Porridge
By VicentaLakin
Today it is the traditional Chinese festival, known as “La 8”, which is held at the beginning of December of each year, and the custom of the festival is to “drink the porridge”. The congee, the porridge, it's all demographic. This year, I cooked gravy for the 8th festival, branded a little more chimpanzee, made a small dish, and the whole family ate。
Recipe Recommendations
- bacon 240 grams
- rice 18 grams
- glutinous rice 32 grams
- Tartary buckwheat millet 18 grams
- mung bean 23 grams
- peanut 12 grams
- red bean 26 grams
- sesame 3 grams
- walnut 11 grams
- ash jujube 18 grams
- black grapes 4 grams
- salty and fresh
- cook
- half an hour
- simple
Steps for Porridge
1
And fat and not tired, and nourished
2
The salty scent is delicious。
3
Prepare the food you need。
4
All the food is weighed in turn。
5
The gravy slices are cleaned with water。
6
The rest of the food is cleaned with water。
7
Put all the food in the electric table and start cooking the porridge keys。
8
It's time for a nice bowl of porridge。Porridge Make Tips
Varieties and usages can be adjusted to suit preferences, but rice and rice are necessary, and rice and rice are rich in starch, which is also key to increasing the viscosity of the porridge, which is rare if there are too many beans and little rice, and not too few. The porridge cannot be too thick, otherwise the porridge will not be so thick; unsophisticated pulses can bubble one night in advance, both quickly and increasing viscosity and softness。