2. Preserved egg porridge: Wash the rice, soak it in clear water 1 hour, shred the pork, add cooking wine and salt, grab it and marinate for 20 minutes, pour vegetable oil into the pot, stir-fry the shredded pork and take it out for later use. Cut the preserved egg into small pieces and shred the ginger for later use. Pour the soaked rice into a casserole, water and boil. Add shredded ginger and shredded pork.
3. Pumpkin porridge: Peel the pumpkin and cut into pieces. Wash the rice, add appropriate amount of water to boil, add pumpkin pieces, and simmer on low heat until the rice porridge is thick. Add appropriate amount of rock sugar to the pumpkin before it is cooked.
4. Millet porridge: peeled pumpkin and cut into pieces. After washing rice, add appropriate amount of water to boil, add pumpkin pieces, and simmer on low heat until the rice porridge is thick. Before the pumpkin is cooked and eaten, add appropriate amount of rock sugar to dissolve it.
5. Eight-treasure porridge: Wash red beans and peanuts, soak them in clear water for 2 hours, pour off the water, then put them in a small pot, cover them with 300 ml of water, cook for 30 minutes on medium heat, and turn off the heat. Save the cooked bean soup. Soak the lotus seeds in water for 2 hours and take them out. Take out lotus plumule. Wash the red dates and remove the core. Wash the raisins. Wash glutinous rice and black rice, soak for 2 hours, and drain. Take a large soup pot, add 2000ml of red beans, peanuts, boiled bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts and water, and bring to a boil. Put two chopsticks horizontally on the pot, cover the pot with chopsticks, turn to low heat and cook for 1 hour for 20 minutes. In the meantime, stir it occasionally with a spoon to avoid sticking to the pot. Add rock sugar, stir slightly, and simmer for 30 minutes.
6. Pea and oyster porridge: 5 oysters, 80g lean meat, 200g peas, carrots 1 each, measuring cups 1 each, 40g peanut oil, 2g salt, soy sauce 10g, 5g oyster sauce and 5g cooking wine; Wash the rice, put it in a pot, pour water into it, start to cook porridge, soak it in oyster sauce for 10 minutes, wash the black dirt, rinse it repeatedly, wash the lean meat and dice it, and add salt, soy sauce, oyster sauce and cooking wine to catch it evenly; Pour in peanut oil, marinate for a while, peel carrots, wash peas, cut into pieces, wash, add carrots when rice porridge is sticky, add peas and oyster sauce, and cook for two minutes.
7, preserved egg lean porridge: rice, tenderloin, preserved eggs, green peas, onions, ginger, cooking wine, salt, soy sauce, chicken essence, sesame oil. Wash the rice and cook porridge as usual. Marinate the tenderloin with a spoonful of cooking wine for a while to remove the fishy smell. Then put it in a pot and cook it for a while. When it is 78% ripe, you can take it out, cut it into dices and marinate it with a little salt and soy sauce. Preserved eggs are cut and steamed in a pot, because raw preserved eggs have a special taste, so they should be steamed. After porridge is done, add preserved eggs and lean meat, add onion, ginger and minced garlic, and continue to cook on low heat. When all the ingredients are completely cooked, add chicken essence and a few drops of sesame oil and serve.