porridge recipe
VicentaLakin
In addition to soup, there's porridge, which is the usual in the morning and at night. Pure rice porridge doesn't taste, so I like all kinds of porridge. In the past, porridges had always been out of control of the amount of water they should have, the new electric table had a clear scale, the rice was free, the water was fixed, it was easier to remember, not to exceed that scale. How much water do you need? If you like thicker congee, you can put more rice in it, you can put less rice in it. Fresh prawns must be delicious for porridge, but they're boiled directly, without that special smell. I fired them before I pour them into the porridge with red juice from the pot, so that the taste will come out, and the taste will be fresher. Cooked porridge is particularly soft, and rice is made to sticky, silky, delicious, porridge is not as hard as you think
VicentaLakin
THE RICE PORRIDGE, WHICH IS MADE OF RICE AND WATER AS THE MAIN RAW MATERIAL, BOILED THROUGH THE FIRE, IS SUITABLE FOR BOTH THE OLD AND THE YOUNG, AND IT HAS SPLEEN AND STOMACH AND LUNG REPAIR. RICE IS ONE OF THE MAIN FOODS OF THE CHINESE, MADE OUT OF THE HUSKS OF RICE. THE COMPOSITION OF AMINO ACID IN RICE IS MORE COMPLETE, AND PROTEINS ARE MAINLY RICE PROTEINS, WHICH ARE EASILY DIGESTIVE AND ABSORBIBLE, AND RICE IS ESSENTIAL BOTH FOR HOME MEALS AND FOR RESTAURANTS. RICE PROVIDES A RICH VITAMIN B; IT HAS THE EFFECT OF REMEDIATING THE AIR, STAMMERING THE STOMACH, IMPROVING THE STRENGTH OF THE STOMACH, AND THE OBSCENITY, BLOODLINES, HEARING AND HEARING, PAIN AND THIRST, AND QUENCHING。
