Sweet potato, rice, a little rock sugar, dried osmanthus.

working methods

1. Simply cut the peeled sweet potato into the size of the thumb joint, add enough water to cook porridge at a time, cook the sweet potato on high fire, add the washed rice, stir to prevent sticking, and sprinkle with a few crystal sugar. Don't move any more.

2. When the pot is boiled again, turn the fire down and put the lid up with chopsticks (there are special pictures in my series "Nina in Charge", you can refer to them), so as to keep the pot from rolling over.

About 3.30 minutes, a pot of fragrant purple potato porridge is ready. It is a secret that Mr. Wang added rock sugar to the water instead of turning off the fire. Otherwise, the porridge will be loose and water will come out.

4. Sprinkle with dried osmanthus. Really, I have never eaten such sweet and mellow sweet porridge!