Porridge
By VicentaLakin
They are also called black fish, stubble fish, stubble fish, raw fish, snakehead fish, filial fish, inkfish, and so on. They are fine meat, smelly meat, small meat, 19 g of protein, 8 g of fat, 1 and 4 g of carbohydrates. The nutritional value is high, with spleen rehydration, bruising, hot winding, and renal supplementation. In the southern part of the country, which is characterized by the sweetness and sweetness of the soup, the soup has always been seen as a food for those who recover from the disease and for those who are not。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- senior
Steps for Porridge
1
Prepare raw material specks, broccoli, onions, ginger, rice。
2
Ginger slicing onions。
3
Ginger's put in the scabs and made a half-hour pickle。
4
The boiler boils water into the broccoli water, which changes to colour, and is immediately released into cold water, soaked with dry water。
5
I'm going to start cooking porridge with an appropriate amount of rice and clean water。
6
The rice congee is boiled in the middle without a hard heart。
7
Three minutes of cooking in the porridge of rice。
8
Put raw fish chips in a small and occasional mix to prevent sticky pots。
9
Put the broccoli in two minutes。
10
Finally, salt, flavor, black pepper powder, and onion onions can be used。
11
Fish porridge is loaded into containers。
12
A couple of soup buns and eggs together is a match。
13
This is about sharing it with our little friends。
14
The nutritional value of specks is highly appropriate for all groups of people。
15
It's perfect for the specky fish to come in with a nice little fragrance with a broccoli。
16
One needs to eat a variety of nutritious breakfasts to feed himself。Porridge Make Tips
They are also called black fish, stubble fish, stubble fish, raw fish, snakehead fish, filial fish, inkfish, and so on. They are fine meat, smelly meat, small meat, 19 g of protein, 8 g of fat, 1 and 4 g of carbohydrates. The nutritional value is high, with spleen rehydration, bruising, hot winding, and renal supplementation. In the southern part of the country, which is characterized by the sweetness and sweetness of the soup, the soup has always been seen as a food for those who recover from the disease and for those who are not。