Yam porridge

Yam porridge yam porridge is a common meal that Lingqiu people often eat in the morning. A few big round yams and a bowl of millet from Huang Chengcheng are the raw materials for making yam porridge. First, peel the yam, cut it into small pieces, and boil it in water. When the yam is half cooked, sprinkle the prepared millet into the pot and quickly add fire. As the saying goes, "Tight porridge, slow meat, slow porridge". After the rice is sprinkled, the fire must be well controlled, so that the porridge made is delicious. When the millet is boiled, quickly separate the rice soup from the porridge with a strainer until there is a little soup left in the pot, cover the pot and add fire for a minute or two, then let it stew. After stewing for a while, when you hear the sound of "popping, popping" in the pot, it means that the degree of hardness is just right. At this time, you can uncover the pot and eat it. After uncovering the pot, a white gas rushed to the roof, and I saw the yam and millet in the pot gently leaning together, and slapped them with a spoon, and the cooked yam became yam mud and mixed with millet. Flip it back and forth together for a few times, and the yam and millet that were incompatible with each other will stick together, which is very strong. At the same time, it will emit a generally attractive aromatic smell, which is mouth watering. When you are full of porridge, plus a bowl of thick rice soup, your stomach will be rounded and you will have a satisfying and memorable meal. Yam porridge is definitely a delicacy for farmers.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)