Sugar sweet porridge

Peel the sugar cane first. (I never know how to use a knife to sharpen it. My teeth are just knives. I bite them directly and bite them off in a few or two times. Xiaobao said it was faster than cutting them with a knife. Anyway, they are a family of three and there are no outsiders. It doesn't matter. Of course, I still have to use a knife to sharpen them when cooking them for customers. It feels like that's hard work.)

Use a knife to cut the peeled sugar cane into small sections. (Of course, you can also cut it into long strips, but our whole family likes small ones, because in this way, when eating porridge, you can also bite the sugar cane and it will still taste sweet inside. Based on the principle of never wasting.)

After scouring the rice, put in sugar cane, put in water, and then put in the electric rice cooker. I also steamed a few purple potatoes on the porridge through water. They can be eaten with the porridge tomorrow morning! (My family uses a beautiful Xishi pot, which has a porridge cooking function. It is automatically set for 2 hours and will not overflow at all. Now cooking porridge has become an easy task!)