porridge

Ingredients: vegetables, bacon, half a bowl of rice.

Practice:

1. Break the vegetables, wash them, drain and chop them for later use.

2. The bacon is soaked in warm water and diced. Heat the bottom oil in the pan, pour the bacon into it and stir-fry it a few times. If there is no bacon, you can buy some bacon or sausage instead.

3. Stir-fry the vegetables for a few times, and pour the washed rice after the vegetables are flat.

4. Add clean water, add two teaspoons of salt, and heat it to boiling with high fire, then change it to medium and small fire. Put a spoon (change the boiling direction to prevent the pan from overflowing), and then cover it, leaving a gap of 2 cm wide.

Cook for 20 minutes so that you can turn off the fire and eat.