Porridge
By VicentaLakin
MI, WHICH ORIGINATED IN THE YELLOW RIVER BASIN OF NORTHERN CHINA, HAS BEEN GROWING FOR MORE THAN 8,000 YEARS AND IS THE MAIN FOOD CROP OF THE ANCIENT TIMES OF CHINA. MI, ALSO KNOWN AS RICE, IS AN ANCIENT GRAIN, WHICH IS THE PRODUCT OF THE HULL OF A GRAIN, GIVEN ITS SMALL SIZE AND APPROXIMATELY 1 MM IN DIAMETER, AND IS THEREFORE KNOWN. THE BEST KNOWN AND BEST RICE SHOULD BE THE RICE PRODUCED IN THE NORTH-EAST, SHANXI DINGYUI AND XING COUNTIES. MI-WESTERN PRODUCES SOFTER, LEANER AND NUTRIENT-RICH RICE THAN THE REST OF THE REGION AND MAY BE RELATED TO WESTERN GEOGRAPHY AND DRY CLIMATE. THE RICE PORRIDGE IS RICH IN NUTRIENTS AND HAS THE BEAUTY OF “SUPPLEUM SOUP”. SINCE MILLET IS NOT SOPHISTICATED, IT PRESERVES MANY VITAMINS AND INORGANIC SALT, AND VITAMIN B1 IN MILLET CAN BE SEVERAL TIMES AS HIGH AS RICE; AND THE INORGANIC SALT CONTENT IS HIGHER THAN RICE IN MILLET. MANY WOMEN IN THE NORTH OF CHINA HAVE A TRADITION OF USING MILLET AND RED SUGAR TO FEED THEIR BODIES AFTER CHILDBIRTH. THE OLD PEOPLE SAY THAT RICE IS THE MOST NOURISHING LAYER OF OIL, ESPECIALLY ON THE SURFACE OF RICE PORRIDGE, AND THAT IT'S USUALLY USED TO FEED CHILDREN AT HOME.
Steps for Porridge
1
Rice washes with water。
2
There was plenty of water in the casserole, and when the culinary rice fire opened, it turned into a fire。
3
Red dates, poaching with warm water。
4
After the dry red dates were washed, the date cores were removed with slices。
5
Pour cut red-trees into the porridge, and the porridge boils for 30 minutes。
6
And then you'll be able to wash the tatters and make a pot of it for 10 minutes。