1, ham and carrot polenta practice: prepare rice, corn kernels, carrots, mushrooms, ham. Wash the rice and soak it for more than 1 hour, wash the carrots and cut them into small grains. Cut the mushrooms and ham into small pieces. Put some salad oil in the rice, add the mushrooms and start cooking. When the pot starts to boil, add the carrots and corn kernels, stirring while cooking, and pressing in one direction! When it feels like it's almost done (about 20 minutes), add the diced ham. Once it's boiling again, sprinkle in the chopped scallions and season with salt to taste.

2, mung bean chicken porridge practice: prepare chicken thigh meat, ginger, mung beans, rice, green vegetables, salt a little. Skinned boneless chicken thighs moderate cut small grain, ginger, soaked mung beans, rice together with the pot to cook. Almost ready to put into the chopped bok choy, and then add a little salt to taste.

3, spleen yam porridge practice: prepare 200 grams of rice, 150 grams of yam, 30 grams of white fruit, 15 grams of gravy rice. Yam peeled, cut into small dice. Rice washed, into the pot of boiling water, cook to five mature. Yam into the diced stir, boil, cook to seven mature. Down into the gravy rice stir, down into the white fruit stir, cook until cooked, porridge thick, out of the pot into the soup bowl is complete.