porridge recipe

Abalone shrimp congee

Abalone shrimp congee

VicentaLakin

When life suddenly turned from oily spicy to cuisine. And while there are others who don't love the radiance of porridge, the days are long gone. The porridge is probably the most corroded dish in the world, offering only a strong fragrance and spicy taste, all of which is changed by the food added. The night-heated edges of halogen, fresh, half-open crabs, even a spoon of fresh milk, a few nuts... The charm of porridge isn't the taste of the tip of the tongue, it's an infinite possibility. So this time I tried to put abalone in the porridge, not because I couldn't get on fire, but because I wanted to eat
Wheat congee

Wheat congee

VicentaLakin

“The toothache is not a disease, it hurts!” These days have been sorely swollen that even the mouth has been opened. I can only have some congee, some vegetables, some beryllium, good food, good food. Vegetable congee is cooked in such a way that the leftover rice has a place to go, and the sorghum has a new diet. You don't have to try it. My son wants to do it for breakfast. Among them, the gravy is more nutritious than the lettuce; it has the beauty of a “fewtail”; it is also natural cough medicine; it has a high nutritional value; it is hot and dry; and it is thin and suitable for autumn food. Grown-up kids can drink, smaller babies cut the dishes。