They all say that porridge is a good thing, and that's not a lie. In this "Big Throat" , Jin said that porridge is “extremely soft, cosmopolitan, and the best way to eat" and that porridge is the best way to feed a human being. When the porridge is ready, it is covered with a fine, sticky, ointment-like substance called "meal oil" in Chinese medicine, commonly known as porridge oil, which is the essence of the rice soup, which is highly accommodative and comparable to the broth. At our breakfast table, the porridge is more popular, and it is probably customary to make a pot of hot and hot porridge for the family. It is usually the staples that choose rice and millet, and the complementarys that choose a free mix of nutrients appropriate to their own needs, making all kinds of porridges, small rice porridges, chestnut porridge, lore, porridge, etc., and feeling the happiness of life in the light of a bowl of porridge. Having had a bad sleep during that time, he chose a porridge with a healthy spleen to keep his stomach alive. Mi, Lotus and Cinnamon have the effect of remediating and promoting sleep; red beans and rice have wet spleen; red dates have blood and walnuts have healthy spleen and kidneys. The taste of all raw materials is comfy, the porridge tastes naturally sweet, soft and fragrance。
Pretty vague recipe. Two short sentences: noodles, exhausting gas, dry fruit, rubbing face, and then a mold, and then baking. The whole process was filled with confusion. One of the doubts, one of the eggs in the square, one lemonade, the whole liquid material, 300 grams of flour. It's true that it's too little, and it's been in circles in the bakery since the flour became stylish. It's more water, it's a group. Question number two, how can this dry be a good face and a temper? Whatever it is, it's just your custom to join in and let the fruit dry with it. Question number three, what is a little bit of olive oil? I gave myself a ration -- five grams, maybe a little? No, no, no, no. Let's start the lazy model and add olive oil to the face. And the big question is, do you think the yeast will be sour to death with lemonade? It's been hanging on since the beginning, and the yeast is dead, isn't it? At the end of the day, the noodles are still on the rise, even though they are not as strong as usual. I didn't say it started cooking, or did it continue after two rounds. As a rule, sufficient time was spent to ferment the noodles. However, the noodles are clearly not as high as ordinary noodle heads. Looks like it's going to be a lot longer than expected. Maybe it's the only way to do it. Despite its many shortcomings, the bread is attractive, “rich fruit, sour sweet mouths, and sweet lemons”。
