A little rice porridge

MI IS A STAPLE FOOD THAT NORTHERNERS ARE VERY FAMILIAR WITH. THE GRAIN FINGER IS RICE BECAUSE OF THE ABUNDANCE OF NUTRIENTS, WHICH IS CALLED "MEI." THE ABUNDANCE OF NUTRIENTS SUCH AS PROTEINS, VITAMIN B, CARROTS, FIBRES, PHOSPHORUS AND IRON, AS COMPLEMENTARY FOOD TO PREGNANT WOMEN, MOTHERS AND INFANTS IS PARTICULARLY GOOD, ESPECIALLY IN THE CASE OF WOMEN, WHO ARE WEAKER AND WHO EAT MORE. SINCE I GOT MARRIED TO SHANXI, MI HAS BECOME ONE OF MY STAPLE FOODS, AND MY PARENTS-IN-LAW HAVE GROWN A LOT OF GRAINS IN THE COUNTRY AND NOW EAT THEM EVERY DAY. I'M A BETTER PERSON. I'M A BETTER PERSON。

Recipe Recommendations

da Gu 2 blocks
Farmhouse millet 130g
celery of 5
salt 1 scoop

salty and fresh
cook
several hours
simple

Steps for A little rice porridge

Two of the pig's bones, roll over, boil for an hour, get the bone. Soup

Pull out the bones, remove the big bones, and put them in reserve. Take the right amount of millet, wash it gently and boil it in the bone soup。

When rice's cooked, it's full of crumbs and salt

When the porridge is so soft and sticky, turn off the fire and cut into the end of the celery, you'll be out of the pot. Smells like bones, tastes like celery。

Mi-bone, satisfying the dual enjoyment of nutrition and taste. It's good to feed the baby. Adults can eat without crumbs, with their bones, and they can be replaced with ribs。