Food

The third pot of cuisine food for the cuisine, the general function of the forest, is more concerned with the coarse meal. It's always curious, the taste of the grain is not good, it's rough and it's not easy to get cooked. Does this coarse food function make it as soft as rice without pre-infiltration? So, this function, anyway. I didn't use too hard stuff like red beans and rice. Rice is softer, should be okay, corn is common, and rough rice has never been added to the food because of its thicker taste. And oatmeal is harder to cook than to put in food. I wonder if this coarse food will make it soft and chewy? We've got a plan, we've got a schedule, we've got an accident on the electric table. Counting days, less than a week's worth of food and two cracks on the narrowest plastic casings on either side? A fine reading of the state and touch of the rubbed road, a careful recollection of what happened at first hand, and a certainty that the eyes of the eye were not misjudged, was the crack that appeared later, not the stitch that formed. It's not easy to detect the crack, but it's still a little upset. Is the shell easy to break? Although these cracks have some emotional implications, daily cooking is still required, and the trial of groceries is still under way. Black, yellow, corny, rough rice, oatmeal, both of which are hard to cook, and wonder what the function of this groceries is to cook them? Select groceries, standard taste, start. You'll regret it soon. Maybe the fragrance will make oatmeal softer? But the cooker is on, and he doesn't want to reset. That's it. In about 50 minutes, the cooking is over, and it's over. The suspense revealed that oatmeal grains had clearly not become soft, that they were chewy, that rough rice was soft and soft, but not soft enough, and that old comrades with bad teeth should complain. Food groceries, standard tastes should be better suited to young people's teeth。