Porridge
By VicentaLakin
The porridge is probably my deepest obsession with La 8th. When I was a kid, eight days before each year the grandmother started picking beans. It's beautiful to have dried-up beans left behind, full of beans, rolling around in the sun. When the porridge is ripe, the white fog on the side of the pot rises, and it makes people happy. The sweet breath always lures me to my tongue, from childhood to today。
Recipe Recommendations
- red bean 20g
- mung bean 20g
- soybean 20g
- lotus seed 20g
- chestnuts 5 stars five
- yam 10g
- rice 20g
- Xiaomi 20g
- glutinous rice 20g
- glutinous rice 50g
- Lily 3g
- longan 3g
- qingshui 2L
- red dates 5 stars five
- peanut 20g
- sweetening
- cook
- half an hour
- simple
Steps for Porridge
1
pick the red beans, green beans, soybeans, lotions, peanuts, 20 g each2
the rice, millet and millet are 20 g each, and the rice is 50 g, clean and immersed for 10 minutes。3
Take four or five red dates. I usually go to the core and taste better。4
Two litres of water in the pot, and burn. Add the beans and boil the fire for 20 minutes。5
Add grains of all kinds to food items such as chestnuts, red dates, lotions, cuisine, mountain medicine and lilies. Make a little fire for about an hour, remember, make sure there's a little fire。