Recommend several kinds of delicious porridge, what porridge is delicious

Pork liver porridge with spinach.

Ingredients: spinach, pork liver, rice.

Method: 1. Soak the rice for 30 minutes in advance.

2. Cut the cooked pork liver into small cubes for later use. (It is best to use the tip of the pork liver sold in the supermarket, saving time and effort) 3. Blanch the tired vegetables in advance and cut them into cubes for later use.

4. Add water to the rice and boil over high heat, then turn to low heat and simmer for 30 minutes.

5. After the rice porridge is cooked, add the diced pork liver, stir well, cover and simmer for 10 minutes.

After a few minutes, sprinkle in the diced spinach, sprinkle in salt and black pepper, cook for a minute or two and then remove from the pan.

Barley mung bean lily porridge.

Ingredients. About 10 to 15 grams of lily, a little sugar, about 15 to 20 grams of mung beans, and 20 grams of barley rice.

Steps. 1. Wash the mung beans, lilies, and barley for later use.

2. Add lily, barley and mung beans to the water, bring to a boil, turn to low heat and continue to cook until cooked.

3. Put the mung bean barley and lily porridge into a bowl and add an appropriate amount of sugar.

Coconut-flavored fruit black rice porridge.

Ingredients: black rice, glutinous rice, sugar, mango, kiwi, coconut milk.

Method: 1. Soak black rice and glutinous rice in water overnight in advance.

2. Peel and dice the mango and kiwifruit.

3. Pour the soaked black rice and rice into the pot and add an appropriate amount of water.

5. Bring to a boil over high heat, then turn to low heat and cook for 30 minutes.

6. After cooking, open the lid and add sugar until melted.

7. Put the black rice porridge in a bowl.

8. Add 2 tablespoons of coconut milk.

9. Put the diced mango and kiwi fruit on top.

The most common is of course the well-known preserved egg and lean pork porridge at home and abroad, in addition to the chicken porridge, beef porridge, fish fillet porridge, meat porridge, and the first porridge, boat porridge, and so on.

Cantonese porridge is famous for its variety of dishes.

There are many types of Cantonese porridge, from rich to poor, from elegant to slangy. To exaggerate a little, what can be wrapped in dumplings in the north can be cooked in porridge in Guangdong. White porridge is cooked by the people of the whole country, and there is nothing unusual.

Of course, people in Guangzhou also cook it at home. However, the recipe introduces that if the porridge is cooked soft, the method is to wash the rice before cooking, marinate it in a little oil for half an hour before cooking. The "porridge base" in the porridge shop is said to be enlarged with dried ground fish or bonito, pork bones, yuba, and a little more particular, plus scallops.

Laba porridge. Eight treasure porridge.

Black rice porridge. Longmen clear porridge.

China has the traditional habit of drinking porridge, breakfast, dinner, lunch can drink porridge, especially in the morning, drink some porridge appropriately, it has a good effect of warming the stomach, easy to be absorbed by the stomach and intestines, the nutrition of many porridges in ordinary life is relatively good, and the taste is also very good, such as shrimp and green vegetable porridge, vegetable scallop column porridge, not only delicious, nutritional value is also relatively high.

What porridge is the most nutritious and delicious.

1. Fresh shrimp and green vegetable porridge [Ingredients for fresh shrimp and green vegetable porridge] 100 grams of rice, 3 green vegetables, 18 fresh shrimp, appropriate amount of salt, a little white pepper, and a few drops of oil.

1. Remove the shell of fresh shrimp, remove shrimp intestines and shrimp line, wash the green vegetables, wash 2 rice, put the rice and water into the casserole according to the ratio of 1:10, boil over high heat, boil and then turn to low heat, in the process of boiling the porridge, keep stirring 3 The rice porridge is moderately thick and moderate 4, put in the washed green vegetables 5, then put in the shrimp, put salt and white pepper, stir a few times to turn off the fire6 The amount of green vegetables and fresh shrimp can be put according to the preference, I put more, the porridge is very delicious.

Two vegetables scallop column porridge.

100 grams of rice, 150 grams of scallop columns, 1 carrot, 1 corn, 50 grams of dried shiitake mushrooms, 80 grams of broccoli, a pinch of ginger, a pinch of salt, a pinch of cooking wine.

1 Wash the rice, put the rice and water into the cooking pot, add a few drops of oil and cook over high heat, turn to low heat after boiling2 When cooking porridge, wash the dried shiitake mushrooms, slice them, cut out the corn kernels, peel and cut the carrots, mix the scallop pillars with a little cooking wine, cook the porridge for 15 minutes after boiling, when the rice blooms, put in the mushrooms 3, then put the corn kernels 4 put in the carrot grains 5 put the scallop columns, remember to put the ginger shreds, and stir while cooking, on the one hand, to prevent the sticky bottom, on the other hand, to make all the ingredients easier to taste6 Make the porridge viscous and moderate, Add the broccoli and salt, cook and turn off the heat.

Three-pin egg lean porridge.

Ingredients for preserved egg and lean porridge] 150 grams of rice, 2 preserved eggs, 200 grams of lean meat, 2 grams of corn starch, a little shredded ginger, 5 grams of salt, a little white pepper, and a little green onion.

1. Soak the rice in advance, put it in a pot and boil over high heat, then turn to low heat and cook for 1 hour. 2In the process of making porridge, cut the preserved eggs into pieces, marinate the lean meat with salt, white pepper, oil, and starch, stir the porridge while processing the ingredients, and make the porridge sticky 3 Add the preserved eggs 4 Put a few slices of ginger 5 Add the marinated lean meat slices, boil over high heat, and cook the lean meat. 6Finally, put salt, white pepper and green onions, turn off the heat.