Porridge, four seasons of suitable staple foods, and people cook different kinds of porridges depending on the season. For example, in spring there are wild cuisine, in summer there are green bean porridges, in the autumn there are lily porridges, and in winter there are radish porridges, and I find that the southern relatives love gravy, and the northern relatives prefer gravy porridges, and I always eat fish porridges, thin porridges, chicken porridges, and most often in my mother-in-law there are peanut porridges, peanuts that are stripped out of fresh peanuts, fresh lily, fresh groaning, some porridge in the early autumns, some grueling, rinsing, and the pulmonary gods. Porridge for peanuts: 100 grams of rice, 50 grams of fresh peanuts, 30 grams of fresh lily: sesame oil, salt, water
