Porridge

Vegetables are one of the most important vegetables in Gangnam spring. The so-called vegetable is the trade name of the ordinary vegetable when it is about to bloom. The Gangnam people call the small vegetables "Chicken Creams", and the big ones are "chicks", and when they pull out the buds, the yellow buds are called "chicks." The word “single” is more like a cocoon or a tip. There's nothing to be done about "cracker" and "cooket." The dishes are available only in the early spring, as the pickles must be sufficiently cold and in the appropriate conditions for the sunlight. It was too hot in the summer and too cold in the winter, which prevented her from completing the sprouts and gushing. So, it's delicious, just a couple of days. It is the habit of Gangnam to take away only the young head of the vegetables, the top part of the food, which is made good; it is also used for pickles, which is almost luxury. The thick vegetables are used for drying, and meat is not tasteful. We also have porridge, and rice boils to the open, and half-cooked rice twirls on and down the pot, pouring into the crumbs, covering the pan, and letting them roll over the river, sing and dance. For a while, a spoon of salt, a spoon of pork oil can be sewn with chopsticks in order to prevent rice soup from coming out of the pot, while preventing the leaves from turning yellow. And I can hear all the songs in the pot, smell the fragrance of rice spilling out of the pot, prepare my cuisine, just a plate of licorice. The freshness and greenness of the dish, the thickness of the rice, have been comfyly mixed into a delicious and nutritious porridge, and the three of them have been waiting for their bowls to be filled with sweat, full of thai, and warm in their stomachs