Porridge
By VicentaLakin
WHAT I RECOMMEND TODAY IS A PORRIDGE OF MY OWN SPECIAL FAVORITE - A THIN PORRIDGE OF MY SKIN, WHICH IS A VERY CLASSIC PORRIDGE, MADE OF SMALL PIECES OF EGGS AND THIN MEAT, WHICH DIFFER FROM ONE REGION TO ANOTHER, WITH ONIONS AND ONIONS ADDED BEFORE EATING. THERE ARE ALSO PORRIDGES THAT HAVE EVOLVED FROM PORRIDGE TO PORRIDGE, USING FRESH SLICES OF MEAT INSTEAD OF SALTED AND THIN MEAT. BUT NO MATTER HOW THINGS CHANGE, IT'S HARD TO EAT. THE PORRIDGE, WHICH IS WELL NOURISHED, HAS THE EFFECT OF INTESTINE TUNING, REBLOODING, PROMOTION OF DIGESTION, DETOXIFICATION, DECOMPOSITION, AND DEFLAMMATION, AND IS THEREFORE ALSO KNOWN AS “THE PORRIDGE OF THE PORRIDGE”, WHICH CURES THE TOOTH PAIN AND THE SHARPNESS OF THE TONGUE CAUSED BY FIRE. IT'S SO SOFT AND WARM, AND IT'S SOFT AND SOFT, AND IT'S SOFT, AND IT'S SOFT, AND IT'S SOFT, AND IT'S WARM BECAUSE IT'S WARM, BOTH AS BREAKFAST AND AS USUAL. COME AND LEARN FROM ME。
Recipe Recommendations
- glutinous rice 100g
- lean meat 50g
- shallots 2 pieces
- rice 100g
- preserved eggs 2g
- pepper 1 teaspoon
Steps for Porridge
1
Prepare raw materials
2
(b) Mixing rice and rice with a ratio of 1:1 and cleaning up
3
(b) Placing washed rice in electric pressure pots and in appropriate quantities of water
4
Press the porridge function of the electric pressure pan
5
(a) Cutting the skin eggs into small pieces
6
The meat's cut to Ding and the salt is salted and made
7
The porridge is boiled, the juice key of the fire is pressed, the cap is lifted, and the salted meat is boiled for one or two minutes
8
I'll put it in the skin
9
Just add some salt to it
10
And fill the bowl with onions。Porridge Make Tips
1. Combining rice with rice at a ratio of one to one, which is the most appropriate thin concentration; 2. The meat is first added, then boiled, then put into the skin omelet, and then added salt and pepper powder。