2, skinny egg porridge: wash the rice, soak in water for 1 hour, pork cut into silk, add wine, salt, grab well marinated for 20 minutes, pour vegetable oil in the pot, under the shredded meat and stir fry a little, sheng out of the standby, cut into small pieces of eggs, ginger cut into silk, standby, casserole dish into soaked rice, pour the water over high heat and bring to a boil, add ginger, shredded meat and half of the skin of the egg diced, turn to a small fire slowly simmering! about 40 to 50 minutes, in the process to constantly stir, and then add the rest of the diced leather eggs and a little salt to taste, simmer for 5 minutes, and finally sprinkled with chopped scallions, sheng out, can be served.
3, pumpkin porridge: pumpkin peeled and cut into pieces, cleaned rice add the right amount of water to boil, add pumpkin pieces, slow simmering to the white porridge thick, pumpkin cooked before eating to add the right amount of rock sugar to be dissolved can be.
4, millet porridge: pumpkin peeled and cut into pieces, clean rice add the right amount of water to boil, add pumpkin pieces, slow simmer until the white porridge thick, pumpkin cooked before consumption add the right amount of rock sugar to be dissolved can be
5, eight treasures congee: red beans and peanuts clean, soak in water for 2 hours, pour off the water, and then put in a small saucepan, add 300 ml of water immersion cover, cook on medium heat for 30 minutes, and then put a small pot, add 300 ml of water to cover. Turn off the fire. Reserve the cooking bean soup. Soak the lotus seeds in water for 2 hours and fish out. Remove the core. Wash and core the jujubes. Wash raisins. Soak glutinous rice and black rice for 2 hours and drain. In a large saucepan, add the red beans, peanuts and bean broth, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts and 2,000 ml of water and bring to a boil over high heat. Place two chopsticks horizontally on the pot, place the lid on the chopsticks, reduce the heat to medium-low, and cook for 1 hour and 20 minutes, stirring occasionally with a spoon to avoid sticking to the pot. Add rock sugar, stir a little, cook on low heat for 30 minutes is good.
6, peas oyster congee: 5 oysters, 80 grams of lean meat, 200 grams of peas, 1 carrot, rice 1 measuring cup, 40 grams of peanut oil, salt 2 grams, 10 grams of soy sauce, oyster sauce 5 grams, 5 grams of cooking wine; rice washed, down the pot, pouring water, began to cook congee, oysters soak for ten minutes to clean the black dirt, rinse clean repeatedly, wash the lean meat and cut into cubes, put the salt, soy sauce, oyster sauce, cooking wine scratch well; pour peanut oil scratch well, marinate for a few moments, carrots peeled and washed and diced, peas shelled, washed, when the rice porridge is thick, put the carrots, and then put the peas and oyster sauce to cook, then put the diced meat to cook for two minutes, you can get out of the pot.
7, skin eggs and lean pork porridge: rice, tenderloin, skin eggs, green peas, green onions, ginger, cooking wine, salt, soy sauce, chicken essence, sesame oil. Rice rinsed, and usually as good as porridge. Tenderloin first with a spoonful of cooking wine marinade for a while, to fishy. Then into the pot blanch for a while, seven or eight mature can be fished out, cut into small dices, with a little salt and soy sauce marinade to taste. After cutting the eggs, into the pot to steam a little, because the raw eggs have a special flavor, steam a little on the good. When the porridge is ready, add the eggs and lean meat, add the chopped green onion, ginger and garlic, and continue to simmer over low heat. Until all the ingredients are completely simmered, put chicken essence, a few drops of sesame oil, you can get out of the pot.