1. Prepare the materials.
2. Cut the sweet potatoes into small cubes and soak them in water to prevent oxidation.
3. The rice is soaked for 30 minutes, the water is 10 times that of the rice, and the fire is boiled.
4. Cook on low heat until the rice blooms.
5. Add diced sweet potatoes.
6. Cover the casserole lid (don't cover it tightly to prevent the pot from overflowing), and continue cooking on low heat.
7. Cook until the sweet potato porridge and the soup is thick, then turn off the heat.
8. A bowl of sweet potato porridge with rich sweet potato flavour and sweet rice flavour, accompanied by a plate of pickles, beautiful.
Tips:1. Sweet potatoes must be cooked thoroughly. One is because the cell membrane of starch in sweet potatoes is not destroyed by high temperature and is difficult to digest; second, the "gasification enzyme" in sweet potatoes is not destroyed by high temperature, which will cause discomfort after eating.
2. When making the porridge, stir with a spoon to avoid sticking to the pot and the porridge is easy to stick.
