Red bean porridge
By VicentaLakin
It's not even noon yet. The squirts are in the middle. Not this year, the house has been blocked by a constant flow of scavenging. Not enough when I was a kid. This thing with the stings, it's not digestive. It's strange to think that eating the stings out of the cuisine, the cuisine of the soup, should be easier to digest than a bundle of stubbles, but the sugar index should be high. Without diabetes, it doesn't matter. Grab one of them, red bean, classic, but not homemade. Cold snails, especially those removed from the fridge, are particularly strong and hot in the steam pan, which allows for twitching. The grain boiled softly into the bowl, it looked like a soup, and then it was taken to see that the soup was completely absorbed by the grain, and the entrance dissolved, which was very good。
Recipe Recommendations
- Red bean bacon rice dumplings one
- water appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Red bean porridge

1
Use the material
2
Put the hammer in the steam pan
3
Remove the leaves
4
Put it in the pot
5
Join the water
6
Spoons
7
Heat the fire with a little fire and keep mixing
8
The porridge is thicker and out of the fire
9
Let's eat