Ingredients: 8ml of rice, fresh shrimp 1 50g, mushrooms 1 00g, 2 slices of ginger, oil1spoon, salt1spoon, appropriate amount of rice wine and half a spoon of soy sauce.

Practice: Wash the rice clean, then put it in the pot, add some water and start to cook porridge. When cooking porridge, prepare the side dishes, clean the fresh shrimps (remove the shrimp line, remove the shrimp stomach and shell), add salt, rice wine, soy sauce, peanut oil and ginger, mix well and marinate for ten minutes. Mushrooms are cleaned and sliced. Ten minutes before the porridge is cooked, add the mushrooms and then the shrimps. Continue to cover the pot and cook for a few minutes, and finally season properly.

2. Crab porridge

Ingredients: rice porridge 1 bowl, hairy crabs 1 piece, squid 50g, shrimp 50g, salt, ginger 1 piece, cooking wine, coriander, vegetable oil, and white pepper.

Practice: clean the crab with a toothbrush, remove the gills and cut it into pieces for use; Remove black lines from shrimps, cut squid into small pieces and marinate with salt and cooking wine respectively 15 minutes, and cut ginger into very fine shreds for later use; Turn the cooked porridge into a casserole, add some salt, drizzle a little vegetable oil, add half of ginger and crab, and simmer for 15 minutes; Add shrimps and squid and cook for about 5 minutes; Add pepper, sprinkle with chopped coriander, add the remaining half of ginger, stir well and enjoy.

3, preserved egg lean porridge

Ingredients: rice 1 50g, 2 preserved eggs, 90g lean pork, appropriate amount of water, appropriate amount of salt, chicken essence14 spoon, cooking wine12 spoon, starch12 spoon, sesame oil1small spoon.

Practice: put the rice in a large bowl, add water and knead it, then wash it and soak it in water for 30 minutes. Wash the soaked rice again, drain the water, pour it into the pot, and add the right amount of water, which is about twice as much as when cooking at ordinary times. Cover the pot and press the switch to start cooking. After the lean meat is soaked in bleeding water, it is rinsed clean, cut into shredded pork, added with proper amount of salt, chicken essence14 spoon, cooking wine and starch, and marinated for 10 minute. Peel the preserved eggs and cut them into cubes. After the porridge is boiled, remove the pot cover to leave a gap to avoid throwing the pot. After boiling for about 10 minutes, remove the pot cover and stir it with a spoon from time to time. In another pot, pour a small amount of water, add shredded pork after boiling, and disperse with chopsticks until all colors become lighter. After taking out, rinse with warm water to remove floating foam and drain water. After the porridge is cooked until the rice is completely cooked and the porridge water is thick, add shredded pork, preserved eggs, appropriate amount of salt, chicken essence 1/4 spoon, and then cook for about 1 minute. Stir with a spoon, add sesame oil, stir well and serve out.