Porridge

1

Food packs。

2

The pearl rice was cleaned early, added to the water without rice, frozen in the fridge overnight, removed and poured the water the following day, and mixed with a spoonful of peanut oil。

3

The casserole is filled with fresh water, boiled open, boiled in pearly, turned into a small fire, and boiled with a pan cap. In cooking, remember to mix, especially when the rice comes in the back and comes out with rice oil。

4

Skinned meat is cut into thin slices, a spoon of wine, an extremely fresh spoon of platinum, a spoon of platinum, a ginger, a small amount of white pepper, a small amount of salt, a half spoon of starch, a half spoon of oil, and a smooth pickle. Onion cut flowers, ginger cutches, fragrance cut out, skin slices, not too small, big ones boiled and tasted good。

5

Frozen rice particles will be powdered, especially so that they can be boiled, so that the porridge base can slide, the ingredients can begin, and the gingers can go down first, and they can be evenly mixed and boiled for two minutes。

6

Boiled eggs, boiled and mixed in order not to cause any disturbance。

7

The next piece of meat, which is salted with starch, which is sticky, does not pour all of it in at once。

8

In the salt。

9

Into white pepper sauce。

10

It's a five-minute meal, and it's a flower and a fragrance。

11

The finished chart。

12

The finished chart。

The first night of rice processing, the first night of freezing the rice with water, making it powdered with particles, boiling the next day, making rice so easy to bloom and making a pot of fragrance sticky porridge is the key to success. It's sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour. The porridge must not be too little, and the porridge must not be too dry, because there is a lot to be done behind it, too sticky to be too dry, and the taste is very low. 3. Skinned meat is cut into thin slices, not silk, which tastes good when they are salted, which, when added to the starch pickles, can effectively lock the water in the meat tablets, become soft and dry, and are handled properly, and the meat tablets are much better than the meat's mouth. The meat tablets were ploughed again before the pot, in order to keep the starch evenly wrapped in the meat tablets, which were made softer. 4 The success of the porridge depends on two aspects: the porridge of rice blooms with a thick and smooth base of rice oil; and the full amount of porridge, white pepper powder, onions and spices。