This is how the ancient book, "As of the Year of Yan Kyoon, the Porridges" is written, "The porridges are cooked with yellow rice, rice, rice, millet, croissant rice, chestnuts, red beans, decorated dates, etc., and dyed with cherries, almonds, melons, peanuts, twigs, pines and sugars, red sugars, frigid grapes." It's complicated for the old man. However, as it turns out today, we're doing our own porridge at home, and we're just cleaning up a few foods and making them in the pot so they can eat. It's not that easy to cook, but how much water and how often does it directly affect the taste of the porridge。
