Korean Grain Rice

Korean Grain Rice

grain rice<br /> Wugu rice is made by mixing five kinds of grains, including glutinous rice, sticky sorghum rice, sticky millet, red beans and other beans. Since the past, people have attached great importance to the day when the first full moon rises in the year, which is the 15th day of the first month of the lunar calendar. On this day, people will make grains and rice to share them while praying for peace and good harvest. Because it means that "the food that comes from hundreds of families is the most fragrant", Wugu rice is also called "Baekgaban".
Korean nutritious stone pot rice

Korean nutritious stone pot rice

Nutritional stone pot rice<br /> Nutritional stone pot rice is rice made by mixing rice, ginseng, dates, chestnuts, etc. in a stone pot. Due to the addition of nutritious foods such as ginseng, dates, chestnuts, etc. with pharmacological effects, it becomes a specially prepared food for distinguished guests or elders. According to the Encyclopedia of Food, Clothing and Housing,"Guihe Books"(Gyuhapchongseo1809),"The best way to cook and porridge is stone pots, followed by porcelain soup cans." It can be seen that rice made with stone pots can be regarded as the best taste. Cooking with a stone pot is evenly heated, is not easy to burn, has a strong aroma of rice, and has good thermal insulation. A stone pot made of stone can cook a small amount of rice for about 1-2 people.
Huayuan small steamed buns

Huayuan small steamed buns

This is the first time to participate in such a grand competition! Hehe, I hope that the prawns from all walks of life can give more suggestions ~~<br /><br /> I like to eat pasta food very much. When I was a child, my grandma would make pattern steamed buns, small animal steamed buns, date steamed buns, and big ingot dumplings during the New Year. Unfortunately, I can't eat them now ~~<br /><br /> Hee hee, recalling the taste of childhood with my husband. I was very happy when I did it ~~
Red dates, soy milk and cereal porridge

Red dates, soy milk and cereal porridge

I have always liked to drink soy milk. Later, when I was making soy milk, I threw a few red dates in it and found that the taste was great; then one day, when I woke up in the morning, I suddenly remembered that I had forgotten to reserve starchy food the night before, so I didn't rush. I used the beaten red dates and soy milk to soak a bowl of thick cereal. The taste was really wonderful! As a result, there was today's soymilk version of red dates and soymilk porridge.