Red potato soup

The cuisine is the favorite porridge in childhood, but it's still so popular. The Suzhou people have a certain taste in the cuisine. The cuisine tastes good after the frost, soft, perishable and sweet through silk. The rice must be fresh on the market, fresh rice, boiled to the water, half-cooked rice chording in the pot, and down into the fine Sioux cyanide, with a few red chips, covered in the pan, so they can roll over the river and sing and dance. For a while, a spoon of salt, a spoon of pork oil can be sewn with chopsticks in order to prevent rice soup from coming out of the pot, while preventing the leaves from turning yellow. And I can listen to all the songs in the pot and smell the fragrance of rice and potatoes spilling out of the pot, while preparing my porridge and a plate of cuisine. A pot of cuisine, fresh and green, thick and moist rice, and powder and incense of potatoes, has been co-mingled into a delicious and nutritious porridge that has opened up the appetite. The three of them were waiting to pick up their bowls and drink all sweaty, full of thai and warm in their stomachs。