1, wheat jujube porridge raw materials: wheat100g, jujube10g, glutinous rice100g, maltose100g. Practice: Wheat, jujube and glutinous rice are boiled in water for 2 hours, and maltose is added. Functions: relieving anxiety, sweating and nourishing the heart. 2, chestnut millet porridge raw materials: 300 grams of chestnut, millet 100 grams, brown sugar. Practice: shell and peel chestnut, dice and cook with millet for 4 hours, then add brown sugar. Function: benefiting qi and nourishing the heart, calming the heart and calming the nerves. 3. Three-meter joint venture porridge raw materials: glutinous rice, millet and coix seed each100g, and a proper amount of rock sugar. Practice: add water to boil the above three meters together and add rock sugar. Function: invigorating spleen and stomach, nourishing heart and eliminating dampness. 4, antidiarrheal porridge ingredients: glutinous rice100g, fried lentils 50g, fried yam 20g, fried coix seed100g, glutinous rice 50g, and appropriate amount of brown sugar. Practice: the above things are like pots, add water and boil for 3 ~ 4 hours, and add brown sugar. Function: strengthen spleen, dry dampness, stop diarrhea and astringent intestine. 5, a pool of Bibo porridge ingredients: 300 grams of green soybeans, glutinous rice 1000 grams, soybean milk1000 grams, a little salt and monosodium glutamate. Practice: Green soybean is mashed into fine mud with a blender, cooked with glutinous rice and soybean milk for 2 hours, and added with salt and monosodium glutamate. Function: clearing away heat and promoting fluid production, purging fire and detoxifying. 6, red bean pumpkin porridge ingredients: millet100g, pumpkin 300g, red bean 30g, salt, monosodium glutamate. Practice: add water to millet and red beans for 2 hours, add pumpkin (peeled and diced), cook for 1 hour, and add salt and monosodium glutamate. Function: lowering blood sugar, warming the middle warmer and calming the nerves. 7, Bingxin milk egg porridge ingredients: glutinous rice 100 grams, 2 eggs, 2 spoonfuls of milk powder, the right amount of rock sugar. Practice: Boil glutinous rice with water, add rock sugar, beat eggs, add milk powder, mix well and boil. Function: invigorating qi, promoting fluid production, regulating stomach and resisting wrinkle. 8. There are "fish" porridge ingredients every year: glutinous rice100g, sashimi100g, onion, ginger, salt, pepper and monosodium glutamate. Practice: Boil glutinous rice in water 1 hour, add sashimi, ginger and onion for 2 hours, and sprinkle with salt, pepper and monosodium glutamate. Function: tonify qi and blood, soothe the nerves and improve intelligence. 9. Jujube longan porridge Ingredients: glutinous rice (purple skin)100g, 20 jujubes and 50g longan meat. Practice: put the above materials into a pot and add water to boil for 4 hours. Function: nourishing blood, calming the heart and improving intelligence. 10, snowflake bird's nest porridge Ingredients: 20g of tremella, 2g of bird's nest, 50g of glutinous rice, and appropriate amount of rock sugar. Practice: put the above foods into the pot together, add water and stew for 3 hours, then add rock sugar. Function: nourishing yin and promoting fluid production, preventing aging and resisting aging. 1 1, centenarian porridge ingredients: 200g of lily (fresh), 0g of glutinous rice100g, and appropriate amount of rock sugar. Practice: put glutinous rice and washed lily into the pot, add water to boil, and add rock sugar. Function: promoting fluid production, moistening lung, relieving cough and stopping bleeding. 12, Hua ni Xue nai porridge ingredients: peanut100g, glutinous rice100g, 2 spoonfuls of milk powder, and appropriate amount of rock sugar. Practice: scald peanuts with boiling water to remove fine skin, mash them into mud, cook them with glutinous rice for 2 hours, and then add milk powder and rock sugar. Function: nourishing yin and promoting fluid production, benefiting qi and caring skin. 13. Nostalgic millet porridge ingredients: millet100g, 50g of glutinous rice and 200g of sweet potato. Practice: Peel and dice the sweet potato, put it in the pot with millet and glutinous rice, and add water to boil for 3 hours. Functions: catharsis, dehumidification, tranquilization and hypnosis. 14, oatmeal and barley porridge ingredients: 50 grams of oatmeal, barley 100 grams, glutinous rice 100 grams, and appropriate amount of honey. Practice: add grain, coix seed and glutinous rice to water for 4 hours, then add honey. Function: preventing cancer, strengthening body, resolving phlegm and eliminating fat. Nourishing method of shredded chicken porridge: 1 cup of rice, half a piece of chicken breast, half a carrot, 2 onions and 7 cups of broth. Material A: 1 tablespoon soy sauce, 1 teaspoon starch, a little water. Material B: 1 teaspoon salt, half teaspoon chicken powder, a little pepper and sesame oil. 1. Wash and soak rice for about 30 minutes. Add the broth and cook. 2. Shred chicken breast and marinate with material A 10 minute. Shred carrots and chop onions. 3. Stir-fry shredded chicken and shredded carrot, add material B to taste, and pour into porridge. Sprinkle chopped green onion when eating. Authentic preserved egg lean porridge cooking materials: 1 piece of lean meat (pork knuckle tendon is the best), 2 preserved eggs (lead-free preserved eggs), 1 piece of ginger, enough water and proper amount of oil and salt. Operation process: 1. Pick Rice: It is best to cook porridge with Northeast rice, which is round and short in pearl rice. The porridge cooked is particularly soft. 2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1 half teaspoon of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will rot rice and cotton, so it is not greasy. 3. Porridge meat should be boiled in boiling water to remove the fishy smell, or pickled: porridge should use lean meat or pickled lean meat, and don't cut a whole piece of meat (I usually use a piece of pork about the size of a palm, 1 ~ 2 cm thick, and pork tendon meat tastes better if conditions permit). If you cook porridge with lean meat, first cook the lean meat with boiling water a little, and then wash it; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2 ~ 3 teaspoons of salt on the meat, and then marinate it in the refrigerator for 12 hours or more before it can taste. 4. The water for cooking porridge should be fully boiled before putting the materials: put a lot of water in the big soup pot and put the materials after boiling. Put the meat and ginger slices first, don't turn down the heat. When the meat is in boiling water, the outer part is cooked and hardened when heated, which seals the gravy tightly inside, so that the meat will not taste bad after cooking porridge. Then when the water boils again, the steamed rice and a chopped preserved egg are chopped, and the first preserved egg is chopped.