The porridge is the most common porridge at the table. Remember, when I was young, I saw the elders making breakfast, and the soup pans under the cage store a grain of rice, so that when the cadavers were ready, the rice soup was ready, and there was a small amount of rice in the bowl, which was particularly delicious, and not so much that it was hard for the children growing up in this area to feel the little fragrance of cotton, which was so soft, and at night, the people who worked the whole day would come back with a little rice congee and put it in lentils or soy beans or something, and then bake it with a fire, some of the enjoy, some of the excretion, some of the taste of the porridge after work, and after a few years I would still keep some of the habits of my home, which, basically at dinner, would make a pot of rice porridge, ho-ho-ho, the monthly gas table would explode, not because the meat would be roasted, but the porridge. The food tastes of our home country are not going to change for the rest of our lives. As the heavens have written, when the taste of the porridge reaches into the heart, the sweetness of the home is better than the taste of all mountains, and is filled with memories and country love. Indeed, the porridge is very simple, and the story of rice and water is perfect when it is made, as if it were simple, but it was also plain and plain, and it is not lost in silence. Let's see
I've seen it everywhere before he arrived. I've had a lot of fun. I've had a few years of porridge. But porridge, always cold. More than half of the porridge ended up in the belly of his own people. The reason for this is that only cooking is real, and porridge is too much water! And I'll see you again, and I'll regret it and not eat alone. All of a sudden, you open a hole in your brain, and the porridge is dry, so you're eating. This year, we'll have 8 meals! Of course, it can't just boil water. All kinds of root potatoes look in, avoid the black-meat potatoes and please the eyes of rice only. A section of sausage is specially prepared and is free of fat, in the hope that it will allow those who don't like groceries to see the flesh and forget it. Sausage is pre-defunct, and cedin is used to make fats out of the pot, which are used to make all kinds of potato butter, which are then fed into the electric rice table. The appointment function allows time to be set aside, and allows the pre-impregnated red beans to absorb a bit of moisture while waiting for a boil. Even so, however, the rice beans are just mature and not soft enough, and it would be better to soak them in advance. And aside from the under-pregnation of the rice beans, this pot of eight really works well, with a little onions, all the scents rising up with the onions, woven into the nasal cavities, and it smells good。
The porridge is a porridge made out of a variety of foods in the eight knots, also known as porridge. Eat the porridge to celebrate the harvest, which has been in circulation ever since. In ancient times, at the beginning of December, Chinese folk used the custom of eating porridges (some of them in the form of rice). In Henan, the porridge, also known as “food for all”, is a festivities to commemorate the Flying of National Heroes. Essemic Cattle says that the wax offering is “December, when all things are gathered together, and when the porridge is made together with rice,” it is the intention to gather all things and to reconcile the spirit。
In the past, it was a luxury to have a bowl of greasy porridge with a variety of ingredients. Life is getting better today, and the usual porridge is very good. If the porridge needs to be done carefully, we can say that everyone has to pass the porridge every day. We'll be back for 8th festivals and we'll have 8 porridges. It's so sweet that everyone loves it. Remember, the hour is looking forward to the year. Every time Grandma cooks for eight, she says to the kids, "Eat eight and a half!" We'll say, "Oh, it's New Year!" After the year Dad did it, it was my turn to do it. I think the best porridge should be made from the edible's state of health, nutritional needs, and carefully crafted. Of course, it also includes the taste. This congee I'm making is about "timely, foodworthy." For me, it's "the fittest," "favorite" and "best"! If you want to do it yourself, you can use the material
