Sweet Potato Dried Multigrain Congee
1.
Prepared ingredients.
2.
Dry the sweet potatoes and break them into small pieces. Wash the red dates and glutinous rice.
3.
Put all in the bowl.
4.
Add the right amount of water.
5.
Put a fire on the stove.
6.
The fire is heated until the water is about to boil and turn to the smallest fire.
7.
After the water is boiled, tilt the lid and leave a seam to cool the anti-overflow pot (I forgot to take this inclined lid and use it for other pictures).
8.
Boil until the glutinous rice blooms and the sweet potatoes are fully cooked and turn off the heat (you can add boiling water if you feel that there is little water).
9.
Gai Gai stew meeting.
10.
Cool until the pot body is warm.
11.
Finished product.
12.
Finished product.
13.
. Finished product
14.
Pour out and drink.
15.
Pour out and drink.
16.
Pour out and drink.
17.
Pour out and drink.
Tips:
1. Turn the high fire to the lowest heat.
2. After the water is boiled, put the lid on the lid diagonally and leave a gap to cool down to prevent overflowing the pot.
3. Add boiling water in the middle. Reduce the amount of dried sweet potatoes or glutinous rice. This time it is a bit thicker.
