Chicken juice, porridge

1

(b) Zirconium and rough rice wash, with a drop of salad oil, and mixing for more than an hour

2

Chicken soup and fresh water in the pot, and the fire burst (the bottom of the pan is fired and the glass pan is red)

3

(a) Entering corn and rough rice, keeping the fire open and turning into it, and keeping the pot boiled and boiled

4

(b) Cooking rice to the point where it blooms, mixing it with eggs in the same direction and smashing it into rice oil

5

The mountain medicine is washed out of the skin and cut into large pieces or small particles

6

(b) To enter the porridge immediately and evenly in the same direction

7

When the mountain medicine is cooked, a proper amount of salt will be added

8

The fire is joined with onions and onions and can drop a few drops of perfume, that's all。

1. If you dislike brown rice, you can use entirely short-grain rice; if you don't have chicken broth, water is fine, and adding a little chicken essence or MSG is also acceptable. 2. Adding one drop of salad oil while soaking the rice can enhance the color and texture of the finished product. 3. When cooking porridge, similar to preparing fillings, stir consistently in one direction to prevent the mixture from becoming watery. 4. Once the rice has softened and blossomed, stir vigorously to break up the grains. This not only brings out the "rice oil" and makes it easier to digest and absorb, but also makes the porridge thick and smooth; this method is particularly effective for cooking thin porridge. 5. Do not peel and cut the Chinese yam in advance; cut it right before putting it into the pot and add it immediately, otherwise, it will turn black. 6. Goji berries should be added last, ideally after turning off the heat, for better nutrition and color.