Porridge

By VicentaLakin

Porridge
The food that was bought in the previous period was unsealed, and today it was opened with some rice worms, and it was a pity to throw it. In recent days, I have made this soft greasy greasy porridge because of the heat of the hot summer, which I fear for my family. It not only provides the blood and nutrients necessary for the human body, but also has not yet been accommodated and is best suited for hot summers。

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Steps for Porridge

  • Make Porridge step 0
    1
    All materials are ready to be put into the bowls with fresh water to wash clean and timid in the kitchen。
  • Make Porridge step 1
    2
    The good food poured into the right amount of water, boiled it with a boiled key, and knocked it down for 5-10 minutes。
  • Make Porridge step 2
    3
    The rice was washed clean, poured into the stomach of the electric rice, poured into the cold water and boiled again。
  • Make Porridge step 3
    4
    Once again, the thermostats are down, 5-10 minutes, again in the proper amount of cool water, and then boil again。
  • Porridge Make Tips

    1: The red beans and millet are afraid that they can be immersed in cold water for three to four hours early, but I'm not immersed, and I boil them straight in, and they're super soft. 2: When you choose red beans, you do not pick red peas by mistake, otherwise it won't boil. 3: Red peas and red beans, though similar in appearance, are able to distinguish between fine, small, flat, red and red, and elliptical. 4: If you have extra food in your family, then use it to destroy it. 5: Because of green beans, it's a good summer drink. 6: The food can be distributed freely according to the food you like. 7: The sweet ones can put ice cream in their own way while cooking porridge. 8: The food bought can be stored in bags containing grains of ginger, octopus, tight in the mouth, in cold, dry air or directly in the freezer/sealed tank of the refrigerator, but in the sealed can there is no water, the storage method is the same as in the octopus。

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