My own experience: it is more convenient to buy an overflow-proof rice cooker, preferably with reservation function, especially when you put away the ingredients at night, so that you can drink hot porridge when you come together in the morning. This kind of rice cooker is sold in supermarkets and shopping malls.

1, rice congee: rice+water (cereal can be added, which is porridge).

2, red bean porridge: red beans+rice+water

3, mung bean porridge: mung bean+rice+water (lily can be added, dry and fresh)

4, eight-treasure porridge: rice+red beans+black glutinous rice+millet+cereal+lotus seeds+peanuts+kidney beans+water (you can put all your favorite miscellaneous grains), but kidney beans and peanuts should be soaked for a while in advance.

5, pork liver porridge, fish porridge: it takes some trouble. The thinner the pork liver and fish fillets, the better. When the porridge is ready, pour it with ginger foam and shredded onion, stir, burn for a while, and add salt.

Note: the ratio of material to water can be provided by the rice cooker, but I think it is too thin, so I will reduce the amount of water appropriately after several times of burning. In addition, I think one and a half hours is more suitable for the rice cooker to cook porridge, which is more silk.

~ ~ yiya ~ ~ your own experience, please indicate it!