Practice of purple potato, yam and tremella porridge
material
The materials needed for making purple potato, yam and tremella porridge are not complicated. The laboratory needs a dried tremella, a purple sweet potato150g, a Chinese yam100g, 80g of rice, 20g of rock sugar and a proper amount of lemon juice.
Practice steps
1. Soak the prepared tremella in warm water, remove its roots after soaking, then tear it into small pieces, wash it with clear water, and remove the water for later use.
2. Peel the prepared purple potato and yam separately, rinse them with clear water, then cut them into small pieces, and wash the rice with clear water.
3. Put the washed rice into the pot, then put all the cut purple potatoes and yam slices into the pot, add appropriate amount of water to boil and cook for about half an hour, then put the soaked tremella into the pot, add the prepared rock sugar, and cook for half an hour after mixing well.
4. When the purple potato yam tremella porridge in the pot is almost cooked, add the lemon juice, simmer for five minutes and then turn off the heat. After ten minutes, take it out and put it in a bowl. The fragrant purple potato yam tremella porridge is also ready.
5. The purpose of making purple sweet potato tremella yam porridge is to prevent purple sweet potato and yam from being oxidized in contact with air. You can cut them into blocks and soak them in clear water, which can effectively prevent them from being oxidized and discolored, and also reduce the loss of nutrients in purple potatoes and yam.
6. The color of purple sweet potato tends to darken after preheating, which will worsen the color of cooked porridge. At this time, adding a proper amount of lemon juice will keep the soup clear and make the prepared purple potato tremella yam porridge beautiful and clear.