Potato porridge
By VicentaLakin
Many people love porridge because they know that rice is of high nutritional value and that it has been a very expensive nutritional supplement since ancient times, and that it is necessary to keep their stomachs and to sit on the moon. The rice porridge is delicious, and it's too short, but if we're going to make a thick rice oil, we're going to have to have some skills, otherwise the rice porridge will never come out. Porridge is usually not used in high-pressure pots, because they are small, can easily block the vents of the porridge, and can only be served with a common pot or a sandpot, which does not take long. A lot of people cook porridge directly into the pot, but it's wrong to do so. The rice can be mixed with a lot of food, and the most suitable food for the winter is potatoes, sweet and sweet, and the elderly are very fond of it. I'll use the sweet rice, open the wrapping and smell the smell of rice
Recipe Recommendations
- Arowana love peach blossom millet 80 grams
- sweet potato one
- water 1000 ml
Steps for Potato porridge
1
First the material, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest。
2
Potatoes are washed out of skin, silk is worn, rice is washed again。
3
The casserole is filled with fresh water, and the electric pottery starts with a fire. The ratio of rice to porridge is 1:10, with more water due to the addition of red potato silk。
4
When the water is boiled, it is put into the poignant rice, which is mixed with a spoon to prevent the rice from reaching the bottom of the pot, while the electric pottery continues to boil。
5
It'll be cooked in five minutes, and it'll be cooked with rice. It'll be cooked in five minutes. Likes to eat bad stuff, you can put it with Mi。
6
The casserole covers the lids, and the top covers, and the electric pottery turns into a fire and continues to boil for about 10 minutes。
7
Ten minutes later, the fine rice congee is covered with a thick layer of rice oil that smells delicious。Potato porridge Make Tips
And I use this golden dragonfish, which loves pomegranate rice, which is a true “Ukrainian yellow”, protected by the country's geographical indications. It's full, coloured, yellow, porridge-rich rice and a thick layer of rice oil. Potatoes can cut small pieces of porridge, but it's more ripe and sweeter. In the cold winter, a bowl of hot sweet potato rice is used to warm up and feed the stomach。