Guangzhou congee

1

It's more than four hours to immerse the rice

2

When you're back, you're back, you're back, you're back, you're back, you're back, you're back。

3

Add eight times the amount of water for water to roll out, evenly mixed peanut oil to the bubbling rice, pouring rice into the pot, and adding tomatoes and ginger as the last meat。

4

The fire boils for 20 minutes, the fire slows down for 25 minutes, so that the porridge is thick, and the lettuce, and the onions, evenly mixed。

1 m must be a mixture of old and new adhesive water for more than four hours. When the rice bubble is ready, it must be refuelled, fragrances, grains separated, and no end. 3 The cuisine can be understood, fresh and cold, but it must return to life, to blood, to blood, to blood, to blood, with particular attention to women, and to return to life as the principal or not. The porridge is used as a source of replete blood, so that it is well suited for all ages and adds to the taste of porridge. 4 The porridge, which is a starch hydrolysis process, is added to the tomatoes, creating an acidic environment, better hydrolysis and more adhesive porridges, while tomato is added to the colours and nutrients. Five, I like the sticky porridge, the rice water is eight, and a lighter friend can adjust it to not more than 16, more than, in my eyes, call it rare。