The rice porridge
By VicentaLakin
The winter is cold, when porridge is the most nourishing and warmer. In most people's minds, seafood and meat are by-catch, porridge is the staple food, but in fact, the boundaries are not so clear, and winter makes them warm. Together, it is a warm and refreshing warm heart, the best of which is sea cucumber, where cholesterol is extremely low, a typical high-protein, low-fat, low-cholesterol food, combined with its fine flesh, which is easily digestive and suitable for consumption by the elderly, children, etc.
Steps for The rice porridge
1
preparation of materials, cleaning of millet, sea cucumber cut 1 cm wide
2
Chonchea, cabbage cut silk
3
(b) Put in the canteen the millet, clean water, press the "breed soup" button, then press the "start/suspend" button to start the pot
4
The souping program is 60 minutes, and I set another timer of 40 minutes after the water's open, and then I put it in silky cabbage in 40 minutes
5
In 10 minutes, the sea cucumber and the ginger onion
6
The time has come for the canteen to sound “beep”, either to keep warm or to drink the porridge directly
7
Into the bowl, the surface was filled with a thick layer of rice oil