Compared with beauty and beauty, Ye Chao also likes one thing - food.

Belarus also has its own unique food culture......

They all eat what flies in the sky, swims in the water, harvests in the ground, and grows on trees, which is more than what the Chinese have. It's just that Chinese foodies...... Really eat everything......

In China's written history, the trace of porridge has always been with you. The text about porridge was first seen in the Book of Zhou: the Yellow Emperor first cooked the grain for porridge.

Chinese porridge was mainly eaten 4,000 years ago, and began to be used for medicinal purposes 2,500 years ago, and the "Historical Records" Bian Que Canggong Column Biography contains the famous Western Han Dynasty doctor Chun Yuyi (Canggong) who used "Huo Qi Porridge" to treat Qi Wang's disease;

In the Middle Ages, the function of porridge was to highly integrate "edible" and "medicinal", and entered the level of "health preservation" with humanistic colors.

Su Dongpo in the Song Dynasty had a book that said: The night is very hungry, Wu Ziye advises to eat white porridge, and the cloud can push the old to the new, and the diaphragm is beneficial to the stomach.

The porridge is both fast and beautiful, and the sleep after the porridge is wonderful.

Lu You, a famous poet in the Southern Song Dynasty, also strongly recommended eating porridge for health, thinking that it can prolong life, and once wrote a poem "Porridge Food": "Everyone in the world has been learning for many years, and I don't understand that for many years. Thus raising the world's understanding of porridge to a new level.

It can be seen that the relationship between porridge and the Chinese is just like the porridge itself, thick and sticky, and foaming each other; porridge, as a traditional food, has a higher status in the hearts of Chinese than any other nation in the world.

According to Luo Tianyi's book "Baojian": porridge made of japonica rice and corn has a weak smell and yin in the yang, so it is light and comfortable, and it can be conducive to urination. One person was critically ill but never took medicine.

The doctor told him to eat corn porridge and no other food, and after 10 days, his condition improved, and after a month, he recovered.

This is the principle that all grains can cure diseases.

Eating porridge not only saves time, but also tastes beautiful, and it is wonderful to sleep after drinking porridge, and people say that porridge has great benefits.

Qufu's mutton porridge is not made by boiling mutton with rice. Porridge is made with soy milk and millet flour boiled into a paste, and most people like to add paper-thin cooked lamb or salted soybeans to make it more delicious and nutritious, and most locals eat it with fried dough sticks.

Of course, there is also a very famous porridge in China, called ...... Laba porridge.

Laba porridge is a type of porridge made from a variety of ingredients during the Laba Festival, also known as Qibao five-flavor porridge.

The legend of Laba porridge comes from Tianzhu, India, and the eighth day of the twelfth month of the lunar calendar is the anniversary of the Buddha's enlightenment, commonly known as the "Laba Festival", and in Buddhism, it is called the "Dharma Treasure Festival". As a folk custom, Laba porridge is eaten on the eighth day of the twelfth month of the lunar calendar to celebrate the harvest, which has been passed down to this day.

The earliest Laba porridge was boiled with red beans, and after evolution, coupled with local characteristics, it gradually became more colorful.

Generally, there are two methods: boiling and simmering.

The cooking method is to first boil over high heat until boiling, and then switch to the method of boiling over low heat until the porridge soup is thick.

The simmering method refers to heating to boiling with a strong fire, that is, pouring it into a wooden barrel with a lid, covering the lid tightly, and simmering for about 2 hours, which has the characteristics of strong fragrance.

Usually, porridge is mostly cooked.

In addition, there are also methods of boiling porridge with various ingredients and mixing evenly, such as sashimi porridge.

When making porridge, it should be noted that the water should be added enough at one time and boiled in one go, so as to achieve the characteristics of uniform consistency and blending of rice and water.

The rice used for cooking porridge can be soaked in water for 5-6 hours, and then boiled in the pot, or it can be washed and boiled directly into the pot to cook porridge.

Soaking before cooking can shorten the cooking time of porridge, but soaking can easily lead to nutrient loss.

If there are Chinese medicines in the recipe that cannot be eaten directly, you can first use Chinese medicine to cook the soup, then add rice or noodles to cook the porridge, or first grind the Chinese medicine into powder and then cook the porridge with rice.

There is a folk proverb: japonica rice porridge is the most nourishing.

What kind of rice is japonica (jīng)? Rice is divided into three categories: indica rice, japonica rice, and glutinous rice.

Indica rice is made from indica-type non-waxy rice, and the rice grains are generally oblong or elongated.

According to the harvest season of indica rice, it is divided into two types: early indica rice and late indica rice. Glutinous rice is made from waxy rice, milky white, opaque, and also translucent and sticky. Japonica rice is made from japonica-type non-waxy rice, and the rice grains are generally oval-shaped.

Porridge is a good thing, people drink porridge in many places, people who are too poor to afford food are forced to drink porridge, people who are so rich that they have no appetite to eat, and people who eat big fish and meat drink porridge......

In short, porridge is a good thing, easy to digest, in addition to being a poor man's stomach's weapon, it is also a good thing for the patient to save his life, and the patient generally has a bad stomach and can't eat anything else.

Now, let's get down to business, let's talk about Belarus.

The excellent natural environment also contributes to the diversity of Belarusian food.

Belarusian porridge, in general, is buckwheat porridge.

Buckwheat porridge is a common household dish with a fragrant taste and is a common staple food in life.

Buckwheat protein is rich in lysine, iron, manganese, zinc and other trace elements are richer than general grains, and rich in dietary fiber, which has a good nutritional and health care effect.

Buckwheat contains niacin and rutin (rutin), which has the effect of lowering blood lipids and cholesterol, softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage.

This kind of porridge is generally buckwheat and oats, and the main point is that the porridge here has no soup, just dry, just like rice here in China.

However, the water gradually disappears when the rice is steamed, and here it is drained after cooking.

Here's the difference.

Usually there is a breakfast and a Russian muffin.

Belarusian muffins come in a variety of flavors, such as pork liver, beef liver, and apple, so they can be both salty and sweet.

Muffins are a type of cake that usually uses baking powder or baking soda as a baking enzyme. It has balloon-like properties that retain air and expand with the force of air without bursting.

The substance produced by adding water and stirring flour has good stretchability and elasticity.

When making muffins, flour is the main ingredient, and the wet gluten formed by mixing flour with water to form a dough will produce water vapor when it is baked in the oven and heated.

The higher the baking humidity, the greater the water vapor pressure and the greater the swelling force of the wet gluten. This layer by layer expands by heat until the water inside the gluten is completely dry......