It's a grain of low sugar rice

Lunch doesn't mean anything, but it's a good match. When the home-made salami steams on the pot, it is cooler, the fat is evaporated, it is healthier, it's fried with a spoon and pepper and it's ready to eat. Garlic eardrums, gliding and glittery. Chicken gravy, dry fragrance and chewing, and a taste of a dry pot. Ginger's fried beans. They're pretty good. The main food is rice, because there are two “middle-aged people” in a family of four, so I set up a “soft rice” desugar meal, which can be boiled at a continuous high temperature of 17 minutes, so that the starch on the surface of rice can be absorbed into rice soup in large quantities, and the rice meal and rice soup can be automatically separated through a filter in the scavenger, so as to be flexible in terms of low sugar, low heat and grains. This meal is a meal that the three of us eats clean, and my sister says it tastes old, but less salt and less salt than in a restaurant, and my mother says it's the most favorite meal, which tastes a little like the rice that used to be in the canteen. It's not sticky, it tastes good。