Ask for advice on how to make a variety of porridge that is simple and delicious

1. Shrimp and mushroom porridge.

Ingredients: 8ml rice, 150 grams of fresh shrimp, 100 grams of shiitake mushrooms, 2 slices of ginger, 1 spoon of oil, 1 spoon of salt, appropriate amount of rice wine, half a spoon of soy sauce.

Method]: Wash the rice, then put it in the pot, add an appropriate amount of water, and start to cook porridge. Prepare the side dishes at the porridge time, clean the shrimp (remove the shrimp line, shrimp stomach, peel the shell), add salt, rice wine, soy sauce, peanut oil, ginger and mix well, and marinate for 10 minutes.

Rinse the mushrooms, remove the stems and slice. Ten minutes before the porridge is cooked, add the shiitake mushrooms and then the shrimp. Continue to cover the pot and cook for a few minutes, then season appropriately.

2. Crab porridge.

Ingredients: 1 bowl of rice porridge, 1 hairy crab, 50g squid, 50g shrimp, salt, 1 small piece of ginger, cooking wine, coriander, appropriate amount of vegetable oil, white pepper.

Method: Clean the crab with a toothbrush, remove the gills, cut into pieces and set aside; Remove the black line of the shrimp, cut the squid into small pieces and marinate them in salt and cooking wine for 15 minutes, cut the ginger into very thin strips and set aside; Transfer the boiled porridge to a casserole, put a little salt, drizzle a little vegetable oil, add half of the shredded ginger and crab and simmer for 15 minutes; Add the shrimp and squid and simmer for about 5 minutes; Add pepper, sprinkle in chopped coriander, add the remaining half of the ginger, stir well and enjoy.

3. Porridge with preserved eggs and lean pork.

Ingredients: 150 grams of rice, 2 preserved eggs, 90 grams of lean pork, appropriate amount of water, appropriate amount of salt, 1 4 tablespoons of chicken essence, 1 2 tablespoons of cooking wine, 1 2 tablespoons of starch, 1 teaspoon of sesame oil.

Method: Put the rice in a large bowl, add water and rub it, wash it, and soak it in water for 30 minutes. Wash the soaked rice again, drain the water and pour it into the pot, adding an appropriate amount of water, the amount of water is about twice that of the usual cooking.

Cover the pot and press the switch to start cooking. After the lean meat is soaked in bleeding water, rinse it again, cut it into shredded meat, add an appropriate amount of salt, 1 4 tablespoons of chicken essence, cooking wine, starch, grasp and mix evenly and marinate for 10 minutes. Peel the preserved eggs and cut them into small cubes.

After the porridge is boiled, remove the lid to leave some gaps to avoid plopping the pot, cook until about 10 minutes, then remove the lid after the porridge water becomes thicker, and stir with a spoon from time to time. In another pot, pour in a small amount of water, after boiling, put the shredded meat in, spread it with chopsticks, and cook until all the color becomes lighter. Rinse with warm water to remove the foam and drain the water.

After the porridge is cooked until the rice is fully cooked, the porridge water is relatively thick, add shredded meat, preserved eggs, an appropriate amount of salt, 1 4 spoons of chicken essence, and cook for about 1 minute, stir constantly with a spoon, add sesame oil, stir well and put it out.

Boil the beef in sauce (diced) and chicken breast (shredded) with the porridge, and put a little salt on it when it is almost cooked.

Squid porridge, shrimp porridge, preserved egg and lean pork porridge, kelp and shredded chicken porridge, depending on what flavor you like, whether it is light or what...

【Seaweed and shrimp porridge】1, wash the rice and put it in the pot, press the porridge button to cook 2, cut the seaweed, shred the lean meat (the shredded meat is marinated with starch and salt for a short while), cut the green onion, ginger and garlic, soak the shrimp and chop it softly 3, put the green onion, ginger and garlic into the oil pot and stir-fry until fragrant 4, open the lid of the porridge and put in the shrimp, put in the lean meat, add the chopped seaweed 5, pour in the green onion, ginger and garlic oil that was just fried 6, add salt and chicken essence, and sprinkle in the chopped green onion.

Shrimp porridge] 1. Peel the skin and remove the head of the sand shrimp and leave the meat for later use. Wash the parsley and cut into short inches. 2. Put water in the casserole and boil, put in the washed rice and boil over high heat until the rice is cooked over medium heat, put the shrimp to boil, change to low heat, and be sure to open the lid when the fire is burned 3. When the rice is viscous, put salt to taste, turn off the heat and put in the coriander.

Spinach pork liver porridge] 1, soak the rice for 30 minutes in advance 2, cooked pork liver cut into small cubes for later use (pork liver is best to choose the tip of the pork liver sold in the supermarket, saving time and effort) 3, spinach blanch in advance, remove excess oxalic acid, diced and prepare 4, rice with water on high heat, boil and turn to low heat and simmer for 30 minutes 5, after the rice porridge is cooked, put in the diced pork liver, mix evenly, cover and stew for 10 minutes

Millet porridge] 1, wash the rice, put in millet after boiling in cold water 2, after boiling, change to low heat and cook 3, when the rice grains are rotten and the porridge is viscous, you can turn off the heat and put it out.

1. Before cooking porridge, you can wash the rice and soak it for half an hour, which can save the time of cooking porridge. Quick cooking porridge can be washed and soaked in water and put in the freezer, and the next day after boiling water, add rice ice cubes. Stir while cooking, and it's ready to cook in 10 minutes!

2. When cooking porridge, you should not stir it casually, but should stir it in one direction clockwise. Stir clockwise to make the porridge taste even more delicious!

3. Cooking porridge will easily cause the bottom of the pot to paste the pot, and you can use boiling water to cook porridge. This will avoid sticking to the bottom of the pot! Cooking porridge with boiling water also saves more time in cooking porridge! You can boil the porridge the night before, pour it into a boiling water bottle, and cook the porridge the next day to save time!

4. Cooking porridge should be boiled over high heat first, and then turn to heat and slowly boil porridge. The porridge cooked in this way tastes more fragrant and delicious!

5. Cook the porridge on low heat for the last ten minutes, stir clockwise for ten minutes until the heat is turned off, and the ratio of cooking porridge is 1:8 for rice and water, 1:10 for thick porridge, and 1:13 for thin porridge.

6. To cook porridge, you can add a little salad oil to the porridge and boil, so that the taste of the porridge will become smoother!