The red bean porridge, the ripe rice for the new year, and the mail from Shandong's friend, who said that there was good rice there, so I was happy to accept the good food, and I used to cook rice with rice, so I could eat it easily without it, and it tasted good and beautiful. In order to save time, the mills turn red beans into powdered cooking, the smell of red beans spreads more, blends with millet, and a thick, nutritious congee is made。