Porridge
By VicentaLakin
And when you cook the porridge, there will be a thick layer of porridge, which is the best part of the porridge, the porridge, the beauty of the porridge of generation, and the warmest bowl of porridge that feeds your stomach after the porridge. Mi, I've always chosen the Golden Dragonfish, which is the true "Ukrainian Yellow" rice, which is full of porridges and yellow colours; spicy odour, porridge, oily rice and fragrance; and nutrients and delicious combinations。
Recipe Recommendations
- Arowana love peach blossom millet 40 grams
- water 600 grams
- wolfberry appropriate amount
Steps for Porridge
1
The material is prepared first, because it is a man who drinks congee without a large pot and who directly uses the pot to produce it。
2
The rice is washed and put in the breeding pot。
3
Add fresh water and then press the soup function to confirm it, and the lid of the pot is buttoned。
4
The rice congee does not have to be boiled for long, and when it is boiled, the small lid on the raw pot is removed so that it can avoid spilling out and make its own fixed time limit of 10 minutes。
5
The rice porridge was boiled so thick that it stopped the soup-making process and put it in the rinse of the water。
6
The tumbled porridge eats in a cup while it's hot, and one person drinks it while enjoying the view outside the window, and the sun is warm on the balcony. The favorite porridge in the autumn and winter is porridge。
7
Mi is also called Moon Mi, and the mother of the Moon is essential. Rice also has the function of stomach support, and its nutritional content is high. It often drinks porridge, keeps its stomach healthy and should drink porridge in the autumn。Porridge Make Tips
Make a pot of rice porridge, remember to boil it and take it off so it doesn't spill. In fact, cooking congee with a casserole needs to be done. Mi is easy to ripen, ten minutes is enough. If you like to drink a little thicker, less water。