【Red Dates, Longan and Sweet Potato Congee】

My mother’s favorite breakfast porridge in winter is greasy and sweet. Drink 2 bowls to nourish your stomach and warm your body.

Ingredients: 1 cup long-grain basmati rice, 1 red date, 1 dried longan, 1 sweet potato, 1 pot of cold water

1. Scrape the outer skin of sweet potatoes, a handful of jujube, and a handful of dried longan. The dosage can be adjusted according to the amount of consumption; sweet potatoes should be sweet and chewy;
2. Wash the rice gently twice with cold water, soak in cold water for 15 minutes; after a short time of soaking and then boiling, the rice is easy to cook and has a good oily effect;
3. Put rice and appropriate amount of cold water into the boiling pot; try to add enough water at one time, if you add water in the middle, heat the water;
4. Put the lid on, and heat on medium heat;
5. After the water is boiled, turn to a low heat, and the lid can be staggered a little bit, which can effectively dissipate heat and prevent the pot from overflowing;
6. When the rice is slightly viscous, put the jujube in the pot and boil slowly;
7. When the rice grains become more and more swelling and the rice soup becomes thicker and thicker, put the dried longan into the pot;
8. Sweet potatoes should not be cut in advance, and should be cut into pieces before entering the pot to prevent the starch from oxidizing and turning black;
9. When the rice soup has become oily and viscous, put the sweet potatoes in the pot; simmer for 5-10 minutes to turn off the heat.