It's a porridge

By VicentaLakin

It's a porridge
It's getting colder, and breakfast at my table is starting to come up with all kinds of porridge, and it's so hot to drink. The porridge selection was made with a mix of curry dates from one-sniffed houses, consisting of five grains (past rice, cuisine, red dates, black rice, curry rice) and five fruits (sprouts, raisins, almonds, pumpkins, blueberries), which are used to regenerate the blood, warm the stomach, and fit for this cold season. One more cage of steam and breakfast's done。

Recipe Recommendations

  • dumpling skin 142g
  • pork belly 100g
  • dried mushrooms 3 flowers
  • Cinnamomum jujube raw fragrant coarse grains rice 2 bags
  • salt appropriate amount
  • soy sauce 1 teaspoon
  • cooking wine Half a teaspoon
  • starch 2g
  • white sugar 30g

Steps for It's a porridge

  • 1
    (b) The groceries are washed and placed in the casseroles with a proper amount of water immersed for more than two hours
  • 2
    (b) Five flowers to wash and purify into meat, adding a suitable amount of salt, raw smoke, wine, and starch mix, which will be flatted for half an hour
  • 3
    Scrambling in the meatloaf with a smooth-haired mushroom wash and then pouring into it with a clockwise
  • 4
    Put a proper amount of meat in the dumpling skin and wrap it up
  • 5
    Pack them all in the steam cage and then put them on the casserole
  • 6
    Cover the lid, burn the fire and boil the fire for about 40 minutes, so that the porridge can be smoothed with sugar
  • 7
    Completed products
  • 8
    The finished product。

    • It's a porridge Make Tips

    1. It is advisable to mix the rice in the casserole with a view to avoiding the sticky casserole when preparing for steaming; 2. Because the porridge is thick, it can be boiled so easily that the bottom of the casserole is so thick that it spills out of the casserole that no cushions can be put on or post-cooked。

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