1. Wash 1/3 each of japonica rice, glutinous rice and millet, and if possible, soak in advance;
2. Put water in the pot, and put the rice after the water is boiled;
3. Peel the yam, cut into cubes or hob, either;
4. Put it into the pot immediately;
5. Boil the porridge over a high fire and stir in a timely manner; after the rice blooms, stir in a uniform method with egg tumblers to beat out the rice oil;
6. Add rock sugar
7. Wash the jujube, chopped or whole, twist the whole to reveal the jujube meat;
8. Add jujube to the porridge;
9. Continue to simmer on high heat and stir appropriately;
10. After the rice is thick, add the wolfberry and turn off the heat.
Tips:1. The principle of porridge stirring: follow the same direction, otherwise the porridge will leak.
2. The heat of cooking porridge: cook the porridge over high fire to get the rice oil.
3. Do not add jujube and wolfberry too early to minimize nutrient loss.
