Scrawny porridge

A bowl of good porridge that boils down to kung fu, and it's light, and it warms you from hand to foot, from appetite to appetite. In fact, the porridge thing is simple and simple, and it's a little bit of an exercise. A good bowl of porridge, in order to be “measuring”, means that grains have largely lost their original granule form and are present in a stylish form of rice. And there is no apparent water in the porridge, and the water and the rice are bound together. There is me among you and there is you among me. There's actually a few tricks to do that. One is to impregnate the rice for a certain period of time before it is boiled, and, when it is soaked, to mix it with some oil; the other is to boil the porridge with water; and the third is to beware of the use of the fire. (1, make some water and oil pickled in advance for more than half an hour, allowing the rice grain to fully rise and be covered in a flat layer of grease. It's easier for rice to bloom when it's cooked in the back. The porridge, viscerality, gloom and taste will be better. I've put some salt in here to try to get some bottom, and then I can add. Oil can be oiled, vegetable oil can be used, and I've seen pork oil; two, the water must be boiled and then the rice will be pumped. The benefits of this are that the porridge is difficult to make, that the porridge tastes better and that the time is shorter. If rice is washed early, dried, frozen and boiled hard in the freezer room, it will take a shorter time; 3 when the fire starts to boil and then the small fire is slowly boiled, with occasional mixing in the same direction. The change in size of fire, you should all know, not to say. In a single direction, the rice grains can be more evenly warm, so that the porridge is more full and soothing; and today it is cooked with a “scrawny chestnut porridge”, made of rice porridge as a base, and some dry beetles. There are also thin meat and fresh chestnuts that are used to increase the smell and taste. The best part of the porridge is the last piece of "dry pickles." The dry bess, the colours of gold and yellow, look like appetite. It's a nice contrast of impact. {\i1 \cH30D3F3F4}