Porridge
By VicentaLakin
It's a local specialty. It's a common morning stand. It's usually made of iron pots, so that when the porridge gets to the tarmac, the extra porridge will come out, and the fire will continue until the porridge becomes thicker, and sometimes the bottom will be thicker. And then you put a spoon back on the porridge, and the rice will come together, and it'll taste better. And it's cool and hot, but it's nice to have more soup, mixed with a little rice congee or poured into a little rice congee. I'm making cold vegetables today, and the sauce is pepper + big + salt + boiled, dryed, and a little vinegar and soy sauce and perfume. It's easier to do things with an electric cooker, even if it's too small to worry about it。
Recipe Recommendations
Steps for Porridge
1
Prepare food。
2
Rice。
3
Put the rice in the pot and pour the proper amount of water。
4
Set the porridge mode。
5
Porridge on the back of a spoon to make it more delicate and soft。
6
Potatoes and carrot grazes (the potato silk can be soaked in water against oxidation)。
7
Potato silk。
8
Carrot, too。
9
A little cold water soaked potatoes and carrots。
10
The potatoes and carrots were pulled out of the water, and the water was poured into the bowl。
11
Invoking peppers。
12
A little rice congee is used to mix or to pour it into a little rice congee。