.jpg&w=3840&q=75)
4 Serves
66 Mins
Bring a large pot of water to a boil.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
200 µg / 400 µgCalcium
32 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
338 mg / 4,700 mgSodium
843 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
112 µg / 55 µgFiber
7 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
Gradually whisk in the fine semolina flour, ensuring no lumps form, and add a pinch of salt.
Reduce heat to low and continue to stir the mixture vigorously with a wooden spoon or paddle as it thickens into a dense, smooth dough.
Transfer the hot porridge to a serving dish and create a small well in the center for toppings.
12
g31
g10
g
Chinese