Chinese Food
Fresh porridge
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Before there was no wheat kernel in the countryside, we could only pick and make porridge when the wheat was not ripe, burn the shell with a torch to facilitate threshing and use a winnowing fern to drive out the taste of childhood memory mother.
Cooking ingredients
Cooking Steps
Step1:It's easy to thresh and not to burn. It's too troublesome to thresh. I didn't finish one by on
Step2:Wash the kernel
Step3:Just boil the rice millet and MaiRen in the po
Step4:There is too little wheat. MaiRen and rice millet are 1:0.5:0.5 the best
Cooking tips:If you put the peeled wheat in the water, it will float up. You must have the skill to make the shell clean and delicious.
