Sweet potatoes are a food rich in various nutrients, in addition to containing common nutrients such as protein, amino acids, vitamins, sweet potatoes also contain pectin and a variety of trace elements, which are very good for human health and are called longevity food by health experts. Therefore, it is recommended to eat more sweet potatoes. Today’s recommended dish is Sweet Potato and Mung Bean Congee.

Ingredients

Sweet potato (one), glutinous rice, sticky rice, mung beans (the ratio of the three: glutinous rice > sticky rice > mung beans), clear water.

Method

1. Mix glutinous rice, sticky rice, and mung beans (the amount of mung beans is small, no need to soak in advance) together, add three times the amount of water, and bring it to a boil on the stove with medium-high heat.

2. After the water boils, change to medium-low heat (adjust the power of the induction cooker).

3. After 20 minutes (the time will vary depending on the appliance), add diced sweet potatoes (the size of Mahjong tiles) and continue to cook.

4. When the sweet potatoes become soft, the congee becomes thick and soft on the surface, which is ready. If you want it thinner, add more water.

1. Wash the rice clean

2. Put the rice and mung beans in the pot first

3. Peel the sweet potatoes

4. Cut the sweet potatoes into pieces and add them to the pot of congee

5. Add some salt with the rice congee so that it doesn’t stick to the pot

6. Boil with high heat and then continue to cook with a slightly lower heat

7. The fragrant rice congee is ready to be served

8. A close-up shot, the taste is also very good

Three, Sweet Potato and Mung Bean Congee