1. Chrysanthemum porridge
15g of chrysanthemum and 100g of japonica rice. Wash the chrysanthemums and the japonica rice. Put the chrysanthemum and japonica rice in the pan, add appropriate amount of water, cover
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2. Lotus seed fungus porridge
30 grams of lotus seeds and 20 grams of white fungus. Add the right amount of water to lotus seeds and white fungus, boil them well with slow fire, add a little rock sugar and serve.
3. Mulberry porridge
30g of mulberry (60g of fresh mulberry), 60g of glutinous rice, and appropriate amount of rock sugar. Wash the mulberry, add appropriate amount of water, cover, boil over high heat, simmer on slow fire until it becomes porridge. Add rock sugar after cooking.
4. Spinach porridge
250g of spinach, 250g of japonica rice, salt, and monosodium glutamate. Wash the spinach, heat it in boiling water, put the shredded japonica rice into an aluminum pan
remote controlled vibrator , add appropriate amount of water, boil until the japonica rice is ripe, put the spinach into the porridge, continue to cease fire when the porridge is cooked, add salt, MSG.
5. Cassia congee
10g of cassia seed
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