PREVIEW
... ery or copper kettle to cook.
The taste is rough and quite toothy.
Rice, yellow, rice and millet are different. These grains can be burst open by boiled granules and boiled into a soft, glutinous and viscous soup and porridge with a smooth taste.
Qin Yilan boiled and ate all the two handfuls of millet left at home in the morning. Ma Tao had to make soup and porridge, which could not be cooked with wheat grains and beans.
"Didn't you eat porridge and soup at the morni ...
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