Kiki Porridge
By VicentaLakin
I MADE THIS PORRIDGE MYSELF, AND IT'S SO SMOOTH AND SO SOFT, ISN'T IT A VERY DIFFERENT TASTE TO COMBINE IT? SO I STOLE THE PORRIDGE WITH MY FACE AND RICE, AND I WAS AFRAID THAT THE PORRIDGE WOULD BE TOO FRESH, AND I PUT EGGS ON IT, VERY FRESH AND TASTEFUL。
Recipe Recommendations
- glutinous rice appropriate amount
- Mian Qi appropriate amount
- preserved eggs appropriate amount
- salt appropriate amount
Steps for Kiki Porridge
1
I'll cut the flour and stubble it in the face。
2
It'll be good rice。
3
Water for rice。
4
And put the culled rice in the pressure pan。
5
Put in the nicest face。
6
Put in a proper amount of water, which is more water because both pasta and rice are more water-sucking。
7
A little bit of alkali, if you're afraid of destroying rice's nutrients at all, but a little bit of alkalis doesn't destroy rice's nutrients, and a little bit of alkalis can be added to your friends with stomach acid problems。
8
Skin-skinned。
9
Put cut eggs in the pot。
10
Put in a spoon of salt。
11
Cover the top of the boiler, press the porridge key, and boil it as thick and soft。Kiki Porridge Make Tips
1. The ratio of rice to wheat starch depends on your personal preference.
2. Use a bit more water, as both wheat starch and rice are highly absorbent.
3. If you are concerned about destroying the rice's nutritional value, you can omit it entirely; however, a small amount of mild alkali will not destroy the nutrition. People with symptoms of excess stomach acid can add a little alkali.