The rice porridge

Cook yourself a bowl of congee from the sea cucumber that was distributed the other day

Porridge

All kinds of grain greasy make a good bowl of porridge。

Red-tree Lotus

Porridge

It's a cold weather, a hot pot of porridge, but not a joy! Raqqué, popularly known as “La 8”, traditional Han festivals, popular custom of eating “La 8 porridge” (some places are “La 8 rice”). In some places, such as Henan, the porridge, also known as “food for all”, is a festivism to commemorate the Flying of National Heroes。

Porridge of porridge

Winter falls in love with a bowl of warm porridge, which is so warm and full. Add red dates, cinnamon, sweet silk, and powdered mountain medicine, simple and nutritious porridge, and a healthy stomach。

Porridge

Drink the porridge this day, and in the winter, everything was depressed and food scarce. A lot of greasy grains have been put together by many families. It is difficult to find out where it comes from. It's just that in order to pray for the safety of your family, you'll get something in the next year. The porridge tastes like the usual porridge, but the food is so rich that it can be supplemented. But I don't like peanuts, I usually have to pick them out. It's not easy to eat porridge。

No sugar porridge

It's not sweet, it's not sweet, it's sweet, it's rich, it's good for all, it's good for all, it's good for all。

Porridge

All the beans, rice dates, silver ears, all of them. It's not when we eat, it's when we do it, it's when we have a wife who doesn't know how to eat, it's when she loses her food

Pumpkin porridge

PUMPKIN IS RICH IN VITAMINS AND FRUIT GLUE, SIMPLE, SMELLY AND SMOOTH. PUMPKIN IS ALSO RICH IN COBALT, WHICH IS ACTIVE IN HUMAN METABOLISM, PROMOTES BLOOD-MAKING FUNCTIONS AND SYNTHESIZES VITAMIN B12 IN THE PARTICIPANTS, WHICH IS THE TRACE ELEMENT NECESSARY FOR INSULIN IN HUMANS. PUMPKIN IS NOT ONLY A COSMOPOLITAN SUPPLEMENT BUT ALSO A GOOD DROP IN SUGAR。

Porridge

THE BULK OF EGG NUTRITION IS CONCENTRATED IN EGG YOLK, WHICH IS RICH IN FAT SOLUBLE VITAMINS, NON-SATURATED FATTY ACIDS, PHOSPHORUS AND TRACE ELEMENTS SUCH AS IRON, WHICH PROTECT THE EYES. BUT A LOT OF KIDS DON'T LIKE YOLK, EITHER. THE EGGS ARE DRY, HARD, THEY CHOKE! HOW CAN THEY TASTE BETTER? ONE STUDY FOUND THAT THERE ARE A LOT OF WAYS TO MAKE YOLK DELICIOUS. I SHOULDN'T HAVE ABANDONED IT BEFORE. PYROPHOSPHATE IN YOLK IS AN EMULSIFIER, AND THE CLASSIC MAYO SALAD SAUCE IS THE PYROPHOSPHATE IN THE YOLK THAT ACTS AS EMULSION, PERFECTING A GREAT DEAL OF GREASE AND LEMON JUICE. INSPIRED BY THIS, THE ROASTED YOLK CAN BE USED IN PORRIDGE AND SOUP. THE EMULSIFICATION OF EGG PHOSPHORUS RESULTS IN A SMALL AMOUNT OF BUTTER FROM THE SOUP BEING EMULSED INTO MICROBALLS, PRODUCING A WHITE MILK SOUP STATE AND A WHITE SOUP. IT'LL MAKE THE LEAVES SOFT, CHEWY, TASTEFUL AND TASTE BETTER. YOMA TINKER BELLS AND VARIOUS VEGETABLES AND YOLKS WERE NOT PLACED IN THE FIRST PLACE. MONTHLY REFERENCE AGE: 11M+