The rice porridge
By VicentaLakin
Winter is the golden season of recharge, winter weather is dry, and sea cucumbers have the multiple effects of pulmonary, liver, heart, stomach and kidney strength, so that our bodies can survive the cold winter in harmony with the balance of the sun. The most common practice of cucumber is cucumber. Soft, fresh, salty, smooth, delicious and nutritious. Rice contains vitamins and other mineral elements that are suitable for human digestion and sea cucumber-rich gelatin, which combines plant proteins with animal proteins and a balance of acid. Regular consumption of sea cucumber porridge provides the 18 amino acids necessary for the human body, early immunosuppression, gas preparation, loss of fat and younger life, which is the most essential remedial function of sea cucumber. And that's why most people feed on sea cucumber。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- senior
Steps for The rice porridge
1
The sea cucumber is ready
2
Prepare the millet. Clean the millet two to three times with water
3
With yellow pumpkins, go to the pelt, get boiled first, then steamed for 15 minutes, then cooled and used a blender to make a paste
4
The pot boils the water, pours the bubbling rice into the pot for 30 minutes
5
The oil is 70% hot and the onions and gingers are blown to gold. Out
6
When you pull out the ginger, you put a spoon of crab butter on top of it, and you pour it into the rice congee for five minutes, and you add the appropriate amount of salt
7
Finally, the cucumber should be placed in the ocean for too long a period of time to stir up the millet。
8
Lubricated mouths, salty perfumesThe rice porridge Make Tips
The rice congee must be boiled open and then boiled down into the rice, so that the rice congee is better and less suitable. It's more delicious to cut a little cucumber with a bubble. If you don't have crab butter, you can use proper chicken soup。