Accessories: dried yam 20g, hawthorn 10g.

Seasoning: 15g rock sugar, with appropriate amount.

The practice of tomato yam porridge;

1. The yam is scraped and washed, and cut into small slices;

2. Wash and grind the tomatoes;

3. Wash hawthorn, remove core and slice;

4. Wash the japonica rice and soak it in cold water for later use;

5. Add about 1000 ml of cold water into the pot, put the japonica rice, yam slices and hawthorn slices together, and first put them on strong fire to boil;

6. Cook on low heat for half an hour;

7. Add tomatoes and continue to cook on low heat;

8. The porridge is ready, add rock sugar and stir well;

9. After a while, the food can be served.