ちひろ（@chitti_design）さんが紹介する、離乳食のお粥を作る時のライフハックの光景です。
誰でも簡単に出来て、家事の時間の短縮にもなる先人の知恵です。
尚、一般的に『お粥』というと、米と水の比率を「米1：水5」の割合で炊いた『全粥』（ぜんがゆ）（別名『五倍粥』）の事を差します。そして、米と水の比率を「米1：水10」の割合で炊いた『五分粥』（ごぶがゆ）以上のお粥を作った時に出来る上澄み液（『重湯』（おもゆ））が、病人や赤ん坊の離乳食等として使われます。
Translated from Japanese by Google
This is a life hack scene when making baby food porridge, introduced by Chihiro (@chitti_design).
It is the wisdom of our ancestors that anyone can easily do and shorten the time for housework.
Generally speaking, “porridge” refers to “zengayu” (also known as “five times porridge”), which is made by cooking rice and water at a ratio of “rice 1: water 5”. I will insert it. And the supernatant liquid (“Shigeyu” (Omoyu) that can be made when making porridge that is more than “Gobugayu” cooked with a ratio of rice and water of “Rice 1: Water 10” )) Is used as baby food for sick people and babies.
離乳食のお粥（1日分）は、こうしてこうしてこう。 pic.twitter.com/QTUf6JOvHq
— ちひろ (@chitti_design) May 23, 2022
[Twitter] 離乳食のお粥（1日分）は、こうしてこうしてこう。