Homemade congee

By VicentaLakin

Homemade congee
Autumn comes, soup and soup to prevent the fall from drying. Porridge's a lot better than that. This congeal combines a few of the most common basic grains. Green bean water, detoxification; red soybean kidneys, coldness of the medium and green beans; rice for gastrointestinal consumption, muscular body; rice and maize for sleep and stomach abating; black memids for kidneys, spleen for liver and blood for the eyes and eyes; and gills for household food. My body is too hot to eat. In fact, it's good to add green beans in the summer, green beans in the winter, big dates, cinnamon. I usually use the ratio of 1:1 rice to gill rice (and less black rice, if not black rice, with an equivalent of 1:1 rice and gill rice), other grains are slightly smaller than rice, and pulses are about the same as other grains, and feel sticky. Porridge helps to lose weight. Like my porridge, half a cup of rice, five to six. If I cook rice, I'll eat 3 meals per person, four times the amount of porridge! The porridge is warm and dense, and it's easy to feel full. Porridge is made of coarse grains, sugar is complex, food fibre is rich, and it lasts longer. Plus, I eat congee and pickles and pickles, and I cook eggs

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Steps for Homemade congee

  • Make Homemade congee step 0
    1
    All kinds of grains are weighed out and placed in containers, looking good. The green beans are the rest of my boiled water, and if they're not the ones who cooked it, they have to go all night. I like to cook the beans first, no soybeans. The rice doesn't bubble, it's good to cook. It's easy to melt, not see。
  • Make Homemade congee step 1
    2
    All kinds of cereals, such as electric cookers, are added to the platinum or other small matter。
  • Make Homemade congee step 2
    3
    Add nine times the volume of cold water. That's my teacup and half a cup of cold water. Power. My pot is a half an hour. I usually cook porridge after dinner and stay warm till morning. Automatic things are good。