Porridge

Last weekend, we finally received rice for the tasting. It's my favorite style to tear up a delivery package, display a fine little box of paper, colour of paper, printing and decorating without flair, simple without loss of content. The art of the front of the box is called "Phoice of the Plumsy Rice", and if a plume of the audacious aqueous aqueous aqueous ink lined to the lower of the word, above the fertile soil of the water, three willows flying in the wind, two birds resting in branches, living in life, natural and harmonious. On the back and side of the box, with a rice preponderant presentation, black land, mountain spring water, long-lighted light, good seeds, high technology have produced high quality rice quality for visitors. The groceries also gave consumers a very careful presentation of rice porridge on the back of the box. The small paper box contains a fine, vacuum-packed bag containing 400 grams of broken porridge, ivory-coloured rice, full and even, and contains a simple and moving phrase: “Put-in, make-your-heart rice, get home.” It's the rice that's really good. I made only one meal of porridge — a porridge of leaves and eggs, and the porridge that I had made was very good for everyone, and in the course of the cooking, it was fragrance and lubricated, easy to digest and very good for the elderly. It's good that my dad ate this porridge tonight. By the way, the gravy is barley, which is sold in the summer supermarkets and markets, and you have to buy something smaller to make congee。