Practice 1: Wash the sweet potato, peel and cut into pieces, put it in a pot, add washed japonica rice and boiled porridge, and add red dates and sesame seeds to taste.

Practice 2: Wash fresh sweet potatoes and cut them into small pieces. Wash japonica rice, soak in cold water for half an hour, remove and drain. Put sweet potato blocks and japonica rice together in a pot, add about 1000 ml of cold water and cook until the porridge is thick, add sugar according to personal taste, and then boil.

Practice 3: Wash, peel and cut sweet potatoes; Wash the northeast rice, put it in a pressure cooker with sweet potatoes (lazy porridge method), and add water three times the height of the material; When the pressure cooker is greased and steamed again, turn off the heat to continue cooking 15 minutes and then turn off the heat; After the pressure cooker is deflated, put it under the tap for 2 minutes to cool down.

Practice 4: Wash and peel the sweet potato, cut it into small pieces, and cook it into porridge with white rice and water. Take it twice a day for breakfast or dinner.

Practice 5: Peel the sweet potato, wash it, cut it into dices, blanch it in a boiling water pot, and remove it for later use; Wash the ebony meat and cut it into small pieces for later use. Wash the japonica rice with clear water, put it into a basin, add 250 ml of clear water, steam it on a drawer for 10 minute, and take it out. Put the steamed japonica rice into a pot, then add 600 ml of water, diced sweet potatoes and dark plum meat, cook it over medium heat until it becomes sticky, and add sugar to cook it until it is deeply cooked.