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... ng light streamed through the window, adding a touch of warmth to the kitchen.
The millet porridge in the pot, heated slowly by the flame, began emitting a subtle rice fragrance.
The millet grains rolled in the hot soup, gradually releasing their essence.
Huang Jun held a spoon, slowly stirring the contents of the pot.
Once the porridge boiled, he added some red dates, a bit of glutinous rice flour, and a few drops of oil.
This way, the cooked millet porri ...
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