Relieving Cold and Enriching Blood Porridge
by Sago Fiona
Favorite
Difficulty
Easy
Time
1h
Serving
4
This is when I was in elementary school. One winter, the school organized cultural activities. A couple of us girls arranged to rehearse at a classmate’s house. By the end of the rehearsal, it was about ten o'clock in the evening. It was freezing cold, and the classmate’s mother made such a pot of hot porridge, and invited each of us to drink a bowl, and then our parents would take it home. The impression is particularly deep, thick and waxy, accompanied by the sweet aroma of brown sugar. . Let us resist the cold in the winter night.
Many years later, when I started to learn how to cook, I would often cook this porridge in winter. The addition of glutinous rice made the porridge thicker, red dates, longans, wolfberry, and nourishing blood and beauty. I usually cook it the night before and can drink a bowl of hot porridge in the morning. This time I used Supor's ball kettle, which has the function of porridge cooking, and it is as thick and soft as the simmering pot for three or four hours. .
Many years later, when I started to learn how to cook, I would often cook this porridge in winter. The addition of glutinous rice made the porridge thicker, red dates, longans, wolfberry, and nourishing blood and beauty. I usually cook it the night before and can drink a bowl of hot porridge in the morning. This time I used Supor's ball kettle, which has the function of porridge cooking, and it is as thick and soft as the simmering pot for three or four hours. .
