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Ingredients of mushroom porridge: mushrooms, rice;

Ingredients of mushroom porridge: carrots;

Seasoning of mushroom porridge: sand ginger, olives Oil, salt.

How to make mushroom porridge:

1. Slice mushrooms and cut ginger and carrot into small pieces;

2. After the rice is boiled, cook over low heat Cook for half an hour;

3. After the rice is cooked and soft, add ginger and carrot dices and continue to cook for 8 minutes;

4. After 8 minutes, add a little pepper and stir , add mushrooms;

5. Finally add salt, chicken essence, and soy sauce (a small tablespoon to enhance freshness), cook until it boils, then turn off the heat, and cover the pot for 5 minutes;

6. After boiling the pot, add a little olive oil and serve;

7. Finished product.

Ingredients for pumpkin porridge: pumpkin;

Seasoning for pumpkin porridge: fermented glutinous rice, sesame seeds, sugar, glutinous rice flour;

Recipe for pumpkin porridge:

1. Slice the pumpkin, put it in a bowl, put it in a steamer with boiling water and steam it over high heat until soft.

2. Take it out and grind it into puree with a spoon.

3. Add an appropriate amount of water to a small pot (according to your preferred consistency), bring to a boil, add pumpkin puree, and slowly sprinkle in glutinous rice flour while stirring.

4. Cook for about one minute until the glutinous rice flour is cooked and the porridge becomes bright in color. Add glutinous rice flour and sugar, and continue cooking for about one minute while stirring.

5. Put the pot into a bowl, sprinkle with cooked sesame seeds and serve.

Ingredients of preserved egg and lean meat porridge: preserved eggs, pork, rice;

Seasoning of preserved egg and lean meat porridge: ginger, green onion, sesame oil;

Preserved egg and lean meat porridge How to make meat porridge:

1. Add half a pot of water to the pot and bring to a boil, pour in the meat slices and ginger slices and cook over high heat for about one minute, then pour in the pearl rice and half of the preserved egg cubes;

< p>2. After boiling, cover and cook over medium heat for about 10 minutes, then reduce to minimum heat and simmer slowly for about half an hour. If the salt taste is not enough, add a little salt, then add the other half of the preserved egg cubes and continue to cook. About 20 minutes.

Ingredients of snail head porridge: chicken skeleton, snail head, rice;

Seasoning of snail head porridge: cabbage stems, ginger slices, green onions, cooking wine, chicken powder, salt;< /p>

How to make snail head porridge:

1. Soak the snail heads in boiling water and cooking wine until soft. After soaking, wash the snail heads with salt, then wash off the salt and set aside. Cut the cabbage into thin slices. , cut the loofah into dices, slice the ginger, and chop the green onions;

2. Add a little cooking wine and water to the chicken skeleton and snail heads, rinse them well, and cut the snail heads into small dices for later use;

3. Rice, snail head, chicken carcass, three slices of ginger, add appropriate amount of water, bring to a boil in a pressure cooker, then turn to low heat and simmer for an hour. After you can uncover it, take out the chicken carcass, tear off the chicken, and return it to the pot. Stir it with a hand mixer to make the porridge smoother. Then add shredded cabbage, loofah grains, salt, and chicken powder, and cook until the loofah is cooked.

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