1. Wash the rice once, soak it overnight in advance
2. Don't pour the water for soaking the rice, pour it into the pot. Put the rice on the chopping board and use a rolling pin to crush it easily
3. Put the ground rice into the pot
4. Add a little oil and salt and stir well, continue to marinate for 30 minutes
5. Add clean water, the ratio of water to rice is 1:12
6. Boil on low heat, slowly cook the viscosity of the rice, and the porridge will gradually turn white
7. Add red dates and shiitake mushrooms
8. A piece of chicken-flavored soup treasure
9. Wash the spinach, wash the shiitake mushrooms and break into small pieces, cut the dried tofu into slices, spread the eggs into cakes and cut into shreds, prepare the fish balls and the tofu bubble, and you can start boiling.
Tips:1. When boiling the bottom of the pot, be sure to have a low heat and keep stirring, otherwise the pot will easily overflow.
2. This porridge has a lighter taste at the bottom of the pot, so I used the thick soup treasure of the old hen flavor.
