Carrot rice porridge

1

Prepare raw materials for rice, carrots, celery leaves, musk

2

Rice cleans up and adds a proper amount of water to the fire

3

The celery leaves were put in cold water as soon as they were in the water

4

The celery leaves are dried up in small parts

5

Carrot cut to Ding

6

I'm going to cut my hair out of my ear

7

Rice boiled to the age of five with carrots

8

Carrot boiled to change color and put it in wood

9

When you're nine years old, you put it in celery leaves

10

And finally, the salt and the taste are even

11

Feeding carrots and rice congee in containers. Medium

12

With eggs and duck sprouts, it's for breakfast

13

Nutritional breakfast is the driving force of a happy day

14

It's so good

15

Lives love family to be happy every day。

THEY CONTAIN A VARIETY OF VITAMINS, AMINO ACIDS, FATS AND CARBOHYDRATES, WITH A HIGH NUTRITIONAL VALUE OF 9.7 GRAMS PER 100 GRAMS OF MILLIGRAMS OF PROTEIN AND 3.5 GRAMS OF FAT, NOT LESS THAN RICE AND WHEAT. THE GENERAL FOOD CONTAINS NO CARROTS, WHILE THE CONTENT OF MILLIGRAMS PER 100 G OF MILLIGRAM IS 0.12 MG, AND VITAMIN B1 IS THE HIGHEST IN ALL FOOD. SUGAR IS ALSO VERY HIGH IN MILLET, 72.8 GRAMS PER 100 GRAMS OF SUGAR AND MUCH MORE HEAT THAN RICE. IN ADDITION, MILLET IS RICH IN VITAMIN B1.B2, WHICH ALSO HAS THE FUNCTION OF PREVENTING INDIGESTION AND ORAL HAEMORRHAGE. THUS, FOR THE ELDERLY, THE SICK AND THE MOTHERS, MI CAN BE DESCRIBED AS THE IDEAL SUPPLEMENT. ACCORDING TO THE BASICS, MI IS “THE CURE OF REPULSIVE DYSENTERY, THE COOKING OF PORRIDGE, THE BENEFIT OF THE FIELD, THE REPAIR OF VANDALITY, THE OPENING OF THE STOMACH”. THE CHINESE DOCTOR ALSO SPEAKS OF MILLET “AND STOMACH TEMPERATURE”, WHICH IS CONSIDERED TO BE SALTY, AND WHICH HAS THE EFFECT OF ACCOMMODATING THIRST, DIGESTIVE HUMIDITY AND STOMACH SLEEPING, AND IS BETTER SERVED BY INTERNAL HEATERS AND THOSE WITH A WEAK TEMPER. SOME PEOPLE HAVE A BAD APPETITE, EAT THE RICE AND EAT IT, AND HAVE THE EFFECT OF DIGESTING THE STOMACH AND PREVENTING THE AVERSION AND VOMITING。