Longan Sweet Potato Porridge

I think everyone has had countless bowls of porridge since childhood. When I was young, my grandmother's porridge was simple and sweet, with nothing added but it had the color of mung bean porridge. It was often in the middle of the afternoon that I secretly drank a bowl before dinner. When I was in elementary school, my family opened a steamed bun shop. My mother started making porridge very early in the winter morning. When I was about to go to school at six o'clock, the porridge was just cooked. The hot porridge is just the freshly baked steamed buns or flower rolls, so I hurriedly hurried to class, so that the taste of the porridge was only hot, and I didn't like the porridge for a long time. Later in the university, the beautiful congee on Student Street was really impressive. I didn't want to order a vegetable and lean meat porridge when I didn't want to eat. At that time, I was too lazy to die. In my pajamas, I went to the takeout brother downstairs to get the porridge. I came back with pickled cabbage and bamboo shoots. It's just the porridge in Xiamen. The rice in it is one by one. The rice hasn't been boiled to blossom, like rice in soup. So I cooked porridge quietly in the dormitory. At that time, I was a fan of cooking, and I liked cooking preserved egg and lean meat porridge. Speaking of this, I have to thank the school. Our dormitory has air conditioners, electric water heaters, washing machines, four computers and an induction cooker turned on at the same time, but it will not trip. I sigh how strong the school voltage is. Later, I taught in Thailand and went to the other extreme. The porridge in the night market almost became thin. So do it yourself and get enough food and clothing. Yes, the days have grown up gradually.