Sweet potato and white fungus porridge

Recipe Recommendations

• eggs one
• Tremella a little
• potato one
• meat floss appropriate amount
• white sugar appropriate amount
• oil appropriate amount

• original
• cook
• an hour
• simple

Steps for Sweet potato and white fungus porridge

1

Select a sweet potato of moderate size, peel the skin and wash it, and cut the sweet potato into small pieces (for easy absorption).

2

Pour the shredded sweet potatoes into a clean pot, add appropriate amount of water, and turn on high heat.

3

Soak tremella in water for several ten minutes to remove the tail roots. Cut the tremella into pieces and set aside.

4

Pour appropriate amount of starch into a bowl, add a small amount of water, stir, set aside. (Function: Increase the consistency of porridge)

5

After the sweet potatoes are cooked, pour the prepared pieces of tremella into the pan, add a spoonful of sugar, a little oil, and heat on medium heat for about 5 minutes.

6

Open the pan and beat the eggs into the pan.(At this time, turn the heat to low to avoid the eggs from combining quickly.) After the eggs are put into the pan, quickly stir the eggs apart to avoid condensation. Then add the prepared starch to the pan. Stir until the porridge becomes thick and turn off the heat.

7

Put the porridge into a bowl and sprinkle some meat floss in the middle of the porridge (this can be determined according to your taste).

Recipe Categories

• porridge recipe