In the blink of an eye, these years have passed, and her wheat field has long been requisitioned and developed, and it has not been planted again. Mother-in-law's house still has some wheat fields. Every year, I plant some, and I keep the collected wheat for myself. Sometimes I will take the wheat to the mill and process it into this kind of wheat kernel that can cook porridge. I will cook a porridge and put some porridge to enrich the taste, and I can also get back the feeling of being a child.

This kind of wheat porridge is very simple. It only uses wheat grains and does not need other miscellaneous grains. However, after cooking, you must pour some noodle water, and the shade can be chosen according to your own taste. If you don't put noodles in water, it will be too thin and it will taste bad. Let's see how Sodom does it!

Asida

Raw materials: wheat kernels, clear water and flour;

Detailed practice:

1, take a bowl of wheat, which is pressed by machine and a little flat;

2. Wash the wheat grains, put them in a pot, add enough water, boil them with high fire, and then turn to low heat until the wheat grains bloom;

3, pressed wheat grains are easy to boil and bloom, take out a spoonful and look at it, all boiled;

Take a big bowl, put half a bowl of water and a spoonful of flour. If you like to drink thin, put less flour. If you like thick, you can put more flour. I use white flour here, or I can change it to corn flour.

5. Stir the flour and clear water evenly to make flour water;

6. Pour the mixed flour and water into the pot and stir while pouring. After the fire boils, simmer for about 3 minutes. Remember to stir constantly when cooking. Soon the soup in the pot will be strong, so you can turn off the fire.

Put a bowl out, let it warm, and you can drink it. Such a bowl of cereal is full of the flavor of childhood. In a trance, I went back to my childhood, sat by the stone nest in front of my house, put the washed wheat kernels in the stone nest and beat them one by one. Few people drink this kind of barley porridge now!