Sydney rice porridge
Gourmet ingredients 3 Sydney pears, 50 grams of rice, hawthorn to taste.
Method 1. Wash and cut the sydney pear into cubes, add the appropriate amount of water to the pot and cook for 30 minutes on medium-low heat; wash the rice and hawthorn separately. 2. Remove the pear residue, add rice and hawthorn to the cooked pear juice to cook into porridge, and eat it while hot. Eat healthy Pear is fragrant, which is helpful for children who are partial to food, and is also suitable for anorexia in children caused by endogenous heat stagnation.
Cabbage barley porridge
Gourmet ingredients 500 grams of chinese cabbage, 60 grams of barley, salt to taste.
Method 1. Wash the barley and wash the cabbage and cut into segments. 2. Cook the barley into a thin porridge and add the cabbage until the cabbage is cooked. 3. Finally, add salt to taste.
Barley porridge
Gourmet ingredients Barley 60 g, rice 30 g, sugar to taste.
Method 1. Wash the barley and rice, put it in a pot, add an appropriate amount of water, put it on a low flame and boil it, and then simmer it over low heat. 2. After the barley is cooked, add sugar and cook slightly. Eat healthy, purify the heart, reduce fire, clear heat and diuresis, strengthen the spleen and dampness. It is suitable for people with wet bladder, abdominal discomfort, and sluggish urination, and is also suitable for edema patients caused by various arthritis and beriberi.
Cornmeal porridge
Gourmet ingredients 50 grams of corn flour, 100 grams of japonica rice, sugar to taste.
Method 1. Wash the japonica rice and dilute the corn flour with cold water. 2. Pour the adjusted corn flour into the japonica rice, add the appropriate amount of water and put it in the pot. 3. Cook a pot of japonica rice and corn flour over a low flame, stir while cooking, and season with sugar.
Half summer rice porridge
Gourmet ingredients 30 grams of straw rice, 10 grams of half-summer.
Method 1. Wash the half-summer and the rice separately. 2. Put the half summer into the pot, add water to fry the juice, remove the residue and leave the juice. 3. Put the rice into the half-summer juice and add an appropriate amount of water to cook it into a porridge.