Chinese Food
Small rice porridge with yam
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Although the quilts are very warm in the winter morning, I got up early to eat a warmer breakfast for the sake of less sails. I got busy. Today's Yam millet porridge is really good. Yam indirectly increases the viscosity of the porridge. Millet porridge suddenly becomes as smooth as milk tea. Yam itself is wrapped in millet porridge. It is also more soft, waxy and delicious. Great match. I hope you can enjoy it. Happy
Cooking ingredients
Cooking Steps
Step1:Remove the skin of yam. Wash the millet. Today, I soaked yams in warm water for peeling. It's easier to operate. My hands are not itchy at all. You can try this method later. It's better than peeling in cold water.
Step2:Peeled yams are like hobs.
Step3:Boil the water in the casserole. After the water is boiled, put the millet into the casserole. Boil it again for a few minutes, and then put the yam into the casserole.
Step4:Turn the small and medium heat. Boil for 25 minutes. Skim the foam from the porridge in the middle. Turn off the fire. Let the millet porridge stay in the casserole for a while. This step is very important. The residual heat of the casserole will make the millet porridge more smooth.
Step5:A bowl of sweet, soft and glutinous rice porridge. [beautiful
Cooking tips:As for porridge cooking, I like rice after boiling. I don't think rice will stick to the pot in this way. The porridge cooked is as smooth and delicious. This yam millet porridge. You can add a few medlar. The effect will be better. There are skills in making delicious dishes.
