Potato porridge

1

It's been a long time since I've had enough of this。

2

The casserole is filled with water, with a little onions, a few drops of edible oil, and the fire opens, at which time the potato is cut off and replaced with a little ding (like peanut size)。

3

When the water is running, the fire continues and the bubbling rice is slowly put into the pot and the bottom of the pot is mixed. Then we put the potato in the pot. Turn the fire and cook for 10 minutes。

4

When boiled in the middle fire, the bottoms of the pot need to be mixed from time to time to prevent the cuddly pot, while making rice sticky, making the porridge thicker. Ten minutes later, the fire continued to boil for 20 minutes, covered the top of the pot and left a large stitch, or separated by a chopstick to prevent spilling。

5

Twenty minutes later, the little fire was put in the tatter and then boiled for another ten minutes, and this time it had to be boiled and mixed, because the porridge was already getting thicker and, if it was not mixed, the bottom of the pot. When you see the porridge at a satisfactory level, you can turn off the fire。

1. If you like sweet potato congee, you can add an appropriate amount of ice sugar to the porridge. Miss Wu doesn't like sweet food, so it only smells like potatoes. Two, I like to put a little bit of onions in the porridge, and it feels like it'll make the porridge better, but it doesn't matter. 3. The time used to cook congee on the Internet has been strictly observed. But when you cook yourself several times, you find that you can actually adapt your time to your needs, like soft ones, cook them a little more, like hard ones, and reduce the amount of cooking time. Ten minutes before you go out, you can do what you want. It's more water, it's longer, it's dry, it's hot。