Tips for 100 practices of home-cooked porridge

1. spinach porridge

Raw materials:

Spinach, japonica rice each 250g, salt amount.

Practice:

1. Wash spinach, blanch it in boiling water, and cut it into sections for later use.

2. Wash the japonica rice and put it in the pot, add appropriate amount of water. When the japonica rice is cooked, put the spinach into the porridge and continue to simmer for a while. Add salt to taste and serve.

Tips：

It is not suitable to eat japonica rice that has been processed too finely. Japonica rice is composed of cortex, aleurone layer, endosperm layer and germ layer. The cortex and aleurone layer contain cellulose, vitamins and minerals, and the nutritional components are far more than those of endosperm layer and germ layer. If the processing is too fine, the nutritional components will be greatly lost and the nutritional value of japonica rice will be reduced.

2. Egg-blossom porridge

Raw materials:

30g of cereal, eggs 1 piece.

Practice:

1. Beat the eggs into a bowl and mix well.

2. Soak the cereal in water until it is soft, then pour it into the pot and bring it to a boil over low heat for about 5 minutes.

3. Add the eggs into the pot and cook them.

Tips：

Contains protein, carbohydrates, vitamin A, vitamin B, vitamin E, potassium, iron, zinc, selenium and other nutrients, which can promote the growth and development of babies and help prevent night blindness, angular stomatitis and anemia.

3. Chicken vegetable porridge

Raw materials:

Half a bowl of rice porridge, half a spoon of minced chicken, chopped green vegetables 1 spoon, chicken soup and a little vegetable oil.

Practice:

1. Put a small amount of vegetable oil into the pot and heat the oil by fire.

2. Stir-fry the minced chicken in the pot, and then stir-fry the chopped green vegetables.

3. After the minced chicken and chopped green vegetables are fried, add rice porridge and chicken soup to boil together, and then let it cool before feeding.

4. Day lily lean porridge

Raw materials:

50g of yellow flowers and 50g of lean meat, and 0g of rice100g.

Accessories:

Appropriate amount of salt, onion and ginger.

Practice:

1. Wash the day lily and slice the lean meat for later use.

2. Put ginger, rice and yellow flowers into boiling water, cook them into porridge, then add onion and meat, and season the meat with salt when it is cooked.

Tips：

How to cook porridge:

Stir porridge: stir the rice a few times when the water is boiled, cover the pot and simmer for 20 minutes, and start stirring constantly until it is sticky. In order to prevent porridge from overflowing, add a few drops of vegetable oil or a little salt when cooking porridge.

Or rice or water in the pot, boil it with high fire, and then simmer for about 30 minutes.

5. Rice porridge paste

Raw materials:

50 grams of rice, a little yolk paste.

Practice:

1. Wash the rice, add appropriate amount of water, put it in a small pot and cook it with low heat until it is rotten.

2. Filter the coarse residue, add the yolk mud and stir well.

Tips：

It contains nutrients such as fat, protein and carbohydrate, and can effectively prevent rickets, and has the effects of invigorating the spleen, nourishing the stomach, hearing and improving eyesight, and can also replace rice with millet or corn flour.

6. Ergua porridge

Raw materials:

Japonica rice100g, cucumber150g and wax gourd150g.

Accessories:

Ginger10g, salt.

Practice:

1. Wash cucumber, peel and remove seeds, and cut into thin slices; Peel the wax gourd and cut into thin slices; The japonica rice is washed clean; Wash ginger and pat it to pieces.

2. Add about1000g of water to the pot. After boiling with strong fire, add the polished round-grained rice and shredded ginger. After boiling, slowly cook with low fire until the rice is rotten, add cucumber slices and wax gourd slices, cook with strong fire until the soup is thick and cooked, and add salt to taste. You can eat it.

Tips：

When cooking porridge, add enough water at a time, don't add water in the middle, and stir it constantly after the fire boils to make the porridge sticky.

7. Rock sugar bitter melon porridge

Raw materials:

Rice 1 00g, bitter gourd 1 root and preserved egg1piece.

Accessories:

Rock sugar, salt, chopped green onion, Jiang Mo and sesame oil.

Practice:

1.Wash rice and soak for 2 hours; Wash bitter gourd, remove the inner membrane and seeds, cut into powder, blanch with hot water, take out, drain and cut into fine powder; Peel the preserved eggs and dice them.

2. Set the pot on fire, add1000g of water, boil it, and cook the rice into porridge.

3. Put bitter gourd, preserved egg diced and iced sugar into the boiled porridge, cook for 5 minutes, sprinkle with chopped green onion and Jiang Mo, and order a few drops of sesame oil.

8. Vegetable beef porridge

Raw materials:

40g of beef, 4 bowls of rice 1/,spinach1tree, 2 cups of broth1/,5 potatoes, carrots, onions1/and some salt.

Method:

(1) Prepare beef lean meat and grind it.

(2) stew spinach, carrot, onion and potato and mash them.

(3) Cook the rice, vegetables and minced meat in a pot and season with salt.

9. Bean curd porridge

Raw materials:

Bowl of rice 1/6, cup of broth 1/2, piece of tofu110, and some salt.

Method:

(1) Cut the tofu into small pieces.