Red potato, black rice
By VicentaLakin
This is a very nutritious porridge, sweet and soft, and intestinal intestines, which must be cooked regularly for family after autumn, spleen and middle, and sour. My family often cooks the best mix of breakfast and dinner, with simple practices, smooth tastes, and old children like to eat。
Recipe Recommendations
- sweet potato one
- black millet 100g
- wolfberry fruit 1 handful
- sweetening
- cook
- ten minutes
- ordinary
Steps for Red potato, black rice
1
Get the food ready, the potatoes go and wash. Net purchases of red potatoes from the Yunnan mountains are excellent, particularly sweet, and are much better and more expensive than those from the local market, and tarts are basically Internet purchases, with large grains flattening and better quality than those sold on the market。
2
Black rice cleans, red potatoes cuttin, gills wash。
3
A proper amount of water is added to the pot and boiled into the cassava fire。
4
The bottom of the pen is evenly mixed, the fire is slowly boiled, and the spoons are used from time to time to avoid the puddles。
5
The small fire boils to the ground and the sweet potatoes are fully cooked, while the spoon is used from time to time to stir and to watch for the foam above。
6
When the rice is cooked, it is covered with clean tarts, and the fire continues for two minutes。
7
The sweet, soft, sweet, red rice porridge, a hot bowl of porridge is a good choice for breakfast and dinner。