Purple Sweet Potato and Tremella Porridge

Overview

Tremella is rich in colloid, japonica rice contains amino acids and B vitamins needed by the human body, and purple sweet potato contains a large amount of anthocyanins. Combine them together to create a bowl of white fungus and purple sweet potato porridge that nourishes both the skin and the stomach, and is suitable for all ages.

Tags

• porridge
• home cooking
• summer recipes
• glutinous rice
• japonica rice
• purple sweet potato
• rock sugar
• tremella

Ingredients

Steps

1. 1 Soak the white fungus and tear it into small florets. Prepare the japonica rice and glutinous rice in a ratio of 5:1. Steam the purple sweet potato and set aside. (Add a little glutinous rice to the porridge, the porridge will be softer and glutinous)

   

2. 2 Crush half a purple potato into mashed potatoes.

   

3. 3 Put white fungus and japonica rice into a purple clay pot. The amount of water is about 6-8 times that of the rice. Cook until the japonica rice blooms.

   

4. 4 After the japonica rice blooms, pour in the purple sweet potato puree and a little rock sugar, stir briefly to mix the purple sweet potato puree evenly, then cover the lid and let the remaining heat of the purple clay pot melt the rock sugar.

   

5. 5 The gelatin of Tremella fuciformis is mixed with the softness of Japonica rice, and the fragrance of purple sweet potato is revealed at the same time. When you eat it, your mouth will be filled with sweetness and softness, which nourishes your skin and stomach!