Porridge
By VicentaLakin
In winter, porridge is better than porridge, which is not only easy to digest, but also diversified, so that food can be added as it pleases, easily and nutritionally. In cold winter, a bowl of hot porridge can quickly drive away the cold, warm and cosy
Recipe Recommendations
- rice appropriate amount
- water appropriate amount
- preserved eggs one
- lean meat 1 block
- chives 1 tree
- salt 1 spoon
- starch 1 spoon
- cooking wine 1 tablespoon
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Porridge
1
Rice washes into the casserole, and a proper amount of water boils in the middle of the fire for about half an hour
2
Pineballs to cut the small pieces for spare
3
Skinny cuttin
4
Scratches in the bowl for 15 minutes
5
The boiler boils with water, and the salted tatters to the surface. White
6
We'll get some water to clean up
7
When the porridge is thick, add eggs
8
Meat
9
The salt continues to be boiled for two minutes
10
Completed Chart