一碗延绵的白粥病了的时候,就想吃一碗绵绵的白粥。想象米粒在锅里滚烫出漂亮的透明泡泡,氤氲蒸腾的水汽里迷散阵阵自然米香。遂下床,淘米。白粥,熬煮的步骤极简。只要加足水,小火慢熬。用砂锅最佳。这看起来最简单的,却是最难做的。粥的黏稠,米的亮度,水分的收敛,这三大灵魂皆重要。 Bowl stretches of porridge sick when you want to eat a bowl of white porridge. Imagine the rice in the pan boiling a beautiful transparent bubbles, steaming steaming steam in the natural array of scattered rice. Then get out of bed, wash rice. Porridge, boiled steps minimalist. Just add enough water, slow fire boil. Best casserole. This looks the most simple, but it is the hardest to do. Porridge sticky, rice brightness, moisture convergence, these three major souls are important.