Every year, during the harvest season, there is a period of day and day, a period of gravy, an economic and nutritional state, a feeling that the potato is so full of stomachs, that it's a bit of aloof, which is used to cook porridges, rice porridges, greasy congee and so on, and I basically don't need sugar anymore. The rice of porridge can be replaced by the black rice you like。
