Peanut and vegetable porridge

In northern Jiangsu, porridge is eaten every morning and evening, and rice is eaten at noon. The porridge is generally made of white porridge, and occasionally soy milk porridge is cooked, or it is made according to the season-when spring comes, dig some wild vegetables and cook shepherd's purse porridge; in summer, mung bean porridge; in autumn, pumpkin porridge; and in winter, sweet potato porridge and peanut porridge are the most common porridge products.

My husband has been clamoring for me to cook peanut porridge for him. But I never saw anything that suits my liking, so I didn't take action.
Today's porridge is the most orthodox taste of northern Jiangsu-the oil is given by my mother from soybean oil squeezed in my hometown, the peanuts were also harvested by my mother last autumn, and the vegetables are small vegetables from a grandma who sells vegetables.
In fact, as long as there are green vegetables, you can cook them all year round. Vegetables grow in my own vegetable field. If you want to eat them, you can pull up two trees. What you want is fresh.