maternal recipes
VicentaLakin
The most common thing to eat from childhood is salty congee, and every time I eat it, I learn to cook a pot of good porridge for my family. In a book in the Porridge, Kiyoshi's foster family yellow cloud plumbing is much more refined: “One thing, two things, three things, four miles apart, five nights of digestion.” It's got the stomach, and it's got all kinds of porridge in four seasons of the year, at different times, and nobody knows it. In my house, it's two meals: breakfast and dinner. Porridge must be boiled in sufficient quantities. No water should be added to the cooking process. With water in the middle, it reduces the stickiness of porridge. The ratio of porridge, which is generally pure, such as rice, to water is 1:4. If raw materials with a low inflation factor, such as fruit, vegetables, internal paste, etc., are added, the share of cereals in the raw materials needs to be reduced and can be boiled at the ratio of grain to water of 1:3. 200 grams of rice, 140 grams of liver, 80 grams of skinny meat, a proper onions, a good salt
