Milk and rice soup

Milk and rice soup

Introduction:

"Rice soup, also known as rice oil, is a layer of congee oil condensed on the surface of the pan when cooking porridge or dry rice with superior rice. Rice soup is sweet and smooth in nature, can nourish yin and strength, and has good nourishing effect. Wang Shixiong, a famous doctor in the Qing Dynasty, said in his book the diet chart of suixiju: "the poor suffer from deficiency. They use thick rice soup instead of ginseng soup, and each harvest is miraculous." That is to say, the poor people can't afford ginseng. Jiangnan people use rice soup as ginseng soup, which often has miraculous effects. Rice contains tyrosine, which can make milk easier to absorb. According to the book, I did it excitedly. As a result, I searched on the Internet and also said that milk and rice soup should not be eaten together. It's hard to eat it once. It should be OK. "

Production steps:

Materials required:

Rice: right amount

Milk: moderate

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light