Zongzi and barley porridge
Overview
Eating rice dumplings every day is a bit too monotonous, so breakfast should have some soup to moisten the stomach. Simply boil the rice dumplings into porridge, but you will inevitably end up chewing the rice dumplings until you get tired of them but you can’t do anything about it. One millet and ham rice dumpling, one original purple rice rice dumpling, and a handful of barley. Seeing how small the purple rice rice dumpling is, I decided to add one more. I was too lazy to cut the rice dumplings, so I just threw them into the pot one by one. When it was cooking for the last few minutes, I quietly opened the lid and took a look. The rice dumplings basically fell apart. There was only one purple rice dumpling, maybe it was tied too tightly, and a piece of the core was still retained. He grabbed a spoon and broke up the small lump. The rice cooker whistled while it was pouring. When I opened the lid, I saw a pot of clear soup and porridge. It didn't have much consistency, but I didn't mind. Drinking rice dumpling porridge, nibbling rice dumpling bread, and occasionally grabbing a rice dumpling to satisfy my hunger. This may be the norm for some time.
Tags
Ingredients
Steps
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Ingredients: 50 grams of barley, 1 ham and millet rice dumpling, 2 original purple rice rice dumplings, appropriate amount of water
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Wash barley with clean water to remove dust,
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Remove the leaves from the rice dumplings.
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Put it into the rice cooker pot and add appropriate amount of water.
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Select the porridge button,
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Start,
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After cooking porridge, turn off the phone,
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Uncover.
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Serve.
