Scrawny porridge
By VicentaLakin
In the porridge, "scrawny gravy" is the most popular. Not only is it nutritious, but it's salivated, it's smelly. The porridge is really simple, and it's half an hour easy, and it's good for the whole family。
Recipe Recommendations
- salty fragrance
- cook
- three-quarters of an hour
- simple
Steps for Scrawny porridge
1
Rice was washed and a half an hour early with warm water。2
Scrambles, carrots and cherries, spinach infarction, cabbage。3
the spinal pelvis squirms the water, with chopsticks and bloodless water. the old soup that boiled the meat was soaked and left a small bowl of porridge。4
Carrots and spinach infarction are also dipped in water, cooled, hotened with water from a pot, and burnt with spinach leaves。5
The good rice goes into the pot, the raw soup is boiled, the hot water is added, when the water is released, it is put into the meat, and it mixes. Change the fire slowly。6
When the porridge is boiled to a bit dense, it is then put in carrots, spinach infarction, with a proper amount of salt, and it is modulated。7
when the porridge is so thick, put a spoon of olive oil and spinach leaves. half a spoon of chicken powder, mixed。8
When the grain is loose and the porridge is thick, a pot of nutritious, cedar and thin porridge is ready。9
Tastes goodScrawny porridge Make Tips
The porridge will taste better with hot water. The raw soup that boils the meat can be fragrance, and the cuisine can be sour as to remove the bitter taste of the vegetables that the colour will be better after the cooling. After the porridge starts, it's going to float a few times, and after the porridge is a little thick, it's going to mix a few times with a spoon to the bottom. The pickles are added as they please, and the process is the same。