Pea porridge
Yesterday's breakfast was a mess - a glass of boiled water toast. Whenever there is no breakfast, I want to have a soybean milk machine, which can drink Soybean milk, rice paste and porridge. Now we can only put the breakfast of the next day in the refrigerator in advance every day, and it will be hot and drunk the next morning.There is rice left over from my husband's lunch in the refrigerator, which is just used to make porridge. In fact, my family usually eats millet porridge. Rice porridge is my first time. I made some at will, but I didn't expect the taste to make my husband applaud!You must be patient when cooking porridge, and you must cook it slowly over a low fire. The longer you cook the porridge, the better the taste. The premise is not to dry the water!You must add enough water to cook porridge at one time to avoid adding water halfway!
Step 1 . Wash the oatmeal and peas thoroughly and put them into a pot, then add an appropriate amount of water
Step 2 . Pour the leftover rice into the pot and use chopsticks to break up the rice cubes
Step 3 . Bring to a boil over high heat, then turn to low heat and cook slowly
Step 4 . The color is a bit monotonous, grab some corn kernels and put them in. It's better to slowly cook them over low heat until they thicken and the color turns milky white (about 25 minutes)
Step 5 . This attractive bowl of Congee will be in my stomach soon!
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