Purple sweet potato, white fungus and walnut porridge

Ingredients

• Tremella fungus 1 small flower
• Purple sweet potato 1 small
• Rice 50g
• Walnut kernels 2 pieces

Steps

1. Soak the white fungus in water first

2. Wash and tear into small florets

3. Wash the rice, peel the purple potatoes and cut into small pieces

4. Add water to the rice and boil it

5. After the water boils, add purple sweet potato

6. Stir thoroughly to prevent sticking

7. After boiling, add white fungus, turn to medium to low heat and simmer for 30 minutes

8. Crush walnut kernels

9. Bake in the oven at 180 degrees for about 5 minutes

10. Then crush it with a rolling pin

11. Add it to the cooked porridge and stir well

12. Serve and enjoy

13. It looks beautiful no matter how you take it

Tips

1. Roast the walnuts and add them to the porridge to make them more fragrant