Eggs and rice powder

I don't know the specifics of the millet, but I like it to slip in, and with soup, it's more tasteful and sweet. My dad is Yunnan, the most famous is the bridge rice line. When I was a kid, I wanted to eat rice, so Dad took a ride to a Yunnan specialty product near the Zongwen Gate. My family is in the Zhaoyang district, far from Zongwen Gate. So it's like New Year's if you can eat your dad's rice line. Even though I didn't eat the real rice line at the time, Dad made it my most authentic. Until now, Dad's been driving the crane for more than a decade, but it's as if the rice thread was still in the mouth. The husband is a southerner, and the rice powder is a special food for his hometown. Even though it is far from Beijing, it is not possible to eat the real soup from home, it is a great pleasure to eat the special rice powder from home in Beijing. For a northerner like me, rice powder is not as good as noodles, but his husband doesn't care, as long as he's home. I used to cook noodles to make rice powder. I don't care if it's soup or powder, my husband, my mother, my son, I've never refused to do it because I'm not serious! I think it's a credit to me, a trust in home-made foods and home-grown specialty. Because I'm easy to use, and I'm better off with the food. Today's egg-cracked rice powder is also very simple, with the fresh smell of eggs and the smell of soy sauce, with a few green vegetables, and the smell of rice。