Tools/raw materials: 70g of northeast rice, 700g of water, half of iron stick yam, plates and casserole.

1, prepare the ingredients.

2. Wash the rice and soak it for about half an hour.

3. Pour the rice with water into the casserole and bring it to a boil. Then gently draw a circle with a spoon and stir for a while to prevent the rice from sticking to the pot, and then turn to the minimum fire to cook.

4. When stewing, wash and peel the yam, cut the hob block and soak in water for later use.

5. When the porridge is simmered for about 20 minutes, pour the yam pieces and continue to simmer.

6. Stir for a while with a spoon again during stewing to help the yam cook evenly.

7. It takes about 10 minutes to cook! The yam porridge with soft and glutinous taste and pleasant fragrance is finished. A year's plan lies in spring, and hard grain and polished rice are the key.