1. Prepare all the ingredients. Wash the purple sweet potato, peel and cut into small 1cm cubes. Soak the white fungus in warm water, then remove the stalks, wash them and tear them into small pieces (don't cut them with a knife).
2. Put water in the pot (preferably a "Lemiya" glass pot, not a common casserole), put the washed rice into it, after the high heat is boiled, stir the bottom of the pot with a spoon to prevent sticking to the pot, and then put it Add purple sweet potato and white fungus, bring to a boil and turn to low heat.
3. Cook for about 40 minutes on low heat (4 levels of Miji electric pottery stove), when the consistency meets your taste needs (in the process of cooking porridge, be sure to stir the bottom of the pot with a spoon several times).
4. The temperature of the cooked porridge drops below 60 degrees, add honey, mix well, and serve. You can also mix in rock sugar powder (normal rock sugar can be made into fine powder with a Fissler cooking machine)
5. The cooked soup is served in a bowl, topped with sweet-scented osmanthus, you can taste it!
Tips:1. The fragrant rice tastes better, but the cost is high.
2. The color of purple sweet potato is blue when it touches metal, and the color of the cooked porridge is dark and unsightly.
3. The white fungus cut with a knife doesn't seem to be bad.
4. The serving is for 3 people
