Camel cheese porridge

Do you know the method of making camel cheese porridge and some common sense? Let me introduce it to you, I hope you like it.

Introduction of Camel Cheese Porridge

I borrowed a cookbook from the library, which lists many dishes from "Dae Jang Geum" as well as many of my privately collected Korean health-preserving royal meals.

There was a paragraph in it. I remember that King Gojong had camel cheese porridge for breakfast. At that time, I was thinking that this king was so extravagant that he actually wanted to eat porridge made from some cheese in the camel's hump. It must be so precious! After reading this book, I realized that my understanding was wrong. Korea was a country with scarce resources. How could it possibly eat camel food? In fact, this camel cheese porridge was made with the simplest ingredients.

How to make camel cheese porridge

1. Wash the rice and soak it for a while until it is fully softened. Then use a sieve to remove the water. Put the soaked rice and 2 cups of water in a blender to blend into a uniform and fine rice paste, then filter it with a net.

2. Add 1 cup of water to the filtered rice slurry, stir well and bring to a boil.

3. After cooking for a while, turn to low heat and pour in the milk little by little. Be careful not to form lumps and stir carefully.

4. Serve hot on a plate along with sugar and salt.