Porridge of beans

People in the Northeast love porridge, but it's a little waste of time to make it, even if it's a pressure pot that needs to be boiled twice, and it's hard for a worker to eat it, so our early-market porridge business is particularly hot, with $1 a bowl, and it's hard to supply. The sea is the northeast of the tunnel, and the whole family likes to eat porridge, but I rarely buy it, and I'd rather waste my time and do it myself. I've been cooking a pot for 10 and a half months, I've always recognized the pressure pot, but I've always thought that it's hot, but I've always had to go back to the pot and cook it again。

Recipe Recommendations

Stupid trash 1 cup
Niandazha 1 cup
kidney bean appropriate amount
baking soda appropriate amount

original
cook
an hour
ordinary

Steps for Porridge of beans

I've prepared the food, and I've used two big ones, yellow is the usual one, and here we are called the dumb one, and the white one is the sticky one, each one, and the sticky one is not free and the beans are less than one。

Several ingredients are mixed and placed in containers。

I've been cleaning up the mess and the beans, and they're from my sister's house. They're green foods that I grow。

Porridge is boiled with relatively more water, almost three cups of water。

A LITTLE SODA, WHICH IS A CRUCIAL STEP, MUST BE COOKED WITH A LITTLE SODA, THE FIRST OF WHICH IS EASIER TO BOIL; THE SECOND IS PARTICULARLY GOOD; AND THE THIRD IS STOMACH FEEDING. WE KNOW THAT LITTLE SODA IS SODIUM CARBONATE, AND A LITTLE BIT OF IT CAN MAKE THE PORRIDGE WEAK, NOT ONLY TO FEED THE STOMACH, BUT TO ADJUST THE HUMAN BALANCE. THERE HAVE BEEN SCIENTIFIC STUDIES IN RECENT YEARS THAT BELIEVE THAT THE PRESENCE OF A NICKEL ACID IN MAIZE IS VERY GOOD FOR HEALTH, BUT IT IS NOT ALONE, BUT COMBINED WITH OTHER SUBSTANCES, AND IT IS DIFFICULT TO BE ABSORBED BY THE HUMAN BODY, WHICH CAN BE FULLY ABSORBED BY THE HUMAN BODY BY EATING A LITTLE SODA. AT THE SAME TIME, LITTLE SODA CAN HELP PRESERVE VITAMIN B1 AND VITAMIN B2 IN MAIZE AND AVOID NUTRITIONAL LOSS。

Look at the level of the rice, a little bit above the four。

Covering the pan, hearing the sound of the card “scramble” means that it is closed, pressing the “scrambled grain” button, the electric cooker starts steaming, and then the cooker is ready, the congee is ready, and the other advantage is that the boiler does not need to be decompressed, and it is convenient to jump and open it。

It's a big porridge that's cooked。

Out of the pot. It's perfect. Massacres are rich in thick fibre, and food staples for dinner not only promote digestion but also reduce weight and weight。