Ingredients:

Rice, minced skinny eggs, chopped green onion, shredded ginger, shredded meat, chicken essence.

Practice:

1. First of all, wash the rice with water a few times, and then add water not more than 5 centimeters above the rice, boil the pot of fine cooking for 12 minutes.

2. Clean the shredded meat, remove the blood, control the water and add salt, ginger, marinate for 8 minutes.

3. After the porridge is cooked, put it on the stove plate, low heat, add ginger and shredded meat.

4. Add chopped skin egg, salt, chicken essence, continue to cook for 3 minutes.

5. Finally, add chopped green onion.

Cough Chuanbei Snow Pear Pear Porridge

Practice

1. Chuanbei soaked in cold water for 1 hour and then removed; round glutinous rice soaked in cold water for an hour and then drained

2. Snow Pear washed, trimmed the outer skin, cut open the core, sliced and spare

3. casserole pot add the right amount of water, boil over high heat and then put the glutinous rice, once again boiled to turn to a low fire, cooking Until the rice blossom soup thick, add the avocado slices continue to cook for 10 minutes, seasoned with rock sugar can be

Healthy millet pumpkin porridge

Main ingredients: pumpkin, millet.

1, pumpkin peeled and cut into pieces, millet washed and soaked in water for 20 minutes;

2, ready to half a bottle of boiling water poured into the rice cooker under the millet to cook for 30 minutes, cooking millet with a blender to pumpkin into the puree;

3, 30 minutes to add pumpkin with the cooking, continue to cook for 15 minutes or so in the middle of the time to stir a stir to avoid sticking to the pot.

Fresh Mushroom and Chicken Porridge

1, shredded chicken breast, mix with a little salt and cornstarch and put in the refrigerator;

2, wash the rice into the soup pot, add enough water, boil over high heat and turn to low heat for 30 minutes;

3, fresh mushrooms, wash and remove, put in the water to boil and then drained and sliced;

4, corn kernels and mushroom slices into the porridge, and boiled for 15 minutes on a low heat;

5, turn up the heat, put in the shredded chicken, while cooking and stirring, until the shredded chicken brown, put the right amount of salt to taste can be.

5, with the back of a rice spoon crushed spare, roast duck to take the duck breast, cut small dices;

6, boiling water under the rice, stirring in one direction, to the rice grains cooking blossom;

7, add egg yolk puree, cook for 5 minutes and add the roast duck, porridge a open on the fire (roast duck boiled for a long time the meat of the tightening of the wood, but also the loss of a lot of fresh flavor) and finally add salt, chicken broth seasoning comrades who like the taste of coriander can be! Add some coriander!

Purple yam porridge

Raw materials: purple potato 1, yam 1 section (1 foot long or so), 1 cup of rice, rock sugar moderate.

1, yam in running water peeled and cut hobnail block, purple potato peeled and cut hobnail block;

2, rice into the rice cooker, add the right amount of water, simmer for 1 hour porridge;

3, rice porridge simmering to 20 minutes, put the purple yam and yam, the last 15 minutes into the rock sugar can be.

Blood spinach liver porridge

1, rice soaked 30 minutes in advance;

2, cooked pork liver cut small dices standby (pork liver is best to use supermarkets to sell pork liver tip, save time and effort);

3, spinach blanched in advance, remove excess oxalic acid, diced and ready to go;

4, rice and water to boil over high heat, boil and turn to a low fire stew for 30 minutes!

5, rice porridge cooked into the chopped liver, will be mixed evenly, cover and simmer for 10 minutes to ~