1. Beef pumpkin porridge
ingredient:
100 g pumpkin, 100 g beef, rice
method:
Peel the pumpkin, wash and dice it.
The beef is washed and cut into small cubes, rinsed in water and fished out.
Add water and rice to a boil over high heat and add the diced beef.
After boiling, reduce the heat to a low heat for about two hours, and when the beef is soft and rotten, add the diced pumpkin and cook it.
2. Chestnut chicken porridge
10 chestnuts, 50 grams of chicken breast, 50 grams of rice
Place the chicken breast in water and slowly cook with sliced ginger and green onion.
After cooking, tear the chicken breast into fine strips and set aside.
Once the chestnuts are cooked, shelled and mashed.
After the rice is washed, put it in a casserole dish, add an appropriate amount of water and simmer over low heat.
After the rice is boiled, add chestnut meat and minced chicken and simmer until it is thick.
3. Yam lotus seed porridge
Lotus seeds, yam to taste, millet and rice to a few
Soak two meters and set aside.
Peel and wash the yam and cut into small pieces.
The lotus seeds are soaked in advance, washed from the core, and pureed with a blender.
Wash two meters, and yam, lotus seeds, put into a water-separated stew pot, add an appropriate amount of water, simmer for four hours, you can.
4. Cod cabbage porridge
1 small bowl of rice porridge, 30 grams of cod, 1 slice of Chinese cabbage
Peel off the outer leaves of the cabbage, take 1 leaf inside, wash, remove the stem, and leave the leaves to chop.
After the cod is cleaned, it is stabbed, washed and steamed in a steamer.
The steamed fish is checked again, stabbed and chopped.
Take a small pot, pour in the rice porridge and minced vegetables and bring to a boil over high heat.
Then pour in the minced fish. When boiling again, switch to low heat.
Cook the ingredients until soft and rotten.
5. Goji berry pork liver porridge
Rice, goji berries, pork liver to taste
Wash the rice and add water to cook the porridge.
Goji berries are soaked softly washed and set aside.
Pork liver is stripped of white silk, washed and cut into small particles and steamed.
When the porridge is cooked to 7 minutes, cook the goji berries and pork liver together to thicken.
6. Nourish quail porridge
Rice, net quail, dates to taste
Rinse the rice and soak it in water for two hours in advance. Wash and set aside a red date.
The quail is peeled and washed, cut into large pieces and set aside, but to prevent broken bones, it can be served in a sterilized soup pouch.
The soaked rice is poured into a pot with water and boiled.
When the water is boiling, add a soup bag containing quail and red dates.
After rolling out again, switch to medium heat and simmer for 45 minutes.
Then turn off the heat and smoulder for 5 minutes.
7. Longli fish and vegetable porridge
Cabbage, tender corn, green beans, dragon fish, rice
Put the rice into a grinding cup, grind it into small pieces, then soak, wash and set aside.
Finely chop the greens, wash the dragon fish and cut the shards.
Turn on a low heat, add a little walnut oil for children and sauté the fish.
After the fish is completely discolored, add boiling water to the pot.
Add the rice after boiling and simmer for 20 minutes over medium-low heat.
Stir constantly to prevent sticking to the pan, and add chopped vegetables when the rice soup is very thick.
Stir the greens and simmer for another 5 minutes.
8. Taro shrimp skin porridge
200g taro, 80g rice, 80g front leg meat, 5g dried shrimp skin, 1000g water
The shrimp skin is soaked in water in advance to soften and chopped into small pieces.
Peel and wash the taro and cut into small cubes. Wash the meat of the front legs and chop the puree.
Then put the washed rice in a casserole dish.
Infuse 1000g of water with taro.
Bring to a boil over high heat, cover and simmer over medium heat for about 35 minutes.
Then add minced meat and cook until white, then add green vegetables and shrimp skins and cook them.
Remember to stir from time to time to avoid pasting the pot.
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